Keto Cinnamon Knots
30-Minute Keto Cinnamon Knots
These gluten and dairy-free cinnamon rolls make a deliciously filling dessert or accompaniment to a cup of coffee. They’re also keto-friendly at just 2g net carbs per roll and take only 30 minutes to whip up!
Unlike the traditional cinnamon roll, these have a slight (and literal!) twist, which means they can be made super-easily as a quick treat. You don’t even need any yeast!
They require just 10 minutes in the oven, which leaves the texture soft and doughy inside, but you can leave them in for a bit longer if you prefer a crispier finish, totally up to you.
The ‘dough’ used to make these keto cinnamon knots is a mixture of almond and coconut flour, with some xanthan gum (this acts as the gluten) and some baking powder. These ingredients are non-negotiable and can’t be substituted – trust me; this is how you will achieve that gorgeous doughy texture that cinnamon rolls are known for.
As for the sweetener, you have a couple of options – Swerve and Pyure are both great options, as is xylitol. Just remember that xylitol is toxic for animals, so keep it away from pets. If you’re okay with a little sugar in your recipes, you could substitute the sweetener for coconut sugar (or if you’re feeling a bit naughty regular sugar!).
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients for these 30 min cinnamon knots
For the dairy and gluten-free keto dough:
- 100g of almond flour
- 25g of coconut flour
- 2 tsp of xanthan gum
- 2 tsp of baking powder
- 1/4 tsp of kosher salt
- 2 tsp of apple cider vinegar
- 1 egg, beaten
- 5 tsp of warm water (or as needed)
For the cinnamon knot filling:
- 15g of butter or coconut oil, melted (try to use grass-fed)
- 3-4 tbsps of sweetener (we used xylitol)
- 1-2 tsp of cinnamon powder
For the cream cheese glaze:
- 30g of cream cheese
- 15g of grass-fed butter
- 1-2 tbsps of Swerve confectioners
- 1/2 tsp of vanilla extract
- A pinch of kosher salt
- 1-3 tsp of almond milk (optional)
Method for these 30 min cinnamon knots
Preheat your oven to 350°F/180°C and line a baking tray with parchment paper
For the keto dough:
- Mix the almond flour, coconut flour, xanthan gum, baking powder and salt in a food processor until it’s thoroughly combined
- Pour the apple cider vinegar and, once it’s mixed in, add the egg and water
- Stop mixing once the mixture becomes a dough. It should form a ball and be sticky to touch
- Wrap the dough in cling film and knead it for a few minutes before leaving it to rest for an additional 10 minutes. It will also keep in the fridge for up to 5 days so that you can prepare it in advance
To make the cinnamon roll knots:
- Roll your dough out into a 10×10 inch square. Trim any uneven edges to it’s straight and even
- To assemble into a knot shape, start by brushing the dough with melted butter, then sprinkle the cinnamon and sugar over it.
- Fold the dough in half and cut into 10 strips.
- Twist each strip and roughly make them into knots – we aren’t looking for neatness here, just tightly formed knots.
- If you would like to store some for another day, you can pop them in a freezer, where they’ll keep for a month or two. Take them out and bake without defrosting (bear in mind, it will take a few extra minutes to cook from frozen)
- To bake, place the knots in your tray and bake for 10 minutes until they begin to brown.
- Make sure you don’t overcook your cinnamon knots, or they’ll lose their moistness and soft texture. I’ve found that 10 minutes is the sweet spot.
- While they bake, get started on your cream cheese glaze. This is entirely optional but extremely recommended as it gives the cinnamon knots a delightful and tangy flavour!
- Using an electric whisk, mix the cream cheese and butter until it’s light and fluffy. Don’t over mix; otherwise, it will curdle.
- Add the sweetener, vanilla extract and a pinch of salt
- For a runnier consistency, add a splash of milk and continue to mix
Serve the cinnamon roll knots straight from the oven with the glaze drizzled on top
Have a good meal!