Pumpkin Cinnamon Rolls

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.

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!