YUMMY keto sticky buns from scratch!
An easy homemade low carb caramel sticky buns recipe that is so incredibly delicious.
This is just like a cinnamon roll but better as it is filled with caramel and topped with pecans.
If you like ooey gooey keto cinnamon rolls then you are going to love these low carb stick buns.
A super simple and quick ketogenic diet recipe for the world’s BEST keto caramel rolls.
Makes a great keto breakfast, keto snack or keto desserts.
Make for brunch or Holiday morning breakfast.
No worries on speding hours in the kitchen with this low carb recipe you will be in and out in no time at all.
Get ready for the best keto caramel sticky buns recipe.
Check out these other
Keto Cinnamon Roll Recipes
Keto Cinnamon Rolls With Icing
Keto Fathead Dough Cinnamon Rolls
Keto Mini Cinnamon Roll Muffins
How to make keto caramel sticky buns
Preheat the oven to 425 degrees.
Place the mozzarella cheese and cream cheese into a microwave safe bowl, and cook for 30 second intervals until the cheese is completely melted and combined.
In a mixing bowl, combine the almond flour
Swerve brown sugar substitute
and baking powder.
Knead the dry ingredients into the melted cheese dough with your hands until completely combined.
This can take a few minutes to do.
Blend the cheese mixture and eggs on high until completely combined, and then place the dough in the freezer to chill while you prepare the caramel sauce.
Place the butter and sugar substitute for the caramel sauce into a saucepan over medium heat on the stove.
Once combined, add the heavy whipping cream and vanilla extract to the saucepan, and whisk often to combine and keep the mixture from burning.
Continue to cook the mixture down for about 15 minutes on low heat until it thickens to a caramel sauce.
Pour the caramel sauce into the bottom of a well greased cake pan.
Sprinkle the pecan halves into the caramel mixture in the cake pan.
Remove the dough from the freezer, and form it into 10 balls. Position the 10 balls of dough around the cake pan on top of the pecans and caramel sauce.
Bake the mixture for 15 minutes until the rolls have risen, browned and cooked through.
Serve
Enjoy
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Ingredients
For the Buns:
- 1 ½ C. Almond flour
- 2 C. Mozzarella cheese
- 3 oz. Cream cheese
- ½ C. Swerve brown sugar substitute
- 2 Eggs
- 2 tsp. Baking powder
For the Caramel
- ⅓ C. Butter unsalted
- 3 Tbsp. Swerve brown sugar substitute
- ¾ C. Heavy whipping cream
- 1 tsp. Vanilla extract
- ½ C. Pecan halves
Instructions
- Preheat the oven to 425 degrees.
- Place the mozzarella cheese and cream cheese into a microwave safe bowl, and cook for 30 second intervals until the cheese is completely melted and combined.
- In a mixing bowl, combine the almond flour, ½ C. Swerve brown sugar substitute and baking powder.
- Knead the dry ingredients into the melted cheese dough with your hands until completely combined. This can take a few minutes to do.
- Blend the cheese mixture and eggs on high until completely combined, and then place the dough in the freezer to chill while you prepare the caramel sauce.
- Place the butter and sugar substitute for the caramel sauce into a saucepan over medium heat on the stove.
- Once combined, add the heavy whipping cream and vanilla extract to the saucepan, and whisk often to combine and keep the mixture from burning.
- Continue to cook the mixture down for about 15 minutes on low heat until it thickens to a caramel sauce.
- Pour the caramel sauce into the bottom of a well greased cake pan.
- Sprinkle the pecan halves into the caramel mixture in the cake pan.
- Remove the dough from the freezer, and form it into 10 balls. Position the 10 balls of dough around the cake pan on top of the pecans and caramel sauce.
- Bake the mixture for 15 minutes until the rolls have risen, browned and cooked through.
Recipe Notes
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 10
Net Carbs: 4 net carbs per serving
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