Desserts
Low-carb cinnamon rolls
Cheese and almond-meal dough with a butter and cinnamon filling.
Servings in this printout: 8
Ingredients
- 150 g grated mozzarella, 20.7% fat
- 50 g plain cream cheese, 11% fat
- 120 g full-fat whole-almond meal, milled without separating oil or fibre
- 10 g psyllium husk powder
- 55 g egg without shell for the dough
- 30 g butter for the filling
- 24 g Foodin 100% erythritol
- 7.8 g ground cinnamon
- 55 g egg without shell for brushing
Method
- Heat the oven to 200 °C and line a baking tray with baking paper.
- Melt mozzarella and cream cheese together in a saucepan over low heat, stirring until smooth.
- Mix almond meal and psyllium. Add the warm cheese mixture and one egg. Knead briefly until smooth.
- Roll the dough between two sheets of baking paper to about half a centimetre thick.
- Spread with softened butter. Mix erythritol and cinnamon and sprinkle over the butter.
- Roll up and cut into eight pieces. Put them cut-side up on the tray and press the middle of each.
- Brush with the second beaten egg and bake for 12–15 minutes, until golden brown.
- Cool briefly before serving.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 1.31 g
- Total carbohydrates (incl. fibre and polyols)
- 6.49 g
- Protein
- 9.36 g
- Fat
- 16.58 g
- Modeled GL estimate
- about <1 / serving
low GL
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- plain cream cheese, 11% fat · Value used in the model
- egg without shell for the dough · Value used in the model
- butter for the filling · Value used in the model
- egg without shell for brushing · Value used in the model
Documented small portions are omitted from this calculation. Their combined amount or documented upper bound is shown separately. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.
Small portions omitted: 2 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- plain cream cheese, 11% fat ·
op142-dairy-imputation30 · op146-fineli-11571 - egg without shell for the dough ·
op142-lowcho50-v2 · op146-fineli-858 - butter for the filling ·
op142-dairy-imputation30 · op146-fineli-500 - egg without shell for brushing ·
op142-lowcho50-v2 · op146-fineli-858
Carbohydrate data sources
- JUUSTO, MOZZARELLA, RASVAA 20 %, TUOREJUUSTO · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- TUOREJUUSTO, RASVAA 11 %, MAUSTAMATON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- MANTELI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- PSYLLIUM, SIEMENKUORIJAUHE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- KANANMUNA, KUORETON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- VOI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Foodin Erytritoli, Luomu 200 g · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- PROJECT PI, not measured food GI: Unsweetened animal dairy coding assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
The dough rolls more easily while warm. If sticky, warm it briefly and use baking paper to help.
GK and nutrition apply only to these weighed edible ingredients and this serving count. GK is a LOW-confidence modelled estimate: the applied GI codes are not measurements of this dish. Small documented omissions contribute uncertainty. Suggested side dishes are outside the calculation. Changes to products or amounts require a new estimate.
The almond-meal composition uses a LOW whole-almond proxy, excluding defatted or partly defatted flour. No almond GI is invented.