🕰 Total Time
- Prep time: 25 minutes
- Rise time: 2 hours (sourdough fermentation)
- Bake time: 25–30 minutes
- Total: About 3 hours including rest
🍽 Servings
Makes 12 soft, gooey cinnamon rolls
🌸 A Cozy Morning Story
There’s something magical about the smell of cinnamon rolls baking in the oven — that cozy, nostalgic aroma that fills the kitchen and makes everyone wander in asking, “Are those ready yet?”
I still remember the first time I made these Keto, Gluten-Free, and Sourdough Cinnamon Rolls on a cool Sunday morning. I had been missing those bakery-style rolls — soft, sweet, with that melt-in-your-mouth swirl — but wanted something guilt-free and gut-friendly. After several experiments (and quite a few messy attempts), I finally created the perfect recipe: fluffy on the inside, golden on the outside, with the right touch of sourdough tang to balance the cinnamon sweetness.
The best part? They’re low in carbs, free from gluten, and full of nourishing ingredients that make your body feel as happy as your taste buds. Let’s roll up our sleeves and bake these heavenly keto sourdough cinnamon rolls together!
🧈 Ingredients
For the Dough
- 1 cup active gluten-free sourdough starter (fed and bubbly)
- 1 ½ cups blanched almond flour
- ¼ cup coconut flour
- 3 tablespoons psyllium husk powder (for elasticity)
- 2 tablespoons vital wheat gluten substitute (optional if you’re sensitive)
- 2 tablespoons granulated erythritol or monk fruit sweetener
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 2 tablespoons melted butter (or coconut oil)
- ¼ cup warm unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
For the Cinnamon Filling
- ¼ cup unsalted butter, softened
- ½ cup brown erythritol or monk fruit brown sugar substitute
- 1 ½ tablespoons ground cinnamon
- 1 teaspoon ground nutmeg (optional, for warmth)
- Pinch of salt
For the Cream Cheese Glaze
- 3 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2–3 tablespoons powdered erythritol
- 1 teaspoon vanilla extract
- 1–2 tablespoons unsweetened almond milk (to thin, as needed)
🥣 Step-by-Step Instructions
Step 1: Prepare the Sourdough Starter
Make sure your gluten-free sourdough starter is active and bubbly. Feed it about 6–8 hours before baking for the best flavor and rise. The fermentation adds natural tanginess and improves gut health, even in a keto-friendly dough.
📝 Tip: If you don’t have a sourdough starter, you can use ¼ cup Greek yogurt and 1 teaspoon lemon juice to mimic that tang — but the real sourdough adds amazing flavor depth.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Almond flour
- Coconut flour
- Psyllium husk
- Baking powder
- Sweetener
- Xanthan gum
- Salt
This blend replaces traditional wheat flour while keeping the dough airy yet structured.
💡 Baker’s Insight: Psyllium husk acts like gluten, creating stretch and chew. Don’t skip it — it’s the secret to soft, pliable rolls instead of crumbly ones!
Step 3: Combine the Wet Ingredients
In a separate bowl, beat together:
- Eggs
- Melted butter
- Almond milk
- Apple cider vinegar
- Vanilla extract
Add your bubbly sourdough starter and mix well until combined.
Slowly incorporate the dry mixture into the wet one. Stir until a thick, sticky dough forms. Let it rest for about 10 minutes to absorb the moisture — psyllium and coconut flour thicken as they sit.
Step 4: Roll Out the Dough
Lay a large piece of parchment paper on the counter. Sprinkle it lightly with almond flour. Place the dough in the center, and press or roll it out into a rectangle about ¼ inch thick.
If the dough feels sticky, place another parchment sheet on top and roll gently — this trick keeps it from tearing.
Step 5: Add the Cinnamon Filling
Spread the softened butter evenly across the dough surface. Sprinkle your cinnamon-sweetener mixture evenly, leaving a small border along one edge to help seal the roll.
✨ Optional Add-ins: For extra flavor, sprinkle finely chopped pecans, walnuts, or sugar-free chocolate chips over the cinnamon layer.
Step 6: Roll and Slice
Using the parchment paper to assist, gently roll the dough from one long edge into a log. Slice into 12 equal rolls using a sharp knife or unflavored dental floss for clean edges.
Place the rolls cut-side up into a greased baking dish lined with parchment paper.
Step 7: Ferment (Optional for Extra Tang)
If you want a deeper sourdough flavor, cover the dish and let the rolls rest in a warm spot for 1–2 hours. For a quicker version, skip to baking — they’ll still be soft and delicious!
Step 8: Bake
Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until they’re golden on top and the centers are set.
💭 Tip: If the tops brown too fast, tent the dish loosely with foil halfway through.
Step 9: Make the Glaze
While the rolls cool slightly, prepare your glaze. Beat together cream cheese, butter, powdered erythritol, vanilla, and almond milk until smooth and creamy.
Drizzle over warm rolls so it melts into all those cinnamon swirls.
🧡 Serving Suggestions
Enjoy these rolls fresh from the oven — they’re best slightly warm, when the glaze gently soaks into the layers. Pair them with:
- A cup of keto bulletproof coffee ☕
- A drizzle of sugar-free caramel
- A sprinkle of chopped nuts for crunch
They’re perfect for Sunday brunch, cozy holidays, or anytime your sweet tooth calls.
🧾 Nutrition Facts (Per Roll)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Fat | 17 g |
| Protein | 6 g |
| Net Carbs | 3.8 g |
| Fiber | 4 g |
| Sugar | <1 g |
⚖️ Note: Values may vary based on your ingredient brands and substitutions.
🧊 Storage, Reheating, and Freezing Tips
Storage
- Store in an airtight container at room temperature for up to 2 days.
- For longer freshness, refrigerate up to 5 days.
Reheating
- Warm individual rolls in the microwave for 15–20 seconds or in a preheated 300°F oven for 5 minutes.
- Add a touch of butter or extra glaze if they dry slightly.
Freezing
- Freeze baked rolls (without glaze) in a freezer-safe bag for up to 2 months.
- Reheat from frozen in the oven, then glaze before serving.
💬 Baker’s Notes and Tips
- Don’t overbake! Keto dough can dry out faster than wheat dough. Pull them out when the centers are just set.
- For fluffier rolls: Let the dough rest longer to ferment — the sourdough cultures will naturally aerate the dough.
- Want dairy-free? Substitute coconut cream for cream cheese and vegan butter for dairy butter.
- Sweeter glaze? Add a dash of maple extract for that classic cinnamon roll taste.
🌿 Why Keto, Gluten-Free, and Sourdough?
These cinnamon rolls blend three healthy baking philosophies:
- Keto-friendly: Low-carb flours and natural sweeteners keep your blood sugar steady while satisfying dessert cravings.
- Gluten-free: Almond and coconut flours replace traditional flour, making it gentle on sensitive digestion.
- Sourdough-based: Fermentation breaks down anti-nutrients, adds beneficial bacteria, and enhances flavor depth.
Together, these methods create rolls that are soft, flavorful, and nourishing — truly the best of all worlds.
✨ Final Thoughts
Biting into a warm, soft cinnamon roll is pure comfort. But biting into one that’s keto, gluten-free, and sourdough? That’s next-level satisfaction — knowing you’re indulging your senses while treating your body kindly.
Every swirl of cinnamon and buttery sweetness tells a story of mindful baking — proof that you can enjoy classic comfort food without compromise. Whether it’s a slow Sunday morning or a celebration brunch, these cinnamon rolls bring that same joy, minus the guilt.
So next time your kitchen smells like cinnamon heaven, take a deep breath, pour yourself a hot drink, and savor the magic you just created — one wholesome, gooey roll at a time. 💕
