There is truly nothing better than a doughy, gooey cinnamon roll. But as we all know, they’re usually absolutely full of carbs and sugar. I knew I needed a way to be able to keep my carbs and sugar low, but still enjoy cinnamon rolls on a regular basis, so I came up with SEVERAL different keto cinnamon bun recipes. Yes, multiple versions are needed to satisfy allll the cravings and work no matter what type of ingredients you have on hand. This one below is one of my favorites — it uses a mozzarella cheese base (common in keto baking recipes, but something I don’t normally use) — which really gives it that pull apart, gooey texture that you want in a cinnamon bun.
If you prefer a version that doesn’t use cheese as the base, I have a different version that gives a very similar effect, but without the cheese, on page 11 of my complete guide to Keto baking, The Keto Dessert eBook 2.0.
Whether you’re new to keto baking or you’re a veteran – trust me when I say these are worth giving a try. I can’t wait for you to try them!
If you’re looking for a complete guide to keto baking, I highly recommend The Keto Dessert eBook 2.0. This is my most popular resource containing over 120+ and counting of my absolute best low carb baking recipes, all my tips and tricks, a one-page printable ingredient shopping list, photos and nutritional information for every recipe, and so much more. Use code KETO2024 for 20% off!
Low-Carb, Keto Cinnamon Buns
- 2 cups shredded mozzarella cheese 226g
- 1/2 cup cream cheese 112g
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups blanched almond flour 252g
- 1 tsp baking powder 4g
- 2 Tbsp granulated sugar-free sweetener 24g
- 2 Tbsp salted butter melted (28g)
- 1/4 cup granulated sugar-free sweetener 48g
- 1 Tbsp ground cinnamon 12g
- 1 Tbsp salted butter 14g
- 2 Tbsp cream cheese 28g
- 1/3 cup powdered sugar-free sweetener 64g
- 1/8 tsp vanilla extract
- Make dough: Melt mozzarella and cream cheese together in microwave-safe bowl. Add melted cheeses with all other ingredients to a food processor. Process until dough comes together.
- Place dough between two pieces of parchment paper dusted with powdered sweetener. Roll into approximately 10x12-inch rectangle about 1⁄2 inch thick.
- Starting on one of the 12-inch sides of the rectangle, Slice into 8 strips each about 1.5 inches wide.
- Combine granulated sweetener and cinnamon. Brush each strip with melted butter, then sprinkle cinnamon/sweetener mixture evenly on top.
- Starting at the ends of the strips, begin rolling in one big roll, using the parchment paper to guide you. When the roll is complete, the cinnamon buns will be pre-sliced.
- Grease a muffin tin and place each cinnamon bun in its own muffin cup. Bake in preheated 350°F oven for 17-19 minutes.
- Make icing: heat butter and cream cheese together. Stir in powdered sweetener until very smooth. Spread over warm cinnamon rolls. Enjoy!