Low Carb Yeast Cinnamon Rolls
{Ketogenic, Sugar Free, THM:S}
The best keto yeast bread product I've made to date. These Low Carb Yeast Cinnamon rolls are NOT gluten free, but they are as close as you're going to get to the cinnamon rolls that grandma used to make for Christmas morning.
So, almost a year ago, my Grandma and I were brainstorming how to create a low carb or keto bread that was soft and fluffy like, well, actual bread that contains wheat and gluten.
I was just up at her house for the weekend, and in that time we didn't quite get it BUT she did send me home with a bag of Vital Wheat Gluten to experiment with and hopefully land on the perfect recipe.
Well, I've been resistant toward using it, and honestly a little frustrated with the whole keto bread obsession. After all, wasn't gluten bad? And also, why is everyone so hung up on bread.
I'll be honest, I don't miss bread.
But I DO miss baked goods. Yeast donuts, Cinnamon rolls, etc all haunt my dreams and so over the last couple of months I've hauled that bag of Vital Wheat Gluten out of my freezer and attempted to make something I've been craving for months;
Properly Fluffy Low Carb Cinnamon Rolls.
So, why include gluten?
From JessicaGaving.com:
“Gluten is critical for bakers and cooks because it provides the proper texture and function resulting in our favorite dishes like pasta, bread, and pastries. Gluten is the common name for proteins present in wheat (durum, einkorn, semolina, spelt, faro, bulgur, kamut khorasan wheat) and related grains such as barley, rye, and triticale.”
Basically, gluten forms the structure we know and love in bread by trapping yeast bubbles.
In this recipe, though, we're not using flour, we're using Vital Wheat Gluten. What the heck is that?
“Vital wheat gluten is like a super-powered flour that is all gluten and very little starch. It’s not technically flour itself, but it’s made from wheat flour that has been hydrated to activate the gluten and then processed to remove everything but that gluten. It’s then dried and ground back into a powder.”
Basically, it's all of the gluten to give the bread structure, with very little of the starch {carbs}.
Vital Wheat Gluten is easily found at most health food stores, and even easier on Amazon {hallelujah for 2-day delivery!}
Now, I know there are many people out there with gluten intolerances and/or Celiac disease, and if this is you, then this recipes is not for you, sorry.
BUT I'm working on a possibility for bread that does not use vital Wheat Gluten and I'll definitely keep you posted when the recipe goes live {fingers crossed!}
Now, we're going to bake some bread baking principles, transfer them to low carb flours, and create some seriously awesome low carb cinnamon rolls.
How to Make Low Carb Yeast Cinnamon Rolls
One last word of warning before we dive in: this is not an easy recipe to make, and if you've never (or not frequently) baked with yeast, then please don't be disappointing when/if these don't turn out.
But with that being said, you'll start by combining warm water, yeast and sugar in a small bowl. The yeast will eat the sugar, rendering the carbs null and void {because, science}
While the yeast is foaming in the bowl, you'll mix together your low carb flours and wheat gluten.
Grab another bowl, add the foamy yeast mixture, another cup of water, and 1.5 cups of the flour mixture to it. Mix on low speed for 1 minute, then let it sit for 10 to let the gluten develop.
When the 10 minutes are up, add the nutmeg, cinnamon, salt, and baking power to the remaining flour mixture.
Add the vinegar to the melted butter, then add it to the dough in the mixer until it's just combined.
Change your mixer from the paddle attachment to the dough hook, then put your mixer on medium speed and add the rest of the flour mixture.
Knead the dough for 3 minutes with the dough hook, then test the dough. It should “pull back” when you pull some of it off the larger ball of dough.
Grease a large bowl, and transfer the dough ball to it, cover with a towel and let it rise for 1 hour.
Once the hour is up, punch the dough down, then roll it out as you would regular cinnamon rolls, dusted with a little bit of almond flour or oat fiber.
Mix the butter, cinnamon and sweetener together. It should be slightly thick. Pour it on the dough and spread evenly.
Then roll the cinnamon rolls up and cut with a very sharp knife.
Place them in the baking pan or on the greased baking dish you plan to bake them in, cover, and let rise for 40-60 minutes, until the cinnamon rolls have puffed up considerably.
While the rolls proof, preheat your oven to 350.
Once the rolls have risen, bake them at 350 for 20 minutes, or until the internal temperature is 140. Remove them from the oven, let sit 5 minutes, frost, and enjoy!
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DID YOU MAKE THIS RECIPE?
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Low Carb Yeast Cinnamon Rolls
The best keto yeast bread product I've made to date. These Low Carb Yeast Cinnamon rolls are NOT gluten free, but they are as close as you're going to get to the cinnamon rolls that grandma used to make for Christmas morning.
Ingredients
- 1 3/4 cups warm water {about 110F)
- 1 packet Yeast {about 2.5 tsp.
- 1/2 tsp. Sugar
- 1 tsp. Apple Cider Vinegar
- 3 Tbsp. Melted Butter
- 1 tsp. Baking Powder
- 1/2 tsp. Salt
- 1 cup Vital Wheat Gluten
- 3/4 cup Almond Flour
- 1/4 cup Coconut Flour
- 3/4 cup Oat Fiber
- For The Filling:
- 3 Tbsp. Butter, softened
- 2 Tbsp. Ground Cinnamon
- 1/4 cup Sweetener of choice {I used Lakanto Confectioner's}
- For the Frosting
- 1 cup Lakanto Powdered Monkfruit Sweeter
- 1-2 Tbsp. Water
- 1/2 dropper Sweetleaf Stevia
Instructions
start by combining warm water, yeast and sugar in a small bowl. The yeast will eat the sugar, rendering the carbs null and void {because, science}
While the yeast is foaming in the bowl, you'll mix together your low carb flours and wheat gluten.
Grab another bowl, add the foamy yeast mixture, another cup of water, and 1.5 cups of the flour mixture to it. Mix on low speed for 1 minute, then let it sit for 10 to let the gluten develop.
When the 10 minutes are up, add the nutmeg, cinnamon, salt, and baking power to the remaining flour mixture.
Add the vinegar to the melted butter, then add it to the dough in the mixer until it's just combined.
Change your mixer from the paddle attachment to the dough hook, then put your mixer on medium speed and add the rest of the flour mixture.
Knead the dough for 3 minutes with the dough hook, then test the dough. It should "pull back" when you pull some of it off the larger ball of dough.
Grease a large bowl, and transfer the dough ball to it, cover with a towel and let it rise for 1 hour.
Once the hour is up, punch the dough down, then roll it out as you would regular cinnamon rolls, dusted with a little bit of almond flour or oat fiber.
Mix the butter, cinnamon and sweetener together. It should be slightly thick. Pour it on the dough and spread evenly.
Then roll the cinnamon rolls up and cut with a very sharp knife.
Place them in the baking pan or on the greased baking dish you plan to bake them in, cover, and let rise for 40-60 minutes, until the cinnamon rolls have puffed up considerably.
While the rolls proof, preheat your oven to 350.
Once the rolls have risen, bake them at 350 for 20 minutes, or until the internal temperature is 140. Remove them from the oven, let sit 5 minutes, frost, and enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Sweet Drops Sweetleaf Liquid Stevia Sweetener, Steviaclear, 4 Oz
-
Monk Fruit: Best Sugar Substitute for Keto
-
NuNaturals All Natural Oat Fiber, Non-GMO Certified, 755 Servings (5 lbs)
-
NOW Foods, Organic Coconut Flour, Unsweetened, Excelent Source of Fiber, No Added Sulfites, Certified Non-GMO, 16-Ounce
-
Blue Diamond Almond Flour, Gluten Free, Blanched, Finely Sifted 3 Pound bag
-
Hoosier Hill Farm Vital Wheat Gluten, High in Protein, NON-GMO 4 lbs
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 144Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 10mgSodium: 133mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 2gSugar: 2gProtein: 12g
xoxo,
Gretchen
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