Low-Carb Keto Cinnamon Buns

Prep time: 20 minutes
Cook time: 18 minutes
Cooling/Setting time: 10 minutes
Total time: 48 minutes
Intensity: Medium (requires careful dough handling)
Yield: 6 large buns
Serving size: 1 bun

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Why You’ll Love This Recipe

Traditional cinnamon rolls are a sugar-laden breakfast dream — but for anyone on a ketogenic, low-carb, or gluten-free diet, they are strictly off-limits. Until now. These Keto Cinnamon Buns deliver the same gooey, spiced, buttery experience without the carb crash. With only 4g net carbs per bun, they rely on a unique dough blend of mozzarella and almond flour (often called “fathead dough”) to create that chewy, bread-like texture. The cream cheese glaze sets on top like a dream. Expect a medium intensity — the dough is sticky and requires patience, but the result rivals any bakery cinnamon bun.

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Ingredients

For the Dough

• 1.5 cups (168g) super fine almond flour

• 2 tbsp coconut flour (absorbs moisture, prevents gumminess)

• 1/4 cup granulated keto sweetener (e.g., allulose or monk fruit erythritol blend)

• 1 tbsp baking powder (aluminum-free)

• 1/4 tsp sea salt

• 2 cups (8 oz) shredded low-moisture mozzarella cheese

• 2 oz full-fat cream cheese, cubed

• 1 large egg, room temperature

• 1 tsp vanilla extract

For the Cinnamon Filling

• 3 tbsp unsalted butter, melted (divided: 2 tbsp for filling, 1 tbsp for brushing)

• 2 tbsp granulated keto sweetener

• 1 1/2 tbsp ground cinnamon

• 1/4 tsp nutmeg (optional, for warmth)

For the Cream Cheese Glaze

• 2 oz cream cheese, softened

• 1 tbsp unsalted butter, softened

• 3 tbsp powdered keto sweetener (like allulose or powdered monk fruit)

• 2 tbsp heavy whipping cream (plus extra for thinning)

• 1/2 tsp vanilla extract

• Pinch of salt

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Instructions (Step-by-Step)

Intensity note: Medium

Sticky dough alert! Keep your hands lightly moistened with water or oiled with coconut oil. Work quickly while the dough is warm.

Phase 1: Prepare the Dough (10 min active)

1. Preheat oven to 350°F (175°C). Line an 8-inch round cake pan or a 9×5 inch loaf pan with parchment paper. If using a metal pan, lightly grease it.

2. In a medium bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt. Set aside.

3. In a large microwave-safe bowl, combine mozzarella and cream cheese. Microwave in 30-second bursts (total 60–90 seconds), stirring after each, until completely melted and stringy.

4. Immediately add the dry flour mixture, egg, and vanilla to the hot cheese. Stir vigorously with a rubber spatula — the dough will look shaggy. Switch to using your hands (lightly oiled) to knead inside the bowl until a uniform, pliable dough forms. If too sticky, chill dough for 5 minutes.

Phase 2: Roll, Fill & Cut (10 min active)

5. Place dough between two large sheets of parchment paper. Roll into a 10×12 inch rectangle (about 1/4-inch thick). Remove top parchment.

6. For the filling: Brush dough with 2 tbsp melted butter. In a small bowl, mix 2 tbsp sweetener, cinnamon, and nutmeg. Sprinkle evenly over butter, leaving a 1/2-inch border at one long edge.

7. Using the bottom parchment to lift, roll dough tightly from the long side without the bare border. Pinch the seam to seal. Go slow — the dough is delicate.

8. With a sharp serrated knife or dental floss (less squishing), cut into 6 equal rolls (about 1.5 inches each). Place cut-side up into prepared pan — they will touch slightly.

Phase 3: Bake & Glaze (18 min bake + 10 min set)

9. Brush tops with remaining 1 tbsp melted butter.

10. Bake for 16–18 minutes until deep golden brown and firm to the touch. Do not overbake (they dry out quickly).

11. Cool in pan for 5 minutes, then transfer to a wire rack.

12. While cooling: Make glaze — beat cream cheese and butter until smooth. Add powdered sweetener, cream, vanilla, and salt. Beat until fluffy. Add extra cream 1 tsp at a time for drizzle consistency.

13. Spoon glaze generously over warm buns. Let set for 5 minutes before serving.

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Nutrition Information (Per 1 bun – 6 total)