OMG!!! December brings some colder weather in many parts of the world, and what’s better in cold weather than a warm cinnamon roll? How about a cinnamon roll knot that’s gluten free, dairy free, and keto friendly!!! This mouth watering recipe from gnom-gnom.com is a must try! Enjoy!!
For the keto dough:
- 1 cup almond flour
- 3 tablespoons coconut flour
- 2 teaspoons xanthan gum
- 2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten
- 5 teaspoons water as needed
For the keto cinnamon roll knots filling
- 1 tablespoon grass-fed butter or coconut butter/oil, melted
- 3–4 tablespoons golden erythritol or xylitol, to taste
- 1–2 teaspoons cinnamon to taste
For the cream cheese glaze (optional, but highly suggested!)
- 2 tablespoons cream cheese softened
- 1 tablespoon grass-fed butter softened
- 1–2 tablespoons powdered erythritol
- 1/2 teaspoon vanilla extract
- pinch kosher salt
- 1–3 teaspoons almond milk as needed (optional)
Preheat oven to 350°F/180°C. Line a baking tray with a baking mat or parchment paper.
For the keto dough:
Add almond flour, coconut flour, xanthan gum, baking powder and salt to food processor. Pulse until thoroughly combined.
Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the egg. Followed by the water. Stop the food processor once the dough forms into a ball. The dough will be sticky to touch.
Wrap dough in cling film and knead it through the plastic for a minute or two. Think of it a bit like a stress ball. Allow dough to rest for 10 minutes (and up to 5 days in the fridge).
For the keto cinnamon roll knots
Roll out the rested dough between two sheets of parchment paper with a rolling pin until roughly 10×10 inches in size. To get a perfect square, simply trim the uneven edges, patch them up and keep rolling until evenly sized.
Assemble by brushing with melted butter and sprinkling with the cinnamon ‘sugar’ (to taste- we do 3TBS sweetener with 1 1/2 teaspoons cinnamon). Fold the dough in half and cut into 8-10 strips with a pastry cutter. Twist and roughly make into knots, pinching the dough together to seal closed (it’ll naturally form into rounds as you twist). You can freeze the cinnamon roll knots at this point for a month or two, and bake straight from the freezer (adding a few more minutes in the oven).
Place the knots in prepared tray and bake for 8-12 minutes (we do 10), until they just begin to brown. You want to only bake them briefly so they stay moist and doughy, otherwise you’ll get cookies (still good, but not ideal!).
While your cinnamon knots are in the oven. Cream together with an electric mixer the cream cheese and butter until light and fluffy. Beat in the powdered sweetener, vanilla extract and salt. If you want it more of a drizzling consistency, add a few teaspoons of almond milk to thin it out.
These guys are best served warm straight from the oven, with a generous drizzle of cream cheese glaze. But they also do re-warm quite well.