Keto Cinnamon Butter Dessert Rolls (Egg Wrap Style)

Ever wish you could enjoy a cinnamon roll without the carbs, sugar, or guilt? Yeah, me too.
Enter Keto Cinnamon Butter Dessert Rolls—egg-wrap style, soft, buttery, and cinnamon-packed. Think of them as cinnamon rolls that went to the keto gym and got super fit: indulgent flavor, zero sugar, and almost no carbs.

They’re perfect for breakfast, snack, or dessert… or heck, all three. No judgment.

Why This Recipe Is Awesome

• Keto & low-carb – sugar-free, flour-free, guilt-free
• No yeast or rising drama – quick and easy
• Soft, buttery, cinnamon-rich – all the cozy vibes
• Egg wrap style – unique and portable
• Versatile – eat plain, with keto cream, or even with a drizzle of sugar-free syrup

Also, they make your kitchen smell like heaven… and your coworkers jealous.

Ingredients You’ll Need

Nothing complicated. All keto-approved:

For the Egg Wraps:

• Eggs (4 large)
• Heavy whipping cream (2 tbsp)
• Pinch of salt

For the Cinnamon Butter Filling:

• Unsalted butter (3 tbsp, softened)
• Ground cinnamon (1½ tsp)
• Powdered erythritol or monk fruit (2–3 tbsp)

Optional Topping:

• Extra cinnamon and sweetener
• Sugar-free whipped cream

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C).
   Line a baking sheet with parchment paper or a silicone mat.
2. Make the egg wraps.
   Whisk eggs, heavy cream, and salt until smooth. Pour thinly onto the baking sheet like a crepe. Bake 6–8 minutes until set but still flexible.
3. Prepare the filling.
   Mix softened butter, cinnamon, and powdered sweetener until smooth and spreadable.
4. Spread the cinnamon butter.
   While egg wraps are warm, spread a thin, even layer of cinnamon butter.
5. Roll them up.
   Carefully roll each egg wrap into a tight cylinder, like a mini cinnamon roll.
6. Slice if desired.
   Use a sharp knife to cut into 1–2 inch slices for individual rolls.
7. Optional finishing touch.
   Sprinkle with extra cinnamon and sweetener or serve with keto whipped cream.
8. Serve and enjoy.
   Soft, warm, and perfectly cinnamon-y.

Common Mistakes to Avoid

• Egg wraps too thick:
  Thick = harder to roll. Keep them thin for flexibility.
• Skipping chill or slight cool-down:
  Warm egg wraps are fragile. Let them set a minute before rolling.
• Too much filling:
  Overstuffing = messy roll. Thin, even layer is key.
• Using granulated sweetener:
  Grainy filling is sad. Powdered only.
• Baking too long:
  Egg wraps dry out fast. Watch carefully.

Alternatives & Substitutions

• Flavor twist:
  Add a pinch of nutmeg, cardamom, or vanilla to the cinnamon butter.
• Nutty version:
  Sprinkle finely chopped pecans or walnuts before rolling.
• Creamy filling:
  Mix cream cheese into cinnamon butter for extra richness.
• Sweet syrup drizzle:
  Use sugar-free caramel or chocolate for decadent rolls.
• Dairy-free:
  Replace butter with coconut oil and heavy cream with coconut cream.

FAQ

Are these really keto?
Yes. Eggs, heavy cream, butter, and erythritol keep carbs minimal.

Can I make them ahead of time?
Yes. Keep rolled in an airtight container in fridge for 1–2 days. Warm slightly before eating.

Can I freeze them?
Yes. Wrap individually and freeze. Thaw and warm slightly before serving.

Can I use almond flour or coconut flour for wraps?
Not for this recipe. The egg wrap style keeps it ultra-low-carb.

How soft are they?
Soft, flexible, and buttery. Not chewy like bread, but satisfying.

Can I make mini rolls?
Absolutely! Just cut egg wraps smaller before rolling.

Final Thoughts

These Keto Cinnamon Butter Dessert Rolls prove you can have your cinnamon roll and stay keto too. Soft, buttery, cinnamon-rich, and portable, they’re perfect for breakfast, dessert, or anytime snack.

Roll, slice, savor, repeat… and enjoy the cozy cinnamon magic without a single carb regret.