cinnamon Archives - The Best Keto Recipes

Cinnamon Roll Chaffle

Annie — Tue, 16 Aug 2022 11:00:34 +0000

These Cinnamon Roll Chaffles are going to be your go to for a keto breakfast! At only 2 net carbs including the cream cheese icing, you’ll love these for low carb meal prep!

Cinnamon Chaffles

I love Keto Cinnamon Rolls but sometimes my mornings just don’t allow me to make them. These flavorful Cinnamon Chaffles take a fraction of the time, and are just as satisfying! These indulgent chaffles are so easy to make and freeze very well, making them perfect for keto meal prep. They also only have about 2 net carbs, so you can enjoy a sweet meal guilt free!

These chaffles are full of flavor. The warm cinnamon makes every bite so delicious, and the sugar free cream cheese icing is the perfect topping. Your family will not believe how delicious these chaffles are, and you’ll never go back to store bought waffles! For more sweet chaffle ideas, check out Everything You Need to Know about Chaffles!

Ingredients for Cinnamon Roll Chaffles

As always, here is a quick overview of the ingredients used in our Cinnamon Chaffles. For the complete recipe, just scroll to the bottom of the page. For the Cinnamon Roll Chaffles:

Eggs, Almond flour, Baking powder, Keto sweetener, Vanilla extract, Cinnamon
Mozzarella, Cream cheese

How to make chaffles with cinnamon

First, preheat your waffle maker. Beat your eggs and add the rest of the ingredients- mix well. Spray your waffle maker with nonstick spray and add your mixture. I recommend filling until about 2/3rd of the way full, or about 1/8 of a cup. Cook until the steam stops coming out of the waffle maker- for me, this was about 5-6 minutes. Repeat with the remaining mixture. This does make a softer chaffle, but you can toast them or put them in the Air Fryer if you prefer a crispier texture.

For the icing, add your cream cheese, heavy cream and powdered swerve into a blender and blend until smooth. Next, combine the cinnamon and monkfruit. Top your cinnamon chaffle with the icing and the monkfruit mixture.

Do you taste the cheese?

No, you definitely do not taste the cheese. I know it sounds like an odd combo, but trust me! These chaffles are great! If you new to the world of chaffle this Basic Chaffle recipe is a great way to experiment. These are great eaten as traditional waffles, as bread for sandwiches, or make a great appetizer!

Do chaffles get crispy?

Savory chaffles, like Jalapeno Cheddar Chaffles, tend to crisp up as they cool. Since these cinnamon chaffles have more cream cheese than mozzarella, they stay softer than traditional chaffles. To make your low carb chaffles crispy, just pop into your toaster or Air Fryer!

What to serve with chaffles

These are the perfect breakfast for a buffet or whenever you have company. I served mine with these Keto Cinnamon Frappuccinos, but I also think a Keto Caramel Frappuccino would be so good with these. Serve with Air Fryer Sausage, Sausage Cheese Keto Egg Muffins, Easy Frittata or a Breakfast Chaffle Bowl!

More chaffle recipes

Yield: 6

Cinnamon Roll Chaffles

These Cinnamon Roll Chaffles are going to be your go to for a keto breakfast! At only 2 net carbs including the cream cheese icing, you’ll love these for low carb meal prep!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

Chaffle Batter

3 eggs
1/4 cup almond flour
3/4 cups shredded mozzarella
2 ounces cream cheese
2 tablespoons Monkfruit Sweetener
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

Cream Cheese Frosting

2 ounces cream cheese
1/2 cup confectioners Monkfruit sweetener
1/2 teaspoon vanilla extract
2-3 tablespoons heavy cream (use as needed to thin the frosting)

Instructions

Preheat your mini waffle maker. Spray with oil before adding chaffle batter.
Whisk your eggs, then add the shredded cheese, softened cream cheese, almond flour, baking powder, sweetener, cinnamon, and vanilla extract. Mix until the cream cheese is smoothly incorporated throughout.
Fill the waffle maker 2/3rd full (just a little more than 1/8th a cup). Don't overfill!
Allow to cook 4-6 minutes or until waffle is crisp.

To make the Cream Cheese Frosting:

Combine the softened cream cheese, confectioners monkfruit, vanilla and heavy cream as needed until it has reached your desired consistancy.

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Nutrition Information:

Yield:

Serving Size:

Nutrition Calculated Per Waffle (with 2 tablespoons frosting)
Amount Per Serving: Calories: 159Total Fat: 10.6gCholesterol: 117mgSodium: 200mgCarbohydrates: 3gNet Carbohydrates: 2.3gFiber: 0.7gSugar: 1.3gProtein: 9.5g

The post Cinnamon Roll Chaffle appeared first on The Best Keto Recipes.

Blueberry Chaffle

Annie — Tue, 21 Jun 2022 11:00:59 +0000

These Blueberry Chaffles are the perfect low carb breakfast or snack recipe! Great for keto meal prep and under 2 net carbs each!

Blueberry Chaffles

These Blueberry Chaffles are the perfect keto breakfast or keto dessert! These low carb waffles taste exactly like a blueberry waffle- your family won’t be able to tell the difference. By taking the recipe for a Basic Chaffle but reducing the amount of mozzarella for more cream cheese, you’ve got yourself a nice, soft chaffle. If you prefer a crispier texture, pop into the Air Fryer or toaster.

This recipe is perfect for keto meal prep- these are super easy to freeze and reheat, making your mornings a breeze. These chaffles are also a super kid friendly recipe- pop one into the toaster and add your toppings and you’ve got a happy breakfast table!

While you may traditionally think of these keto waffles as a breakfast food, I also love them for an indulgent keto dessert. For a fun topping, try this Keto Frosting, Sugar Free Strawberry Sauce or your favorite sugar free syrup. The best part? One of these chaffles is only 1.8 net carbs!

Blueberry Chaffle Ingredients

As always, here is a quick overview of the ingredients used in our Blueberry Chaffle. For the complete recipe, just scroll to the bottom of the page.

Eggs, size large
Almond flour, Baking powder
Mozzarella- shredded and Cream cheese- softened
Sweetener- I used brown sugar monkfruit, but you can use your preferred sugar free sweetener
Vanilla extract and Cinnamon
Blueberries

How to make a Blueberry Cream Cheese Chaffle

Preheat your waffle maker. Beat your eggs and add the rest of the ingredients and mix well. Spray your waffle maker with nonstick spray and add your mixture. I recommend filling until about 2/3rd of the way full, or about 1/8 of a cup. Cook until the steam stops coming out of the waffle maker- for me, this was about 5-6 minutes. Repeat with the remaining mixture. This does make a softer chaffle, but you can toast them or put them in the Air Fryer if you prefer a crispier texture.

How to eat chaffles

If you’re new to a keto diet or you’re expanding your keto recipes, you may not be familiar with chaffles. Chaffles are “waffles” that are made with cheese- they are very low in carbs while still providing you with a good amount of fat. These Blueberry Chaffles would be delicious with so many things- I even loved them plain! They are delicious with the Keto Frosting I used for these Cinnamon Twists, but you could also top them with Sugar Free Syrup and butter.

Chaffles aren’t just for dessert! I love to make savory chaffles, like this Keto Turkey Club Sandwich. A few other favorites include Keto BBQ Stacks, Keto Chili Cheese Chaffles, or a Keto Bacon Cheeseburger. If you like spice, try this Keto Jalapeno Popper Burger. Basically just replace bread with a chaffle, and you’ve saved yourself a ton of carbs!

For more ideas, check out this post for Everything You Should Know about Chaffles!

How to freeze chaffles

Allow the chaffles to completely cool off, then place them in a freezer bag (with parchment paper between each so they don’t stick together). These are best eaten within a month of being frozen, but they technically are fine for 6 months.

Are blueberries keto?

Blueberries are a great option for fruit on a keto diet! They are high in fiber while remaining low in carbs. They are also full of antioxidants, vitamins and minerals! This only applies to fresh blueberries- dried berries tend to be high in sugar.

Keto Friendly Fruits

This recipe is fantastic for customizing to your personal tastes! Fruits like blackberries, raspberries, strawberries and kiwi can all be enjoyed on a keto diet, although in small amounts. Dried coconut is also a great option!

More keto chaffle recipes

Yield: 8 chaffles

Blueberry Chaffles

These Blueberry Chaffles are the perfect low carb breakfast or snack recipe! Great for keto meal prep and under 2 net carbs each!

Prep Time 2 minutes

Cook Time 6 minutes

Total Time 8 minutes

Ingredients

3 eggs
1/4 cup almond flour
1/2 cup shredded mozzarella
4 ounces cream cheese, softened
1/2 teaspoon baking powder
1 tablespoon sweetener (I used brown sugar monk fruit, but you can use your favorite sugar-free sweetener)
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/3 cup blueberries

Instructions

Preheat the waffle maker. In a medium sized bowl, beat the eggs until well scrambled
Add all remaining ingredients and stir until well incorporated.
Spray the inside of the waffle maker with oil. Fill the waffle maker 2/3rd full (a bit more than 1/8th cup of mixture), then cook until there is no remaining steam coming from the machine (about 5-6 minutes).
Repeat with remaining mixture. Chaffles will be soft, but you can crisp them up in a toaster or air fryer if you prefer.

Nutrition Information:

Yield:

Serving Size:

1 chaffle
Amount Per Serving: Calories: 112Total Fat: 7.4gCholesterol: 86mgSodium: 134.8mgCarbohydrates: 2.3gNet Carbohydrates: 1.8gFiber: 0.5gSugar: 0.9gProtein: 6.1g

The post Blueberry Chaffle appeared first on The Best Keto Recipes.

Keto Pumpkin Cinnamon Rolls

Annie — Wed, 07 Oct 2020 13:20:28 +0000

These amazing Keto Pumpkin Cinnamon Rolls are bursting with flavor and contain about 2 net carbs each! These warm, pumpkin and cinnamon spiced rolls are topped with a maple cream cheese frosting you will love.

Boy, do I have a treat for you today! These Keto Pumpkin Cinnamon Rolls are a fall spin on my traditional Keto Cinnamon Rolls. Delicious keto dough is spiked with pumpkin to make it extra light and fluffy.

Then, it is covered in a pumpkin butter and sprinkled with a cinnamon sugar mixture with toasted pecans, then rolled up and baked to perfection! To top it all off, I smothered these easy keto cinnamon rolls with my favorite Maple Cream Cheese Frosting and drizzled with Keto Caramel Sauce.

This is a great keto breakfast that you can enjoy without blowing your diet. We love making these on the weekends for a special breakfast. For more fun fall recipes, check out this list of 20+ Easy Fall Desserts!

Make these Keto Pumpkin Cinnamon Rolls next weekend, and curl up with a warm cup of coffee and a good book. I promise you won’t regret it!

Ingredients in Keto Pumpkin Cinnamon Rolls

These naturally gluten-free pumpkin cinnamon rolls have three components: the keto dough, the pumpkin filling, and the maple cream cheese frosting. Here’s what you’ll need to make this keto pumpkin recipe:

Shredded mozzarella cheese
Cream cheese
Almond flour
Baking powder
Ground flax meal
Pumpkin
Butter
Cinnamon
Heavy Cream
Keto Sweetener such as monkfruit or swerve

Is Pumpkin Keto-Friendly?

Yes! Pumpkin is low in carbs and contains a high amount of fiber. It’s easy to incorporate into a keto diet (thank goodness!).

Can the Mozzarella Be Substituted?

No, the mozzarella is a key ingredient. It helps bind the fat head dough together.

How to Make Keto Pumpkin Cinnamon Rolls

This recipe is broken down into three simple parts — make the dough, prep the pumpkin filling, then bake and frost.

If you’ve never made an almond flour dough before, don’t fret. I walk you through the recipe step by step in the recipe card below.

Here’s an overview of how the easy keto cinnamon rolls are made:

First, you make a pumpkin dough and roll it out into a rectangle. This is made very easy by rolling the dough between silicone baking sheets.
Once the dough has been rolled out, combine the softened butter and pumpkin in a small bowl.
Spread the pumpkin butter over the dough and sprinkle the cinnamon sugar and nuts evenly across the dough.
Tightly roll up the dough and slice into 10 equal sections.
Bake in a muffin tin at 350 degrees F for 12-15 minutes.
Top with the maple cream cheese frosting and enjoy!

How Many Net Carbs Are in This Recipe?

These amazing Keto Pumpkin Cinnamon Rolls are about 2 net carbs each and that includes the maple cream cheese frosting! They also do not contain any eggs, so perfect for those with allergies!

Can This Recipe Be Made in Advance?

I think the dough makes the best cinnamon rolls when used right away. However, if you want to make them the night before, roll out the dough and place in plastic wrap, tightly seal, then the next morning slice and bake.

Tips for the Best Gluten-Free Cinnamon Rolls

I recommend using two silicone baking mats to roll out the keto dough. The dough is very stick, and using silicone baking mats prevents you from having to flour your work surface.
I prefer using swerve sweetener in this recipe. Note that it’s cheaper on Amazon than at my local grocery stores.
I use this silicone muffin tin ALL THE TIME and this bundle comes with two sizes. I use the mini muffin size to make my Peanut Butter Fudge Fat Bombs.

More Keto Pumpkin Recipes:

Pumpkin is a great keto staple because it is fairly low in carbs, but high in fiber. Personally, I enjoy pumpkin all year, so don’t feel like this is only an autumn treat!

If you love pumpkin, you may also like:

Yield: 10

Keto Pumpkin Cinnamon Rolls

These amazing Keto Pumpkin Cinnamon Rolls are bursting with flavor and contain about 2 net carbs each! These warm, pumpkin and cinnamon spiced rolls are topped with a maple cream cheese frosting you will love!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Pumpkin Dough

2 cups shredded mozzarella cheese
2 ounces cream cheese
2 tablespoons pumpkin
3/4 cup almond flour
1 teaspoon baking powder
1 tablespoon ground flax meal

For the Cinnamon Filling

1 tablespoon butter, softened
2 tablespoons pumpkin
2 tablespoons pecans, chopped
1 tablespoon cinnamon
2 tablespoons Monkfruit or Swerve sweetener

For the Cream Cheese Icing

2 ounces cream cheese
2 tablespoons heavy cream
2 tablespoons confectioners Monkfruit or Swerve sweetener
1/4 teaspoon maple extract (optional)

Instructions

Preheat oven to 350 degrees F.
For the Pumpkin Dough: In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Stir in the pumpkin.
Add the almond flour, baking powder and ground flax meal.
Mix the dough well until you have a soft ball (see step by step images above)
Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 13x10.
For the filling: Combine the softened butter and pumpkin in a small bowl and brush on the dough, all the way to the edges.
Combine the cinnamon and sweetener in a small bowl and sprinkle on top of the butter. Top with chopped nuts
Starting at one end roll your dough as tightly as you can into a log.
Cut into 10 equal portions (roughly the width of two fingers)
Spray a muffin tin lightly with cooking spray and place the rolls in the wells.
Bake 12-15 minutes until golden brown.
For the cream cheese icing: combine the cream cheese, heavy cream, sweetener and maple extract (if using) in a blender or food processor and mix until smooth.
**Note: the icing is for a mildly sweet, thick frosting. If you prefer it sweeter or thinner just add additional ingredients as needed after taste testing.

Notes

My regular Keto Cinnamon Roll recipe can be found here.

The Best Keto Cinnamon Rolls (2 net carbs)

thebestketorecipes — Tue, 17 Sep 2019 11:37:00 +0000

You’d never guess that these Keto Cinnamon Rolls are low-carb! There’s just 2 net carbs per roll, and they’re so easy to make!

Keto Breakfast Recipe

These easy Keto Cinnamon Rolls are super low in carbs, coming to just under 2 net carbs per roll with the cream cheese frosting! They also do not contain any eggs, so perfect for those with allergies! This is a great keto breakfast that you can enjoy without blowing your diet!

We love making these on the weekends for a special breakfast. I’ve included step by step photos as well as a video so you can enjoy these at home too! If you’re looking for a fall-inspired variety, try these Keto Pumpkin Cinnamon Rolls instead!

Want to make someone’s day? Bring them a couple of these cinnamon rolls and this Keto Coffee Frappuccino and help them start their day right (with about 7 net carbs for it all)!

Ingredients in Keto Cinnamon Rolls

I made this recipe as almond flour cinnamon rolls. Almond flour is my flour alternative of choice for most baked goods, and it’s a great base for the fathead dough used in this recipe.

Here’s what you’ll need for the cinnamon roll dough:

Mozzarella Cheese
Cream Cheese
Almond Flour
Baking Powder
Ground Flax Meal

For the filling, you’ll need:

Butter
Pecans
Cinnamon
Swerve

Finally, here are the ingredients needed for the cream cheese icing:

Cream Cheese
Heavy Cream
Powdered Swerve

Can the Flax Meal Be Omitted?

Yes, just replace it with almond flour. So the total amount of almond flour you’d need would be 3/4 cup + 1 tablespoon.

How to Make Keto Cinnamon Rolls

This is a fathead cinnamon rolls recipe. Fathead dough is my go-to keto dough base for these cinnamon rolls as well as pizzas, dinner rolls, and more.

Make the fathead dough: To make the low-carb cinnamon rolls, start by melting mozzarella cheese (weird I know, but just go with it) and mixing it with almond flour and flax meal. This is how you make a classic “fathead dough.”

The amazing thing about this dough is that once it is well incorporated it is quite easy to work with. It spreads easily and has a nice elastic quality that gluten-free dough typically lacks.

Roll out the dough: Next, we need to roll our dough out. You can spread your dough on parchment paper or wax paper, but my favorite way to do this is to place the dough between two silicone baking mats.

This makes it SO much easier because the dough never sticks and the baking mats are much sturdier than parchment paper so you don’t have to chase it around your table while you work. It also has no waste!

Roll your dough into a nice even rectangle. Mine was roughly 13×10 inches.

Add the cinnamon roll filling: Next, brush your dough with softened butter. If you accidentally melt your butter completely, that is okay, just let is sit in the fridge for a few minutes and allow it to firm up just a bit.

Sprinkle with cinnamon, Swerve (Erythritol) and chopped nuts. We want nice big cinnamon swirls, so spread your mixture all the way to the edges.

Starting at one end, carefully roll your sheet of dough into “rolls.”

Slice the cinnamon rolls: I cut my rolls into eight even sections. Roughly, this was about the length of two finger widths.

There are two options next: Either place them in a muffin tin so they do not spread out and they stay nice and uniform, or place them in a baking dish.

Before you place the rolls in the baking dish, pinch the bottom of the cinnamon rolls together just a bit with your fingertips. This helps the butter from cooking out of your rolls and keeps all of that delicious filling in each cinnamon roll!

Bake the cinnamon rolls: Pop them in the oven and make our favorite cream cheese glaze while you wait! For one roll with cream cheese glaze is under 2 net carbs! The full nutritional breakdown is just below the recipe card.

What You’ll Need to Make This Recipe

This keto cinnamon rolls recipe is a breeze to make, but I do recommend investing in a few key ingredients and pieces of equipment before making it.

Silicone baking mats — These make rolling out the fathead dough so much easier.
Almond flour — Cannot be substituted in this recipe. This is my favorite brand.
Swerve Sweetener or Golden Monkfruit if you prefer.— Is way cheaper on Amazon than at my local grocery stores.
Silicone muffin tin — I use this ALL THE TIME. This bundle comes with two sizes. I use the mini muffin size to make my Peanut Butter Fudge Fat Bombs.

Storage and Reheating Instructions

Any leftover almond flour cinnamon rolls should be refrigerated in an air-tight container and are best when eaten within three days. To warm these, microwave for 30 seconds or until heated throughout.

How to Freeze Low-Carb Cinnamon Rolls

Form the cinnamon rolls, but BEFORE baking, place these on a baking sheet and freeze. Transfer to an air-tight freezer bag or container once they are frozen through (this is so they don’t stick and freeze together). They will keep for up to two months.

To cook, let thaw for 30 minutes at room temperature and then bake as directed. This makes it super easy to pull out the amount you need, whether you’re cooking for a crowd or just for yourself!

More Keto Breakfast Recipes:

It can be difficult to find low-carb breakfast options on the go! Check out these 10+ Keto Breakfasts Under 5 Net Carbs for more ideas, or try one of the following:

Yield: 8 rolls

The Best Keto Cinnamon Rolls (2 net carbs)

Sweet and sticky gluten free Keto Cinnamon Rolls packed with cinnamon and pecans! Less than 2 net carbs per roll!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

For the Cinnamon Roll Dough

2 cups shredded mozzarella cheese
3 ounces cream cheese
3/4 cup almond flour
1 teaspoon baking powder
1 tablespoon ground flax meal

For the Filling

1 tablespoons butter, softened but not melted
2 tablespoons pecans, chopped
1 tablespoon cinnamon
2 tablespoons Swerve (erythritol) sweetener

For the Cream Cheese Icing

2 ounces cream cheese
2 tablespoons heavy cream (If subbing any other kind of liquid like almond milk start with less because it is not as thick as heavy cream)
2 tablespoons powdered Swerve (erythritol)

Instructions

Preheat oven to 350
For the Rolls: In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted. Add the almond flour, baking powder and ground flax meal.
Mix the dough well until you have a soft ball (see step by step images above)
Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 13x10.
For the filling: Brush the softened butter on the dough, all the way to the edges.
Combine the cinnamon and sweetener in a small bowl and sprinkle on top of the butter. Top with chopped nuts
Starting at one end roll your dough as tightly as you can into a log.
Cut into 8 equal portions (roughly the width of two fingers)
Spray a muffin tin lightly with cooking spray and place the rolls in the wells.
Bake 12-15 minutes until golden brown.
For the cream cheese icing: combine the cream cheese, heavy cream and powdered swerve in a blender or food processor and mix until smooth.

**Note: the icing is for a mildly sweet, thick frosting. If you prefer it sweeter or thinner just add additional ingredients as needed after taste testing.