Keto Cinnamon Buns Soft Fluffy (Printable Version)

Soft, fluffy cinnamon buns made with almond flour and sugar-free sweetener ideal for low-carb meals.

# 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:

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 melted cheese mixture and eggs to dry ingredients. Mix with spatula until dough forms. Lightly oil hands if dough is sticky.
05 - Place dough between two sheets of parchment paper. Roll out into rectangle about 1/4 inch thick.
06 - Mix erythritol, cinnamon, and melted butter together. Spread evenly over rolled dough.
07 - Use parchment paper to gently roll dough into log from long side. Slice into 8 equal pieces.
08 - Arrange buns cut-side up in 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 buns from oven and cool 10 minutes. Spread icing over warm buns before serving.

# Expert Hints:

01 -
  • They taste like the cinnamon buns from your favorite corner bakery but keep you in ketosis
  • The dough is surprisingly forgiving and rolls out beautifully every single time
02 -
  • The dough will feel incredibly sticky but that's exactly right, so resist adding more flour
  • Rolling between parchment paper instead of on a counter prevents a complete mess
  • Let them cool for at least 10 minutes or the icing will melt right off
03 -
  • Room temperature ingredients mix more smoothly, so set everything out about 30 minutes ahead
  • If your dough tears while rolling, just press it back together and keep going

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