Gluten Free Low Carb Sugar Free Chocolate Sticky Buns

Best EVER quick and easy sugar free gluten free chocolate sticky buns! This yeast free recipe is ready in under in less than 1 hour!

‍

If you are excited about this recipe you will also like these healthy cinnamon buns and these keto cinnamon sugar donuts! Of course, I am currently obsessed with these sticky buns though. I mean, chocolate plus a sticky bun equals perfection! This recipe is absolutely wonderful if you are hosting or going to a brunch this weekend - AKA, mothers day weekend! Serve these sticky buns warm with some chocolate drizzle and everyone will be in heaven. I love whipping up this easy and fast recipe anytime I get the chance because they are just that good!

‍

Ingredients in Easy Chocolate Sticky Buns:

• 3/4 cups plus 2 tbs tapioca flour
• 1 1/2 cups almond flour
• 1 tbs xanthan gum
• 3 tbs monk fruit or granulated sweetener of choice
• 1 tbs baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted
• 2 tsp apple cider vinegar
• 2 large eggs
• 2 tsp vanilla extract
• 2 tbs warm water

Filling:

• 1 1/2 cups sugar free chocolate
• 4 tbs unsalted butter

Topping:

• 3/4 cup brown sugar replacement
• 3 tbs unsalted butter, melted
• 1 tbs cocoa powder

‍

‍

How to make homemade chocolate sticky buns:

1. Preheat your oven to 350 degrees F and grease a 9 inch pie dish or casserole dish.
2. In a large bowl, whisk together your tapioca flour, almond flour, xanthan gum, baking powder, and salt.
3. In a separate bowl combine your melted butter, sweetener, eggs, apple cider vinegar, and vanilla extract.
4. Add your wet ingredients to your dry mixture and mix until combined, your dough will be sticky.
5. Add 2 tbs warm water to your dough and mix well. Let your dough rest for 5 minutes to firm up. While your dough rests melt together all of your filling ingredients in 30 second increments until smooth and set aside.
6. Now make your topping by whisking together all of your ingredients and spread evenly on the bottom of your greased dish.
7. On a piece of parchment paper, spread about 1 tbs of tapioca flour so it covers about 8X12 inches. Take your dough and place it on your working surface, cover with parchment paper and roll your dough with a rolling pin into a 8X12 even rectangle.
8. Spread your filling mixture evenly over your dough, leaving at least a 1/2 inch around the edges.
9. Using the short side (the 8 inch side) carefully roll your dough rectangle into a log. Cut into nine equal pieces. Place your rolls in your greased dish and bake for 25-30 minutes.
10. Allow your buns to cool for about 10 minutes and then carefully (with oven mitts on) flip your dish over onto either a baking sheet or parchment paper so your delicious sticky bottom can run over the buns. Serve immediately, warm.

‍

‍

Frequently asked questions:

How do I reheat sticky buns?

These sticky buns are best served warm, so if you can't eat them right away make sure to nuke them in the microwave for 15 second intervals.

What is the difference between a sticky bun and a cinnamon roll?

Sticky buns are are baked in a pan with sweeteners and sometimes nuts on the bottom. They're flipped after baking, so the gooey bottom becomes the topping. The nuts and the sugar topping make the sticky buns a little denser.

How do I store sticky buns?

Sticky buns will keep in an airtight container at room temperature for about 2 days. You can also keep them in an airtight container in the fridge for up to 7 days,

Can I freeze sticky buns?

Sticky buns can be frozen for up to 3 months wrapped and in an airtight container.