I love a delicious bake good to accompany my morning coffee or tea, so this inspired me to whip up a batch of keto cinnamon buns. Of course, you’ll want to make sure to follow the brand specific ingredients. Especially since it took a little finessing to get these cinnamon buns keto friendly.
Now, you can freestyle if you like, but making the wrong substitutes can easily blow your carb load which will lead to a more restrictive recipe. For this purpose, try to add your recipes into a carb manager app to ensure that you stay on track.
Actually the ingredient Madagascar bourbon vanilla extract may throw some of you off. But fear not my dears. In fact, there’s no bourbon in this product. The bourbon makes a reference to the bourbon islands. For example, Madagascar, Comoro, Réunion, Seychelles and Mauritius where the vanilla bean is harvest. However, most extracts are made with small amounts of alcohol that typically dissolve in the cooking process. So, no you won’t get drunk if you use this ingredient.
Another ingredient I put into these keto cinnamon buns is guar gum powder. It’s a thickening ingredient that’s serves as a substitute for cornstarch but more importantly xanthan gum. Some like to use xanthan gum but I find it can give a rubbery texture to certain foods.
Of course, if you need some variety, you can always switch things up and try my raspberry jam crumble bars!Print
Keto Cinnamon Buns
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 40-45 minutes
- Yield: 9-10 1x
- Category: Keto
1 cup + 2 tbsp almond flour
⅓ cup coconut flour
¼ cup monkfruit classic
3 tbsp golden flaxseed meaL
2 tsp baking powder
1 tsp guar gum powder
½ tsp pink himalayan salt
3 large eggs (at room temperature)
3 tbsp heavy whipping cream
2 tbsp softened unsalted butter
3 tsp apple cider vinegar
2 tsp madagascar bourbon vanilla extract
3 tbsp warm water
Cream Cheese Frosting
2 oz’s cream cheese (room temperature)
2 tbsp powdered monkfruit
10 drops liquid stevia
1 tsp madagascar bourbon vanilla extract (or regular vanilla extract)
2 tbsp heavy whipping cream
- Preheat the oven to 400°F/204°C then line an 8 inch round cake pan with parchment paper greased with cooking spray.
- In a kitchen aid or large bowl, whisk together all the dry ingredients, almond flour, coconut flour, monkfruit, flaxseed, baking powder, guar gum powder and salt.
- Add the eggs, heavy whipping cream, softened butter, vinegar, vanilla extract and water into the dry ingredients until well combined then let the sticky dough rest for 5 minutes.
- While the dough rests, prepare the cinnamon filling mixing the butter, monkfruit, cinnamon and liquid stevia into a small bowl.
- After the dough has rested with oiled hands shape the dough into a ball. Place the ball between two large sheets of parchment paper and roll into a rectangular shape at least 9 inches wide. Next spread the cinnamon filling thinly over all except an inch of the dough at the top
- Using the parchment paper as an aid, roll the dough towards the empty inch into a tight log. Seal the edges with wet fingertips.
- Cut the log crosswise into 9 – 10 equal pieces. Round off the pieces by patting then transfer to the prepared cake pan.
- Bake at 400°F/240°C for 5 minutes then reduce the temperature to 350°F/177°C and continue baking for 20-25 minutes until golden brown.
- Meanwhile combine the half of the cream cheese, butter and monkfruit in a small bowl mixing with a hand mixer until light and fluffy. Next mix in the vanilla, stevia and remaining cream cheese until thoroughly combined and spreadable.
- Cool the buns for at least 5 minutes before covering with the frosting.
You can store your cinnamon buns in an airtight container in the fridge for up to 7 days or in the same container on the counter for up to 2 days.
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- Serving Size: 1 bun
- Calories: 301
- Sugar: 1.54 g
- Sodium: 189 mg
- Fat: 26.5 g
- Saturated Fat: 9.4g
- Unsaturated Fat: 0.293g
- Carbohydrates: 5g net
- Fiber: 6.125g
- Protein: 8.169g
- Cholesterol: 34.5mg
Keywords: Keto, cinnamon buns, pastry, snack