Chocolate Peanut Butter Low Carb Cinnamon Rolls (Keto, Sugar Free, Gluten Free)

Not being your traditional low carb cinnamon rolls these are made with chocolate and peanut butter. To add being gluten free, keto friendly, and absolutely delicious!

low carb cinnamon roll covered with swerve

Previously, keto cinnamon rolls were a thing here. Filled with maple, brown sugar, cinnamon, with crunchy pecans. Something to marvel at for sure. Yet, my sugar free friends today is a new day and new recipe.

The thing that lacked with me for the previous was the missing flavor. Truly, I am a believer that a healthy diet can and should be more than satisfying. There are times I am testing out a recipe and I can’t stop eating it. I know I have something special then.

In addition, I wanted to stray from typical. That will catch up with me sooner than later, but lets proceed. I wanted to cinnamon rolls to be able to be eaten without a topping. No need for a spread, something to be eaten straight from the microwave.

9x9 baking pan of low carb cinnamon roll on a striped towel

Chocolate Peanut Butter Low Carb Cinnamon Rolls

Chocolate is the name, but you can call me cocoa!

In order to boost the flavor of these cocoa was a easy option. Chocolate is such a strong flavor you can’t miss it. Sadly, what adding chocolate did was make the rolls a little more brittle. Meaning they didn’t hold as well in the dough form with out a strong binder. They tasted better so I didn’t complain much. This just explains the lack of strong structure in the pictures you see.

I wanted to have that sugar free Reese’s feel to the dessert. To change the flavor of a low carb cinnamon rolls I’d better do it correctly. Add the powdered sweetener to the peanut butter allowed it to harden into a paste texture like Reese’s. The result ended up staying the same even after baking.

Additionally, glaze or a topping isn’t needed. I welcome you to try a sugar free chocolate syrup. Let me know how that turns out. In the photos I used a sprinkling of the powdered sweetener. This didn’t add much flavor but sure made it look nice, am I right?

Out of the oven these smell like chocolate cake. The texture is like chocolate cake. But, the taste is a low carb dessert. Meaning they don’t produce the level of sweetness you associate with the smell and feel. That scent of Hersey’s fools you a bit. Not that they lack flavor just the mind is a powerful thing.

Imagine it walking like a duck, sounding like a duck, but it’s a cow.

low carb cinnamon roll covered in swerve confections sweetener with strainer beside it


Low carb cinnamon rolls with a twist. Basically a low carb chocolate cake coupled with sweetened peanut butter. Out the oven prepare for chocolate bliss as the aroma of Hersey’s fills your kitchen. Biting your finger nails as you wait for this keto friendly dessert to finally cool so you can dive in!

YouTube video


per cinnamon roll

Fat 24g
Net Carb 6g
Protein 13g

9x9 baking pan of chocolate peanut butter low carb cinnamon rolls

Chocolate Peanut Butter Low Carb Cinnamon Rolls

Not being your traditional low carb cinnamon rolls these are made with chocolate and peanut butter. To add being gluten free, keto friendly, and absolutely delicious!
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9 cinnamon rolls


cinnamon roll dough

  • 3.5 tablespoon Sour Cream
  • 3 tablespoon Warm water
  • 1 tablespoon Pure maple syrup
  • 1 tablespoon active dry yeast
  • 2 cups blanched almond flour (I used this)
  • 2 tablespoon blanched almond flour (I used this)
  • 1/3 cup Cocoa powder
  • 1/2 cup whey protein isolate (I used this)
  • 1/2 cup granulated sweetener (I used this)
  • 2 1/4 teaspoon Xanthan gum (I used this)
  • 2 teaspoon Baking soda
  • 1.5 teaspoon Salt
  • 3 large Eggs
  • 2 tablespoon Unsalted Butter
  • 1 tablespoon Apple cider vinegar
  • 2 teaspoon Liquid stevia (I used this)

peanut butter filling

  • 2/3 cup Natural peanut butter
  • 3 tablespoon Powdered sweetener (I used this)
  • 10-15 drops Liquid stevia (I used this)


cinnamon roll dough

  • Bring all ingredients to room temperature
  • Start with your yeast. Add sour cream, maple syrup, warm water, and yeast together. In that order, then cover until you're finished with dry ingredients. But give at least 10 minutes for yeast to activate
  • melt butter and sit to the side to allow it to cool then move forward
  • Make peanut butter filling from below
  • combine almond flour, cocoa powder, whey protein isolate, granulated sweetener, xanthan gum, baking soda, and salt
  • After yeast is finished, which should be bubbly as in video. If not start again. Either water was not hot enough to activate yeast or was too hot and killed it
  • Add in eggs, cooled butter, apple cider vinegar, and liquid stevia
  • quickly mix dry and wet to form your dough
  • using oil on saran wrap with wet or oiled hands and utensils form dough into rectangle
  • Lay peanut butter across the dough and begin the wrapping process using the saran wrap as in the video above
  • Cut into slices, I got 8. Depending on your cut it will vary but macros will change depending on size. Go for 9 or 10 for lower carbs. Macros are for 9
  • Place in 9x9 baking pan lined with parchment paper. Cover and let dough rise for about a hour. They should almost double in size.
  • Place in 400ºF oven for 20 minutes. Checking at 15 for doneness. Overcooking could result in a hard cinnamon rolls with a charred taste from the chocolate
  • Allow to rest then enjoy

peanut butter filling

  • combine peanut butter, powdered sweetener, and stevia
  • if formed into a clay such as in video, press out and cut into strip to lay across the dough. If peanut butter is hard it's impossible to spread and will tear dough


*maple syrup will be eaten by the organisms in the yeast. So no sugar will remain from the syrup
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