Soft, gooey low carb keto cinnamon buns with sweet glaze—sugar-free, gluten-free, and perfect for a delicious guilt-free breakfast or treat!

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.

Can I Make These in the Air Fryer?
Yes! Cook at 320°F for 8–10 minutes, checking halfway through. Air frying gives a crispier exterior.

What’s the Best Keto Glaze Alternative?
A mix of cream cheese, powdered erythritol, and a splash of vanilla or almond milk is a popular low-carb glaze.

Can I Add Cream Cheese Inside the Rolls?
Yes, spread softened cream cheese on the dough before adding cinnamon filling for a rich twist.

Do These Work with Psyllium Husk or Flaxseed?
Some recipes add psyllium or flax for fiber and structure. Replace up to 2 tablespoons of flour with either one for extra texture.

How Many Net Carbs Are in Each Bun?
Typically 2–4 net carbs per bun, depending on exact ingredients and sweeteners used.

Are These Gluten-Free by Default?
Yes, if you’re using almond and coconut flour, the recipe is naturally gluten-free. Just confirm all other ingredients are certified GF.

Can I Make These Vegan?
It’s tricky due to the eggs, but some adapt the recipe using chia eggs and vegan cream cheese. Texture may vary.

Do They Taste Like Traditional Cinnamon Buns?
Very close! While slightly denser, they’re sweet, soft, and flavorful—most people can’t tell they’re low carb.

Can I Reheat These Without Drying Them Out?
Yes. Wrap in foil and reheat at 300°F for 8–10 minutes, or microwave for 20 seconds with a damp paper towel.

What’s the Ideal Flour Blend for Best Texture?
A 3:1 almond-to-coconut flour ratio yields a soft, bready texture without being too dense or dry.

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.

More Keto Favorites to Satisfy Your Cravings

Love these soft, buttery cinnamon buns? Keep your low-carb lifestyle exciting with more recipes that complement your keto goals and satisfy your taste buds. Start your day with the savory and satisfying High Protein Spinach Feta Egg Muffins—perfect for breakfast meal prep. For bread lovers, the Fluffy No Carb Yogurt Bread delivers a cloud-like texture without the carbs. Need a hearty bite for lunch? Wrap it up with a protein-packed Savory Cottage Cheese Wrap. For dinner or snacking, the Rustic Roasted Garlic Bread makes a flavorful, keto-approved side. And if you’re after something warm and comforting, the fiber-rich Zucchini Banana Oatmeal brings a cozy twist to your mornings—without the sugar spike.

Low Carb Keto Cinnamon Buns

Author: Chef Clara
Total Time: 40 minutes
Yield: 8 buns

Diet: Diabetic

Print Recipe

Description

Soft, gooey low carb keto cinnamon buns with sweet glaze—sugar-free, gluten-free, and perfect for a delicious guilt-free breakfast or treat!

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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

Nutrition

Serving Size: 1 bun

Calories: 200 kcal
Sugar: 1 g
Sodium: 160 mg

Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g

Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 2 g

Protein: 6 g
Cholesterol: 35 mg