Low Carb Cinnamon Sugar Morning Buns
Wake up to the irresistible aroma of these **Low Carb Cinnamon Sugar Morning Buns**, a guilt-free treat that combines all the cozy flavors of traditional cinnamon rolls with a keto-friendly twist! Made with a blend of **almond and coconut flour**, these buns are delightfully soft, moist, and lightly sweetened with erythritol for a carb-conscious indulgence. A generous sprinkle of cinnamon-sugar topping creates a perfectly spiced crust, while cream cheese and butter lend a rich, buttery flavor to every bite. Ready in just 40 minutes, these buns are perfect for breakfast, brunch, or a satisfying snack, delivering all the comfort of baked classics with none of the sugar crash. Whether you follow a low-carb lifestyle or simply crave a healthier morning treat, these cinnamon buns are sure to become a favorite.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Baking powder
- 0.5 cup Granulated erythritol
- 0.5 cup Unsalted butter
- 4 tablespoons Cream cheese
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
- 0.25 cup Powdered erythritol
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease it lightly with cooking spray.
In a large mixing bowl, combine almond flour, coconut flour, and baking powder. Whisk together to ensure there are no lumps.
In a medium saucepan, melt the unsalted butter and cream cheese over medium heat, stirring constantly until smooth. Remove from heat.
Add the granulated erythritol to the butter and cream cheese mixture, stirring in until well incorporated. Let it cool slightly.
Once cooled, add eggs one at a time into the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually fold the wet ingredient mixture into the dry ingredient bowl, mixing until a dough forms.
In a small bowl, combine the ground cinnamon and powdered erythritol to make the cinnamon sugar topping.
Fill each muffin cup about two-thirds full with the dough using a spoon or ice cream scoop.
Evenly sprinkle the tops of the dough in the muffin cups with the cinnamon sugar mixture.
Bake in the preheated oven for 20 minutes, or until the buns are risen and golden brown. A toothpick inserted into the center should come out clean.
Remove from the oven and let the buns cool in the muffin tin for about 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your delicious low carb morning buns.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 2379 mg | 103% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 12.9 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 625 mg | 48% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 522 mg | 11% | |
*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.
