Sweet & Simple: The Best Low-Carb Keto Cinnamon Buns You'll Ever Bake!
These incredibly easy, surprisingly quick, and absolutely delicious low-carb keto cinnamon buns bring all the warm, gooey goodness of a classic treat to your kitchen without derailing health goals. Made without yeast or rising time, they're perfect for satisfying sudden cravings.
Equipment
- Microwave-safe bowl
- Baking sheet
- Parchment paper
- Rolling Pin
- Sharp knife (or unflavored dental floss)
- Small bowl
- Spoon or Whisk
Ingredients
For the Dough
- 1 ½ cups shredded mozzarella cheese This is our secret weapon for a wonderfully pliable, low-carb dough!
- 2 oz cream cheese Adds richness and helps with the dough's texture.
- 1 cup almond flour Your go-to for low-carb baking, giving a tender crumb.
- 1 tablespoon coconut flour A little goes a long way to absorb moisture and add structure.
- 1 tablespoon baking powder Our rising agent, no yeast needed here!
- 1 large egg Binds everything together and adds richness.
For the Filling
- 2 tablespoons melted butter Because what's a cinnamon bun without buttery goodness?
- 2 tablespoons powdered erythritol Our sugar substitute, finely ground for easy mixing and no gritty texture.
- 1 tablespoon cinnamon The star of the show! Don't skimp on this warm spice.
For the Glaze
- 2 tablespoons cream cheese softened; The base for our tangy, sweet frosting.
- 2 tablespoons powdered erythritol Sweetness for the glaze, keeping it keto-friendly.
- 1–2 tablespoons heavy cream To thin out your glaze to that perfect drizzle-able consistency.
Instructions
- Step 1: First things first, preheat your oven to 350°F (175°C). While it's warming up, grab a baking sheet and line it with parchment paper. This makes for super easy cleanup later!
- Step 2: Now for the magic dough! In a microwave-safe bowl, combine your shredded mozzarella and cream cheese. Pop it in the microwave in 30-second intervals, stirring in between, until it's completely melted and smooth. It should look like a warm, stretchy, cheesy dream.
- Step 3: Working quickly (this dough sets up fast!), add your almond flour, coconut flour, baking powder, and the large egg to the melted cheese mixture. Stir and knead it all together until you have a cohesive, uniform dough ball. It might be a little sticky at first, but keep working it – it'll come together beautifully.
- Step 4: Next, take your dough and place it between two sheets of parchment paper. Using a rolling pin, roll it out into a nice, even rectangle. Aim for about ¼ inch thick. The exact size isn't super crucial, just make sure it's fairly rectangular.
- Step 5: Time for the irresistible filling! Brush the entire surface of your rolled-out dough with the melted butter. Then, generously and evenly sprinkle the powdered erythritol and cinnamon all over the buttered dough. Oh, that smell is already divine!
- Step 6: Carefully, yet firmly, roll the dough into a tight log, starting from one of the longer sides. Once rolled, use a sharp knife or even unflavored dental floss to slice the log into 8 equal buns. Don't worry if they're not perfectly uniform; homemade is charming!
- Step 7: Place your beautiful buns on the prepared baking sheet. Give them a little space, but they can be somewhat close. Bake them for 15–18 minutes, or until they're beautifully golden brown on top and cooked through.
- Step 8: While your buns are baking and cooling slightly, let's make that luscious glaze! In a small bowl, combine your softened cream cheese and powdered erythritol. Mix it really well with a spoon or whisk until it's super smooth. Then, gradually add the heavy cream, a tablespoon at a time, until you reach your desired drizzle-able consistency. I like mine thick enough to coat, but still pourable.
- Step 9: The moment you've been waiting for! As soon as the buns come out of the oven and are still warm, drizzle that delightful glaze all over them. The warmth of the buns will slightly melt the glaze, making it incredibly decadent. Serve them up right away and enjoy your low-carb masterpiece!
Notes
Make it your own with substitutions like monk fruit or allulose for erythritol, adding a pinch of nutmeg or cardamom to the filling, or sprinkling chopped nuts or sugar-free chocolate chips. For a zesty glaze, add lemon juice or vanilla extract. Work quickly with the dough as it stiffens when cool (reheat briefly if needed). Don't over-bake the buns; they should be lightly golden. Use powdered sweeteners for a smooth texture. Store cooled buns in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or toaster oven. Baked buns can be frozen (unglazed) for up to 1 month.