Ingredients
For the Dough:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup granular erythritol (or your preferred keto-friendly sweetener)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup unsweetened almond milk (or any keto-friendly milk)
- 1/4 cup melted butter (or coconut oil)
- 1 teaspoon pure vanilla extract
For the Filling:
- 1/4 cup melted butter
- 1/4 cup granular erythritol (or keto-friendly sweetener)
- 1 tablespoon ground cinnamon
For the Glaze:
- 1/4 cup cream cheese , softened
- 2 tablespoons unsalted butter , softened
- 1/4 cup powdered erythritol (or keto-friendly powdered sweetener)
- 1/2 teaspoon pure vanilla extract
- 1–2 teaspoons unsweetened almond milk (for thinning)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . Grease an 8×8-inch baking pan or line it with parchment paper.
Step 2: Make the Dough
- In a large mixing bowl, whisk together the almond flour , coconut flour , erythritol , baking powder , and salt .
- In a separate bowl, beat the eggs , almond milk , melted butter , and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Let the dough rest for 5 minutes to thicken slightly.
Step 3: Roll Out the Dough
- Place the dough between two sheets of parchment paper and roll it out into a rectangle about 1/4-inch thick.
- Spread the melted butter evenly over the dough, leaving a small border around the edges.
Step 4: Add the Filling
- In a small bowl, mix the erythritol and cinnamon . Sprinkle the mixture evenly over the melted butter.
- Starting from one long side, carefully roll the dough into a tight log. Use the parchment paper to help if needed.
Step 5: Cut and Shape
- Use a sharp knife or dental floss to cut the log into 8–10 equal slices.
- Place the slices cut-side up in the prepared baking pan, spacing them slightly apart.
Step 6: Bake the Buns
- Bake for 20–25 minutes , or until the buns are golden brown and cooked through.
- Let the buns cool in the pan for 5–10 minutes before adding the glaze.
Step 7: Make the Glaze
- In a small bowl, beat the cream cheese , butter , powdered erythritol , and vanilla extract until smooth.
- Add almond milk , one teaspoon at a time, until the glaze reaches your desired consistency.
Step 8: Drizzle and Serve
- Drizzle the glaze generously over the warm buns.
- Serve immediately or store leftovers in an airtight container.
Tips and Variations
- Add Nuts: Sprinkle chopped pecans or walnuts into the filling for added crunch.
- Make It Spicy: Add a pinch of nutmeg or cloves to the filling for a warm spice flavor.
- Gluten-Free Option: This recipe is naturally gluten-free, but ensure all your ingredients are certified gluten-free if needed.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days . Reheat in the microwave for 10–15 seconds.
- Freeze Option: Freeze unglazed buns in an airtight container for up to 3 months . Thaw and reheat before glazing and serving.
Why You’ll Love These Keto Cinnamon Buns
- Low-Carb and Keto-Friendly: Made with almond flour, coconut flour, and sugar-free sweeteners, these buns fit perfectly into your low-carb lifestyle.
- Soft and Fluffy: The combination of almond and coconut flours creates a tender, bread-like texture.
- Sweet and Satisfying: The cinnamon swirls and creamy glaze deliver all the indulgence of traditional cinnamon buns without the carbs.
- Perfect for Any Occasion: Great for breakfast, brunch, or as a sweet treat anytime.
- Easy to Customize: Add nuts, spices, or different glazes to make them your own.
These Low-Carb, Keto Cinnamon Buns are proof that you don’t have to give up your favorite treats to stick to your dietary goals. With their soft, gooey centers, spiced cinnamon swirls, and creamy glaze, they’re every bit as delicious as the classic version. Whether you’re craving something sweet or looking for a keto-friendly breakfast option, these buns are sure to satisfy. Bake a batch today and enjoy the magic of guilt-free cinnamon buns!