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Low-Carb Keto Cinnamon Buns

Warm, comforting, and guilt-free, these easy low-carb keto cinnamon buns are quick to make and taste like pure comfort, without derailing your health goals. Ready in less than 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1.5 cups shredded mozzarella cheese secret weapon for a chewy, bread-like texture
  • 2 oz cream cheese adds richness and helps with the melt
  • 1 cup almond flour superfine for the best texture
  • 1 tbsp coconut flour for absorbency and a subtle flavor
  • 1 tbsp baking powder leavening agent
  • 1 large egg binds everything together and adds moisture
Filling
  • 2 tbsp melted butter the perfect base
  • 2 tbsp powdered erythritol sugar substitute; powdered is key so it dissolves smoothly
  • 1 tbsp cinnamon the star of the show
Glaze
  • 2 tbsp cream cheese softened; makes for a rich, tangy, and irresistible glaze
  • 2 tbsp powdered erythritol sweetens our glaze without the carbs
  • 1-2 tbsp heavy cream to thin out the glaze to that perfect drizzle-able consistency; start with one, add more if needed

Equipment

  • Microwave-Safe Bowl
  • Baking Sheet
  • Parchment Paper
  • Sturdy spoon or rubber spatula
  • Rolling Pin
  • Sharp knife or dental floss
  • Small Bowl
  • Whisk

Method
 

  1. Step 1: Prep Your Space: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Step 2: Melt the Cheeses: In a microwave-safe bowl (or a saucepan over low heat), combine shredded mozzarella and cream cheese. Heat in 30-second intervals, stirring after each, until completely melted and smooth.
  3. Step 3: Form the Dough: Immediately add almond flour, coconut flour, baking powder, and the large egg to the melted cheese. Stir quickly with a sturdy spoon or rubber spatula until a cohesive dough ball forms. Work it until uniform.
  4. Step 4: Roll It Out: Place the warm dough between two sheets of parchment paper. Use a rolling pin to roll it out into a rectangle, aiming for about 1/4-inch thickness.
  5. Step 5: Fill 'Em Up: Peel off the top layer of parchment paper. Brush the dough evenly with melted butter, getting right to the edges. Generously sprinkle powdered erythritol and cinnamon all over the buttery surface.
  6. Step 6: Roll and Slice: Starting from one of the long edges, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice the log into 8 equal-sized buns.
  7. Step 7: Bake to Golden Perfection: Carefully transfer buns to the prepared baking sheet, leaving space between each. Bake for 15–18 minutes, or until golden brown and edges are slightly firm.
  8. Step 8: Whip Up the Glaze: While buns cool slightly, combine softened cream cheese and powdered erythritol in a small bowl. Mix until smooth and creamy. Gradually add heavy cream, a tablespoon at a time, mixing until a dreamy, drizzle-able consistency is reached.
  9. Step 9: Drizzle and Devour: Drizzle the luscious cream cheese glaze all over your warm cinnamon buns. Serve immediately.

Notes

Substitutions & Additions: You can use other powdered sugar substitutes like monk fruit sweetener or allulose. A splash of vanilla extract (about ½ teaspoon) in the dough or glaze can elevate flavor. For texture, sprinkle finely chopped pecans or walnuts over the cinnamon filling. For a chocolatey swirl, mix a tablespoon of unsweetened cocoa powder into the filling or add sugar-free chocolate chips. A little finely grated orange zest (about ½ teaspoon) in the glaze adds brightness.
Tips for Success: Work quickly with the mozzarella-based dough while it's warm; if it cools, microwave for 10-15 seconds to soften. Roll the dough to a consistent thickness for even baking and uniform swirls. Roll the log tightly for more defined swirls. Don't overbake to prevent drying out; they will firm up as they cool. Ensure cream cheese for the glaze is truly softened to prevent lumps.
How to Store: Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Unglazed buns can be frozen for up to 1 month; wrap tightly, then place in a freezer-safe bag or container. Thaw in the fridge, then warm and glaze before serving. To reheat, microwave for 15-30 seconds or warm in a preheated oven at 300°F (150°C) for a few minutes.