Vegan Keto Cinnamon Buns (nut-free, gluten-free, soy-free)
Note: Hi, friends! Just a a quick reminder – some of the links on this site are affiliate links, and so I may earn a little cash on qualifying orders. It doesn’t cost you anything extra, and is a nice way to help support this site! I also want to point out that I don’t promote products I haven’t actually tried or products that I don’t trust. 🙂
Cinnamon rolls are one of those treats that I always crave, especially on Christmas morning. When I grew up, my mom would make me and my brother a can of Pillsbury buns every Christmas and I thought, why shouldn’t I still have cinnamon buns? So, I decided to make myself some vegan keto cinnamon buns for the holidays this year.
A few years ago, I made some vegan keto cinnamon buns that I really enjoyed. It’s been a while and I’ve made a few tweaks to the recipe, so I figured it was time to update the recipe. Instead of making a million confusing notes on the original recipe, it just seemed easier to start fresh. If you’re feeling nostalgic, the original is here (the differences are pretty much that the original were smaller and had a glaze..there’s no metric, though).
Like the previous iteration, these are nut-free and gluten-free. They’re also soy-free, depending on what type of vegan cream cheese you use. I’m also working on another coconut-free version because I know there are a lot of you out there that can’t do coconut! This recipe is also really fun because it’s easy to completely change the flavor profile by switching out the spices in the filling and the extract used.
Notes on Making Spice Vegan Keto Cinnamon Buns
- I definitely recommend using parchment paper for this recipe. It makes the whole process so much easier. See below for tips on rolling the buns out!
- My favorite granulated sweetener is the granulated one from Lakanto (use code MeatFreeKeto for 20% off!). I find that their sweeteners are less “cooling” than most erythritol sweeteners and it functions really well in place of sugar, giving baked goods the right texture.
- You could really use any winter baking spice blend for the filling (gingerbread, pie spice, etc) in place of the cinnamon. You could also use a tsp of powdered espresso or cocoa powder. Both are delicious!
- Almond extract is also lovely here, as is orange. If you use the cocoa powder in the filling instead of cinnamon, you could also use raspberry extract and it would be delightful.
- I tried to take pictures of the filling and rolling process below. Sorry my nail polish is all chipped and sad and the lighting in my kitchen is less than ideal…
- Keep in mind that the carbs in erythritol don’t count towards net carbs as the body doesn’t digest them and they don’t impact blood sugar.
- I try to be as accurate as possible with the nutrition calculations, but as there are differences between varieties and brands of certain ingredients, you may come up with slightly different numbers!
These warm and delicious vegan keto cinnamon buns are a delicious, gluten-free, nut-free and sugar-free low carb dessert.
- 2oz/4 tbsp (56g) vegan cream cheese, softened
- 1/2 cup (120ml) hot water
- 2 tbsp granulated sweetener
- 1 tsp vanilla extract
- 2 tbsp (10g) whole psyllium husk (or 2 tsp/10g psyllium powder)
- 1/2 cup (56g) coconut flour
- 1 tsp baking powder
- 1 oz vegan cream cheese
- 1 tbsp granulated sweetener
- 1 tsp ground cinnamon (or see alternatives in notes above)
- 1-2 tbsp water or nondairy milk
- Preheat the oven to 350°F (177°C) and line a baking sheet (rimmed or otherwise) with parchment paper.
- To make the dough, in a small mixing bowl, whisk together cream cheese, water, sweetener and extract. Whisk in the psyllium until all clumps are gone and let this sit for 3-5 minutes, until it gels up.
- With a dry fork, whisk together the coconut flour and baking powder in a small bowl.
- Stir the dry ingredients into the wet and keep stirring until the dough is uniform and all the coconut flour has been absorbed. I like to let this dough ball sit for another 3-5 minutes, so that the coconut flour absorbs the wet ingredients.
- While waiting for the dough to set up, whisk together the filling ingredients in a small bowl. Add in 1-2 tbsp of water (or nondairy milk), depending on how thick your filling is. You want to be able to spread it out smoothly without too much trouble.
- Roll out the dough on a piece of parchment paper into a roughly 6" x 8" (15cm x 20cm) rectangle. I like to put parchment on top of the dough as well, so nothing sticks.
- Spread the filling over the dough, leaving around 1 inch (2.5cm) at one end (see the pictures below for clarification).
- Starting at the end where the filling reaches the edge, roll up the dough into a log. I also like to use the parchment to help with this (again, see the picture below).
- Using a serrated knife, cut the log into five equal pieces. Place these pieces, flat side up, on a baking sheet and smush them down so they spread out into little medallions. They should be around 3" (8cm) in diameter.
- Bake for around 45-50 minutes, until the edges and bottoms turn golden. Remove from the oven and let cool slightly before digging in. You could also add a glaze of sorts