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Low Carb Blueberry Cinnamon Rolls


I was scrolling through social media when the photos of a bright purple-glazed cinnamon roll caught my attention. The shocking color looked amazing – and delicious! I took inspiration from that BLUEBERRY CINNAMON ROLL recipe from TheKitchn, and created my own low carb version. This keto blueberry cinnamon roll recipe is sugar-free, gluten-free and so delicious!

If you don’t want to try this recipe based on the popular fathead dough, you can use any low carb or keto recipe you prefer, even those with yeast and other more intricate ingredients.

Enjoy for breakfast, dessert, or just as a snack!

Low Carb Blueberry Cinnamon Rolls Keto Breakfast Recipe by Wes Shoemaker at Highfalutin’ Low Carb
Watch Now! Low Carb “Better Than Sax” Dessert Recipe Video

Low Carb Blueberry Cinnamon Rolls

Recipe by Wes Shoemaker – Highfalutin’ Low Carb
5.0 from 2 votes
Course: Breakfast, Dessert, SnacksCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • For The Blueberry Sauce
  • 1 cup fresh or frozen blueberries

  • 1 whole lemon – juice and zest

  • 1/4 cup erythritol/allulose sweetener

  • 1 tsp vanilla extract

  • 1/8 tsp xanthan gum

  • For The Cinnamon Rolls
  • 2.5 cups shredded mozzarella cheese

  • 2 oz cream cheese

  • 2 Tbsp unsalted butter, melted

  • 3 large eggs

  • 1/2 cup coconut flour

  • 1/4 cup erythritol/allulose sweetener

  • 2 tsp baking powder

  • For The Filling
  • 2 Tbsp unsalted melted butter

  • 1/4 cup golden erythritol sweetener

  • 1.5 tsp cinnamon

  • 1/4 cup chopped walnuts or pecans

  • For The Glaze
  • 3 oz cream cheese, softened

  • 2 Tbsp unsalted butter, softened

  • 1/4 cup powdered erythritol sweetener

  • 1/4 tsp vanilla extract

  • 1/4 cup reseved blueberry sauce


  • Make The Blueberry Sauce
  • In a medium saucepan over medium-high heat, combine the berries, lemon juice, sweetener and vanilla extract. Cook 4-5 minutes, stirring frequently to break up the berries.
  • Once sauce has thickened slightly, add the lemon zest and xanthan gum and mix well to combine.
  • Reserve 1/4 cup of the blueberry sauce for the glaze and set the rest aside for the filling.
  • Make The Cinnamon Rolls
  • In a large bowl, melt the mozzarella and cream cheese in the microwave on high power for 1 minute. Stir. Zap it on high for another minute. Stir.
  • Using damp hands or a dough hook, mix in the eggs, butter, coconut flour, baking powder and sweetener until a dough is formed. The dough should be a bit wet and sticky.
  • Place a piece of parchment paper on the countertop and turn out the dough. Place another piece of parchment on top and roll the dough into a rectangle about 1 inch thick.
  • Brush with 2 tablespoons of melted butter. Mix together the cinnamon and sweetener, and sprinkle evenly over the buttered dough.
  • Carefully spread the blueberry sauce on the prepared dough.
  • Starting at the long end, gently roll the dough into a log. Slice into 12 even rolls and place cut-side up in a 9-by-13-inch baking dish. Bake in a preheated oven at 375ºF for 18 to 20 minutes, until lightly browned.
  • Make the Glaze
  • In a medium bowl, use a hand mixer to cream together the butter, cream cheese, sweetener, vanilla, and reserved blueberry sauce.
  • Divide evenly among the rolls, and spread on top.

Recipe Video


  • SUBSTITUTION TIP: Use any low carb cinnamon roll recipe you prefer, and use this blueberry sauce and glaze.

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Nutrition Facts

12 servings per container

  • Amount Per ServingCalories221
  • % Daily Value *
  • Total Fat 18.4g 28%
    • Total Carbohydrate 6g 2%
      • Dietary Fiber 2.1g 8%
    • Protein 8.3g 16%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


      1. Patricia Arruda

        This recipe sounds delicious I can’t wait to try it. 😁🌄☕🍓🍌🫐🥥🍳

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