Breads, Breakfasts, Dessert, Low Carb, Recipes, Snack, Sugar Free

Cinnamon Buns

Posted by lotsalittlelambs


Cinnamon Buns

This is a twist of my cinnamon bun cake. I have added almond meal to the flour mix. It seems to give it a sweeter flavor and nice crumb. But, it is totally optional, and can just be omitted if you need to be nut free. You don’t need to make any other adjustments if you leave it out!

I have iced this with a cream cheese icing, which I use my homemade strawberry jam in! My jam is available for sale!

Strawberry jam, sugar free

Alternately, you can ice these with coconut cream, as I did my cake, especially if you need a dairy free version. (I also sell coconut cream in my store)!

I use 8 bun size small glass round baking dishes, ramekins, I believe they are called. I will post the regular, large recipe first, then a smaller one, which will make just 2 buns.

Cinnamon Buns

Wet Ingredients:
4 eggs
6 Tablespoons coconut oil
3 Tablespoons xylitol
3 Tablespoons Pyure
2 Tablespoons vanilla
6 Tablespoons water

Dry Ingredients:
4 Tablespoons oat fiber
4 Tablespoons coconut flour
2 Tablespoons golden flax meal
2 Tablespoons collagen
2 Tablespoons almond meal
1 1/2 teaspoons glucomannan
1/4 teaspoon salt
2 teaspoon baking powder

1 Tablespoon Pyure
1 Tablespoon Xylitol
1 Tablespoon cinnamon

Mix wet ingredients in vitamix.
Mix dry ingredients in separate bowl. Mix the wet ingredients into the dry ingredients. Mix up the sprinkle. Spray 8 ramekins with coconut oil. Spoon a little batter into each ramekin, then sprinkle on some of the sprinkle. Repeat in uneven layers till all the batter and sprinkle are used. Bake at 350 degrees for about 20 minutes or until done. Let cool before icing, if you use the cream cheese icing. If you are icing with the coconut cream, go ahead and ice warm.


Cream cheese icing:

8 ounces Neufchâtel cheese
1/2 jar Lotsa Little Lambs sugar free strawberry jam.
1/8 teaspoon THM stevia extract

Beat cream cheese till it is smooth. Add the jam and stevia and beat again. Spread on the cooled rolls.

You can leave the rolls in the ramekins, or remove them. I have ones with matching lids, so I can just store them right in the ramekins after baking, cooling and icing!


Here is a smaller recipe.

Cinnamon Buns

Wet Ingredients:
1 egg
1 1/2 Tablespoons coconut oil
1 1/2 Tablespoons Pyure (or mix with xylitol)
1/2 Tablespoon vanilla
1 1/2 Tablespoons water

Dry Ingredients:
1 Tablespoon oat fiber
1 Tablespoon coconut flour
1/2 Tablespoon collagen
1/2 Tablespoon golden flax meal
1/2 Tablespoon almond meal (optional)
3/8 teaspoon glucomannan
Pinch of salt
1/2 teaspoon baking powder

1/2 Tablespoon Pyure (or mix with xylitol)
1 scant teaspoon cinnamon

2 ounces cream cheese
2 Tablespoons Lotsa Little Lambs strawberry jam
1 doonk THM stevia

As above, in large recipe. But, only divide batter into 2 ramekins, instead of into 8!

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12 thoughts on “Cinnamon Buns

  1. Peggy

    Do you think THM baking blend would be fine to swap out for. You have a little less than a cup of the items that is in that product so you think a cup of it wl. be fine or a little less since it is a very thirsty flour?

    1. lotsalittlelambs

      Yes, I think you could swap the THM baking blend. I think I would try 3/4 cup then add a bit more if you need it. The batter should be spoonable, but not thick, still very wet…Will you let me know if you try them with the THM baking blend and how they come out? Thanks!

  2. Sarah

    These look delicious!!!

    1. lotsalittlelambs

      Thank you! ?

  3. Kim

    Have you ever tried making these ahead & storing them in the fridge before cooking them?

    1. lotsalittlelambs

      I have made them ahead a day. They do get stiffer after chilled probably because of the coconut oil. But, are still good!

      1. Kim

        I’m the only low carb, no sugar person in my family of 4… so I’m going to try making 2 or 3 at a time and then making the rest a few days later. I’ll check the dough everyday to make sure it’s not changing & if it is I’ll just bake them all. Can’t hurt to try right? How would you change the ingredients to make pecan rolls? They are more nutty and less cinnamony so I think maybe little less cinnamon, a touch more salt & some chopped pecans? Maybe even a pinch of nutritional yeast? Avigail suggested to just add the pecans to hers, but I don’t think that would be enough if a tweak.

        1. lotsalittlelambs

          Did you notice the smaller recipe for two buns? It follows the larger recipe. Yes, your tweaks for pecan rolls sound yummy! I think of nutritional yeast as being savory though. I’ve never put it with sweet. I wonder what would be the result flavor wise?

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  6. Janet D. Morris

    Hi, just found your website and live it so far!!! What would you use to sub for xylitol? I don’t use it because I have dogs. Thanks in advance

    1. lotsalittlelambs

      I would just use the full amount of Pyure. If you aren’t used to the stevia, you could sub erythritol, instead.

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