Low Carb Cinnamon Rolls

I love cinnamon rolls. I decided to try a new idea to make some low carb and boy did it work! Amazingly delish!! And, at UNDER 2 net carbs each, have two!! 🙂 


2 cups Carbquik

3 oz liquid sweetener

1 tbsp cold butter, cubed

dash cinnamon

3/4 cup almond milk (I used Califia Farms Almond Coconut Blend)

1/4 cup Splenda (granulated)

1.5 tbsp cinnamon

2 tbsp butter, melted

Mix Carbquik with cold butter. 

Add liquid sweetener and almond milk. Blend into a dough. 

Spread dough on a cookie sheet lined with parchment paper or a silicone baking sheet. I prefer silicone for this. Pop in the freezer a bit while you mix the cinnamon mix. 

In another bowl combine cinnamon and granulated Splenda. 

Remove dough from freezer and top with melted butter. 

Add the cinnamon/splenda mix, sprinkling all over. 

Dampen hands and roll the dough up into a log. Do this carefully as not to tear up the roll and dough. 

Once rolled into a log, cut into slices and place into a baking dish like this:

top with melted butter and more of the cinnamon mixture. 

Bake at 375 for about 20 minutes, or until a crust forms around the edges and it begins to brown on top. 

This made about 15 rolls and this is the nutrition info:

If you want icing, simply mix 1/2 block of cream cheese with a couple squirts of sweetener and a little half and half or hwc until you get a frosting. Spread over cinnamon rolls. This adds about 1/2 carb each, if that. ENJOY!!!


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