Got thirty mins and craving cinnamon rolls? Whip up these easy and scrumptious gluten free and keto cinnamon roll knots in a jiffy! Think just 2g net carbs a pop.
Gluten Free & Keto Cinnamon Roll Knots
Ready in 30!
While you guys already have some proper keto cinnamon rolls (you know, with yeast and all!), this hack is just so easy and yummy. i.e. Ideal for satisfying those out-of-the-blue cravings!
Also, I’m not sure if any Swedish peeps are reading this (Paola here!). You see, these little cinnamon knots remind me quite a bit of some cinnamon roll packaged cookies you buy in Sweden. Alas, I cannot remember the name (useless I know!)! But they really are good and addictive in the best of ways.
Having said that, I prefer to bake them for just 10 minutes so they stay all nice and dough-y inside. As if you you do 20 mins, you’ll get a more cookie-like texture. Both are well and good, just a taste preference.
The Dairy Free & Keto Dough
You might (or not!) be surprised to hear that I use our grain-free tortilla dough here…! A little bit wetter, and with a tad bit more baking powder.
You can get roughly 10 cinnamon roll knots out of a batch of dough. But feel free to make them a little bigger (they come out even dough-ier).
No substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
p.s. if just gluten free (or not restricted by sugars), simply sub 1-to-1 with regular or coconut sugar.
Gluten Free, Low Carb & Keto Cinnamon Roll Knots
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the keto dough:
For the keto cinnamon roll knots filling
- Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or parchment paper.
For the keto dough:
- Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
- Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
- Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to 5 days in the fridge).
For the keto cinnamon roll knots
- Roll out the rested dough between two sheets of parchment paper with a rolling pin until roughly 10x10 inches in size. To get a perfect square, simply trim the uneven edges, patch them up and keep rolling until evenly sized.
- Assemble by brushing with melted butter and sprinkling with the cinnamon 'sugar' (to taste- we do 3TBS sweetener with 1 1/2 teaspoons cinnamon). Fold the dough in half and cut into 8-10 strips with a pastry cutter. Twist and roughly make into knots, pinching the dough together to seal closed (it'll naturally form into rounds as you twist). You can freeze the cinnamon roll knots at this point for a month or two, and bake straight from the freezer (adding a few more minutes in the oven).
- Place the knots in prepared tray and bake for 8-12 minutes (we do 10), until they just begin to brown. You want to only bake them briefly so they stay moist and doughy, otherwise you'll get cookies (still good, but not ideal!).
- While your cinnamon knots are in the oven. Cream together with an electric mixer the cream cheese and butter until light and fluffy. Beat in the powdered sweetener, vanilla extract and salt. If you want it more of a drizzling consistency, add a few teaspoons of almond milk to thin it out.
- These guys are best served warm straight from the oven, with a generous drizzle of cream cheese glaze. But they also do re-warm quite well.