Keto Cinnamon Roll Cake

Introduction

If you’re craving the cozy, sweet aroma of cinnamon rolls but want to stay within your low-carb lifestyle, this Keto Cinnamon Roll Cake is the perfect solution. It has all the rich, buttery, cinnamon goodness of a traditional roll — but without the sugar or high-carb guilt.

This cake combines a moist almond flour base with a gooey cinnamon swirl and a luscious cream cheese glaze on top. It’s incredibly easy to make and delivers that nostalgic cinnamon-roll flavor while staying keto-friendly.

Whether you’re preparing a weekend brunch, an after-dinner treat, or a coffee companion, this keto dessert will satisfy your sweet cravings while keeping your macros in check.

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Cooking Time & Servings

• Preparation Time: 15 minutes
• Baking Time: 30–35 minutes
• Cooling & Glazing Time: 10 minutes
• Total Time: ~1 hour
• Servings: 10

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Ingredients

For the Cake:

• 2 cups (200g) almond flour
• ¼ cup (25g) coconut flour
• ⅓ cup (70g) erythritol or preferred keto sweetener
• 1 tsp baking powder
• ½ tsp salt
• 4 large eggs
• ½ cup (115g) unsalted butter, melted
• ½ cup (120ml) unsweetened almond milk
• 1 tsp vanilla extract

For the Cinnamon Swirl:

• ¼ cup (50g) brown erythritol (or golden monk fruit)
• 2 tsp ground cinnamon
• 2 tbsp melted butter

For the Cream Cheese Glaze:

• 3 oz (85g) cream cheese, softened
• 2 tbsp unsalted butter, softened
• ¼ cup (30g) powdered erythritol
• 1–2 tbsp heavy cream (for consistency)
• ½ tsp vanilla extract

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How to Make Keto Cinnamon Roll Cake

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. Mix the Dry Ingredients:
   In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, salt, and erythritol.
3. Add the Wet Ingredients:
   Add melted butter, eggs, almond milk, and vanilla extract. Stir until a thick, smooth batter forms.
4. Prepare the Cinnamon Swirl:
   In a small bowl, mix the brown erythritol, cinnamon, and melted butter to form a paste-like mixture.
5. Assemble the Cake:
   Pour half the batter into the prepared pan. Drop spoonfuls of the cinnamon swirl mixture over it, then gently swirl with a knife. Add the remaining batter and repeat the swirl on top.
6. Bake:
   Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 10–15 minutes before adding glaze.
7. Make the Glaze:
   Beat together softened cream cheese, butter, powdered erythritol, vanilla, and heavy cream until smooth. Adjust cream amount for desired consistency.
8. Glaze and Serve:
   Drizzle the glaze generously over the warm cake. Slice and enjoy!

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Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Warm before serving for the best texture.
• Make Ahead: You can bake this a day before and add the glaze just before serving.
• Sweetener Tip: Monk fruit and erythritol blends work best for taste and texture.
• Nut-Free Option: Substitute almond flour with sunflower seed flour in equal amounts.

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FAQs

1. Can I make this cake dairy-free?

Yes! Substitute butter with coconut oil and use a dairy-free cream cheese alternative for the glaze.

2. Can I freeze Keto Cinnamon Roll Cake?

Absolutely. Freeze slices individually for up to 2 months. Thaw in the fridge overnight and reheat gently before eating.

3. What sweetener is best for this recipe?

A mix of erythritol and monk fruit provides a clean, sweet flavor with no aftertaste.

4. Can I use only almond flour?

You can, but the texture will be denser. The combination of almond and coconut flour gives a better crumb.

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Nutrition Information