Looking for a show-stopping holiday treat? This dairy-free, keto pull-apart Christmas tree filled with a rich cinnamon-roll style filling is exactly that — beautiful, delicious, and surprisingly simple to make.
Gluten Free & Keto Pull-Apart Christmas Tree
With a Cinnamon-Roll Style Filling
This pull-apart loaf checks every holiday box: it’s dramatic, indulgent, easy to assemble, and you can make it ahead of time. Serve it warm for full gooey effect, or rewarm gently before serving.
Note: if you want truly fluffy, yeast-based cinnamon rolls instead, I recommend trying a proper cinnamon roll recipe for that classic texture.
The Dairy-Free Keto Dough
This recipe uses a flexible keto dough that’s slightly wetter than a standard dough and includes a bit more baking powder. It’s easy to work with — keep the dough covered with a damp cloth while you shape it so it doesn’t dry out.
To keep the interior soft and “doughy,” don’t over-bake. I baked mine about 20 minutes until the tree just started to brown; the edges crisped lightly while the interior stayed moist and gooey.
The Flours
I prefer a blend of superfine almond flour and coconut flour for structure and flavor. A small amount of xanthan gum is important for binding and the right texture. This recipe works best with the specified flours and xanthan; substituting can change the texture dramatically. For consistent results, weigh ingredients when possible.
Sweetener Options
You can use several sugar substitutes depending on taste and dietary needs. Allulose gives minimal aftertaste (add approximately 30% more if replacing sugar), golden erythritol or xylitol also work. If you use xylitol, take care if pets are nearby as it is toxic to dogs. If you only need gluten-free but not sugar-restricted, swap in regular or coconut sugar 1:1.
Gluten Free & Keto Pull-Apart Christmas Tree
This dairy-free, keto-friendly pull-apart tree makes a festive centerpiece for holiday breakfasts or dessert. It’s delicious warm and can be prepared ahead. If you prefer cup measurements, convert as needed.
Ingredients
For the keto dough
- 192 g almond flour
- 48 g coconut flour
- 4 teaspoons xanthan gum
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 teaspoons apple cider vinegar
- 2 eggs, lightly beaten
- 8–12 teaspoons water, as needed
For the cinnamon-roll style filling
- 28 g unsalted grass-fed butter (or coconut butter/oil), melted
- 3–6 tablespoons golden erythritol or xylitol, to taste
- 2–3 teaspoons ground cinnamon, to taste
For the cream cheese glaze (optional)
- 60 g cream cheese, softened
- 28 g unsalted butter, softened
- 2–4 tablespoons powdered erythritol
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- 1–3 tablespoons almond milk, to thin (optional)
Instructions
Make the keto dough
- Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in a food processor. Pulse until well combined. You may also use a stand mixer or beat by hand (the dough is firm).
- With the processor running, pour in the apple cider vinegar, then add the beaten eggs and water. Stop when the dough forms a sticky but firm ball.
- Wrap the dough in cling film and knead through the film for a minute to smooth it. Let rest for 10 minutes, or refrigerate up to 5 days if making ahead.
Assemble and bake the pull-apart tree
- Preheat the oven to 350°F / 180°C. Line a baking tray with parchment paper or a baking mat.
- Divide the dough in two. Roll each portion between sheets of parchment into a rough triangle shape. Keep unused dough covered with a moist cloth so it doesn’t dry out.
- Brush one side of each triangle with melted butter (or coconut oil) and sprinkle generously with the cinnamon-sweetener mixture. Place one triangle on top of the other, trim the edges into a neat triangle, and cut strips from the sides toward the center to form branches.
- Twist each strip gently to reveal the filling, pinching the ends to seal. Use trimmings to cut a small star if desired. If preparing ahead, refrigerate well covered at this point.
- Brush the whole tree with egg wash and bake 18–25 minutes (about 20 minutes is ideal) until it just begins to brown. Bake briefly so the interior stays moist; bake longer only if you prefer a firmer texture.
- While baking, beat together cream cheese and butter until light and fluffy. Add powdered sweetener, vanilla, and salt. Thin with a little almond milk if you want a more pourable glaze.
- Serve warm with a generous drizzle of cream cheese glaze. The tree reheats well if needed.
Notes
Nutrition estimates below are for one tenth of the tree (one serving).
Nutrition
| Calories: 188 kcal
| Carbohydrates: 8 g
| Protein: 5 g
| Fat: 15 g
| Fiber: 4 g
| Sugar: 1 g