Low carb keto cinnamon buns recipe—soft, gooey, sugar-free, and gluten-free. A perfect guilt-free, delicious treat for your keto lifestyle!

Why You’ll Love This Recipe

Low in carbs: Each bun contains only about 3g net carbs.
Grain-free: Made with almond and coconut flour.

Sugar-free: Sweetened with erythritol or monk fruit.
Quick to make: No yeast or rising time required.
Perfect texture: Soft, fluffy, and rich with buttery cinnamon flavor.

Versatile treat: Great for breakfast, dessert, or a snack.
Kid-approved: Sweet enough for picky eaters.
Customizable: Easily adapt fillings and glaze.

Keto lifestyle-friendly: Fits into most low-carb meal plans.
Easy to store and reheat: Great for meal prepping ahead of time.

Ingredients

For The Dough:

2 cups super-fine blanched almond flour
1/4 cup coconut flour
2 teaspoons baking powder

1/4 teaspoon salt
3 tablespoons granulated erythritol or monk fruit blend
3 tablespoons melted butter or coconut oil

2 large eggs, room temperature
1 teaspoon vanilla extract
3 tablespoons unsweetened almond milk or heavy cream

For The Cinnamon Filling:

3 tablespoons softened butter
3 tablespoons granulated erythritol or brown sugar substitute

1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)

For The Cream Cheese Glaze:

2 ounces cream cheese, softened
2 tablespoons powdered erythritol
1 tablespoon heavy cream or almond milk

1/2 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C). Line a baking dish with parchment paper.
In a large bowl, mix almond flour, coconut flour, baking powder, salt, and erythritol.

In a separate bowl, whisk together the melted butter, eggs, vanilla, and almond milk.
Combine wet and dry ingredients to form a soft dough. Let it rest for 5 minutes.
Roll the dough between two sheets of parchment paper into a rectangle about 1/4 inch thick.

In a small bowl, mix the filling ingredients into a paste. Spread evenly over the dough.
Carefully roll the dough into a log, then cut into 8 equal pieces.
Place rolls into the prepared dish and bake for 20–25 minutes, or until golden.

Meanwhile, beat the glaze ingredients together until smooth.
Let the buns cool slightly, then drizzle with cream cheese glaze before serving.

Servings And Timing

Servings: 8 buns

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Calories Per Serving: Approximately 200 kcal

Variations

Nut-free: Substitute almond flour with sunflower seed flour.
Dairy-free: Use coconut oil and dairy-free cream cheese.

Extra gooey: Add more butter to the filling or glaze.
Chocolate cinnamon: Add cocoa powder to the filling for a mocha flavor.
Coconut twist: Sprinkle unsweetened shredded coconut into the filling.

Pumpkin spice version: Add pumpkin puree and pumpkin spice to the filling.
Savory option: Omit sweeteners and cinnamon, and fill with cheese and herbs.
Mini rolls: Cut dough into 12–16 mini buns for bite-size servings.

Protein-packed: Replace 2 tablespoons of almond flour with protein powder.
Frosting option: Use keto cream cheese frosting instead of glaze.

Storage/Reheating

Storage:
Store buns in an airtight container in the refrigerator for up to 4 days.

Reheating:
Warm in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 5–8 minutes. Add glaze after reheating or just before serving for best texture.

FAQs

Can I Freeze These Cinnamon Buns?

Yes. Freeze unglazed buns in an airtight container for up to 2 months. Thaw, reheat, and glaze when ready to eat.

What Sweeteners Work Best?

Granulated erythritol, monk fruit blend, or allulose are ideal. Avoid liquid sweeteners that could affect dough consistency.

Can I Use Only Almond Flour?

It’s best to use the combination of almond and coconut flour for structure, but if substituting, adjust quantities and add an extra egg if needed.

Are These Suitable For Diabetics?

Yes, with no added sugars and low carbs, they are diabetic-friendly. Still, consult your doctor if unsure.

Can I Make These Ahead Of Time?

Absolutely. Prepare and bake the buns in advance, then glaze just before serving for optimal texture.

Why Is My Dough Crumbly?

Let it rest after mixing, and don’t skip the eggs or almond milk. If still dry, add another tablespoon of almond milk.

Can I Skip The Glaze?

Yes, though the glaze adds sweetness and creaminess, the rolls are delicious without it.

How Do I Prevent Cracking While Rolling?

Roll between parchment sheets and don’t let the dough dry out. A short resting time helps with pliability.

Is This Recipe Kid-Friendly?

Yes! It’s sweet, soft, and satisfying even without traditional sugar.

Can I Add Nuts Or Seeds?

Definitely. Sprinkle chopped walnuts, pecans, or sunflower seeds in the filling for extra texture and flavor.

Conclusion

Low Carb Keto Cinnamon Buns are the ultimate guilt-free way to enjoy a classic treat while staying on track with your health goals. They’re easy to make, deliciously satisfying, and ideal for sharing—or keeping all to yourself. Whether you’re new to keto baking or a seasoned pro, these buns will become a go-to favorite.

Discover More Low-Carb & Keto Delights

If you’re loving these Low Carb Keto Cinnamon Buns, you’re going to want to explore even more guilt-free indulgences. Try the naturally sweet and protein-packed High Protein Spinach Feta Egg Muffins for a savory breakfast option. Keep your carb count low and satisfaction high with the moist and fluffy Fluffy No Carb Yogurt Bread. For a fruity twist, don’t miss the Zucchini Banana Oatmeal—a keto-friendly comfort food. Satisfy your bread cravings with Rustic Roasted Garlic Bread, and if you’re on the go, the Savory Cottage Cheese Wrap makes a perfectly packable keto lunch. These recipes pair beautifully with your keto lifestyle while keeping taste at the forefront.

Low Carb Keto Cinnamon Buns

Author: Chef Clara

Total Time: 40 minutes
Yield: 8 buns
Diet: Diabetic

Print Recipe

Description

Soft, buttery, and packed with a sweet cinnamon swirl, these Low Carb Keto Cinnamon Buns are a sugar-free treat perfect for breakfast or dessert. Made with almond and coconut flour, they’re completely grain-free and keto-friendly.

Ingredients

2 cups super-fine blanched almond flour
1/4 cup coconut flour

2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons granulated erythritol or monk fruit blend

3 tablespoons melted butter or coconut oil
2 large eggs, room temperature
1 teaspoon vanilla extract

3 tablespoons unsweetened almond milk or heavy cream
3 tablespoons softened butter
3 tablespoons granulated erythritol or brown sugar substitute

1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg (optional)
2 ounces cream cheese, softened

2 tablespoons powdered erythritol
1 tablespoon heavy cream or almond milk
1/2 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Line a baking dish with parchment paper.
In a large bowl, mix almond flour, coconut flour, baking powder, salt, and erythritol.

In a separate bowl, whisk together the melted butter, eggs, vanilla, and almond milk.
Combine wet and dry ingredients to form a soft dough. Let it rest for 5 minutes.
Roll the dough between two sheets of parchment paper into a rectangle about 1/4 inch thick.

In a small bowl, mix the filling ingredients into a paste. Spread evenly over the dough.
Carefully roll the dough into a log, then cut into 8 equal pieces.
Place rolls into the prepared dish and bake for 20–25 minutes, or until golden.

Meanwhile, beat the glaze ingredients together until smooth.
Let the buns cool slightly, then drizzle with cream cheese glaze before serving.

Notes

Let the dough rest to allow the flours to hydrate fully.

Use parchment paper to prevent sticking when rolling the dough.
These buns can be stored in the fridge and reheated in the microwave.

Prep Time: 15 minutes

Cook Time: 25 minutes
Category: Breakfast
Method: Baking

Cuisine: American