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How does this sound to you:
Something that tastes like cinnamon rolls but doesn’t require the labor-intensive preparation of cinnamon rolls?
Oh, and it’s suitable for the ketogenic diet!
If that sounds like something that interests you, keep reading!
These super easy keto cinnamon rolls fat bombs might just be what you’ve been looking for.
They only require about 15 minutes of active preparation and one ball only has about 0.6g net carbs!
Easy, quick and keto-friendly – that’s the kind of recipe I like!
OTHER KETO FAT BOMBS:
Keto Cookies And Cream Fat Bombs Pecan Pie Keto Fat Bombs Chocolate-Covered Peanut Butter Keto Fat Bombs Healthy No Bake Pumpkin Pie Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy Blueberry Keto Fat Bombs
KETO CINNAMON ROLLS FAT BOMBS INGREDIENTS:
(You can find the exact amounts needed on the recipe card at the end of this post!)
I recommend to buy grass-fed butter – it’s higher in certain micronutrients and healthy fats and it contains a better ratio of omega-3 vs. omega-6 fatty acids.
The butter should be very soft for this recipe: leave the butter at room temperature for 30-40 minutes for the desired consistency.
The powdered erythritol will be used for the cream cheese topping, if you don’t want to make that anyway you won’t need a powdered sweetener.
I wouldn’t swap brown erythritol for normal granulated erythritol though as the malty taste of it contributes a lot to the whole recipe.
I got my brown erythritol from a local brand in Germany and unfortunately, it’s not available in the US.
I haven’t tried both of the following products myself but the reviews are very good so I feel confident in suggesting them to you:
1. Golden Monk Fruit Sweetener
(I really want to try monk fruit sweetener myself but it doesn’t ship to Germany! Hopefully, I can get my hands on it when I’m in the US next year.)
2. Sukrin Gold Brown sugar substitute
(This is pretty close to the product I used but it differs in the fact that this is a 1:1 replacement for sugar whereas the erythritol I used is only 70% as sweet as sugar.)
Why erythritol is my favorite keto-friendly sweetener:
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very natural sweet taste.
Because of the natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.
Plus: Recent studies even show it’s actually GOOD for your teeth!
Even though I’m a little biased towards erythritol, I’m not discriminating against other keto-friendly sweeteners that won’t spike your blood sugar.
Keep in mind though, that you might have to adjust the amount used because erythritol isn’t as sweet as other sweeteners out there.
Erythritol is about 70% as sweet as normal table sugar whereas other keto-friendly sweeteners like monk fruit and stevia are usually much sweeter than sugar.
Keep this ratio in mind when using other sweeteners and adjust accordingly.
ceylon cinnamon is usually higher in quality compared to cassia cinnamon
HOW TO MAKE KETO CINNAMON ROLLS FAT BOMBS:
1. Mix ingredients for fat bomb mass:
In a middle-sized bowl, mix the almond flour, very soft butter, cinnamon, and brown erythritol until you get a smooth mass and no chunks of butter are left.
A “trick” or technique I like to use whenever I combine ingredients with softened butter is to press the backside of the spoon to the wall of the bowl while I stir.
(As if you were to apply the fat bomb mass with a spatula and the spoon is your spatula.)
This will make the mixing process a lot easier.
Chill the mass in your freezer for approx. 10 minutes.
2. Make cream cheese topping:
A cream cheese topping is something that can’t be missing from something that’s supposed to taste like cinnamon rolls.
While the fat bomb mass is chilling in the freezer, we’re going to make the cream cheese topping for our cinnamon rolls fat bombs.
The first step is to melt the cream cheese.
I prefer to do that with a double boiler in a small bowl but you could also simply pop the cream cheese into your microwave for a few seconds until it’s melted.
Combine the melted cream cheese with the powdered erythritol, vanilla extract, and heavy cream.
Make sure no chunks of powdered erythritol are left.
Set aside.
3. Form balls & add cream cheese topping:
After about 10 minutes in the freezer, the cinnamon rolls fat bomb mass should be solid enough to work with.
Get it out of the freezer and scoop out small balls using a spoon or cookie scoop.
(I used a tbsp measuring scoop to do this.)
Quickly roll the mass in between your hands until you get a smooth ball.
Chill the balls again in your freezer for approx. 5 minutes before adding the warm cream cheese topping.
Add the cream cheese topping on top of the fat bombs.
I did that by simply dripping it slowly over the fat bombs using a spoon.
4. Chill & Enjoy:
Chill the finished fat bombs for one last time in your fridge for at least 30 minutes before enjoying them with a hot cup of tea or coffee! 🙂
Store the cinnamon roll fat bombs covered with plastic wrap or in an air-tight container for up to 3 days.
If you plan to keep them longer than that, I recommend making the cream cheese topping and fat bomb mass separately as the cream cheese topping will dry out after a few days.
Nutrition Info:
One keto cinnamon rolls fat bomb (approx. 0.6oz/17g and 1″ or 2.5cm) has approx. 0.5g net carbs (1.2g total carbs and 0.7g dietary fiber), 11.4g fat, 2.5g protein, and 116 calories.
Keep in mind that the nutrition info per serving may change depending on the size of the balls you make.
(I try to be as accurate as possible with this information, but values may vary because of natural occurring fluctuations and different products used.)
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
Tropical Passionfruit Keto Cheesecake In A Jar Healthy No Bake Keto Snickers Bars Healthy No Bake Ferrero Rocher Keto Fat Bombs The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars)
Something that tastes like cinnamon rolls but doesn't require the work of cinnamon rolls? Yes, please! Super easy keto cinnamon rolls fat bombs!
In a middle-sized bowl, mix the almond flour, very soft butter, cinnamon, and brown erythritol until you get a smooth mass and no chunks of butter are left.
A "trick" or technique I like to use whenever I combine ingredients with softened butter is to press the backside of the spoon to the wall of the bowl while I stir.
(As if you were to apply the fat bomb mass with a spatula and the spoon is your spatula.)
Chill the mass in your freezer for approx. 10 minutes.
While the fat bomb mass is chilling in the freezer, we're going to make the cream cheese topping for our cinnamon rolls fat bombs.
The first step is to melt the cream cheese.
I prefer to do that with a double boiler in a small bowl but you could also simply pop the cream cheese into your microwave for a few seconds until it's melted.
Combine the melted cream cheese with the powdered erythritol, vanilla extract, and heavy cream.
Make sure no chunks of powdered erythritol are left.
Set aside.
After 10 minutes, get the fat bomb mass out of the freezer and scoop out small balls using a spoon or cookie scoop. (I used a tbsp measuring scoop to do this.)
Quickly roll the mass in between your hands until you get a smooth ball.
Chill the balls again in your freezer for approx. 5 minutes before adding the warm cream cheese topping.
Add the cream cheese topping on top of the fat bombs.
I did that by simply dripping it slowly over the fat bombs using a spoon.
Chill the finished fat bombs for one last time in your fridge for at least 30 minutes before enjoying them with a hot cup of tea or coffee! 🙂
Store the cinnamon roll fat bombs covered with plastic wrap or in an air-tight container for up to 3 days.
If you plan to keep them longer than that, I recommend making the cream cheese topping and fat bomb mass separately as the cream cheese topping will dry out after a few days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Serving Size 1 fat bomb (approx. 0.6 oz/ 17g and 1" or 2.5cm)
Servings 8
- Amount Per Serving
- Calories 116
- % Daily Value *
- Total Fat 11.4g18%
- Total Carbohydrate 1.2g1%
- Dietary Fiber 0.7g3%
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a middle-sized bowl, mix the almond flour, very soft butter, cinnamon, and brown erythritol until you get a smooth mass and no chunks of butter are left.
A "trick" or technique I like to use whenever I combine ingredients with softened butter is to press the backside of the spoon to the wall of the bowl while I stir.
(As if you were to apply the fat bomb mass with a spatula and the spoon is your spatula.)
Chill the mass in your freezer for approx. 10 minutes.
While the fat bomb mass is chilling in the freezer, we're going to make the cream cheese topping for our cinnamon rolls fat bombs.
The first step is to melt the cream cheese.
I prefer to do that with a double boiler in a small bowl but you could also simply pop the cream cheese into your microwave for a few seconds until it's melted.
Combine the melted cream cheese with the powdered erythritol, vanilla extract, and heavy cream.
Make sure no chunks of powdered erythritol are left.
Set aside.
After 10 minutes, get the fat bomb mass out of the freezer and scoop out small balls using a spoon or cookie scoop. (I used a tbsp measuring scoop to do this.)
Quickly roll the mass in between your hands until you get a smooth ball.
Chill the balls again in your freezer for approx. 5 minutes before adding the warm cream cheese topping.
Add the cream cheese topping on top of the fat bombs.
I did that by simply dripping it slowly over the fat bombs using a spoon.
Chill the finished fat bombs for one last time in your fridge for at least 30 minutes before enjoying them with a hot cup of tea or coffee! 🙂
Store the cinnamon roll fat bombs covered with plastic wrap or in an air-tight container for up to 3 days.
If you plan to keep them longer than that, I recommend making the cream cheese topping and fat bomb mass separately as the cream cheese topping will dry out after a few days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
Click here, to learn more about me.
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They sell sweet brand Erythritol both white and brown in the states, FYI!
*Swerve not sweet
Oh great, thank you so much for letting me know!
I’ll look into it! 🙂
Much love, Uliana 🙂
There was no recipe card to print
Hey there 🙂
The recipe card should be located at the very end of the post, just above the “Pin it for Pinterest” button and the picture for Pinterest.
If you can’t see it, it could be your browsers’ fault – some browsers have trouble showing the recipe card as they should.
Here is a direct link to the recipe card alone.
If the recipe card still isn’t shown properly, please tell me either here in the comment section or via E-Mail and of course I will send you the recipe via E-Mail so you can print it out. 🙂
Hope this helps and sorry for the trouble!
Much love, Uliana