Go Back
+ servings
Keto Pumpkin Spice Latte Cinnamon Rolls
Print Recipe
4.75 from 4 votes

Keto Pumpkin Spice Latte Cinnamon Rolls

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Breakfast
Cuisine: Keto
Servings: 12
Calories: 117.4kcal


For The Fathead Dough

For The Pumpkin Spice Filling

For The Keto Coffee Icing


  • Preheat the oven to 375 degrees F.
  • To make the Fathead dough, add the coconut flour, baking powder, and salt to the bowl of your food processor and pulse to combine.
  • Combine the shredded mozzarella and cubed cream cheese in a microwave-safe bowl. Cook 30-second at a time until melted, stirring with a fork at each interval.
  • Add the egg to the food processor bowl and pulse to combine. Then dump in the melted mozzarella /cream cheese mixture and run the food processor until the cheese is completely incorporated.
  • Scrape the Fathead dough out onto a sheet of parchment paper and form it into a ball. Cover with a sheet of plastic wrap (to avoid sticking) and roll the dough out into a rectangle that is roughly 12" x 18".
  • Spread the pumpkin puree evenly over the dough, and sprinkle the brown Swerve over the pumpkin. Generously sprinkle the pumpkin filling with both cinnamon and pumpkin spice.
  • Carefully roll the dough up to form a log and slice into 12 even pieces.
  • Even space the cinnamon rolls in a greased, non-stick pan (I used a 9" pie pan). Bake for 17-20 minutes at 375 degrees F, until cooked through and lightly browned.
  • While the cinnamon rolls are cooking, make the keto coffee icing. Cream together the cream cheese and butter. Add the Confectioners Swerve and beat until combined. One at a time, add the extracts, coffee, and half and half, beating to combine.
  • While the cinnamon rolls are still slightly warm, spread the keto coffee icing over the top. 


Serving: 1Roll | Calories: 117.4kcal | Carbohydrates: 4.4g | Protein: 5g | Fat: 8.9g | Fiber: 1.3g | Sugar: 1.4g