Keto Blueberry Rolls
These keto blueberry rolls are a tasty twist off of a traditional cinnamon roll. The soft bread-like roll is filled with a gooey blueberry filling and topped with decadent cream cheese icing. When eaten warm, it’s hard to believe these rolls contain no flour or sugar!
I will warn you these gooey rolls are a recipe for a mess. If you are like me and love getting your hands dirty then this is no factor. However, if you are one of those neat cooks that never makes a mess, this recipe might just send you into an OCD panic attack. 😉
Because this dough is sticky already and we add a gooey blueberry filling there’s no getting out of a sticky mess. But let me tell you, it’s absolutely worth it!
Ingredient List
2 Cups Cup Finely Ground Almond Flour
1 Tablespoon Baking Powder
2 1/2 Teaspoons Monkfruit/Erythritol Blend
1/2 Cup Egg White Protein Powder
3 Cups Mozzarella
4 Ounces Cream Cheese
2 Eggs
For The Blueberry Filling
1 1/2 Cups Blueberries (fresh or frozen)
2 Tablespoons Monk Fruit/Allulose Blend
1/2 Cup Water
2 Teaspoons Xantham Gum
For The Frosting
4 Ounces Cream Cheese (room temperature)
4 Tablespoons Butter
2 Teaspoons Vanilla Extract
2/3 Cup Powdered Erythritol Sweetener ( Or your favorite powdered sweetener)
3 Tablespoons Heavy Whipping Cream
How to Make Keto Blueberry Rolls
To make the filling, combine all of the ingredients in a small saucepan. Whisk together over medium heat, and bring the mixture to a boil.
Once boiling, cook for another 5 to 10 minutes or until the filling has begun to thicken.
Remove from the heat, and let it cool while you mix up your dough.
To make the dough, Preheat the oven to 350° Fahrenheit and line a 13×9 baking dish with parchment paper.
Begin by mixing all your dry ingredients (almond flour, baking powder, sweetener, and protein powder) in a medium-sized mixing bowl with a fork or a whisk. Mix everything together until evenly combined.
Place your cream cheese in a small microwaveable bowl, and dump your shredded mozzarella cheese over it. Microwave on high in 30-second increments stirring between each set until the cheeses are melted and can be stirred together easily. Be careful not to microwave it too long though, or your cheese will crisp up and will lose its elasticity. By putting the mozzarella on top of the cream cheese, I’ve found it helps keep the mozzarella from crisping as easy, and because cream cheese takes longer to melt it melts better when on the bottom of the bowl.
Once your cheese and cream cheese have melted, put the mixture in a mixing bowl. Add the dry mixture and the eggs. Mix on medium speed with a stand mixer until everything is well combined and you have a wet sticky dough.
If you don’t have a stand mixer you can still mix up your dough by hand. However, it is a lot harder to mix the dough thoroughly, and by whipping the dough in the mixer it helps it become a fluffier, lighter mixture. I personally use my stand mixer several times a week and feel it’s definitely a worthwhile investment!
Let the dough rest for about ten minutes before rolling out the dough. I’ve found when I try to work with it too soon, the dough is very sticky and almost unmanageable!
By letting it sit and cool the cheese begins to firm up, and the almond flour has absorbed more moisture. While this dough will still be very sticky, if you oil your hands you should be able to work with it.
If it’s still sticking majorly after setting and you have oiled your hands add a little more almond flour. These recipes are developed in a dry climate, and if you live in a more humid climate you may find yourself having to add more flour on occasion.
Once the dough has rested, it’s time to roll out your cinnamon rolls. Prep the area by pouring a quarter-sized amount of olive oil on the counter. Evenly spread the oil on the surface and coat your hands. Place the dough on the oiled counter and press into a long, narrow rectangle using your hands or a rolling pin, if you would prefer until it is about a 1/4 inch thick.
Spread the blueberry filling evenly on the rolled-out dough, then sprinkle some cinnamon over the top.
Now, starting on the long side roll up your rectangle of dough as neatly as possible. This is where it gets really messy! The blueberry filling makes the dough softer, and when I made these I about gave up trying to make a neat roll.
After you have the dough rolled up, use a pastry cutter or knife to cut the rolls into two-inch thick pieces.
Place each roll into your prepared pan spacing them as evenly as possible. Slightly flatten the tops then bake for 20-25 minutes or until the edges have begun to brown.
If you like them plain, let them cool for a few minutes after baking, and enjoy!
Now if you are like me and like cream cheese icing on your cinnamon rolls it’s time to mix up your frosting!
In a stand mixer cream the cream cheese, butter, and sweetener together until smooth. Add the cream and vanilla, scrape the sides of the bowl and whip it again until you have a smooth creamy frosting.
If your frosting is too thick add more cream until it’s reached the desired consistency.
Spread the frosting over your warm cinnamon rolls and pop them back in the warm oven for a few minutes to melt the frosting.
Grab yourself a fork, a plate, a cup of coffee, and enjoy!
Keto Blueberry Rolls
Ingredients
For The Dough
- 2 Cups Almond Flour
- 1 Tablespoon Baking Powder
- 2 1/2 Tablespoons Sweetener
- 1/2 Cup Egg White Protein Powder
- 3 Cups Mozzarella Cheese
- 4 Ounces Cream Cheese
- 2 Large Eggs
For the Filling
- 1 1/2 Cups Blueberries (fresh or frozen)
- 2 Tablespoons Monk Fruit/Allulose Blend
- 1/2 Cup Water
- 2 Teaspoons Xantham Gum
Cream Cheese Frosting
- 4 Ounces Cream Cheese (room temperature)
- 4 Tablespoons Butter (room temperature)
- 2 Teaspoons Vanilla Extract
- 2/3 Cup Powdered Sweetener (I use erythritol)
- 3 Tablespoons Heavy Whipping Cream
Instructions
- To make the filling, combine all of the ingredients in a small saucepan. Whisk together over medium heat, and bring the mixture to a boil.
- Once boiling, cook for another 5 to 10 minutes or until the filling has begun to thicken. Remove from the heat, and let it cool while you mix up your dough.
- To make the rolls, Preheat the oven to 350° Fahrenheit and line a 13×9 baking dish with parchment paper.
- Begin by mixing all your dry ingredients (almond flour, baking powder, sweetener, and protein powder) in a medium-sized mixing bowl with a fork or a whisk. Mix everything together until evenly combined.
- Place your cream cheese in a small microwaveable bowl, and dump your shredded mozzarella cheese over it. Microwave on high in 30-second increments stirring between each set until the cheeses are melted and can be stirred together easily. Be careful not to microwave it too long though, or your cheese will crisp up and will lose its elasticity.
- Once your cheese and cream cheese have melted, put the mixture in a mixing bowl. Add the dry mixture and the eggs. Mix on medium speed with a stand mixer until everything is well combined and you have a wet sticky dough.
- Let the dough rest for about ten minutes before rolling out the dough. I’ve found when I try to work with it too soon, the dough is very sticky and almost unmanageable!Once the dough has rested, it’s time to roll out your cinnamon rolls. Prep the area by pouring a quarter-sized amount of olive oil on the counter. Evenly spread the oil on the surface and coat your hands. Place the dough on the oiled counter and press into a long, narrow rectangle using your hands or a rolling pin, if you would prefer until it is about a 1/4 inch thick.
- Spread the blueberry filling evenly on the rolled-out dough, then sprinkle some cinnamon over the top.
- Now, starting on the long side roll up your rectangle as neatly as possible. This is where it gets really messy! The blueberry filling makes the dough softer, and when I made these I about gave up trying to make a neat roll.After you have the dough rolled up, use a pastry cutter or knife to cut the rolls into two-inch thick pieces.
- Place each roll into your prepared pan spacing them as evenly as possible. Slightly flatten the tops then bake for 20-25 minutes or until the edges have begun to brown.
For The Frosting
- In a stand mixer cream the cream cheese, butter, and sweetener together until smooth. Add the cream and vanilla, scrape the sides of the bowl, and whip it again until you have a smooth creamy frosting.If your frosting is too thick add more cream until it’s reached the desired consistency
- Spread the frosting over your warm rolls and pop them back in the warm oven for a few minutes to melt the frosting. Serve warm and enjoy!
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