Keto Cinnamon Rolls

Yield: 10-12 buns

Keto Cinnamon Rolls

These Keto Cinnamon Buns are so soft and gooey and absolutely divine.


For the Dough
  • 2 teaspoons yeast
  • 2 teaspoons honey
  • 1/2 cup warm water
  • 4 tablespoons softened butter
  • 1/2 cup granular erythritol or sweetener of choice
  • 1 teaspoon salt
  • 4 cups almond flour
  • 1/2 cup coconut flour
  • 2 teaspoons xanthan gum
  • 3/4 cup hot water
  • 2 eggs lightly beaten
For the Filling
  • 4 tablespoons softened butter
  • 3/4 cup Sukrin Gold
  • 1 tablespoon ground cinnamon
For the Icing
  • 1 1/2 cups confectioner erythritol
  • 1/2 teaspoon vanilla
  • 1/4 almond milk


For the Dough
  1. Mix yeast, honey, and water together in small bowl and set aside for 10-20 minutes to activate your yeast. In large bowl, beat butter, water, sweetener, and salt together. In medium bowl, mix flours and xanthan gum together.
  2. Add eggs and yeast mixture to your butter mixture. Beat for 2 minutes. Add in 1/3 of flour mixture and beat again. Add remaining flour and mix until just combined. Cover dough with a towel and set aside in a warm area for an hour. It should rise.
  3. Roll our dough between two layers or parchment. It helps to either spray the parchment with nonstick spray, or dust your dough with almond flour. Roll into about a 20” x 10” rectangular shape.
For the Filling
  1. Spread softened butter on top of dough. Sprinkle Sukrin gold and cinnamon on top.
  2. Roll into log. Cut into 1” - 1 1/2”buns. Place in 9 x 13 baking dish and bake at 350 for 30-40 minutes.
For the Icing
  1. Mix together in small bowl. Spread over slightly cooled cinnamon buns. Enjoy!


1. Your yeast needs to be alive. When you mix it with the water and honey, it should be frothy after about 10 minutes. If it’s not frothy after 20 minutes, you may need to start over. Your water may have been too hot or too cold.
2. Don’t worry about the honey. It doesn’t affect the carb count.
3. Let your dough rise! Your dough should proof and poof almost twice the size.
4. Roll your dough out with the help of non stick spray on your parchment or even a good coating of almond flour so that your dough doesn’t stick.
5. Roll your dough into a rectangular shape, about 20” x 12. 
6. Use your parchment to help you roll them up into a log. Roll tightly so that your buns aren’t loose.  
7. Use string to cut your buns. A knife may smoosh them.
8. Wait til your cinnamon buns are slightly cooled before spreading your icing. If you don’t wait, your icing may melt.

5.56 net carbs per bun
Created using The Recipes Generator