Keto cinnamon roll fat bombs pack the whole cinnamon-roll experience into one bite — a sweet almond flour center wrapped in two swirls of cinnamon cream cheese and rolled in sparkling cinnamon sugar. They're entirely no-bake; most of the work is simply waiting for the freezer. Keep a stash on hand for whenever cravings strike.
Get ready for the ultimate keto treat that tastes just like a decadent cinnamon roll! These no-bake fat bombs are pure magic, with a sweet almond flour center wrapped in a swirl of plain and cinnamon cream cheese, all rolled in a sparkling cinnamon-sugar coating. They’re the perfect bite-sized snack to crush cravings and keep you on track. Plus, this recipe is incredibly versatile! Whether you’re dairy-free or not, you can easily adapt it with your favorite cream cheese. We’ll even show you a little trick for getting the perfect texture, no matter what kind of keto-friendly sweetener you have on hand.
Ingredients
• Almond Flour Center
• ½ cup / 55 g (1.94 oz) blanched almond flour
• 2 tablespoons coconut oil or ghee
• 1 tablespoon (15 ml / 0.5 fl oz) confectioners’-style erythritol
• Cream Cheese Layer
• 1 8-oz / 225-g package cream cheese, dairy-free or regular
• 3 tablespoons (45 ml / 1.5 fl oz) coconut oil or ghee
• ¼ cup plus 2 tablespoons / 60 g (2.12 oz) confectioners’-style erythritol
• 2 teaspoons ground cinnamon
• Cinnamon Sugar Topping
• ¼ cup / 48 g (1.69 oz) granulated erythritol
• 2 teaspoons ground cinnamon
Instructions
1. Line a baking sheet with parchment paper that will fit in your freezer.
2. Make the almond flour center: In a small bowl, knead the almond flour, oil, and confectioners’ erythritol with your hands until a dough forms. Divide into 12 equal pieces, roll into balls, and place on the prepared baking sheet. Freeze while you prepare the next layer.
3. Make the cream cheese layer: In a medium bowl, combine the cream cheese, oil, and confectioners’ erythritol with a fork or handheld mixer until smooth. Divide the mixture evenly between two separate bowls. Stir the 2 teaspoons (10 ml / 0.3 fl oz) of cinnamon into one of the bowls.
4. Chill the cream cheese: Place both bowls of the cream cheese mixture into the freezer for about 1 hour, or until firm enough to handle but not frozen solid.
5. Prepare the topping: In a small, shallow bowl, whisk together the granulated erythritol and 2 teaspoons (10 ml / 0.3 fl oz) of cinnamon. Set aside.
6. Assemble the fat bombs: Remove the almond flour balls and cream cheese mixtures from the freezer. Scoop about a teaspoon of the plain cream cheese and a teaspoon of the cinnamon cream cheese. Place one almond flour ball between the two scoops of cream cheese. Roll the entire thing between your palms to form a larger ball, fully encasing the almond center.
7. Coat and chill: Immediately roll the completed ball in the cinnamon-sugar topping until fully coated. Place it back on the parchment-lined baking sheet. Repeat with the remaining .
8. Final chill: Freeze the finished fat bombs for at least 20 minutes to set completely before serving.
Nutritional Information
• Per ball, made with coconut oil and dairy-free cream cheese
• Calories: 126
• Total Fat: 12.5 g
• Saturated Fat: 7.4 g
• Cholesterol: 0 mg
• Sodium: 75 mg
• Carbs: 2 g
• Dietary Fiber: 0.8 g
• Net Carbs: 1.2 g (0.04 oz)
• Sugars: 0 g
• Protein: 1.4 g
• FAT : 89%
• CARBS : 6%
• PROTEIN : 5%
Pro Tips
• If you only have granulated erythritol, pulse it in a clean blender or food processor until it reaches a powdered, confectioners’-style consistency for a smooth, grit-free filling.
• Store these fat bombs in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month for a ready-to-go treat.
• For the best texture, let the frozen fat bombs sit at room temperature for 15-20 minutes before enjoying.
• To make this recipe coconut-free, use ghee instead of coconut oil. For a dairy-free and vegan version, ensure you use dairy-free cream cheese and coconut oil.
FAQ
Q: How do I store these keto fat bombs
A: For optimal freshness, store your Keto Cinnamon Roll Fat Bombs in an airtight container. They will last for up to one week in the refrigerator or for up to one month in the freezer, making them a perfect make-ahead low-carb snack.
Q: Can I make these fat bombs dairy-free
A: Absolutely! This recipe is easily made dairy-free and vegan. Simply use your favorite brand of dairy-free cream cheese and choose coconut oil instead of ghee to create a delicious plant-based treat.
Q: What if I only have granulated keto sweetener
A: No problem. For a smooth, grit-free filling, you can easily make your own confectioners’-style sweetener. Just pulse your granulated erythritol (or other granulated keto sweetener) in a clean blender or food processor until it becomes a fine powder.
Q: Why is my cream cheese mixture too soft to roll
A: If your fat bombs feel too soft or greasy to handle, the cream cheese mixture likely needs more chill time. Be sure to freeze it for about 1 hour until it’s firm enough to handle. Working quickly also helps prevent the ingredients from warming up from the heat of your hands.
Pro Tips
- Only have granulated erythritol? Pulse it in a clean blender until it reaches a confectioners' consistency — that's what keeps the cream cheese filling smooth instead of gritty.
- Chill the cream cheese mixture until it's firm enough to handle but not frozen solid — about an hour — or it smears when you roll it around the almond center.
- Roll each ball in the cinnamon-sugar topping right after shaping, while the outside is still tacky enough for the coating to cling.
- For the best texture, let frozen fat bombs sit at room temperature for 15-20 minutes before enjoying.
- Store the finished bombs in an airtight container in the refrigerator for up to 1 week or the freezer for up to 1 month.
Frequently Asked Questions
Can I make these cinnamon roll fat bombs ahead of time?
Definitely — they keep for 1 week in the fridge or 1 month in the freezer, which makes them a great batch-prep treat.
Why is my cream cheese filling grainy?
Granulated erythritol doesn't dissolve well in a no-bake filling. Pulse it to a powdered, confectioners' consistency before mixing it in.
Can I make this recipe coconut-free or dairy-free?
Use ghee instead of coconut oil to keep it coconut-free. For a dairy-free, vegan batch, use dairy-free cream cheese with coconut oil.
Are these fat bombs keto-friendly?
Each ball has 2 g carbs (1.2 g net), 12.5 g fat, and 1.4 g protein — about 89% of the calories come from fat.
Recipe card below.
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Keto Cinnamon Roll Fat Bombs
Ingredients
Method
- Line a baking sheet with parchment paper that will fit in your freezer.
- Make the almond flour center: In a small bowl, knead the almond flour, oil, and confectioners' erythritol with your hands until a dough forms.
- Divide into 12 equal pieces, roll into balls, and place on the prepared baking sheet.
- Freeze while you prepare the next layer.
- Make the cream cheese layer: In a medium bowl, combine the cream cheese, oil, and confectioners' erythritol with a fork or handheld mixer until smooth.
- Divide the mixture evenly between two separate bowls.
- Stir the 2 teaspoons (10 ml / 0.3 fl oz) of cinnamon into one of the bowls.
- Chill the cream cheese: Place both bowls of the cream cheese mixture into the freezer for about 1 hour, or until firm enough to handle but not frozen solid.
- Prepare the topping: In a small, shallow bowl, whisk together the granulated erythritol and 2 teaspoons (10 ml / 0.3 fl oz) of cinnamon.
- Set aside.
- Assemble the fat bombs: Remove the almond flour balls and cream cheese mixtures from the freezer. Scoop about a teaspoon of the plain cream cheese and a teaspoon of the cinnamon cream cheese.
- Place one almond flour ball between the two scoops of cream cheese.
- Roll the entire thing between your palms to form a larger ball, fully encasing the almond center.
- Coat and chill: Immediately roll the completed ball in the cinnamon-sugar topping until fully coated.
- Place it back on the parchment-lined baking sheet.
- Repeat with the remaining .
- Final chill: Freeze the finished fat bombs for at least 20 minutes to set completely before serving.
