Gluten Free, Dairy Free & Keto Cinnamon Roll Knots 🍥💨 ready in 30! #keto #ketodesserts #lowcarb #glutenfree #dairyfree #healthyrecipes #cinnamonrolls

Gluten Free, Low Carb & Keto Cinnamon Roll Knots

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. 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Dessert
Cuisine Dairy Free, Gluten Free, Keto
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 10 cinnamon roll knots
Calories 102 kcal


For the keto dough:

For the keto cinnamon roll knots filling

  • 14 g grass-fed butter or coconut butter/oil, melted
  • 3-4 tablespoons golden erythritol or xylitol, to taste
  • 1-2 teaspoons cinnamon to taste

For the cream cheese glaze (optional, but highly suggested!)

Metric - US Cups


  1. Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or parchment paper.

For the keto dough:

  1. Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined. 

  2. 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.

  3. 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

  1. 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. 

  2. 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). 

  3. 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!). 

  4. 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. 

  5. 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. 

Recipe Notes

Please note that nutrition facts below are estimated for the keto cinnamon roll knots with the filling and the glaze. 

Nutrition Facts
Gluten Free, Low Carb & Keto Cinnamon Roll Knots
Amount Per Serving (1 cinnamon roll knot)
Calories 102 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 70mg 3%
Potassium 50mg 1%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Protein 3g 6%
Vitamin A 2.7%
Calcium 4.5%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.