Keto Cinnamon Roll Beignets

These Keto Cinnamon Roll Beignets combine everything you love about classic cinnamon rolls — warm spice, buttery sweetness, and creamy glaze — with the soft, pillowy texture of keto beignets. Fried or baked until golden, then tossed in cinnamon “sugar” and finished with vanilla glaze.

Why This Recipe Works

Instead of yeast and wheat flour, these beignets rely on almond flour, coconut flour, eggs, and baking powder for lift and structure. Allulose provides true sugar-like sweetness and browning without cooling aftertaste or net carbs.

Ingredients

Beignets

• 1½ cups super-fine blanched almond flour
• 2 tablespoons coconut flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 large eggs
• ¼ cup Keystone Pantry Allulose
• ¼ cup heavy cream
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract (optional)

Cinnamon Coating

• ¼ cup Keystone Pantry Allulose
• 2 teaspoons ground cinnamon
• 2 tablespoons melted butter

Optional Vanilla Glaze

• ½ cup powdered Keystone Pantry Allulose
• 2–3 tablespoons heavy cream
• ½ teaspoon vanilla extract
• Pinch salt

Instructions

1. Whisk almond flour, coconut flour, baking powder, and salt.
2. In another bowl whisk eggs, allulose, cream, melted butter, and vanilla.
3. Combine wet and dry ingredients until soft dough forms. Rest 3–5 minutes.
4. Roll dough between parchment to ½-inch thickness and cut into squares.
5. Fry at 350°F for 2–3 minutes per side until golden OR bake at 375°F for 12–15 minutes.
6. Brush warm beignets with melted butter.
7. Toss immediately in cinnamon-allulose mixture.
8. Whisk glaze ingredients until smooth and drizzle over beignets if desired.

Tips for Perfect Cinnamon Roll Beignets

• Toss in cinnamon coating while hot for best adherence.
• Powder allulose for smoother glaze.
• Serve warm for best texture.
• Add sugar-free chocolate chips for a cinnamon chocolate twist.