1. Make the Dough
In a bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener.
Add melted butter, eggs, vanilla, and almond milk. Mix until a soft dough forms.
2. Roll & Fill
Place dough between two sheets of parchment paper and roll into a 10x12-inch rectangle.
Spread softened butter over the dough, then sprinkle with cinnamon-sweetener mix.
3. Roll & Cut
Tightly roll the dough into a log. Slice into 8 even pieces.
Place in a greased baking dish (or cast-iron skillet).
4. Bake to Perfection
Bake at 350°F (175°C) for 20-25 mins until golden.
5. Glaze & Serve
Whisk together cream cheese, powdered sweetener, cream, and vanilla.
Drizzle over warm buns and enjoy!
Pro Tips for the Best Keto Buns
🔥 Don’t skip the coconut flour – It balances the almond flour texture.
🌀 Roll dough between parchment – Prevents sticking without extra carbs.
🍯 Add walnuts or pecans – For extra crunch (1g net carbs per tbsp).
⏳ Make ahead – Store unbaked rolls in the fridge overnight, then bake fresh.
FAQs
❓ Can I use all almond flour?
No—coconut flour absorbs moisture and prevents gumminess.
❓ Can I make these dairy-free?
Use coconut oil instead of butter and coconut cream in the glaze.
❓ Why are my buns dry?
Overbaking or too much coconut flour can dry them out—stick to measurements!
❓ How do I store leftovers?
Fridge: 5 days (reheat 10 sec in microwave).
Freezer: 1 month (thaw & warm before serving).
