Keto Chelsea Bun
Indulge your cravings while staying on track with these irresistibly soft and fluffy Keto Chelsea Buns—a low-carb twist on the classic British treat! Crafted with a blend of almond and coconut flours, this gluten-free recipe delivers all the warmth and sweetness you love, with a keto-friendly touch. A creamy mozzarella and cream cheese base creates a rich, tender dough, while a decadent filling of cinnamon, erythritol, and chopped pecans adds bursts of flavor in every bite. Perfectly baked to golden perfection and ready in just 40 minutes, these guilt-free buns are ideal for breakfast, brunch, or a snack alongside your favorite cup of keto coffee. Whether you enjoy them plain or topped with a drizzle of sugar-free icing, these buns promise to satisfy your sweet tooth while staying true to your low-carb lifestyle!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Butter, unsalted
- 4 ounces Cream cheese
- 2 cups Mozzarella cheese, shredded
- 2 large Eggs
- 0.5 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 1 tablespoon Cinnamon
- 0.5 cup Pecans, chopped
- 2 tablespoons Almond milk, unsweetened
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9 inch baking dish with parchment paper.
In a medium bowl, mix together the almond flour, coconut flour, baking powder, and salt.
In a separate bowl, combine butter, cream cheese, and mozzarella cheese, then melt them together in the microwave or a saucepan over low heat, stirring until smooth.
Let the cheese mixture cool slightly, then add one egg and mix until well combined.
Gradually add the dry ingredients to the wet, mixing until a smooth dough forms.
Roll the dough between two sheets of parchment paper into a rectangle about 1/3 inch thick.
In a small bowl, whisk together the erythritol sweetener and cinnamon.
Brush the dough with almond milk and sprinkle the cinnamon-erythritol mixture and chopped pecans evenly over the dough.
Starting from one of the long edges, carefully roll the dough into a log. Use the parchment paper to help guide the roll.
Once rolled, cut the log into 8 equal pieces and place them flat in the prepared baking dish.
Bake in the preheated oven for 18-20 minutes or until the buns are golden brown.
Allow to cool in the pan for a few minutes before transferring to a wire rack.
Serve warm or at room temperature, optionally with a drizzle of keto-friendly icing.
Nutrition Facts
Calories |
3740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.5 g | 428% | |
| Saturated Fat | 129.5 g | 648% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 921 mg | 307% | |
| Sodium | 3462 mg | 151% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 20.8 g | ||
| Protein | 121.9 g | 244% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 2380 mg | 183% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 950 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
