Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Difficulty Level: Intermediate
Recipe Yield: 8 cinnamon buns
Cuisine: American
Course: Breakfast, Dessert, Snack
Diet: Keto, Low-Carb, Gluten-Free
Ingredients
For the Dough
- 2 cups almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon xanthan gum (optional, for improved texture)
For the Cinnamon Filling
- 3 tablespoons unsalted butter, melted
- ⅓ cup brown sugar substitute
- 2 tablespoons ground cinnamon
- ½ teaspoon vanilla extract
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- ¼ cup powdered erythritol
- ½ teaspoon vanilla extract
- 1 tablespoon heavy cream (if needed for consistency)
Equipment
- Mixing bowls
- Microwave-safe bowl
- Rolling pin
- Baking dish or baking tray
- Parchment paper
- Sharp knife or unflavored dental floss
- Electric mixer
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Line a baking dish or tray with parchment paper or lightly grease it with butter.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and xanthan gum. Stir well to evenly distribute the ingredients.
Step 3: Melt the Cheese
Place the shredded mozzarella cheese and cream cheese in a microwave-safe bowl. Heat for 60–90 seconds, stirring halfway through until the cheeses are completely melted and smooth.
Step 4: Make the Dough
Quickly stir the melted cheese mixture into the dry ingredients. Add the eggs and vanilla extract, then mix until a soft dough forms. Knead gently with clean hands until smooth and fully combined.
If the dough becomes difficult to work with, warm it in the microwave for about 10 seconds.
Step 5: Roll the Dough
Place the dough between two sheets of parchment paper. Roll it into a rectangle approximately ¼ inch thick.
Step 6: Prepare the Filling
In a small bowl, mix together the melted butter, brown sugar substitute, cinnamon, and vanilla extract.
Spread the mixture evenly across the rolled dough, leaving a small border around the edges.
Step 7: Roll and Slice
Starting from the long edge, carefully roll the dough into a tight log.
Slice into eight equal cinnamon buns using a sharp knife or dental floss for clean cuts.
Step 8: Bake
Arrange the buns in the prepared baking dish, leaving a little space between each one.
Bake for 22–25 minutes, or until golden brown and fully cooked.
Allow the buns to cool for about 10 minutes before frosting.
Step 9: Make the Frosting
Using an electric mixer, beat together the cream cheese, butter, powdered erythritol, vanilla extract, and heavy cream until smooth and fluffy.
Spread generously over the warm cinnamon buns.
Serve immediately and enjoy.
Recipe Tips
- Use finely ground almond flour for the softest texture.
- Warm dough is much easier to roll than cold dough.
- Do not overbake, as keto baked goods can dry out quickly.
- For extra flavor, add chopped pecans or walnuts to the filling.
- A pinch of sea salt enhances the sweetness and cinnamon flavor.
Storage Instructions
Store leftover cinnamon buns in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap each bun individually and freeze for up to 3 months.
Reheat in the microwave for 20–30 seconds before serving.
Serving Suggestions
These keto cinnamon buns pair wonderfully with:
- Fresh coffee
- Unsweetened tea
- Keto hot chocolate
- Scrambled eggs
- Greek yogurt
- Fresh berries (in moderation)
Nutrition Information
Serving Size: 1 cinnamon bun
Servings Per Recipe: 8
Approximate nutrition per serving:
- Calories: 295
- Total Fat: 27g
- Saturated Fat: 10g
- Cholesterol: 82mg
- Sodium: 240mg
- Total Carbohydrates: 8g
- Dietary Fiber: 4g
- Sugar Alcohols: 3g
- Net Carbs: 4g
- Protein: 10g
- Sugar: 2g