Keto Cinnamon Buns

The first time I made keto cinnamon buns, my roommate walked into the kitchen looking completely betrayed. She smelled cinnamon and butter and assumed I'd fallen off the low-carb wagon, but instead I pulled these golden, swirled beauties out of the oven. Her disbelief turned into something close to religious devotion after one bite.

I started experimenting with fathead dough variations during a Sunday meal prep session, trying to recreate comfort foods from my pre-keto days. After three attempts that turned into either dense hockey pucks or sticky disasters, this recipe finally clicked when I learned to work quickly with the cheese dough while it was still warm.

Ingredients

• Almond flour and coconut flour: This combination creates the most tender crumb while keeping the structure intact, and the coconut flour helps absorb moisture from the cheese mixture
• Shredded mozzarella and cream cheese: These melt together to form the base of the dough, creating that stretchy, pliable texture that's notoriously hard to achieve in gluten-free baking
• Erythritol sweetener: Choose a powdered version for the filling to avoid grainy texture, and remember that some brands have a cooling effect that becomes more pronounced when heated
• Ground cinnamon: Freshly ground makes a noticeable difference in aroma and flavor intensity
• Cream cheese for icing: Make sure it's truly softened to room temperature or you'll end up with lumpy frosting that won't spread smoothly

Instructions

Preheat and prep your pan:

Set your oven to 350°F (175°C) and line an 8-inch round pan with parchment paper, letting the excess hang over the sides for easy removal later

Melt the cheese base:

Combine the shredded mozzarella and cream cheese in a microwave-safe bowl and heat in 30-second bursts, stirring between each until you have a smooth, stretchy mixture

Whisk the dry ingredients:

In a separate large bowl, mix the almond flour, coconut flour, sweetener, baking powder, and salt until completely combined

Form the dough:

Add the melted cheese mixture and eggs to the dry ingredients, mixing with a spatula until a sticky dough forms, then lightly oil your hands to work it into a ball

Roll it out:

Place the dough between two sheets of parchment paper and roll into a rectangle about 1/4 inch thick, working quickly while the dough is still warm

Add the cinnamon filling:

Mix the erythritol, cinnamon, and melted butter until combined, then spread evenly over the rolled dough, leaving a small border around the edges

Roll and slice:

Use the parchment paper to help roll the dough into a tight log from the long side, then use dental floss or a sharp knife to slice into 8 equal pieces

Bake to golden perfection:

Arrange the buns cut-side up in your prepared pan and bake for 22-25 minutes until they're golden and set in the center

Make the icing:

While the buns cool slightly, beat together the softened cream cheese, butter, powdered erythritol, and vanilla, adding almond milk one tablespoon at a time until you reach your desired consistency

Ice and serve:

Let the buns cool for 10 minutes in the pan, then spread the icing generously over the warm rolls and serve immediately

Save

My sister-in-law called me after trying these at a family brunch, demanding the recipe because her husband (a notorious carb lover) had eaten three and couldn't stop talking about them. That moment when someone enjoys a keto version more than the original is pure kitchen magic.

Working with Fathead Dough

The cheese dough technique takes some practice, but once you get the timing right, it opens up a world of keto baking possibilities from bagels to pizza crusts. The key is patience during the melting phase and confidence during the rolling phase.

Storage and Reheating

These actually taste even better on day two when the cinnamon has had time to meld with the dough. Store them in an airtight container in the refrigerator and warm individual buns in the microwave for 15-20 seconds to restore that fresh-baked texture.

Making Them Your Own

Once you master the base recipe, try adding chopped pecans or sugar-free chocolate chips to the filling for extra texture and flavor variation.

• Add a pinch of nutmeg to the filling for a spiced variation
• Mix some sugar-free maple syrup into the icing for a breakfast twist
• Brush the tops with butter and extra cinnamon before baking for a stronger crust

Save

There's something deeply satisfying about serving a plate of warm, gooey cinnamon buns to friends who never suspect they're eating keto. The smile on someone's face when they take that first bite makes every sticky moment worth it.

Recipe Q&A

→ What makes these cinnamon buns keto-friendly?

The use of almond and coconut flours instead of wheat flour, combined with sugar-free sweeteners, keeps the carbs low while maintaining a soft texture.

→ Can I replace almond flour with another flour?

Yes, sunflower seed flour is a great nut-free alternative that works well in this dough while keeping it low-carb.

→ How do I achieve the fluffy texture in these buns?

Melting the mozzarella and cream cheese before mixing helps create a sticky, pliable dough that yields soft, fluffy buns after baking.

→ What sweeteners are suitable for this dish?

Erythritol or other preferred keto-friendly sweeteners can be used to keep sweetness without added sugars.

→ How should leftovers be stored?

Store the buns in an airtight container in the fridge for up to three days and reheat gently before serving to maintain softness.

→ Can nuts be added to the filling?

Yes, chopped pecans or walnuts can be added to the cinnamon and sweetener mix for extra crunch and flavor.