Low Carb Vegan Cinnamon Rolls

Low Carb Vegan Cinnamon Rolls

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It’s no secret that I’m obsessed with anything cinnamon flavored. Can you blame me? Not only is cinnamon delicious, but it’s also a warming spice, helps with circulation and has demonstrated the ability to help regulate blood sugar. It’s basically perfect. It’s also one of those flavors that really signifies “breakfast” to me, so when thinking of vegan keto breakfast ideas, of course cinnamon buns was at the top of the list. So, I set out to figure out how to make low carb vegan cinnamon rolls.

The idea originally came from Laura Miller, a raw vegan cook and entertainer. Her book, Raw. Vegan. Not Gross. is pretty inspirational in terms of recipes. Yes, most of the recipes are high-carb, but they can be adapted to a keto diet! Basically, I borrowed her raw vegan cinnamon rolls recipe, and then changed everything about it to come up with a low carb and keto friendly version.

Notes on Baking Low Carb Vegan Cinnamon Rolls

  • These utilize psyllium husk, which I definitely recommend buying for any low carb vegan baking. It works incredibly well as a binder, and is 100% fiber.
  • I haven’t found a substitute for psyllium husk in terms of baking though, so this recipe is pretty dependent upon it!
  • This recipe ends up being vegan, grain free, gluten free, nut free and soy free (depending on the cream cheese substitute used!).
  • If these don’t cook long enough, or are cut too thick, they won’t fully cook in the middle and will be a bit gummy. You can fix this either by cutting them into smaller pieces, or smooshing them so that they’re flatter against the tray.
  • Rolling these up is basically the same technique used to make a jelly roll. Basically, use the silicone baking mat, or parchment paper to do the heavy lifting.
  • Nutrition facts are from MyFitnessPal, and include the frosting!

Low Carb Vegan Cinnamon Rolls | Grain free, gluten free, sugar free, nut free and keto friendly breakfast treats!

Low Carb Vegan Cinnamon Rolls

Yield: 12 mini rolls

Serving Size: 1 mini roll

Calories per serving: 50

Fat per serving: 3.7g

Carbs per serving: .5g net (3g total)

Protein per serving: 1g

Fiber per serving: 2.5g

Low Carb Vegan Cinnamon Rolls


    For the dough:
  • 2 tbsp pysllium husk, soaked in 1/2 cup water for 10 minutes (pro tip: add the vanilla to this as it soaks)
  • 1/2 cup coconut flour
  • 2 ounces (4 tbsp) vegan cream cheese
  • 2 tbsp Swerve, or other granulated sweetener
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
    For the filling:
  • 1 ounce (2 tbsp) vegan cream cheese
  • 1/4 cup non-dairy milk of choice
  • 2 tsp Swerve, or equivalent of other sweetener
  • 2 tsp ground cinnamon
    For the frosting:
  • 1 ounce (2 tbsp) vegan cream cheese
  • 2-3 tbsp non-dairy milk of choice
  • sweetener to taste (a tsp of Swerve, or a few drops of stevia - not a lot!)


  1. Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Combine the coconut flour, Swerve, cinnamon and baking powder in a medium bowl.
  3. Cut the cream cheese into the dry ingredients until everything has a sandy texture.
  4. The soaked psyllium and vanilla should be pretty gelled right now. If not, wait a bit until it looks like gritty jello (yum).
  5. Mix the gel into the dry ingredients until a slightly sticky dough forms.
  6. Roll this dough into a rectangle on the parchment/silicone baking mat (it should be about 5" x 12").
  7. Mix together filling ingredients, and spread over the dough, leaving about a half inch on all sides.
  8. Using the parchment/silicone baking mat, roll up the dough around the filling into little spirals.
  9. You can chill this for about 30 minutes to an hour to make cutting easier, and the final result prettier, but you don't have to!
  10. Place little rolls on the tray and bake for 45 minutes.
  11. Let cool. Mix up frosting, apply and enjoy!


Low Carb Vegan Cinnamon Rolls | Grain free, gluten free, sugar free, nut free and keto friendly breakfast treats!

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