Vegan Keto Cinnamon Buns (nut-free, gluten-free, soy-free)

Vegan Keto Cinnamon Buns (nut-free, gluten-free, soy-free)

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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 hereย (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.

Vegan Keto Cinnamon Buns |

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 Lakantoย (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!

Vegan Keto Cinnamon Buns |

13 thoughts on “Vegan Keto Cinnamon Buns (nut-free, gluten-free, soy-free)”

    • Hi Caroline! I’m sorry about that – it might have been bad timing. My site was updated on that day, so maybe it was just being flukey during that. :/ I hope it works for you now!

  • Hi Liz, Great keto recipe!! I was surprised at how dough-like it was and how much it actually tastes like a traditional yeasted bun made with healthier ingredients ๐Ÿ˜‰ I also love how easy it is . I will be making these again! Do you know if these freeze well? – thanks so much for sharing the recipe!

    • Hi, Trina – thanks so much for the comment! I’m so glad you enjoyed this! I actually haven’t tried freezing them before, but I don’t see why it wouldn’t work!

      • I tried freezing one and it thawed just fine. I made these again and used almond flour instead of coconut flour by mistake. I was worried the baking time would be off as coconut absorbs more moisture than almond, but they turned out even better than with the coconut flour! They were softer and even more bread like. I made them a third time with almond flour and did a savoury rather than sweet, pizza roll-up bun – so awesome!

  • Thanks for this recipe! I like how it uses only coconut flour (instead of different flours as in many Gf recipes)
    Is there a reason why the water needs to be hot?
    Also, what can I use instead of vegan cream cheese in the dough?

    • Hi Emilye! Good question – the hot water is to help everything combine thoroughly before mixing it in with the dry ingredients.

      I’m not sure what would work as a cream cheese substitute, but I think almond butter might be the closest option! ๐Ÿ™‚

        • Unfortunately, I don’t think coconut oil would work, as it doesn’t contain fiber or protein, which both help to act as binders here. I hope the nut butter works! ๐Ÿ™‚