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Gluten Free, Paleo & Keto Cinnamon Rolls

  • 40 minutes
  • Serves 9


58 g

sour cream (or coconut cream + 2 tsp apple cider vinegar)

3 tbsp

water (lukewarm between 105-110°F)

1 tbsp

inulin (or maple sirup, honey, to feed the yeast*)

1 tbsp

active dry yeast

ground ginger

216 g

almond flour (**)

45 g

golden flaxseed meal (or 5 TBSP psyllium husk, finely ground***)

35 g

whey protein isolate

4 tbsp

xylitol (or erythritol, to taste)

2 1/4 tsp

xanthan gum (or 1 TBSP psyllium husk powder)

2 1/4 tsp

baking powder

1 1/2 tsp

kosher salt


eggs (at room temperature)

21 g

unsalted grass-fed butter (or ghee/coconut oil, melted and cooled)

1 tbsp

apple cider vinegar

42 g

unsalted grass-fed butter (softened)

4 tbsp

xylitol (or erythritol, to taste)

2 tbsp

ground cinnamon

90 g

cream cheese (at room temperature)

42 g

unsalted grass-fed butter

3 tbsp

xylitol (or erythritol, powdered)

1 tsp

vanilla extract

kosher salt

heavy cream (or almond milk, as needed)