Preheat the oven to 180C/350F. Line a large, shallow tray with parchment paper.
In a large mixing bowl, add your flour, 1 tablespoon of sweetener, and yogurt and mix well, until combined. Form the dough into a ball.
Lightly flour a kitchen surface. Add a tablespoon of flour onto the bowl of dough and transfer to the floured surface. Use a rolling pin, and roll out into a thin (around 1/2 an inch) rectangular shape.
Brush your melted coconut oil over the top of the dough. Sprinkle with remaining sweetener and cinnamon, evenly distributed on top. From one end of dough, slowly roll it up until all the dough is used. Using a sharp knife, slice into 12 pieces.
Place each piece of cinnamon roll dough into the lined dish/tray. If desired, make sure each piece is sticking together. Bake for 20 minutes, or until the edges start to turn golden.
Remove from the oven and let sit for 10 minutes. While it’s cooling down, prepare your glaze/icing by mixing your confectioners’ sugar with yogurt and vanilla extract. If you want a thinner glaze, add more yogurt. Drizzle over the top of the cinnamon rolls and enjoy immediately.
Notes
* I used sugar-free powdered sugar, but you can use standard powdered sugar (confectioners’ sugar).
** I used coconut yogurt. You can use any kind of Greek yogurt- non-fat, reduced fat, or full-fat. I don’t recommend other types of yogurt.
You may also like keto cinnamon rolls.
You can also frost this with sugar free cream cheese frosting.
Nutrition
Serving: 1roll | Calories: 97kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Sodium: 7mg | Potassium: 42mg | Fiber: 1g | Calcium: 29mg | Iron: 1mg | NET CARBS: 19g
