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Dixie Diners Low Carb Cinnamon Bun Mix


5.00 out of 5
SKU: SKU-1037 Category: Brand:

Low carb and absolutely the best… Fragrant and scrumptious taste for a truly homemade quick and easy mix. Just add butter, cream and egg. Cut and bake for 8-10 minutes. Icing flavor packet included. Makes 8 delicious buns – freeze 'em if you have any leftovers and pop into the microwave to give some pizzaz to that boring low carb breakfast! 

Nutrition Facts
Serving Size approx 1 roll  (15.4g dry)
Servings Per Container: 8

Amount Per Serving dry mix

Calories 53

Total Fat 0g

Saturated Fat 0g 

Cholesterol 1mg 

Sodium 245mg

Total Carbohydrate 9g

Dietary Fiber 6g 

Net Carbs 3g

Sugars 0g

Sugar Alcohols 0g

Protein 3g

Cereal Fiber, Soy Protein concentrate, unbleached white flour, dried egg whites,, low glycemic monosaccharide, calcium acid phosphate, spices, bicarbonate of soda, sea slat, carob gum, guar gum, acacia gum, vegetable fiber, corn starch, sucralose(splenda), vanilla powder.

Weight 1 lbs
Dimensions 1 x 1 x 1 in

4 reviews for Dixie Diners Low Carb Cinnamon Bun Mix

  1. Rated 5 out of 5


    A little bit work, but bake it very fast (about ten min) and is very, very good for beakfast or snack with cup of tea or coffee.

  2. Rated 5 out of 5


    I thought that these were amazing! I am a bread freak and was suprised how good they were when they were still warm, but also how good they were 5 min out of the freezer. I recommend them!

  3. Rated 5 out of 5


    WOW, these are SUPER YUMMY!!! I have no idea how they do this, but it is truly delicious and satisfying. You mix the dough the filling and the icing in three separate bowls. It looks complex, but is surprizingly easy to assemble. These are a MUST HAVE!!!! For 3 Net carbs they are well worth it!

  4. Rated 5 out of 5


    Of all the Dixie bread type bake products these are one of their better products. They are relatively easy to make and taste good. My only complaint is that they call for so much butter. I use vegan butter but it still is high in fats.

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