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    Home » Keto Cookies » Cinnamon Roll Biscotti – Low Carb and Gluten-Free

    Published: Oct 23, 2013 · Modified: Feb 10, 2020 by Carolyn

    Cinnamon Roll Biscotti – Low Carb and Gluten-Free

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    13.8K shares
    Jump to Recipe Print Recipe

    All the flavours of a cinnamon roll in a delicious low carb, gluten-free biscotti. Perfect to dip in your morning coffee!

    Low Carb Cinnamon Roll Biscotti

    There seem to be some flavours that are universally loved and cinnamon is one of those.   I can honestly say I’ve never met someone who doesn’t like cinnamon.  It’s the spice of comfort and love.  The smell of cinnamon is like coming in out of the cold and cozying up to a warm fire in your favourite slippers with your favourite person.  It’s the smell of mothers’ love and happy childhoods.  They say that when you want to sell your house, you should make it smell like vanilla or cinnamon by putting some in a dish in a warm oven.  The people viewing the place will then subconsciously think it smells like home and want to buy it.  I have no idea if this truly works but it certainly sounds like a good idea.  At the very least, your house smells great even if it doesn’t sell.

    Low Carb Gluten-Free Cinnamon Roll Biscotti

    And if cinnamon is like cozying up to a warm fire, then a cinnamon roll is like climbing into bed under a fluffy duvet on a cold night.  Mind you, it’s a fluffy duvet made of gluten and sugar and you probably just want to go to sleep because your blood sugar has skyrocketed and your insulin is struggling to keep up.  Sure, it seems comforting and insanely delicious to eat one at the time, but it’s not going to be so comforting later on when you are suffering from indigestion, weight gain or diabetic neuropathy.

    Low Carb Cinnamon Roll Biscotti with glaze

    I have managed low carb cinnamon rolls before and they were pretty great, but I think I could probably improve upon them.  However, I also love taking those same flavours and putting them into some other delicious package that’s fun to eat and a little easier to make low carb and gluten-free.  I’ve made cinnamon roll scones, cinnamon roll coffee cake and this time I thought it would be fun to make cinnamon roll biscotti.  And it was fun.  And delicious.  And yes, even comforting.  All without blanketing you in gluten and sugar and sending your blood glucose skyrocketing.

    Low Carb Cinnamon Roll Biscotti

    Keto Cinnamon Roll Biscotti

    All the flavours of a cinnamon roll in a delicious low carb, gluten-free biscotti. Perfect to dip in your morning coffee!
    5 from 7 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: cinnamon roll biscotti, keto biscotti
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings: 15 biscotti
    Calories: 133kcal

    Ingredients

    Filling/Topping:

    • 2 tablespoon Swerve Sweetener
    • 1 teaspoon ground cinnamon

    Biscotti:

    • 2 cups almond flour Honeyville
    • ⅓ cup Swerve Sweetener
    • 1 teaspoon baking powder
    • ½ teaspoon xanthan gum
    • ¼ teaspoon salt
    • ¼ cup melted butter plus 1 tablespoon for brushing biscotti
    • 1 large egg
    • 1 teaspoon vanilla extract

    Glaze:

    • ¼ cup powdered Swerve Sweetener
    • 2 tablespoon heavy cream
    • ½ teaspoon vanilla

    Instructions

    • For the filling, combine sweetener and cinnamon in a small bowl. Set aside.
    • Preheat oven to 325F and line a baking sheet with parchment paper.
    • In a large bowl, whisk together almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in ¼ cup butter, egg and vanilla extract until dough comes together.
    • Turn dough onto prepared baking sheet and divide in half. Form each half into a rectangle about 10 by 4 inches. Make sure both halves are similar in size and shape.
    • Sprinkle one half with about ⅔ of the cinnamon filling. Top with the other half of the dough and seal the seams and smooth the top.
    • Bake 25 minutes or until lightly browned and just firm to the touch. Remove from oven and brush with remaining melted butter, then sprinkle with remaining cinnamon mixture. Let cool 30 minutes and reduce oven temperature to 250F.
    • Using a sharp knife, cut log into about 15 slices (a straight up and down motion works better than sawing back and forth).
    • Place slices back on baking sheet cut-side down and bake 15 minutes, then flip over and bake another 15 minutes. Turn off oven and let sit inside until cool.
    • For the glaze , whisk powdered sweetener with cream and vanilla extract until smooth. Drizzle over cooled biscotti.

    Notes

    Serves 15. Each serving has 4 g of carbs and 2 g of fiber. Total NET CARBS = 2 g.
    133 Calories; 12g Fat (79.0% calories from fat); 4g Protein; 4g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 113mg Sodium.
    Nutrition Facts
    Keto Cinnamon Roll Biscotti
    Amount Per Serving (1 biscotti)
    Calories 133 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Carbohydrates 4g1%
    Fiber 2g8%
    Protein 4g8%
    * Percent Daily Values are based on a 2000 calorie diet.
    13.8K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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    Comments

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      Recipe Rating




    1. Ruth Bittner says

      January 30, 2023 at 9:27 am

      I have used Carbalose products from Tovaa in ketogenic baking. Have you ever tried these products: Carbalose flour and CarbQuik?

      Thank you.

      Reply
      • Carolyn says

        January 30, 2023 at 7:19 pm

        No, I don’t use them at all. They have an unpleasant aftertaste.

        Reply
    2. Teresa Harris says

      January 22, 2023 at 10:02 pm

      5 stars
      Just made these tonight! They are wonderful. Thank you so much for your recipes!! Truly a 5-STAR!!

      Reply
    3. Sylvia says

      January 02, 2023 at 10:46 pm

      5 stars
      Thank you so much for the cinnamon biscotti. I made them today and they are delicious. Thanks again
      Sylvia D.

      Reply
    4. Megan says

      October 04, 2021 at 3:03 am

      Hi Carolyn
      Thank you for all your amazing recipes. I am in Australia would you know of a replacement for swerve I can buy over here.

      Thanks so much

      Megan

      Reply
      • Carolyn says

        October 04, 2021 at 7:39 am

        The best I know of is Natvia… But really, any erythritol-based sweetener, as long as it’s mostly erythritol and perhaps just a little stevia or monk fruit, would do.

        Reply
    5. Lorka says

      February 13, 2021 at 11:39 am

      Is there any way to reduce the cooling effect of the sweetener? My husband has a hard time with it.
      Thank you

      Reply
      • Carolyn says

        February 13, 2021 at 1:04 pm

        Please read this: https://alldayidreamaboutfood.com/best-keto-sweeteners/

        It’s important to understand how changing sweeteners will affect the outcome of your recipe.

        Reply
      • pam says

        February 13, 2021 at 4:23 pm

        I have found adding a little stevia or spelnda seems to do away with the cooling effect.

        Reply
    6. Katie says

      February 27, 2020 at 12:29 pm

      5 stars
      I am so excited to make these! They look delicious!

      Reply
    7. Carrie Robinson says

      February 27, 2020 at 11:13 am

      5 stars
      What a great flavor for a homemade biscotti! 🙂 Perfect for dunking in my morning coffee.

      Reply
    8. Jennifer says

      February 27, 2020 at 10:57 am

      5 stars
      My family loves when I make this biscotti and I love how easy it is to make!

      Reply
    9. Rachael Yerkes says

      February 27, 2020 at 10:56 am

      5 stars
      love that it’s gluten free! This is so good! especially with a cup of cocoa

      Reply
    10. Hayley says

      April 25, 2017 at 2:38 am

      Hi Carolyn, Made these for the second time today – to cut them this time I used a pizza cutter, worked so well so thought I’d pass along the tip!
      Thanks for the yummy recipe! 😀

      Reply
      • Carolyn says

        April 25, 2017 at 8:47 am

        Oh very interesting. Thanks!

        Reply
    11. Michelle M. says

      December 20, 2016 at 11:25 am

      I am gluten free for medical reasons but haven’t removed sugar from my diet. Do you know what the conversions would be to replace the Swerve with sugar?
      This looks so heavenly, and I can’t wait to try them! I’m also thinking of giving them as teacher gifts for Christmas. Thank you for sharing your recipes!!

      Reply
      • Carolyn says

        December 20, 2016 at 3:04 pm

        Replace it cup for cup.

        Reply
    12. Rise Ruhl says

      December 15, 2016 at 1:35 pm

      I used this recipe to make crackers! I was wanting something small and crunchy. I just rolled out the dough, sprinkled with the filling, and then folded it over itself and rolled it again. I scored it and baked it 15 minutes, flipped them over and baked another 7. Then turned off the the oven and let sit about 15 minutes. Took them out and broke them apart and allowed to cool on a rack. Love them!!!

      Reply
    13. Doris says

      October 21, 2016 at 4:40 pm

      Carolyn, this is an amazing recipe! I just finished glazing the biscotti and couldn’t wait any longer for it to dry completely– I just ate two and they are SO good! I only started eating low carb a few months ago to help me lose some pregnancy weight. When I began, I thought there was no way I’d be able to stick with the low carb way of eating for longer than a few weeks… But thanks to your blog (my favorite food blog now!), I feel like I could continue forever! Thanks for creating such delicious recipes. 🙂

      Reply
      • Carolyn says

        October 21, 2016 at 6:32 pm

        Aw, that’s wonderful to hear. Enjoy your baby!

        Reply
    14. Shannon Burke says

      March 07, 2016 at 7:07 pm

      I loved these! I’m making them for the second time today. I used Gentle Sweet, so I thought I’d put the conversions here for you and any other readers, as it broke my brain trying to do the math so it seemed worthy of sharing. 🙂

      For the fill: 2 tbsp Swerve = 2.5 tsp Gentle Sweet
      For the dough: 1/3 cup Swerve = 6.4 tsp Gentle Sweet
      For the glaze: 1/4 cup Swerve = 4.8 tsp Gentle Sweet

      Reply
      • Carolyn says

        March 07, 2016 at 7:33 pm

        Thanks!

        Reply
        • Rav says

          June 22, 2016 at 11:25 am

          Hi Carolyn !! Can you please suggest an alternative to Xanthum gum ? I was thinking about chia seeds, do you think they will work good for this recipe?

          Reply
          • Carolyn says

            June 22, 2016 at 1:49 pm

            In this recipe, I think you can skip it.

            Reply
    15. Pj says

      March 03, 2016 at 10:10 pm

      One of my favorite go to recipes. Thanks for sharing. Easy and a one bowl deal. Love it..I have made much biscotti over the years and here’s my tweek. Last baking just put back in oven, don’t put on side, leave standing up. Bake half hour.. Turn off oven and leave in over night to continue drying. Crunchy crunchy good.

      Reply
    16. Peggy D.... says

      February 23, 2016 at 8:57 am

      I am a huge fan of Maria Emmerich and now I’m beginning to be a fan of yours too! I googled travel recipes and yours came up. We will be going to an all inclusive resort in Mexico over spring break. A group of 14 with our kids and grandkids. I am ok with an omelette every day for breakfast but it’s nice to have a little something with it! It looks like these cinnamon biscotti will be perfect and also keep well in spite of heat and humidity. I’ll let you know if I like them! I know they are prettier with the two layers but I may just do it all in one and just add the extra filling stuff to the whole batch.

      Reply
      • Carolyn says

        February 23, 2016 at 9:55 am

        Hi Peggy…yep it will definitely be easier to just mix all the filling in…and you get the same flavour anyway. Hope you enjoy them, have a wonderful trip!

        Reply
    17. Brenda says

      November 30, 2015 at 3:09 pm

      Mine are cooling in the oven, but I couldn’t wait to try them so ate an end – delicious!

      Reply
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