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Keto cinnamon rolls

March 10, 2015

You have no idea how thankful I am for my passion regarding cooking. If it weren’t for it, maybe none of my original keto recipes would have existed. But they do, and they are so tasty, I cannot believe it myself. I swear, I am not bragging, but these recipes come from a girl that used to “burn boiling water” just a few years back.

The recipe I share with you today makes no exception. It’s sweet, filled with delicious cinnamon and with a texture between a crunchy crust and a moist middle.


  • 200 grams mascarpone
  • 5 egg whites
  • 2 yolks
  • 1 tsp baking powder
  • 2 tbsp Tagatose or Eritritol
  • 1 tbsp vanilla extract
  • 2 tbsp Ceylon cinnamon
  • 2 tbsp Tagatose or Eritritol granules

Ingredients for the syrup:

  • 80 ml water
  • 2 tbsp Ceylon cinnamon
  • 2 tbsp Tagatose or Eritritol granules

First, prepare your oven tray (40/30 cm) and place a parchment paper on the bottom of it. Beat the egg whites until stiff peaks. In a separate bowl, mix the yolks with mascarpone, baking powder, 2 tablespoons of sweetener and the vanilla extract. Fold this mixture into the egg whites with great care. Pour the batter into the oven tray and level it. Place the tray into the oven at about 170 degrees Celsius (minimum heat) until it gets light brown. Check it often, you want it to remain soft, like an omelet, not crunchy.

On a clean table, place a large parchment paper and sprinkle it with a mixture of granulated sweetener and 2 teaspoons of Ceylon cinnamon. Take the roll sponge out of the oven and remove it from the baking paper while it’s still warm. Put it onto the sprinkled parchment paper and press it slightly. Turn it upside down, to cover it with sweetener and cinnamon on the other side too. Roll the sponge tight and put it in the fridge for around 30 minutes.

In the mean time, prepare the syrup in a small pan and set it aside, to cool. Take the roll out of the fridge and cut 1/2 inch thick slices. Set each slice into the oven tray (parchment paper included, obvious). With a teaspoon or a silicone brush, put syrup on each cinnamon roll. Leave them in the oven for another 15 minutes, until they get a crisp surface. Enjoy!

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