Keto Saffron Buns is a festive, low-carb twist on classic Swedish holiday saffron bread, offering soft, golden, aromatic buns without the sugar or flour. This Keto Saffron Buns recipe delivers cozy seasonal flavor, fluffy texture, and clean ingredients perfect for Christmas baking, meal prep, weight loss, and anyone craving traditional saffron treats while staying fully keto-friendly.
About This Recipe
Every December, Swedish homes fill with the warm aroma of saffron-infused “Lussekatter.” They’re golden, slightly sweet, and traditionally enjoyed during St. Lucia’s Day celebrations. Unfortunately, classic recipes rely on wheat flour and sugar — a nightmare for anyone on keto. These Keto Saffron Buns deliver that same nostalgic flavor and rich color without the carbs.
The secret is in the dough. Instead of wheat, we use finely ground almond flour combined with a little coconut flour for structure. Melted butter and full-fat cream cheese make the texture soft and bread-like, while erythritol or monk-fruit sweetener keeps the sweetness natural and blood-sugar-friendly. A pinch of xanthan gum helps the dough hold its shape, and the real star — saffron — infuses everything with that unmistakable golden hue and floral aroma.
The technique is simple: warm the saffron gently in cream to release its color and flavor, then fold it into the dough before shaping. Each bun gets its signature spiral shape (or any shape you like), brushed with egg wash, and baked until golden. The scent that fills the kitchen is unmistakably festive — buttery, sweet, and slightly exotic.
Unlike regular wheat buns, these stay moist for days and even freeze perfectly. Serve them warm with butter, or for an extra treat, spread with a little cream cheese and sugar-free raspberry jam. Whether you’re Scandinavian by birth or just love cozy holiday baking, these buns will earn a permanent spot in your December rotation. They prove once again that keto desserts don’t have to sacrifice tradition for macros — they just improve on it.
Also Read: Thirty Birthday Cakes You Need to Try!
Why You’ll Love This Recipe
- 🌼 Authentic saffron flavor with no sugar
- 🧈 Soft and buttery texture that feels like real bread
- 🎄 Perfect for Christmas breakfasts or fika
- 🕒 Quick to make — no yeast or rising required
Ingredients
- 2 cups blanched almond flour
- 3 tbsp coconut flour
- 1 tsp baking powder
- ½ tsp xanthan gum
- ⅓ cup granulated keto sweetener
- ¼ tsp salt
- ¼ tsp saffron threads (or ¼ tsp ground saffron)
- 3 tbsp heavy cream
- 3 tbsp butter, melted
- 3 oz cream cheese, softened
- 2 large eggs
- ½ tsp vanilla extract
- For brushing:
- 1 egg yolk, lightly beaten
- Optional: few slivered almonds or pearl-style erythritol for topping
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Bloom the saffron: Warm the cream slightly, stir in saffron threads, and let sit 5–10 minutes.
- Mix dry ingredients: In a bowl, combine almond flour, coconut flour, baking powder, xanthan gum, sweetener, and salt.
- Add wet ingredients: Whisk in melted butter, cream cheese, eggs, vanilla, and the saffron cream until a soft dough forms.
- Shape buns: Divide into 10 pieces; roll each into a rope and curl into a “ S ” shape or round spiral.
- Brush and bake: Place on the tray, brush with egg yolk, and bake 15–18 minutes until golden.
- Cool and serve: Let cool on a rack and serve warm with butter or sugar-free jam.
Nutrition (per serving)
- Calories: 210
- Fat: 18 g
- Protein: 6 g
- Net Carbs: 3 g
- Fiber: 2 g
FAQ
- Can I use only almond flour?
You can, but a small amount of coconut flour improves structure and reduces greasiness. - Is saffron essential?
Yes — it defines the flavor and color. If you must, a pinch of turmeric for color works but won’t taste the same. - Can I freeze them?
Absolutely. Cool completely, store in a freezer bag for up to 2 months, and reheat gently. - Can I make them dairy-free?
Use vegan cream cheese and coconut cream instead of butter and cream.
Variations & Substitutions
- Add 1 tbsp orange zest to the dough for a brighter holiday flavor.
- Sprinkle slivered almonds or sugar-free “pearl sugar” on top before baking.
- Replace vanilla with almond extract for a richer aroma.
Serving Suggestions
- Serve with coffee, tea, or a keto egg-nog latte. Pair with butter and a tiny bit of low-carb raspberry jam for the ultimate Swedish-inspired holiday moment.
Keto Saffron Buns
Ingredients
- 2 cups blanched almond flour
- 3 tbsp coconut flour
- 1 tsp baking powder
- ½ tsp xanthan gum
- ⅓ cup granulated keto sweetener
- ¼ tsp salt
- ¼ tsp saffron threads (or ¼ tsp ground saffron)
- 3 tbsp heavy cream
- 3 tbsp butter (melted)
- 3 oz cream cheese (softened)
- 2 large eggs
- ½ tsp vanilla extract
For brushing
- 1 egg yolk (lightly beaten)
Optional
- few slivered almonds or pearl-style erythritol for topping
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Bloom the saffron: Warm the cream slightly, stir in saffron threads, and let sit 5–10 minutes.
- Mix dry ingredients: In a bowl, combine almond flour, coconut flour, baking powder, xanthan gum, sweetener, and salt.
- Add wet ingredients: Whisk in melted butter, cream cheese, eggs, vanilla, and the saffron cream until a soft dough forms.
- Shape buns: Divide into 10 pieces; roll each into a rope and curl into a “ S ” shape or round spiral.
- Brush and bake: Place on the tray, brush with egg yolk, and bake 15–18 minutes until golden.
- Cool and serve: Let cool on a rack and serve warm with butter or sugar-free jam.
Did you make this recipe?
Let me know how it turned out! Snap a pic and tag @dailyketo.recipes on instagram – I’d love to see your version.
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