Keto Cinnamon Buns Soft Fluffy (Printable)

Soft, fluffy cinnamon buns crafted with almond flour and a sugar-free sweetener for a low-carb delight.

# 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 Prepare:

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 - 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 dough forms. Lightly oil your hands if needed to handle the sticky dough.
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 - Using the parchment paper to assist, 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 the oven and let cool for 10 minutes. Spread icing over warm buns and serve.

# Expert Advice:

01 -
  • You get that genuine cinnamon roll experience without the sugar crash that usually follows
  • The texture is surprisingly close to traditional buns, soft and pull-apart tender
  • They actually reheat beautifully, so meal prep feels like a treat instead of a compromise
02 -
  • The dough will feel incredibly sticky and strange, but that texture is exactly right for this recipe
  • Working quickly while the cheese mixture is warm makes rolling much easier
  • Letting them cool slightly before icing keeps the icing from melting completely into the warm buns
03 -
  • Parchment paper is your best friend here, both for rolling and preventing sticking in the pan
  • A sharp knife dipped in hot water cuts through the rolled log cleanly without squishing the buns
  • Room temperature ingredients mix more smoothly, especially for the icing

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