Keto Caramel Sticky Buns 2

Keto Caramel Sticky Buns

Keto Caramel Sticky Buns

Breakfast food is my husband's favorite "food group" and this recipe was a specific request of his!

These turned out so well, I had to shoo him from the kitchen or they would have disappeared before I could snap my photos!



keto caramel sticky buns a low carb breakfast recipe

Macros

83% Fat ~ 5% Net Carb ~ 9% Protein


Keto Caramel Sticky Buns 2

Keto Caramel Sticky Buns

Your family won't believe these keto sticky buns are low carb, grain free and sugar free!
This keto breakfast (or dessert) recipe is sure to be a hit!
5 from 3 votes
Print Pin Rate
Course: Breakfast, Dessert, Keto
Cuisine: Keto
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12
Author: Tara Wright

Ingredients

Rolls

Instructions

  • Prepare a 12 cup muffin tin (or two 6 cup tins) by greasing each muffin cup. Set aside.

Make the caramel sauce:

  • In a medium (3 quart) stainless steel saucepan, melt the butter until it begins to bubble.
  • Add Bocha Sweet and molasses and stir until simmering.
  • Whisk in cream and xanthan gum until xanthan gum is thoroughly blended. Whisk vigorously.
  • Remove from heat and whisk in vanilla extract.
  • Ladle in a portion of the mixture into each greased muffin tin--splitting the caramel sauce evenly between the 12 tins.
  • Optionally-- add walnuts or pecans to the caramel sauce.
  • Preheat oven to 350 degrees (325 degrees convection)

Make the batter for the cinnamon rolls:

  • In a medium sized mixing bowl, combine eggs, avocado oil, heavy whipping cream and whisk together.
  • Add salt, cream of tartar, baking soda, cinnamon, vanilla and Bocha Sweet and whisk until combined.
  • Finally, whisk in the almond flour. Whisk until the batter isn’t lumpy.
  • Using a scoop or small measuring cup, scoop the batter into the muffin tins on top of the caramel sauce--divide the batter equally between the 12 tins.
  • Place filled muffin tin in preheated oven (350 degrees/325 degrees if convection) for 14 minutes or until muffins are set up in the middle.
  • Once done, remove from oven and immediately invert onto a cookie sheet. See the video for a demonstration. The caramel sauce will be on top and you’ll have delicious caramel sticky buns!

Nutrition

Calories: 227kcal | Carbohydrates: 5g | Protein: 5g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 248mg | Potassium: 77mg | Fiber: 2g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 1mg


The Keto Caramel Sticky Buns


These low carb sticky buns use almond flour for the keto flour.

The caramel sauce is made possible by my favorite sugar substitute, Bocha Sweet as well as just a hint of molasses for that brown sugar flavor we associate with caramel!

I recommend that you do not use cupcake liners or any liner in this recipe because it would make inverting the finished rolls difficult.

Grease your muffin tins with coconut oil and they will slide right out and not leave a big clean-up job behind!

These should freeze very well– I didn't get a chance to freeze any of these because they were quickly consumed by my family!


low carb caramel sticky buns a keto breakfast recipe

What Substitutions Will Work?


Keto Sweetener Substitutions

If you haven't already tried Bocha Sweet, I highly recommend you do.

It's a superfood alternative sweetener made from a Japanese pumpkin called the Kabocha pumpkin.

Most alternative sweeteners will work in this recipe. You can use Monk Fruit Sweetener, Xylitol or a blend like Swerve.

I have not tested this recipe using liquid stevia because I'm not confident of the results without the bulk of some kind of granulated sugar substitute.

What is your favorite Keto Sweetener? Comment below and let me know!

Image

Get The Ingredients Used In Keto Maple Syrup!



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How To Make Keto Caramel Sticky Buns


Keto Caramel Sauce

Keto Cinnamon Rolls

Prepare a 12 cup muffin tin (or two 6 cup tins) by greasing each muffin cup. Set aside.

Make the keto caramel sauce:

  1. In a medium (3 quart) stainless steel saucepan, melt the butter until it begins to bubble.
  2. Add Bocha Sweet and molasses and stir until simmering.
  3. Whisk in cream and xanthan gum until xanthan gum is thoroughly blended. Whisk vigorously.
  4. Remove from heat and whisk in vanilla extract.
  5. Ladle in a portion of the mixture into each greased muffin tin- splitting the caramel sauce evenly
    between the 12 tins.
    Optionally- add walnuts or pecans to the caramel sauce.
  6. Preheat oven to 350 degrees (325 degrees convection)

Make the batter for the keto cinnamon rolls:

  1. In a medium sized mixing bowl, combine eggs, avocado oil, heavy whipping cream and whisk together.
  2. Add salt, cream of tartar, baking soda, cinnamon, vanilla and Bocha Sweet and whisk until combined.
  3. Finally, whisk in the almond flour. Continue to stir until the batter isn’t lumpy.
  4. Using a scoop or small measuring cup, scoop the batter into the muffin tins on top of the caramel sauce- divide the batter equally between the 12 tins.
  5. Place filled muffin tin in preheated oven (350 degrees/325 degrees if convection) for 14 minutes or until muffins are set up in the middle.
  6. Once done, remove from oven and immediately invert onto a cookie sheet. See the video for a demonstration.

The caramel sauce will be on top and you’ll have delicious caramel sticky buns!Keto Caramel Sticky Buns 2 two low carb sticky buns on a plate



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About the Author

Tara Wright, CHC, MBA

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Tara is a Certified Holistic Health Coach who specializes in whole body health & wellness through holistic principles. Her passion is creating low-carb, grain-free, keto-friendly recipes and helping others learn the whole-body benefits of a ketogenic lifestyle.

When she isn't creating recipes in the kitchen, you can find her hanging with her kids, immersed in a good book, traveling with her husband, attending various educational conferences or just relaxing with her four cats!

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