Fluffy Paleo and Keto Cinnamon Rolls Recipe with Yeast

For the gluten free & keto cinnamon rolls

• 58 g sour cream or coconut cream + 2 tsp apple cider vinegar
• 3 tablespoons water lukewarm (about 105–110°F)
• 1 tablespoon inulin or maple syrup to feed the yeast
• 1 tablespoon active dry yeast
• pinch ground ginger
• 216 g almond flour very finely ground
• 45 g golden flaxseed meal or 5 tbsp psyllium husk, finely ground
• 35 g whey protein isolate
• 4–6 tablespoons allulose or erythritol, to taste
• 2 1/4 teaspoons xanthan gum or 1 tbsp psyllium husk powder
• 2 1/4 teaspoons baking powder
• 1 1/2 teaspoon kosher salt
• 3 eggs at room temperature
• 21 g unsalted grass-fed butter or ghee/coconut oil, melted and cooled
• 1 tablespoon apple cider vinegar

For the cinnamon filling

• 42 g unsalted grass-fed butter softened
• 4–6 tablespoons allulose or erythritol, to taste
• 2 tablespoons ground cinnamon

For the glaze (not paleo)

• 90 g cream cheese at room temperature
• 42 g unsalted grass-fed butter
• 3–6 tablespoons allulose or powdered erythritol to taste
• 1 teaspoon vanilla extract
• pinch kosher salt
• heavy cream or almond milk, as needed

For the paleo & keto cinnamon rolls

• Prepare a 9×9-inch pan by lining the bottom with parchment paper. Set up a rolling station with a sheet of cling film about 9×9 inches, a small bowl of water to wet your fingers, and a little oil for spreading (avocado or neutral oil works well).
• Mix the sour cream (or coconut cream + vinegar), the lukewarm water, and the inulin or maple syrup in a small bowl. Warm this mixture to about 105–110°F; it should feel lightly warm but not hot.
• Add the yeast and a pinch of ginger to a large bowl. Pour the warm sour cream mixture over the yeast, cover with a kitchen towel, and let rest for about 7 minutes. The mixture should become bubbly — if it does not, the yeast was not properly activated.
• While the yeast proofs, combine the dry ingredients: almond flour, golden flaxseed meal, whey protein powder, sweetener, xanthan gum, baking powder, and salt. Whisk together until even.
• Once the yeast is foamy, add the eggs, the cooled melted butter, and the apple cider vinegar. Mix with an electric mixer for about a minute until blended. Add the flour mixture all at once and mix quickly until incorporated. The dough will be sticky; use a wet spatula to gather it into a ball.
• Divide the dough into three portions to work more easily. Lightly oil the cling film and spread one portion with wet fingers into a roughly 7.5×9-inch rectangle. Brush with melted butter, sprinkle cinnamon sugar to taste leaving a 1-inch gap at the top, then roll tightly using the cling film to guide you. Seal the edge with a wet fingertip. Wet a sharp knife blade and cut into three rolls if working in thirds. Repeat with remaining portions.
• Arrange the rolls in the prepared pan, cover with a kitchen towel, and proof in a warm, draft‑free spot for 50–60 minutes, until nearly doubled. Timing depends on your environment, so check periodically.
• Preheat the oven to 400°F (200°C) while the dough proofs.
• Make the glaze during proofing by beating the cream cheese, butter and powdered sweetener until light and fluffy. Add vanilla, a pinch of salt, and thin as needed with a teaspoon of heavy cream or almond milk to reach desired consistency. Set aside.
• Place the pan on a baking sheet and bake for 17–25 minutes until deep golden. At about 8 minutes cover loosely with foil (do not let foil touch the rolls) to prevent excessive browning. Shorter bake time gives gooier centers; longer time yields a firmer, more bread-like texture.
• Spread the glaze over the rolls as soon as they come out of the oven if you plan to eat them the same day. Slight deflation after baking is normal; the texture remains tender and moist.
• Store rolls in an airtight container or wrapped tightly at room temperature for 2–3 days. Rewarm briefly before serving.

Feeding the yeast: Use inulin or a small amount of real sugar (maple syrup) to activate the yeast — the yeast consumes the sugar and produces carbon dioxide, contributing to the rise without affecting the final carb effect of non‑fermentable sweeteners.

Paleo option: Replace up to 6 tablespoons of almond flour with arrowroot flour for a lighter crumb if following strict paleo or keto maintenance.

Psyllium alternative: Substituting psyllium for golden flaxseed yields a slightly more whole‑wheat‑like texture, which some bakers prefer.

Nutrition estimates are provided per roll and include filling and glaze. Net carbs are approximately 4 g per roll.