Keto Cinnamon Rolls – Easy Keto Dessert Recipe

Keto Cinnamon Rolls – Easy Keto Dessert Recipe


hello everyone welcome to another Fat Boy weight loss recipe video today I’m showing you how to make keto cinnamon rolls now these are fantastic I had no idea what they were until I started keto but I tried to make that thing you know you get from the bakery that’s sort of like round and cinnamony and delicious and sweet and I was thinking maybe I could do the same thing with fat head dough and turns out you can so I’ve had this recipe for ages I just haven’t had done a video yet for it so today is the day today is the video and I’m going to show you how to make it so let’s get started okay so the first thing you were going to do is get a microwave-safe bowl this is a glass bowl you know you can get plastic ones as well but it totally is up to you glasses better because plastic under heat sort of leeches out lots of toxins and stuff anyway so we have a cup and a half of mozzarella cheese now this is the prepackaged mozzarella cheese here so it’s already you know shredded up and looks really dry if you have fresh mozzarella this is not going to work because it’s way too liquidy and it’s wait it’s just got way too much water in there so what we’re going to do is now you don’t have to use a microwave I am going to use a microwave for this because I find it works better but if you want to avoid using a microwave then you can put this on a stove on top of a pot of boiling water and that will act as a double boiler and that will go through and that’s the best thing about glass but you don’t have to do this you can just do this in the microwave so we’re going to put it in there for a minute and a half now this is a cup and a half of mozzarella cheese we’re going to put it in there for 90 seconds now before you start you want to pre-heat your might preheat your oven on 180 degrees or 355 degrees Fahrenheit and you want to have a room-temperature egg and three-quarters of a cup of almond flour ready to go so let’s microwave this [Music] okay so the mozzarella cheese is out of the microwave and you can see it’s really really really melted that’s what you want you do not want it to cool down you want to be able to work this in very quickly and you want it all to be melted together okay so we’re going to crack this whole egg in there and that’s going in there like that now the reason why you want room-temperature is so that when you mix it with the cheese like this that it actually combines with the cheese if you have a cold egg it won’t mix together very well so you want to make sure that the egg is very well mixed into this cheese and you can see how the color changes in this mixture here you’ll notice when it starts to come together it really combines with the egg and the cheese very well now adding in this almond flour doing it a little bit at a time works well because you want to make sure that it’s all into the into the actual cheese and not just one big clump and the chains wrapped around it you want this to be mixed in very well you can see that here you should be able to pick this up with your hands like this now if this doesn’t mix into your hands or if it’s sticking to your hands you can add oil to your hands to actually make this a bit easier to work with but that is the type of consistency that you want so we have two sheets of parchment paper here now this is baking paper what we call in Australia we’ve got one on the bottom and then we’re going to put one on top so in between this we are going to put our cheese mixture we’re going to just roll it out into a thin sheet so using a rolling pin like this you just want to go across either side taking it very easy when you’re trying to stretch it out because the cheese is still kind of hot and that’s the best way to actually get it to roll out easier now you can see that we have a sort of an oblong type shape you can see that there so that’s going to come out as more of a square a little bit later on but let’s put this in the oven for about 2 or 3 3 minutes depending on the temperature yo man check it again if it’s a little bit risen then put it in for another few minutes and it total for five minutes but it depends on the style of the oven I’ll show you what it looks like when this comes out and that’s the sort of style you’re aiming for that’s so let’s put this in the oven I should mention as well before you put it in the oven you need to take the top off now the top may be a little bit sticky depending on how long you’ve left it on there for but as you see there it still is a little bit sticky but that’s alright okay so while that’s in the oven we’re going to move on to the next few steps so the next step is to actually create the cinnamon sugar that goes in the middle and you do that by using ground cinnamon we’ve got a little mixing bowl here and we’ve got some powdered erythritol now you can also use stevia but I use powdered erythritol that’s totally fine this one is the Sony Irish brand and you use powder the rift we’re told because you don’t want any clumps in the in the cinnamon mixture they have one tablespoon of this that goes in there like that and you have one teaspoon of cinnamon fun fact as well cinnamon really helps to regulate blood sugar levels and along with apple cider vinegar this ingredient can really help you balance your blood sugar levels and that’s perfect on the ketogenic diet for so many different reasons we can get to that a little bit later but as well on top of this we want to add some some water so that it mixes in really well so I’ve got about a tablespoon of water there just start with that to start with now cinnamon and water never really mixes together real extremely well so you may need to add more water as you go so you can see there that that mixture has come together fantastically and this is going to go on the middle of our cinnamon roll okay so the Fathead dough has come out of the oven and this is what it looks like now you don’t want it to be brown you don’t want it to be burnt you don’t want it to be anything that is what it looks like so you’re simply just giving it a touch of heat to enable you to be able to roll it up to cool this down a little bit what you do is you put that that sheet back over and then you add some ice on top so I’ve just got a few ice blocks here that are still in the package so you just sort of go over it like that a little bit that that is going to help cool the cheese down just slightly not enough to be able to you know make it we don’t want it to melt in the oven when we put it back in the in the oven so we want it to sort of retain its shape so I’m cooling it down slightly we just gave some time in there to for the egg to cook through and then now we are going to add the cinnamon around the outside so that can just sit to the side there we’ll take this off again now we are going to spread this cinnamon erythritol mixture over the inside of this cheese is in there like that so you just mix it out so you just spread it out with the back of the spoon like that try and get it all the way across so you can do it in sections you can go up and down and then back and forth and across so the trick with this is and watch this very carefully you want to roll the first section up and around on itself and then you want to keep rolling with the back of the baking paper so you can keep doing this now you would do the exact same for any type of rolled dessert this is the way that you would do that so we can sort of grab that now and roll it over on itself that is looking pretty good to me now we can get that back into the middle now what we want to do is take two fingers and cut in two finger lengths along this and we’re going to flip that up and then put it into another baking tray and we’re going to cook that just for a little bit longer to get the egg and the cheese mixture and all of this looking really really nice you measure out two finger lengths and just put some little indents in there so you just slice that like that down the middle now these might look a little bit like naki pieces to you right now but that’s totally fine we have a small little baking this is like a mini casserole dish I guess and so what we’re going to do is we are going to put this up stand these little rolls up inside here now obviously this is way too big for the actual amount of cheese that we have in there but these little these little cinnamon rolls a real punch so don’t think that these are going to be very underwhelming they are really delicious and we’re going to make some spread for them in a second so we’ll put these in the oven for a little while I believe it’s about 10 to 15 minutes but you don’t want them to melt so make sure you check them every 5 minutes depending on your oven and depending on the pressure you’re under these may take a little bit longer or a little bit less so I’ll show you what they look like when they come out ok so in this bowl I have some thickened cream I have some cream cheese in this little packet so for home cooks it’s really easy what you need is a tablespoon of cream cheese you put a tablespoon in there like that you want a tablespoon of heavy cream or heavy whipping cream in Australia it’s called thickened cream but it’s all the same thing and you want a tablespoon of powdered erythritol in there as well we’ve got a tablespoon in there you just need to get them combined it’s not a really hard process and you should be able to do it quite easily and you you should be able to see here that the cream cheese is mixing together with the heavy cream you can always add some vanilla extract in here as well if you want it to make if you want that contrast between the cinnamon and the vanilla it’s really up to you let’s just keep this really simple so we’ll put this aside and wait for the cinnamon rolls to become really nice and browned and crisp on the outside and I’ll show you what they look like when they come out so we’ll just put this aside for now and we are back so these have just come out of the oven they’ve been in the oven for 10 minutes that is a pretty good temperature I believe at 180 so it always these are always different so just keep an eye on them and make sure that they’re a little bit brown on top and on the outside but they haven’t just flopped you should be able to see that there can you see what they sort of look like let’s get one of the bigger ones out here so you put a little bit of icing on top just enough to sort of cover that cinnamon roll now let’s give it a taste and see what it tastes like so as you can see there the cinnamon is right through the cheese and the cinnamon has come through with the cream cheese icing they taste delicious absolutely delicious the contrast between the warm cinnamony cheese filled deliciousness and the cream cheese icing on top just makes it so delicious if it’s winter where you are right now go ahead and make these here in Australia you probably want to wait until winter to make these but if you really want to and you want something warm and cinnamony and delicious and sweet and this is going to be fantastic so again thank you so much for watching this video I really hope that creating this recipe video helped you out making this recipe a little bit and if you love recipes like this make sure you hit subscribe like this video do all of the things this recipe is from my beginners recipe cookbook beginners ketogenic cookbook so make sure you go ahead and grab that but until then I will see you in the next video and I hope you have a fantastic day see you then [Music]

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