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Instant Pot Keto Cinnamon Rolls are great for lazy Sunday mornings. Sweet with delicious keto icing, you'd think these are too good to be true! feature photo
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Instant Pot Keto Cinnamon Rolls with Low Carb Frosting

If the sweet cinnamon-y aroma of the cinnamon roll shop tempts you every time you pass by it in the mall, we have the treat for you! Our Instant Pot Keto Cinnamon Rolls with Low Carb Frosting are aromatic with cinnamon and sweet frosting all wrapped up in perfect swirls of keto-friendly bread-like dough. The texture of our cinnamon rolls is so bready, you’ll think you’re eating the real thing!
Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 5 cinnamon rolls
Calories 442kcal
Author Faith

Ingredients

Dough:

Cinnamon Filling:

Icing:

Other:

Instructions

  • For the dough, whisk together the almond flour, coconut flour, baking powder, stevia, psyllium, salt, and fenugreek (if using) in a large bowl. Whisk together the dissolved gelatin, vinegar, vanilla, egg, egg yolk, and cream in a medium bowl. Add the wet ingredients to the dry and stir to combine. Let the dough rest for 3 minutes.
  • For the cinnamon filling, mix together all ingredients in a small bowl.
  • Oil your hands with coconut oil and shape the dough into a ball. Roll it out between 2 pieces of parchment paper into a square approximately 10 inches. Spread the cinnamon filling out onto the dough, leaving a border of about 1/4-inch all the way around. Roll the dough up into a log and cut the log into 5 equal pieces.
  • Lightly spray the inside of 5 (1/2 cup capacity) glass mason jars with coconut oil. Place 1 roll into each. (Or you could use a 7-inch springform pan.)
  • Place a metal trivet into the inner chamber of pressure cooker. Add 1 1/4 cups (300 ml) water. Cover each jar with aluminum foil (to prevent condensation from dripping in), and place the jars on top of the trivet.
  • Turn the pot on Manual, High Pressure for 21 minutes and then do a quick release. Use tongs or potholders to carefully remove the jars.
  • While the cinnamon rolls cook, make the icing. Add the cream, butter, Swerve Confectioners, stevia glycerite, and salt to a medium saucepan over medium heat. Bring to a boil and then turn the heat down and simmer until thickened, about 15 to 17 minutes, whisking occasionally. Remove from the heat and whisk in the vanilla. Cool to room temperature (it will thicken more as it cools), and then store it covered in the fridge for up to 5 days.
  • Frost the cinnamon rolls with the icing while they’re still warm and serve.

Notes

Macros Per Roll: 442kcals, 20g carbs, 4.2g fiber, 10.6g sugar alcohols, 5.2g net carbs, 42.1g fat, 9g protein

Nutrition

Calories: 442kcal | Carbohydrates: 20g | Protein: 9g | Fat: 42.1g | Saturated Fat: 19g | Cholesterol: 169mg | Sodium: 110mg | Potassium: 128mg | Fiber: 4.2g | Sugar: 1g | Vitamin A: 1165IU | Vitamin C: 0.2mg | Calcium: 134mg | Iron: 1.4mg