cheese, cinnamon roll, diets, Keto, ketogenic, low-carb, nutrition, recipe, roll

Sunday Special Treat

I love that you are contacting me directly with questions. But, would like to request that if you find an error on my page, or have a question, you post it in the comments. The reason is the next person may see the same thing, or have the same question. If the question is in the comments, then everyone gets the benefit of the answer. I have been trying to answer questions in the comments related to the question topic, but, not sure how many people who have already visited the page would know to look back.

It’s the weekend, and many of us end up in the mall. For those on any kind of modified dietary lifestyle, this can be its own particular form of exquisite torture. Statistics show that if it smells good, and people get hungry, they are more likely to impulse buy.

Perhaps, this is the reason, you find vendors selling hot from the oven goodies, that smell like heaven in almost every mall. Well, for me, there is nothing more tempting than passing by an area where the fresh cinnamon rolls have been heated or baked. But, even if I wasn’t on keto, this is a treat not typically found in a gluten-free version (again on the rare occasions, I found one, the smell often turned out to be better than eating the actual treat-insert sad faced carb junkie here).

So, I am going to give you the keto recipe I came up with, after smelling the heavenly scents of a lovely yeasty cinnamon roll. A small disclaimer here: This is not the lowest carb treat I will post. But, by contrast to the “real” thing; it is significantly more carb-friendly. The recipe is also a bit more labor intensive than many that I have posted. But, if you plan for the extra carb load, so as to not disrupt you carb limits (this is mostly for those seeking to lose weight); you can work it in as a nice treat. I hope you enjoy these as much as I did!

Also, before I move on to the recipes, and how to; I have had a special request to post a recipe I developed. A number of our family are lactose intolerant to varying degrees; and despite popular belief all dairy is not created equal. For example, to drink milk or eat (processed) ice cream, results in very unpleasant symptoms. However, hard or aged cheeses, and cream have less of an impact. Mozzarella cheese is one, that in large amounts can sometimes set us off. So, I came up with something I call “Fauxarella Cheese.” It can be used in a pinch in recipes that call for mozzarella. It will melt, but it is thinner than real mozzarella cheese, so if you are using it as a replacement for mozzarella, in a recipe, I would add a bit more leaving (baking powder/soda) or it will it result in a slightly heavier baked good. (Example: I used it to make a keto cinnamon roll recipe (not the one on this blog) and the flavor was lovely, but after a day in the refrigerator it was more of a cinnamon cookie bar-delicious, but not a cinnamon roll).

The recipes: Remember you can click on the name of the recipe to be taken to a printer-friendly version.


  • 1 1/2 cups shredded mozzarella cheese
  • 1 Tbsp heavy cream
  • 4 Tbsp butter
  • 2 1/4 tsp (one packet) rapid rise yeast
  • 1/4 tsp apple cider vinegar
  • 3 Tbsp Keto-friendly sweetener
  • 1/4 cup coconut flour
  • 1/2 cup nut or sunflower seed flour
  • 1 scoop MCT powder (optional)
  • 1/4 tsp baking soda
  • 4 tsp baking powder
  • 2 eggs
  • 1/2 tsp xanthan gum
  • 1/2 tsp real vanilla
  • 1/4 cup butter-softened
  • 3 Tbsp Keto-friendly sweetener
  • 2 tsp cinnamon
  • 1 Tbsp butter
  • 1 Tbsp cream cheese (or creme fraiche)
  • 1/4 cup heaving cream-whipped to stiff peaks
  • 2 Tbsp keto-friendly sweetener
  • 1/2 tsp vanilla
  • dash of sea salt
  • dash of cinnamon
  • dash of mace (optional)
How to:
Preheat oven to 350° F. Line a pie pan with lightly greased parchment paper.
In a microwave safe dish, melt mozzarella and butter, with heavy cream.

Add dry ingredients to mixer bowl, including yeast, mix to blend.

Add the wet ingredients, except your melted cheese to the dry ingredients and mix well, on low speed.

Add melted cheese mixer and continue to mix on low speed. Dough may have some small streaks of mozzarella cheese still, this is ok.
Once your dough ball forms (it will be a little sticky still), turn out onto silicone mat or parchment paper lightly dusted with nut flour.
Sprinkle top of dough ball lightly with more nut flour and place a second silicone mat or parchment over the top and roll out to about 1/2″ thick, trying to maintain a fairly even rectangle. Set aside, while making filling.
In a small bowl combine softened butter with other ingredients and mix well.
Spread an even layer over your rolled out dough, using all the filling. Be sure to bring your filling out the long edges of the dough.
Now, start rolling your dough. Begin at your shorter ends and use the silicone mat/parchment paper to help you roll. Try to roll as tightly as you can, however, don’t try to unroll and redo it. The dough is too sticky for that.
Using a sharp knife cut into 8 even slices and place on the prepared pie pan.
Let dough rest for 5-10 mins (they won’t rise much before baking)
Bake for 20-25 min or until tops are golden brown, and centers are springy to touch.
Let cool before adding frosting.
In mixer bowl beat together softened butter and cream cheese.
Add all the other ingredients, except the heavy cream, mix well.
In a separate bowl, whip heavy cream until firm peaks form, be careful not to over-whip or it will turn to butter.
Fold in the butter and cream cheese mixture and mix until well blended.
Once, rolls have cooled (they can still be warm, just not hot), add your frosting.
Night before preparation:
Once the rolls are in the baking dish, you can cover them with plastic and place them in the refrigerator. For fresh-baked cinnamon rolls in the morning: Take them out of the refrigerator about 20 mins before baking.
  • 1 cup heavy cream
  • 2 Tbsp real butter
  • 3 scoops (about 3 Tbsp) grass-fed gelatin
  • 1/4 tsp sea salt (you can add more salt to your own personal taste)
How to:
Divide cream equally into 2 different bowls (1/2 cup each), one should be a microwave safe bowl, the other bowl or container, should hold between 3-4 cups (you will need room to mix, without spilling) and be the one you intend to use as your “cheese” mold.
Add butter to your microwave cream bowl and heat on high until butter is completely melted and cream is hot (about 30-60 seconds).
Meanwhile sprinkle gelatin and salt into the cream in the cheese mold bowl and mix thoroughly (it may be a little clumpy, this is fine).
When microwave is finished dump hot cream and butter into  cream and gelatin mixture, in the cheese mold. Mix until smooth and creamy (I use a whisk for this).

Refrigerate for 45 min to 1 hour, or until “cheese” is firmly set. This “cheese” will slice, grate, or melt.




1 thought on “Sunday Special Treat”

  1. I wanted to comment here also (posted on the hoagie roll post), that the fauxarella cheese may not be a great substitute in every recipe. I tried it in the hoagie roll recipe and it turned the lovely rolls into soggy messes. If you have any successes or failures using this substitute please share with the rest of us!

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