These delicious low carb cinnamon rolls are made with psyllium husk powder which keeps them gluten-free and low carb! 


  • 1/2 cup (120 ml) boiling water

Dry Ingredients
  • 2 cups (240 g) blanched almond flour (or any other nut flour)
  • 1/2 cup (70 g) coconut flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp stevia powder (or monk fruit powder)
  • 1/4 cup (50 g) erythritol (granulated or powdered)
  • 1/2 tsp cinnamon powder
  • 3 tbsp psyllium husk powder

Wet Ingredients
  • 2 eggs
  • 4 egg whites
  • 4 tbsp melted butter (or coconut oil for dairy free)
  • 4 tbsp almond milk (or coconut milk, milk, any other nut milk)
  • 1 tbsp apple cider vinegar (or lemon juice, white vinegar)

Cinnamon Butter
  • 4 tbsp melted butter (or coconut oil for dairy free)
  • 6 tbsp Lakanto Golden Sweetener (or any other golden low carb sweetener)
  • 1 tbsp cinnamon powder

Cream Cheese Frosting
  • 4 oz (120 g) cream cheese (half a Philly block)
  • 2 tbsp almond milk (or coconut milk, milk, any other type of nut milk)
  • 1/4 tsp stevia powder (or monk fruit powder)

Dairy Free Frosting
  • 1 can coconut milk (chilled overnight in the fridge)
  • 2 tbsp Lakanto Maple Syrup


  1. Preheat the oven to 180C/350F.
  2. In a small bowl, mix the cinnamon butter mixture together.
  3. In a large bowl, add all of the dry ingredients together and combine with a whisk.
  4. In another large bowl, add all of the wet ingredients and combine with a whisk.
  5. Pour the wet ingredients into the dry ingredients and mix with a silicone spatula.  The dough will be pretty sticky. Add the boiling water a little at a time and continue to mix until the dough has absorbed all of the water. Let sit for 5 minutes.
  6. Separate the dough into 2 as it's easier to handle.
  7. Place the dough over a parchment paper, form a ball with your hands and cover with another piece of parchment paper. Roll out the dough to desired thickness.  I rolled it out to about 0.5cm/0.2in thick, but you can roll it to be thicker.  I don't advise rolling it thinner than 0.5cm/0.2in as it could break apart.
  8. Once you have rolled out the dough, peel off the top parchment paper.  With a spoon, or food brush, spread half of the cinnamon butter mixture all over equally.
  9. Once it's completely spread, carefully roll up the dough so that it makes a huge log.  Cut into desired thickness.  Mine were about 5cm/2in thick.
  10. Add a piece of parchment paper over a baking dish so that the bottom of the cinnamon rolls don't stick.  Add the cut cinnamon rolls to the dish, and repeat with the other half of the dough.
  11. Cover the baking dish with aluminum foil and baking in the oven for 70 minutes.
  12. Take the cinnamon rolls out of the oven and let cool for 5-10 minutes.

Cream Cheese Frosting
Add the cream cheese, almond milk and stevia powder to a glass bowl and microwave for 20-30 seconds.  This will soften the cream cheese so it will be easier to mix.
Mix with a small fork until nice and creamy.
Pour over the cinnamon rolls.
Dairy Free Frosting
If you eat dairy-free, make this frosting instead.
Scoop out the chilled cream from the chilled coconut milk can and place it in a bowl.  Add the Lakanto maple syrup to the bowl and mix to combine.
Pour the frosting over the cinnamon rolls when they aren't too hot. 


  • You cannot leave out the hot water or psyllium husk in this recipe. You ABSOLUTELY need them.
  • Instead of butter, use coconut oil for a dairy free version and coconut milk for the frosting.
  • Make sure you roll out the dough between two pieces of parchment paper, as the dough could stick to your rolling pin.

This article adapted from this site