Whether you’re starting your day with a hot treat or are satisfying a sweet craving, these keto cinnamon sugar morning buns are sure to do the trick. These flaky, soft, doughy and buttery keto morning buns make for a great breakfast or snack, and you’ll be full until lunchtime without all of the carbs!
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Instructions
Prepare Ketonia's croissant up to the 6th fold. While your dough is refrigerating for the last time, mix together your cinnamon sugar. In a medium bowl combine cinnamon, swerve, and vanilla extract. Mix well, it should be a damp sand consistency.
Roll out your dough into a large rectangle about 1/4 inch thick. The long side of your dough needs to be 18-24 inches long. Sprinkle 1/2 of your cinnamon sugar mixture over the dough and even it out with a spatula. Starting from the long side, tightly roll your dough until it becomes a long cylinder. Use the blunt edge of a knife to indent 12 equal sections, then cut.
Spray a muffin tin with nonstick spray and line with cupcake liners. Pick up each cinnamon bun and take the "tail" of the bun and tuck it under the bun, into the hole. Set the morning but "tail" side down into the muffin tin. Cover the buns and let rest for 1hr while you preheat the oven to 375*.
After the buns have rested, bake them for 20-25 minutes, checking at 20 minutes. Once the morning buns are baked and still greasy, carefully remove them from the muffin tin. Flip them upside down into the remaining cinnamon sugar and cover the tops. These are so flaky and sweet, everyone is going to love them!
Notes
You can premake the croissant dough up to a month before using it if kept in the freezer
Nutrition Facts
Keto Morning Bun
Serving Size
1 bun
Amount per Serving
Calories
271
% Daily Value*
Fat
22
g
34
%
Sodium
540
mg
23
%
Carbohydrates
18
g
6
%
Fiber
6
g
25
%
Protein
13
g
26
%
Iron
1
mg
6
%
Sugar Alcohol
12
G
* Percent Daily Values are based on a 2000 calorie diet.