Keto Cinnamon Buns (Print version)
Soft, fluffy cinnamon buns made with almond flour and a sugar-free sweetener for a low-carb treat.
# 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 oz 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 oz 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 - Combine shredded mozzarella and cream cheese in a microwave-safe bowl. Microwave in 30-second bursts, stirring until melted and smooth.
03 - Whisk together almond flour, coconut flour, sweetener, baking powder, and salt in a large bowl.
04 - Add the melted cheese mixture and eggs to the dry ingredients. Mix with a spatula until a sticky dough forms. Lightly oil hands if needed for easier handling.
05 - Place the dough between two sheets of parchment paper. Roll out into a rectangle about 1/4 inch thick.
06 - Mix erythritol, cinnamon, and melted butter until well combined. Spread evenly over the rolled dough.
07 - Use parchment paper to gently roll the dough into a log from the long side. Slice into 8 equal pieces.
08 - Arrange buns cut-side up in the prepared pan. Bake for 22-25 minutes until golden and set.
09 - Beat together cream cheese, butter, powdered erythritol, and vanilla. Add almond milk as needed for spreadable consistency.
10 - Remove cinnamon buns from oven and let cool for 10 minutes. Spread icing over warm buns and serve.
# Expert suggestions:
01 -
- You get that pillowy, tear apart texture without any wheat or sugar in sight
- The melted cheese dough technique creates a real bread experience that most low carb recipes can only dream about
02 -
- Working with hot cheese dough takes some getting used to, it gets less sticky as it cools slightly
- Rolling between parchment instead of on a counter prevents disasters I learned this after scraping dough off my countertop
03 -
- Cooling the buns for that full 10 minutes before icing lets the set properly so they don't fall apart when you glaze them
- The filling will seem like too much but use every bit, it creates those irresistible gooey layers