Keto Pumpkin Cinnamon Rolls
Fluffy keto pumpkin cinnamon rolls swirled with a buttery brown-sugar pecan filling, finished with homemade caramel sauce. Each soft, spiced roll packs 15g of protein with just 2g net carbs.
15g protein / serving
290 kcal / serving
55 min
Serves 8
Recipe from YouTube by Keto Upgrade
Ingredients
- Allulose160 g
- Unsweetened coconut milk57 g (2 oz / 1/4 cup)
- Inulin1 tsp
- Yeast2 1/4 tsp
- Salted butter112 g (1 stick), melted
- Bamboo fiber60 g (1 cup)
- Whey protein isolate110 g (1 1/4 cups + 2 tbsp)
- Coconut flour15 g (2 tbsp)
- Xanthan gum12 g (1 tbsp + 1/4 tsp)
- Beef gelatin30 g (3 tbsp)
- Baking powder1 tsp
- Water2 tbsp
- Salted butter42 g (3 tbsp), softened
- Lakanto brown sugar sweetener62 g (1/3 cup packed)
- Cinnamon1 tsp
- Pumpkin spice1 1/2 tsp
- Caramel extract1/2 tsp
- Pecans84 g (3/4 cup), chopped
- Heavy cream142 g (5 oz)
- Salted butter28 g
- Vanilla extract1 tsp
- Liquid steviato taste, optional
- Erythritol sweetener96 g (1/2 cup)
- Large eggs200 g (about 4), room temperature
- Pumpkin purée170 g (6 oz / 3/4 cup)
Method
1. Make the caramel sauce: melt the allulose with the water in a saucepan, then whisk in the heavy cream, butter and vanilla; sweeten with liquid stevia to taste and set aside.
2. Prepare the dough: whisk together the room-temperature eggs, pumpkin purée, coconut milk, melted butter, erythritol, inulin and yeast.
3. In a separate bowl whisk the dry ingredients — bamboo fiber, whey protein isolate, coconut flour, xanthan gum, beef gelatin and baking powder — then combine with the wet mixture until a smooth, workable dough forms.
4. Roll the dough out, spread with the softened butter, then sprinkle over the brown sugar sweetener, cinnamon, pumpkin spice, caramel extract and half the chopped pecans.
5. Roll up tightly, slice into 8 rolls and arrange in a baking dish.
6. Bake until golden and springy.
7. Finish with a generous drizzle of the homemade caramel sauce and the remaining chopped pecans, and serve warm.