I’ve made these Keto Cinnamon Cream Cheese Roll-Ups more times than I can count — they’re my quick go-to when I want a sweet, low-carb treat that still feels indulgent. Think soft, slightly chewy roll-ups with warm cinnamon flavor and a creamy interior. They’re perfect for a weekend brunch, an afternoon pick-me-up, or a portable snack when you need something sugar-free and satisfying. If you like dairy-forward keto desserts like cottage cheese ice cream, these roll-ups will fit right into your rotation.
Why you’ll love this dish
These roll-ups check a lot of boxes. They’re low in carbs, quick to make, and use pantry-friendly keto flours. The cream cheese keeps the texture tender and rich without needing traditional dough. They’re kid-approved and travel well for lunchboxes or coffee breaks. Make them for a casual brunch, a holiday breakfast spread, or whenever you crave cinnamon pastry without the carb load.
“Soft, slightly tangy, with the cinnamon you want — these feel like a treat without derailing my day.” — practical praise from a busy home cook
How this recipe comes together
Step-by-step overview: you’ll soften the cream cheese, whisk it with a couple of eggs and flavorings, fold in the almond and coconut flours plus baking powder, spread the batter thin on a sheet, and bake briefly until set. While still slightly warm, roll it up into a log and slice into pinwheels. The process is fast — most of the time is hands-off baking — and the rolling step gives you those pretty swirls.
What you’ll need
- 4 oz cream cheese, softened
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or preferred sweetener (adjust to taste)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 eggs
- 1/2 tsp baking powder
- Pinch of salt
Substitution notes: use powdered erythritol for a smoother texture, or a monk fruit blend if you prefer. If you’re sensitive to coconut flour, add an extra tablespoon of almond flour and reduce coconut flour slightly — coconut flour is highly absorbent, so keep ratios cautious.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine softened cream cheese, almond flour, coconut flour, erythritol, cinnamon, vanilla extract, eggs, baking powder, and salt. Mix until well combined and smooth.
- Spread the mixture onto the prepared baking sheet into a thin, even layer — aim for roughly 1/8–1/4 inch thick. Use a spatula or offset knife for an even surface.
- Bake for about 15–20 minutes or until set and lightly golden on top. The center should be firm to the touch.
- Remove from the oven and let it cool slightly for 5 minutes so it’s warm but not hot.
- Roll the baked mixture into a log while still pliable, then slice into roll-ups about 1/2–3/4 inch thick.
- Serve with additional cream cheese frosting or enjoy as is.
Best ways to enjoy it
Serve these warm for the softest texture, or chilled if you like a firmer bite. A simple smear of sweetened cream cheese frosting (blend a couple tablespoons of cream cheese with a teaspoon of sweetener and a drop of vanilla) turns them into dessert-style pinwheels. For a breakfast plate, pair with fresh berries and a dollop of Greek-style yogurt. If you’re building a low-carb brunch board, these complement savory options nicely — and for pairing ideas on low-carb diets, see this primer on cottage cheese on a keto diet for compatible flavors and textures.
How to store & freeze
- Refrigeration: Store leftovers in an airtight container for up to 4 days. Keep frosting or extra spreads separate to avoid sogginess.
- Reheating: Warm single servings in a low oven (300°F / 150°C) for 5–7 minutes or microwave briefly (10–15 seconds) to soften.
- Freezing: Flash-freeze slices on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight and warm gently before serving.
Food safety note: cream cheese-based items should not sit at room temperature for more than 2 hours.
Pro chef tips
- Bring the cream cheese fully to room temperature — it blends smoother and avoids lumps.
- Spread the batter thin and even; a ruler or offset spatula helps get uniform thickness so rolling is predictable.
- If the baked sheet cracks when rolling, let it cool a touch longer; too-hot batter is more pliable but may tear.
- For cleaner slices, chill the rolled log for 10–15 minutes before cutting, and use a sharp serrated knife or dental floss for neat pinwheels.
Creative twists
- Apple-cinnamon: Stir in 1–2 Tbsp grated apple (drained) and extra cinnamon, then dust finished slices with a zero-calorie spice blend.
- Chocolate swirl: Add 1 tsp unsweetened cocoa powder to half the batter, spread it in a marbled pattern before baking.
- Lemon-vanilla: Swap cinnamon for 1 tsp lemon zest and reduce sweetener for a tangy roll-up.
- Nut-free: Replace almond flour with an equal amount of sunflower seed flour and omit any nut toppings if needed.
Helpful answers
Q: How long does this take to make from start to finish?
A: Active prep is about 10–15 minutes. Bake time is 15–20 minutes, so plan roughly 30–40 minutes total.
Q: Can I use a different sweetener?
A: Yes. Erythritol works well for structure and cooling effect; monk fruit blends are a great one-to-one swap. Avoid liquid-only sweeteners unless you reduce other liquids.
Q: Are these safe for people with nut allergies?
A: Not as written. Use sunflower seed flour instead of almond flour and expect a slightly different texture and flavor.
Q: Can I make the batter ahead of time?
A: You can mix the dry components and cream cheese mixture separately and combine just before spreading. Full batter holds in the fridge for up to 24 hours, but baked roll-ups are best fresh or reheated from chilled.
Q: Why did my roll-ups crack while rolling?
A: Cracking usually means the sheet was overbaked or cooled too much and became brittle. Try a slightly shorter bake or roll while still warm but not scorching.
Q: Is coconut flour necessary?
A: Coconut flour contributes structure and helps achieve that tender crumb. You can reduce it slightly and add extra almond flour, but keep an eye on batter thickness — coconut soaks up moisture.
Conclusion
If you want a crisp description and another take on this idea, this version delivers a similar cinnamon-cream-cheese experience with a slightly crisp edge: Keto Crispy Cinnamon Cream Cheese Roll Ups – Easy To Make
Print
Keto Cinnamon Cream Cheese Roll-Ups
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Carb
Description
These low-carb roll-ups feature a warm cinnamon flavor with a creamy interior, perfect for a sweet treat that won’t derail your diet.
Ingredients
- 4 oz cream cheese, softened
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup erythritol or preferred sweetener (adjust to taste)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 eggs
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine softened cream cheese, almond flour, coconut flour, erythritol, cinnamon, vanilla extract, eggs, baking powder, and salt. Mix until well combined and smooth.
- Spread the mixture onto the prepared baking sheet into a thin, even layer — aim for roughly 1/8–1/4 inch thick.
- Bake for about 15–20 minutes or until set and lightly golden on top.
- Remove from the oven and let it cool slightly for 5 minutes.
- Roll the baked mixture into a log while still pliable, then slice into roll-ups about 1/2–3/4 inch thick.
- Serve with additional cream cheese frosting or enjoy as is.
Notes
Serve these warm for the softest texture, or chilled if you prefer a firmer bite. Can be paired with sweetened cream cheese frosting or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto