Keto Cinnamon Buns Soft Fluffy (Printable)
Fluffy cinnamon buns made with almond flour and sugar-free sweetener, ideal for a low-carb treat.
# 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 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
# Steps:
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 sticky dough forms. Lightly oil your 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 the filling ingredients: erythritol, cinnamon, and melted butter. Spread evenly over the rolled dough.
07 - Using the parchment paper to assist, 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, 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 immediately.
# Expert Advice:
01 -
- The texture is shockingly close to traditional cinnamon rolls—no dry crumbly keto disappointment here
- That cream cheese icing transforms everything from 'pretty good' to 'how are these gone already'
02 -
- The dough must be worked while still warm—once that mozzarella cools, it becomes stubborn and uncooperative
- Rolling between parchment is non-negotiable here—this dough sticks to everything and will tear if you try to roll it directly on a surface
03 -
- Let the finished buns cool for the full 10 minutes before icing—patience pays off with better texture
- Sprinkle a little extra cinnamon on top of the icing for that bakery-finished look