Keto Cinnamon Buns (Print View)
Soft, indulgent low-carb cinnamon buns with almond flour and a hint of cinnamon and sweetness.
# What You'll 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
# Step-by-Step Directions:
01 - Preheat oven to 350°F. Line an 8-inch round baking pan with parchment paper or lightly grease it.
02 - Combine shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
03 - In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt until well combined.
04 - Add the melted cheese mixture and eggs to the dry ingredients. Mix with a spatula until a cohesive dough forms. Lightly oil your hands to handle the sticky dough.
05 - Place the dough between two sheets of parchment paper. Roll out into a rectangle approximately 1/4 inch thick.
06 - Mix together erythritol, cinnamon, and melted butter for the filling. Spread the mixture evenly over the rolled dough surface.
07 - Using the parchment paper to guide, roll the dough into a log from the long edge. Slice the log into 8 equal pieces.
08 - Arrange the buns cut-side up in the prepared pan. Bake for 22-25 minutes until golden brown and set in the center.
09 - While buns bake, beat together cream cheese, butter, powdered erythritol, and vanilla extract. Add almond milk as needed to achieve spreadable consistency.
10 - Remove baked buns from the oven and allow to cool for 10 minutes. Spread the icing over the warm buns before serving.
# Expert Suggestions:
01 -
- The dough technique using melted mozzarella creates that impossible soft, pull apart texture you thought you sacrificed going keto
- They reheat beautifully so you can make Sunday magic last all week long
02 -
- The dough will feel incredibly sticky and tempting to add more flour, but resist, extra flour makes them tough instead of tender
- Rolling between parchment paper is non negotiable, this dough sticks to everything else and you'll end up with a frustrated mess
03 -
- Use a sharp serrated knife and a gentle sawing motion when slicing the log, pressing down too hard squishes the swirls together
- Let the melted cheese mixture cool for just a minute before adding eggs, otherwise you risk partially cooking them