Keto Cinnamon Buns (Printable version)
Fluffy cinnamon buns with almond flour and sugar-free sweetener, ideal for low-carb diets and quick baking.
# What you need:
→ Dough
01 - 2 cups almond flour
02 - 2 tablespoons coconut flour
03 - 1/4 cup erythritol or preferred keto sweetener
04 - 2 teaspoons baking powder
05 - 1/4 teaspoon salt
06 - 2 cups shredded mozzarella cheese
07 - 2 ounces cream cheese
08 - 2 large eggs
→ Filling
09 - 1/4 cup erythritol or preferred keto sweetener
10 - 2 tablespoons ground cinnamon
11 - 3 tablespoons unsalted butter, melted
→ Cream Cheese Icing
12 - 2 ounces cream cheese, softened
13 - 2 tablespoons unsalted butter, softened
14 - 1/4 cup powdered erythritol
15 - 1/2 teaspoon vanilla extract
16 - 1-2 tablespoons unsweetened almond milk as needed
# How to make it:
01 - Preheat oven to 350°F. Line an 8-inch round baking pan with parchment paper or lightly grease it.
02 - In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 30-second bursts, stirring until melted and smooth.
03 - In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
04 - Add the melted cheese mixture and eggs to the dry ingredients. Mix with a spatula until a dough forms. Lightly oil your hands if needed to handle the sticky dough.
05 - Place the dough between two sheets of parchment paper. Roll out into a rectangle about 1/4 inch thick.
06 - Mix the filling ingredients: erythritol, cinnamon, and melted butter. Spread evenly over the rolled dough.
07 - Using the parchment paper to help, gently roll the dough into a log from the long side. Slice into 8 equal pieces.
08 - Arrange the buns cut-side up in the prepared pan. Bake for 22-25 minutes, until golden and set.
09 - While baking, prepare the icing: beat together cream cheese, butter, powdered erythritol, and vanilla. Add almond milk as needed for a spreadable consistency.
10 - Remove cinnamon buns from the oven and let cool for 10 minutes. Spread icing over warm buns and serve.
# Expert tips:
01 -
- They actually pull apart like real cinnamon buns, not dry hockey pucks that crumble when you touch them
- The cream cheese frosting sets up perfectly without any weird aftertaste or gritty texture
02 -
- Work quickly with the dough once the cheese is melted because it becomes impossible to roll as it cools down and stiffens
- Letting the buns cool for exactly 10 minutes before frosting prevents the icing from melting completely and running off the sides
03 -
- Use unflavored dental floss to slice the loghold it taut and pull down through the dough for perfectly clean cuts that don't flatten the spiral
- Warm your cream cheese and butter for the frosting to room temperature so you don't end up with lumps that won't dissolve no matter how long you beat them