“I love this little tray-bake of baby cinnamon puffs! Its a combo of my (sweetened) Fathead dough enhanced with cinnamon. Additionally, it is finished with a lovely creamy drizzle. These are especially delicious over Easter!” – Monya

Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!

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More on Baby Cinnamon Puffs…

Fathead dough is a popular creation in the keto diet. Made from a combination of cheese, almond flour, and eggs, it serves as an excellent substitute for traditional dough. Its pliability allows for various culinary creations, including the these baby cinnamon puffs.
 

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To sweeten the fathead dough, I used erythritol, a natural sugar alcohol that adds sweetness without spiking blood sugar levels. By incorporating this sweetener into the dough mixture, I achieved a balance of flavours that perfectly complemented the cinnamon-infused filling.
 
Then, after rolling out the dough, I generously sprinkled it with a mixture of cinnamon and erythritol before rolling, portioning and baking. These delightful treats are a testament to the endless possibilities of low-carb baking.
 

It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Baby Cinnamon Puffs recipe, as well as all the Fathead dough recipes on Fats of Life®.
 

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Baby Cinnamon Puffs

Made using a combo of sweetened keto dough enhanced with cinnamon, these sweet puffs are finished with a creamy drizzle. Perfect for Easter!

Cook ModePrevent your screen going dark while you cook

Course Dessert

Cuisine General

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Freezing Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 15

Author Monya Kilian Palmer

Per serving

Calories: 107kcal | Carbohydrates: 2.1g | Protein: 4.8g | Fat: 8.7g

Equipment

• kitchen scale
• mini whisk
• mini food processor / chopper
• piping kit (optional)

Ingredients

For the cinnamon puffs

• 100 g (3.5 oz) almond flour
• 60 g (2.1 oz) powdered erythritol, confectioner's
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1 large egg
• 1/2 tsp vanilla extract
• 170 g (6 oz) grated mozzarella
• 60 g (2.1 oz) full-fat cream cheese (soft cheese)

For the drizzle

• 50 g (1.8 oz) full-fat cream cheese (soft cheese)
• 1 TB double cream
• 2 tsp powdered erythritol, confectioner's
• 1/4 tsp vanilla extract

Instructions

• Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
• Place the almond flour, sweetener, baking powder and cinnamon into a mini food processor. Whisk the egg well in a small bowl along with the vanilla extract. In another (microwave-friendly), wide and shallow bowl, add the mozzarella and cream cheese.
• Place the bowl of cheese into the microwave and heat on high for 90 seconds or until the mozzarella has completely melted.
• Tip the melted cheese into the food processor and blitz well. (You may need to stop once or twice to detangle the mozzarella which tends to wrap around the blades.)
  
• Allow to cool for a minute, then add the egg mixture and continue to mix until it comes together as a sticky dough. Transfer the dough to a bowl and pop into the freezer for 5 minutes.
• The dough will now be a little easier to handle. Use, cold wet hands to form 15 little equal-sized portions (approx. 30g / 1oz each) and gently roll into balls. Place onto a parchment-lined, small-medium, deep baking dish. Be sure to leave a little space between each one as they will puff up in the oven.
  
• Bake on the lowest rack in the oven for 13-14 minutes, then reduce the oven temperature to 140°C (fan oven). This is 160°C for conventional ovens (or 325°F / gas mark 3) - and cover the tray with a sheet of foil (this prevents them darkening too much).

  Bake for an additional 10-11 minutes (I always rotate the dish at this time too).
• While the cinnamon puffs are baking, make the drizzle. Simply whisk together cream cheese, cream, sweetener and vanilla essence in a small bowl. If you like, you could fill a piping bag with the mixture if you want a prettier presentation.
  
• Once the tray of puffs have baked, decorate the surface with the drizzle. Enjoy warm tear-amnd-share style!
  
• NOTE: If you make these ahead of time, they can be gently reheated in the microwave on low for 25-30 seconds. Alternatively, place them in a low oven 100°C (fan oven). This is 120°C for conventional ovens (or 210°F / gas mark 1) - for 14-15 minutes. They freeze well too!

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My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!

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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.

Nutritional Information per serving
Calories                        104Kcal / 435kJ
Fat                                8.7g
Carbohydrates              2.1g
Protein                          4.8g

Allergens
Almonds
Eggs
Milk

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See all the Desserts on Fats of Life:

Nutty 'White Chocolate' Bars (Keto)

Baby Cinnamon Puffs (Keto)

Almond and Coconut Biscuit Cake (Keto)

Chocolate Ice Cream (Keto)

Keto Lemon Meringue Pie

Baked Lemon Cookies (Keto)

Load More

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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.

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