Allulose Sweetened Keto Cinnamon Rolls

Keto Cinnamon Rolls

Sticky Buns... 1 Carb per bun... Half was gone before I had a chance to try it. My very opinionated teens approved it. Amazingly it’s keto and hard to believe it actually is.

I also made some glaze by mixing inulin and water. I know not many people have that as an ingredient so I didn’t include it in the recipe and it’s not necessary.

If you happened to have it, mix 3 tbs of inulin with 1 cup of water.

Inulin is a prebiotic, full of fiber, and slightly sweet and mine is made from Chicory Roots.
I use it in my chocolates as well.

Prebiotics help with your gut bacteria. Promote building a healthy flora. And not having a healthy flora down there is correlated with obesity.


  • 9 inch Round oven-safe pan, iron cast skillet works well
  • Mixing Bowls and Measuring Cups
  • Rolling Pin, You can use just your hands if you don't have one, but it won't be as even
  • Small pot to caramelize allulose
  • Kitchen Mixer, optional 


For all the recipes using Allulose, you can purchase fine powdered Allulose here: SHOP ALLULOSE. If you want to learn more about Allulose, visit our ALLULOSE INFO page.


  • Caramelizing allulose works quite fine. Don’t worry when it gets hardened, it will melt again in the oven and will stay soft after baking it. 
  • One important thing when caramelizing allulose is that it goes from yellowish color to black very quickly. So after it starts to turn the color, stay with it. I burnt it on my first try 😊
  • It’s easier to make this dough with a kitchen mixer, if you have a bread machine it works too. You can knead it by hand of course, it will take time but it’s like therapy 😂
  • Erythritol can be substituted for allulose. It also caramelizes like sugar. Stevia will not work, it won't caramelize, and neither does monk fruit.


Keto Cinnamon Rolls





Prep Time

1 Hour

Cook Time

25 min

Net Carbs




Sticky Buns... 1 Carbs per bun.. Half was gone before I had a chance to try it. Teen approved it. Amazingly it’s keto and hard to believe it actually is



  • 1/2 Cup Warm Water
  • 1/4 Cup Heavy Cream
  • 1/2 tbs Yeast
  • 1/2 ts Inulin or Sugar
  • 1 egg
  • 2 tbs butter, melted
  • 1/3 Cup Allulose
  • 1/2 Cup Vital Wheat Gluten
  • 1/3 Cup Lupin Flour
  • 1/4 Cup Oat Fiber


  • 4 tbs Butter, softened
  • 1/4 Cup Allulose (any granulated sweetener)
  • 1 tbs Cinnamon

Topping Optional

  • 1 Cup Pecans, crushed coarsely
  • 1/4 Cup Allulose
  • 1/4 Cup Water



  • Mix Vital wheat gluten, lupin flour and oat fiber together to make your flour
  • Mix yeast, egg, water, inulin, allulose and heavy cream in the stand mixer bowl
  • Start the mixer on slow, mix for a few minutes
  • Add 'Flour' in 2-3 batches, continue mixing on slow
  • Add in butter
  • Continue to knead the dough, still on slow until it leaves the sides and form a nice dough, about 6-8 minutes
  • Cover the dough with greased plastic wrap or damp kitchen cloth
  • Let the dough rise double in size, about 30 mins to an hour in a warm place, (Rising time depends on the environment)
  • Roll the dough into a rectangle


  • Mix allulose and water in a small pot and heat on medium high until the mixture starts to caramelize
  • Grease an 8 inch pan and sprinkle pecans
  • Top with caramelized allulose
  • In the mean time, smear the softened butter on to the rolled dough evenly
  • Mix allulose and cinnamon
  • Sprinkle evenly over the buttered dough


  • Roll the dough from the long end and cut about 2 inches thick pieces
  • Line rolls over the pecans, slightly touching each other
  • Start the oven and pre heat to 300F on convection, 325 regular oven
  • Bake 25-30 minutes until the tops get golden brown
  • Invert onto a large plate after it cooled down

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