Keto Cinnamon Sugar Morning Buns
Start your day with these irresistibly fluffy Keto Cinnamon Sugar Morning Buns, a low-carb twist on the classic breakfast treat. Made with a blend of almond and coconut flours, these buns are buttery soft, gluten-free, and perfectly spiced with a swirl of cinnamon and erythritol for a guilt-free sweetness. Each bite delivers the warm, comforting flavors of cinnamon sugar while keeping your keto goals in check. These buns are quick to whip up, with just 20 minutes of prep time, and bake to golden perfection in under half an hour. Whether you enjoy them with your morning coffee or as an afternoon snack, these keto-friendly delights are sure to satisfy your craving for a bakery-style indulgence—all while staying low-carb and sugar-free!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Erythritol (granulated, divided)
- 2 teaspoons Ground cinnamon
- 0.5 cup Unsalted butter (melted)
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 cup Cream cheese (softened)
- 0.25 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
In a medium-sized bowl, mix together the almond flour, coconut flour, baking powder, and salt. Set aside.
In a small bowl, combine 0.5 cup of the erythritol and the ground cinnamon to make the cinnamon sugar mixture. Set aside.
In a large mixing bowl, whisk together the melted butter, eggs, and vanilla extract until well combined.
Add the softened cream cheese to the egg mixture and whisk until there are no lumps, ensuring it's smooth.
Stir in the heavy cream until the mixture is fully combined.
Gradually add the dry ingredients mixture to the wet ingredients, stirring until a smooth and thick batter forms.
Using an ice cream scoop or spoon, fill each muffin cup halfway with the batter.
Generously sprinkle the cinnamon sugar mixture over the batter in each muffin cup.
Top the cinnamon sugar layer with the remaining batter until each muffin cup is about three-quarters full.
Sprinkle any remaining cinnamon sugar on top of the filled muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
Remove the buns from the oven and allow them to cool in the pan for 5 minutes.
Transfer the buns to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.3 g | 329% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 251.7 g | 92% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 13.0 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 667 mg | 51% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 584 mg | 12% | |
*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.
