Fat Head Berry Twist Buns / Low Carb / Keto Friendly / Gluten Free / Sugar Free / Nut Free



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FAT HEAD BERRY TWIST BUNS – Low Carb, Keto Friendly, Gluten Free, Sugar Free, Nut Free

I felt like making twist buns, but didn’t want to make “regular-looking” ones. So, with the famous Fat Head Dough, I decided to make these buns using two berries so that each bun has two colors, purple and red! I also added tiny cream cheese cubes as an accent.

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When curling around each dough, it may get a bit messy with a little bit of the filling oozing out, but if some is still left between the dough, it should be fine 🙂  The red color of strawberries on top may not come out very well, compared to the color of blueberries, but when you break open the buns, you can see the vivid strawberry color inside.

Enjoy these delicious berry twist buns as much as I enjoy making them!

For my other Fat Head recipes, please click here!

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Fat Head Berry Twist Buns / Low Carb / Keto Friendly / Gluten Free / Sugar Free / Nut Free

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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Servings 10 Buns
Calories 172 kcal
Author Miyuki



  • 2 1/2 cups Shredded Mozzarella (270 g)
  • 3 oz Cream Cheese (85 g)
  • 2 Eggs
  • 1.5 oz Coconut Flour (45 g)
  • 1 tbsp Aluminum-Free Baking Powder
  • 1 tsp Stevia Powder
  • 1 tsp Xanthan Gum
  • 1 tsp Vanilla Extract

Blueberry Jam Filling

  • 4 oz Frozen Blueberries, Thawed (115 g)
  • 1 tbsp Lemon Juice
  • 1 tsp Stevia Powder
  • 1 tsp Chia Seeds
  • 1/4 tsp Xanthan Gum

Strawberry Jam Filling

  • 5 oz Frozen Strawberries, Thawed (140 g)
  • 1 tbsp Lemon Juice
  • 1 tsp Stevia Powder
  • 1 tsp Chia Seeds
  • 1/4 tsp Xanthan Gum


  • 2 oz Cream Cheese, Cut into Tiny Cubes (56 g)



  1. Add the blueberries to a saucepan and heat the pan over low heat.
  2. Stir well and crush them lightly as they begin to release their juice.
  3. Add the lemon juice and stevia and stir.

  4. Add the chia seeds and xanthan gum and stir.
  5. Remove the saucepan from heat.
  6. Let cool completely. (Let the chia seeds absorb the liquid.)
  7. Repeat with the strawberries.


  1. In a large saucepan, melt the mozzarella cheese and cream cheese over low heat until it can be stirred together and remove from the heat. (Or microwave 1.5 minutes.)
  2. Stir until well combined.
  3. Add the eggs and stir.
  4. Add the rest of the dough ingredients and mix well. (I use this stevia powder and this xanthan gum.)

  5. Wet your hand and knead the dough until uniform. * Reheat the dough if it gets crumbly. Add flour little by little (like 1/2 tsp at a time) if the dough is too sticky.


  1. Preheat the oven to 180 C / 350 F.
  2. Place the dough on a parchment paper.
  3. Top the dough with another piece of parchment paper and roll out into a 20 x 12 inch (50 x 30 cm) rectangle.
  4. Spread the blueberry filling over one side of the dough and the strawberry filling over the other side of the dough, leaving about 4 inch (10 cm) border on the right and left sides of the dough.

  5. Fold one side of the dough towards the center.

  6. Repeat with the other side. * Please make sure there is about a 2 inch (5 cm) overlap in the center and that the width of the folded dough is at least 7 inch (17.5 cm) long.

  7. Cut the dough into 10 strips crosswise with a pizza cutter.
  8. Twist each strip and then curl around in a bun shape, tucking the end under, and place on a baking sheet lined with parchment paper. * Wetting your hands definitely helps.

  9. Sprinkle the cream cheese cubes on top.
  10. Bake for 20 - 23 minutes.

  11. Allow to cool for 10 - 15 minute.

Recipe Notes

Reheat in a toaster oven / oven before serving for a fluffy texture.

Per Bun:

Calories 172 kcal, Protein 11.0 g, Total Fat 11.1 g, Total Carbohydrates 6.9 g, Dietary Fiber 2.2 g, Sugar 3.4 g

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