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Low-Carb Keto Cinnamon Buns 🥯🔥 – Sugar-Free, Guilt-Free & Irresistible!


 

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).