Keto Cinnamon Buns Delight

My keto journey had been going strong for months, but Sunday morning cinnamon buns were the one thing I genuinely missed. The smell of cinnamon and sugar wafting from a bakery window would stop me in my tracks every time. After one too many wistful pauses, I decided to crack the code on a low-carb version that actually tasted like the real deal.

I first made these for a skeptical friend who swore keto baked goods were always disappointing. Watching her eyes light up after that first bite, then immediately ask for the recipe, was my victory moment. Now theyre a regular in our weekend rotation.

Ingredients

• Almond flour: The base that creates that tender, bread-like texture we are after
• Coconut flour: Works alongside almond flour to absorb moisture and prevent gumminess
• Erythritol: Provides sweetness without spiking blood sugar or adding net carbs
• Baking powder: Gives the dough that essential rise for fluffy buns
• Salt: Balances sweetness and enhances all the flavors
• Shredded mozzarella: The secret ingredient that creates stretch and structure in keto dough
• Cream cheese: Adds richness and helps bind everything together
• Eggs: Provide structure and help the dough hold its shape
• Ground cinnamon: The star flavor that makes these unmistakably cinnamon buns
• Butter: Creates that classic cinnamon sugar filling texture
• Powdered erythritol: Dissolves beautifully into the icing for smooth sweetness
• Vanilla extract: Rounds out the frosting with classic warmth
• Unsweetened almond milk: Adjusts icing consistency without adding carbs

Instructions

Preheat your oven:

Set to 350°F and line an 8-inch round pan with parchment paper

Melt the cheeses:

Combine mozzarella and cream cheese in a microwave-safe bowl, heating in 30-second bursts until smooth and stretchy

Mix dry ingredients:

Whisk together both flours, sweetener, baking powder, and salt in a large bowl

Form the dough:

Add the melted cheese and eggs to the dry ingredients, mixing until a sticky dough forms

Roll it out:

Place dough between parchment sheets and roll into a 1/4-inch thick rectangle

Add the filling:

Mix cinnamon filling ingredients and spread evenly over the dough surface

Roll and slice:

Use parchment to help roll the dough into a log, then cut into 8 equal pieces

Bake until golden:

Arrange buns cut-side up in the pan and bake for 22 to 25 minutes

Make the icing:

Beat cream cheese, butter, powdered erythritol, and vanilla until smooth

Finish and serve:

Let buns cool for 10 minutes, then spread icing over the warm cinnamon buns

Save

These buns have become my go-to for special occasions, from birthday breakfasts to holiday mornings. Theres something magical about pulling them apart warm from the oven, that cinnamon scent filling the kitchen, knowing you can indulge without derailing your goals.

Making The Dough Work

The melted cheese technique takes some practice, and your first attempt might feel messy. The dough will seem too sticky, but resist the urge to add more flour, which makes them dry and dense. Working quickly while the cheese is still warm helps enormously.

Rolling Technique

Getting that tight spiral is all about using the parchment paper to lift and roll rather than handling the dough directly. If the rectangle starts to warm up and stick, pop it in the fridge for 5 minutes to firm up before continuing.

Storage And Reheating

These actually taste even better the next day as the cinnamon settles deeper into the dough. Store them in an airtight container in the refrigerator for up to three days.

• Reheat in the microwave for 20 to 30 seconds
• Warm in a 300°F oven for 10 minutes to recrisp the edges
• Add extra icing before reheating to refresh the sweetness

Save

Every time I serve these to someone new, they are shocked these are keto. Thats the best kind of recipe success, right there.

Recipe FAQ

→ What type of flour is used in these buns?

Almond flour and a touch of coconut flour are combined to create a low-carb, gluten-free dough.

→ Can I substitute the sweetener?

Yes, erythritol is recommended, but other keto-friendly sweeteners can be used according to taste.

→ How do I achieve the soft texture?

Melting mozzarella with cream cheese and incorporating eggs helps create a soft, fluffy bun texture.

→ Is there a nut-free alternative?

You can substitute almond flour with sunflower seed flour to avoid nuts.

→ How should leftovers be stored?

Store buns in an airtight container in the fridge for up to three days and reheat before enjoying.