There is nothing quite like the smell of fresh cinnamon rolls wafting through the house. However, for those of us on a keto or low-carb journey, the typical "cakey" texture of almond-flour bakes often leaves us wanting more.

By using our Finally. Vital Wheat Gluten, we achieve that authentic, "tear-apart" bread texture. We’ve also boosted the nutritional profile with our HydroBeef Isolate, making these a fantastic high-protein treat that won't spike your blood sugar.

Note: Because our Soft Brown Sugar Alternative is designed to stay stable and won't caramelise or burn like traditional sugar, these buns stay incredibly moist and soft without becoming bitter.

Ingredients

From the Finally. Keto Shop:

• 120g Finally. Vital Wheat Gluten

• 40g Finally. HydroBeef Beef Protein Isolate (Unflavoured)

• 60g Finally. Soft Brown Sugar Alternative

• Pinch of Finally. Ancient Spring Salt

The Rest:

• 100g Ground Almonds

• 1 tbsp Fast-action Yeast

• 1 tsp Honey (To activate the yeast—the carbs are consumed during fermentation)

• 150ml Warm Water

• 50g Melted Butter (For the dough)

• 40g Softened Butter (For the filling)

• 1 Large Free-Range Egg

• 2 tbsp Ground Cinnamon

• 50g Chopped Pecans

Method

1. Activate the Yeast In a small jug, combine the warm water, honey, and yeast. Whisk gently and leave for 10 minutes until a foamy head forms.

2. Combine the Dry Ingredients In a large bowl, whisk together the Vital Wheat Gluten, HydroBeef Protein, ground almonds, Ancient Spring Salt, and 20g of the Soft Brown Sugar Alternative.

3. Knead the Dough Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix until a dough forms, then knead by hand for 5 minutes (or use a dough hook). The dough should become elastic. Cover with a damp cloth and leave in a warm place for 45 minutes to rest.

4. The Spiced Filling In a small bowl, cream together the 40g of softened butter, the remaining Soft Brown Sugar Alternative, and the cinnamon.

5. Roll and Shape Roll the dough out between two sheets of parchment paper into a large rectangle (approx. 1cm thick). Spread the cinnamon butter evenly across the dough and sprinkle over the chopped pecans. Roll tightly into a log and slice into 8 thick rounds.

6. The Bake Place the rounds into a greased baking tin, nestled close together. Bake at 180°C (160°C Fan) for 20–25 minutes.

7. The "Finally." Finish Since our sugar alternative doesn't caramelise into a hard toffee, the filling creates a lovely, soft-spiced syrup at the bottom of the pan. Once out of the oven, use a spoon to drizzle any escaped buttery juices back over the hot buns for a moist, spice-infused finish.

Top Tip: Serve these warm with a dollop of clotted cream or a quick cream cheese frosting for the ultimate weekend brunch!

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