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prep time
45 min
cook time
45 min
ready time
1 h 30 min
The Ultimate Keto Cinnamon Pecan Sticky Buns
With some practice, Keto baking can become effortless and fun for the entire family. Our ultimate Keto cinnamon pecan sticky buns are definitely one of those amazing Keto-friendly desserts you must try. Although it takes a little extra time to prepare, this fantastic dessert is worth it. The buns will last for days in the refrigerator, and you'll have a mind-blowing treat to accompany your afternoon tea or coffee. Optionally, adjust the amount of sweetener and cinnamon according to your taste, or add a teaspoon of ginger along with cinnamon. The choice is yours! Enjoy!
What type of sweetener to use for the caramel sauce?
We recommend using allulose for the Keto caramel sauce. Unlike erythritol, which tends to crystalize, allulose will give you the thick and glossy caramel sauce you need.
How to prevent the buns from browning too fast?
It is important to remember that fathead dough can be a bit delicate and tends to brown quickly, so keep an eye on it after about 10 minutes in the oven. To prevent the rolls from burning, loosely cover them with aluminum foil.
Are these Keto cinnamon pecan sticky buns freezer-friendly?
We don't recommend freezing these buns as they will lose most of their texture, shape, and flavor. However, they can be refrigerated for a few days. Remove from the refrigerator for at least 30 minutes before serving.
Net Carbs
3.7 g
Fiber
2.6 g
Total Carbs
6.4 g
Protein
15.6 g
Fats
37.7 g
414 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Pecans
100 g
Butter
50 g
Granulated Allulose
0.33 cup
Whipping cream, extra heavy/gourmet, not whipped
150 ml
Salt
0.25 tsp
Vanilla extract
0.5 tsp
Almond flour
1.5 cup
Baking powder
0.75 tbsp
Erythritol Granulated
1 tbsp
Mozzarella cheese, whole milk
2.25 cup
Cream cheese
1.5 tbsp
Egg
2 large
Butter
50 g
Cinnamon
1 tbsp
Erythritol Granulated
1 tbsp
Recipe Steps
steps 12
1 h 30 min
Step 1
First, prepare the caramel sauce. Add 50g of butter to a small saucepan and melt over medium-low heat. Stir every so often until fully browned.Step 2
Add the heavy whipping cream, allulose, salt, and vanilla extract. Mix well to combine. Continue to cook, without stirring, for about 15 minutes over low heat. The sauce should be sticky and thick but still pourable.Step 3
Preheat the oven to 180°C (350°F). Line a 20x20cm (8x8 inches) baking pan with parchment paper. Scatter the pecans onto the prepared pan and pour in the caramel sauce. Set aside while you make the rolls.Step 4
Add the almond flour, baking powder, and one tablespoon of erythritol to a bowl. Whisk well to combine, making sure to break any lumps. Set it aside while you prepare the cheese.Step 5
Shred the mozzarella cheese. Add the shredded mozzarella and cream cheese to a large, microwave-safe bowl. Microwave until completely melted. Whisk until completely combined and smooth.Step 6
Transfer the cheese mixture to a food processor. Add the flour mixture and eggs. Blend until the dough is completely smooth. The dough will be very sticky at this point, but that's completely normal.Step 7
Transfer the dough to a large piece of parchment paper and roll it into a large rectangle. If the dough is still too sticky, lightly oil another piece of parchment paper and place it on top of the dough before rolling. Set it aside for a couple of minutes.Step 8
Melt 3 tablespoons of butter in a microwave. In a small bowl, mix 3 tablespoons of erythritol and cinnamon. Brush the dough with the melted butter and sprinkle with cinnamon sugar. Optionally, you can adjust the amount of cinnamon sugar according to your taste.Step 9
Roll the dough as tightly as possible using parchment paper as an aid. Lightly grease the blade of a sharp knife and cut it into 6 equal pieces. Refrigerate for 5-10 minutes.Step 10
Transfer the rolls to the prepared pan with the caramel-pecan topping. Make sure to leave enough space between them as they will grow. Bake for 25 minutes. If the rolls start to brown too quickly, loosely cover them with a piece of foil.Step 11
Remove them from the oven and cool them in the pan for 20-30 minutes. Carefully invert onto a serving plate and enjoy. Optionally, sprinkle the prepared buns with some more cinnamon to taste.Step 12
Keto cinnamon pecan sticky buns are perfect when served fresh and warm, but they also taste fantastic when refrigerated. They are an excellent dessert or an afternoon treat. They pair perfectly with a cup of coffee, tea, or almond milk. Enjoy!
Comments
Hannah1986! 2 years ago
Is a serving 1/2 a roll? The recipe says it serves 12, but the instructions say to cut into 6 slices…
MarvellousCauliflower981806 2 years ago
Hi, I see the same thing as you. In the nutrition facts it says a serving weight is 3.2 oz or 90 grams. Do you happen to have a scale where you could measure one? And then half of one?