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Keto Cinnamon Buns Recipe

Keto Cinnamon Buns Recipe

Keto Cinnamon Buns are a delicious low-carb alternative to traditional cinnamon rolls, perfect for those following a ketogenic diet. This recipe uses almond and coconut flours, psyllium husk powder, and erythritol to create a dough that is both keto-friendly and flavorful. The buns are filled with a buttery cinnamon-sweetener mixture and baked to golden perfection. Optional icing made from cream cheese, powdered erythritol, heavy cream, and vanilla extract can be added for extra decadence. With easy-to-follow instructions and common keto ingredients, these cinnamon buns are a delightful treat that fits perfectly into a low-carb lifestyle.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 People
Calories 230 kcal

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Rolling Pin
  • Parchment Paper
  • Baking sheet or baking pan
  • Knife or dough cutter
  • Spatula
  • Electric mixer or hand whisk (for optional icing)
  • Small bowl (for mixing the cinnamon filling)

Ingredients
  

For the Dough:

  • 2 Cups Almond Flour
  • 1/4 Cup Coconut flour
  • 2 Tablespoons Psyllium husk powder
  • 1 Tablespoon Baking powder
  • 1/4 Teaspoon Salt
  • 1/4 Cup Erythritol (or preferred keto sweetener)
  • 2 Large eggs
  • 1/4 Cup Melted butter (or coconut oil)
  • 1/4 Cup Warm Water (or almond milk)
  • 1 Teaspoon Vanilla extract

For the Cinnamon Filling:

  • 1/4 Cup Erythritol (or preferred keto sweetener)
  • 2 Tablespoons Ground Cinnamon
  • 1/4 Cup Melted butter

Optional Icing or Glaze:

  • 4 Ounces Cream Cheese, Softened
  • 1/4 Cup Powdered Erythritol
  • 2 Tablespoons Heavy Cream
  • 1/2 Teaspoon Vanilla Extract

Instructions
 

  • Combine almond flour, coconut flour, psyllium husk powder, baking powder, salt, and erythritol in a bowl. Add eggs, melted butter, warm water, and vanilla extract; mix until a smooth dough forms.
  • Roll out the dough between parchment paper into a rectangle. Spread melted butter over the dough and sprinkle with a mixture of erythritol and cinnamon.
  • Roll the dough into a log and cut into 8-10 slices. Place the buns on a parchment-lined baking sheet.
  • Preheat oven to 350°F (175°C). Bake for 20-25 minutes, until golden brown.
  • (Optional) Beat cream cheese, powdered erythritol, heavy cream, and vanilla extract until smooth.
  • Drizzle or spread icing over warm buns before serving.

Notes

  • Dough Consistency: Ensure the dough is smooth and not too sticky. If it feels too wet, add a bit more almond flour. If too dry, add a small amount of warm water or almond milk.
  • Rolling the Dough: Roll the dough between parchment paper to prevent sticking. If the dough tears, gently press it back together.
  • Cutting the Buns: Use a sharp knife or dough cutter to cut the rolled dough into even slices for uniform baking.
  • Baking Time: Baking times can vary based on your oven. Check the buns a few minutes before the suggested time to ensure they don't over-brown.
  • Icing: The icing is optional but adds a nice touch of sweetness. Allow buns to cool slightly before applying the icing to prevent it from melting.
  • Storage: Store leftover buns in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Reheat gently to maintain texture.
  • Nutritional Adjustments: For precise calorie counts and nutritional information, use specific brands and measure ingredients accurately.
Keyword Keto Cinnamon Buns