Low Carb Kanelsnegl (Danish Cinnamon Rolls)

Indulge in the irresistible flavors of traditional Danish kanelsnegl with a modern, keto-friendly twist! These Low Carb Kanelsnegl (Danish Cinnamon Rolls) are a delightful blend of warm cinnamon spice and buttery sweetness, all while being low in carbohydrates and gluten-free. Made with a clever combination of almond and coconut flours, this recipe creates a tender yet sturdy dough that’s rolled up with a cinnamon-erythritol filling for the ultimate guilt-free treat. A drizzle of almond milk glaze ties it all together, making these cinnamon rolls as visually appealing as they are delicious. Perfect for weekend breakfasts, holidays, or any time you crave a comforting baked good, these low-carb cinnamon rolls are ready in under an hour and will impress your family and friends. Enjoy the best of Danish baking without compromising your lifestyle!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 1 teaspoon Baking powder
• 1 teaspoon Xanthan gum
• 4 tablespoons Butter
• 2 ounces Cream cheese
• 2 whole Eggs
• 1 teaspoon Vanilla extract
• 0.5 cup Erythritol sweetener
• 1 tablespoon Cinnamon
• 0.25 cup Almond milk

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, baking powder, and xanthan gum.

Step 3

In a microwave-safe bowl, melt the butter and cream cheese together until smooth. Stir well to combine.

Step 4

Add the melted butter and cream cheese mixture to the dry ingredients, then add the eggs and vanilla extract. Mix until a dough forms.

Step 5

Place the dough between two sheets of parchment paper and roll out into a rectangle approximately 1/4 inch thick.

Step 6

In a small bowl, combine erythritol and cinnamon for the filling.

Step 7

Sprinkle the cinnamon-erythritol mixture evenly over the rolled-out dough.

Step 8

Roll the dough tightly starting from one of the longer sides, forming a log.

Step 9

Chill the log in the refrigerator for about 10 minutes to make slicing easier.

Step 10

Remove the log from the fridge and slice into approximately 8 equal pieces.

Step 11

Arrange the slices cut-side down on the prepared baking sheet.

Step 12

Bake for 20-25 minutes until golden brown and cooked through.

Step 13

While the rolls are baking, prepare the glaze by mixing almond milk and remaining erythritol until smooth.

Step 14

Drizzle the glaze over the warm cinnamon rolls and serve.

Nutrition Facts

Serving size	(635.1g)

Amount per serving	% Daily Value*
Calories	2061.2

Total Fat 176.3g	0%
Saturated Fat 51.2g	0%
Polyunsaturated Fat 2.4g
Cholesterol 560.9mg	0%
Sodium 1159.8mg	0%
Total Carbohydrate 198.0g	0%
Dietary Fiber 38.9g	0%
Total Sugars 17.2g
Protein 64.3g	0%

Vitamin D 110.5IU	0%
Calcium 717.6mg	0%
Iron 11.2mg	0%
Potassium 480.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 9.8%

Carbs: 30.0%