Saturday or “Caturday” as we call it in our house is a good chance to decompress, spend some time with the kitties, do a little prep and get ready for the week ahead with a new keto recipe. We tend to do a meal we are familiar with that is quick and easy so we have more time to do the fun stuff. If you do the same the “Caturday Recipe” series will be for you. No videos, no pop ups, no explanation of the mountain we hiked to pick the lettuce… just a plain ole’ fashioned Keto Cinnamon Buns recipe.
Keto Cinnamon Buns
Dough
| 1 ½ cups Almond Flour | ¼ cup Sweetener |
| 1 Tbsp Baking Powder | 2 Eggs |
| 1 tsp Vanilla | 2 ½ cups Mozzarella Cheese (shredded) |
| 2 oz. Cream Cheese (cubed) |
- Melt the mozzarella cheese and cream cheese together in the microwave in 20 second intervals, stirring in between, until melted together.
- Add the other ingredients and stir until mixed together well.
- Refrigerate the mixture 60 minutes.
- Preheat oven to 375 F.
- Place the chilled dough between two pieces of oiled parchment paper and use a rolling pin to flatten out into a rectangle that is about ¼ inch thick.
Filling
| ¼ cup Melted Butter | ½ cup Brown Sugar Substitute |
| 2 Tbsp. Cinnamon |
- Mix together the ingredients.
- Spread mixture over the dough that is in a rectangle form.
- Oil hands and roll up the dough tightly into a log.
- Cut the log into 1” thick round slices. Place each in a muffin tin.
- Bake 20-25 minutes, until golden. Cool before frosting
We add ½ batch of vanilla cream cheese frosting to the tops of these. That is not included in the macros.
Makes 12 buns
Per Bun = 75% fat, 4% carbs, 20% protein
based on ingredients and brands we use
