Introduction
A soft, gooey caramel cinnamon roll bake made without traditional flour or sugar. This version is perfect if you want a lighter dessert that still feels indulgent.
Ingredients
2 cups almond flour
2 tablespoons coconut flour
2 eggs
1/4 cup butter (melted)
1/3 cup erythritol or monk fruit sweetener
1 teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon cinnamon
Pinch of salt
1/2 cup heavy cream
For Sugar-Free Caramel Sauce:
1/2 cup heavy cream
3 tablespoons butter
1/3 cup erythritol
1 teaspoon vanilla
Pinch of salt
Instructions
Preheat oven to 180°C (350°F) and grease a baking dish.
Mix almond flour, coconut flour, baking powder, cinnamon, and salt.
Add eggs, melted butter, sweetener, and vanilla—mix until a soft dough forms.
Spread dough evenly into the baking dish.
Pour heavy cream over the top for extra softness.
Bake for 20–25 minutes until golden.
How to Make Caramel Sauce
In a saucepan, melt butter and sweetener over medium heat.
Add heavy cream slowly while stirring.
Simmer until thick and glossy.
Stir in vanilla and salt.
Drizzle generously over the baked rolls.
Tips
Don’t overbake—low-carb dough dries faster than regular dough.
Let it cool slightly so the caramel thickens.
Add cream cheese frosting if you want extra richness.
Nutrition (Approximate)
Calories: 250–300 kcal
Net Carbs: 3–5g
Fat: High (keto-friendly)
Protein: Moderate
Healthy Benefits
Low in carbs—supports weight-loss diets
No refined sugar
Gluten-free
Helps reduce blood sugar spikes compared to regular desserts
Conclusion
While the original version is a classic indulgence, this low-carb caramel cinnamon bake gives you a similar soft, sweet experience with far fewer carbs—so you can enjoy it more often without guilt.
