This tender low carb coffee cake has a cinnamon filling and a sugar-free cream cheese glaze. An easy keto cake recipe that tastes like your favorite cinnamon roll! Now updated with a how-to video. And it’s even easier to make.
Please note that I have updated this keto cinnamon roll coffee cake ever so slightly to be even easier to make!
Sometimes I take a bit of one of my creations and I think to myself “I am really good at what I do”. That isn’t quite as self-aggrandizing as it may seem. Really, I am often just somewhat amazed at how I fell into this job, if you can even call it that. More to the point, I am often amazed at what I can create with ingredients I’d never even heard of only a few short years ago.
And I seem to have gained an innate sense of the characteristics of my ingredients that allows me to combine them in new and different ways, mostly to great success. Admittedly, occasionally I fail tremendously, but I still learn something from every failure that helps me in future recipes. I don’t feel limited by my dietary restrictions, and in fact I’d say the opposite is true.
They have opened up a whole new world of ingredients to me, and I daresay I am a better baker because of it. I am more creative, more sure of myself…and I clearly have a healthy appreciation for my own work.
How To Make Keto Cinnamon Roll Coffee Cake
There is true joy in being good at what you do. I have been pretty good at a number of things in my life, some of which I even got paid to do. I was a pretty great academic advisor in my day and I enjoyed that most of the time. And at the time, I thought I’d work in higher education for the rest of my life.
Funny how life lays waste to the best laid, most carefully thought out plans. In this case, for the better, because as much as I enjoyed dispensing academic advice to unappreciative college kids, it simply doesn’t compare to the enjoyment I derive from this blog. I mean that with the utmost sincerity. I love the whole process, from the initial recipe concept to the actual execution in the kitchen. And then sharing it here with stories and pictures, and seeing what my readers think and if they have good results with it too.
With that sort of lead in, I am sure you must think I came up with the most astonishing, most amazing low carb, gluten-free recipe ever. The truth is that this actually yet another variation on my favourite low carb cake recipe. That cake turned out so well and has come to have a life of its own; it’s spawned so many other recipes and I just keep thinking of more and more things to do with it.
The idea for a coffee cake based on cinnamon rolls popped into my head one day and I knew instantly that my almond crusted butter cake was the perfect base recipe. It never fails me, that one. It’s the perfect low carb yellow cake recipe, with a light, tender crumb, that it makes a perfect building block for other recipes.
A little cinnamon “sugar” baked into the middle of the cake, then brushing the hot cake with melted butter and sprinkling more cinnamon “sugar”, then a cream cheese icing drizzle and you have yourself low carb Cinnamon Roll Coffee Cake.
And I really did bite into this Cinnamon Roll Coffee Cake and think “yeah, I am really good at this”. Call it egotistical if you will. I just call it delicious.
PLEASE NOTE! This delicious low carb cake recipe has been updated to be even EASIER to make. Same great flavor, I promise.
Love to bake? You need my new cookbook!
Cinnamon Roll Coffee Cake – Low Carb and Gluten-Free
- 3 tablespoon Swerve Sweetener
- 2 teaspoon ground cinnamon
- 3 cups almond flour
- ¾ cup Swerve Sweetener
- ¼ cup unflavoured whey protein powder
- 2 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- ½ cup butter melted
- ½ teaspoon vanilla extract
- ½ cup almond milk
- 1 tablespoon melted butter
Cream Cheese Frosting:
- 3 tablespoon cream cheese softened
- 2 tablespoon powdered Swerve Sweetener
- 1 tablespoon heavy whipping cream
- ½ teaspoon vanilla extract
- Preheat oven to 325F and grease an 8x8 inch baking pan.
- For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.
- For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bowl.
- Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined.
- Spread half of the batter in the prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.
- Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.
- Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.
- For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.
What is Erithritol and where can I find it?
I live in Ireland, I am new to Keto .
Thank you for all your wonderful work!
I don’t know what brands they sell in Ireland but erythritol is the main component of many sweeteners. It’s a sugar alcohol (not really the same thing as alcohol). Technically it has carbs but it doesn’t impact blood sugar at all. Go to your local stores and check out their sweeteners (read the labels). Look for ones that are erythritol plus stevia or erythritol plus monk fruit.
Hands down this is best coffee cake recipe ever! I even tops my favorite recipe from my pre keto days! I used a glass pan so I had to bake a bit longer, but turned out fine. And I added chopped walnuts to filling and topping, fantastic! Definite 5 star rating!
I used inulin to sweeten the cake — no aftertaste, and extra fiber. (The cinnamon offsets the erythritol cooling in the filling, so I didn’t change that a bit.)
This is a yummy cake, thank you!
ARE you sure this coffee cake shouldn’t be baked at 350? After 35 min at 325 my cake was super giggley and clearly not baked thru. Nor was it golden on top. Took an almost additional 15 min to cook thru. Hoping it’s not going to be dried out
Yep, I am sure. I’ve made this more times than I can count. Let me take a stab here… either you are using a glass/ceramic dish rather than metal OR you used a different sweetener…
Yes used a glass pan, turned out fantastic, and I managed not to overbake and dry it out.! My husband loved it too!
This looks yummy and I’d like to try it. We don’t use enough Almond beverage to warrant buying it for this recipe. Is there a substitute that will work?
Thanks again for all you do and share.
Yes, just mix cream and water in half each.
Terrific! Thanks for the quick reply!
Judith S. says
I made the Cinnamon Roll Coffee cake and followed directions & ingredients as written. When I did the toothpick test after 18 min. in oven (oven is new), it was spot on. As I was pulling it out of oven I noticed the middle was jiggling like jello. Yes, I tested in that same area. Popped it back in for 10 min. more. Cooled cake, applied glaze, put away. Next day went to sample and the center is VERY wet. Can you tell me why this recipe didn’t work for me?
Hi Judith. The recipe didn’t work because you didn’t actually follow the recipe. My instructions clearly state 35 minutes of baking time. You baked for less than 30 minutes. You trusted your toothpick rather than my instructions or your own sense of sight and touch.
There is a chance, as well, that you baked in a different kind of pan… I say that because glass and ceramic bake VERY differently than metal and take a lot longer to bake through. That would also contribute to it. But the biggest issue is your lack of baking time.
Mary Anna Singer says
Carolyn, I love your blog and your recipes. You are a great help to those of us with dietary issues, such as food sensitivities/allergies.
I cannot safely consume whey, although I do eat and enjoy full-fat dairy products like butter and cheeses. You recommend protein powder in keto baked goods to replace the glutenous proteins in common grains and include it in many of your recipes. What can I use as a substitute?
YOu can use egg white protein powder (or just powdered egg whites).
What is the contribution of whey powder in your baked good recipes?
Gluten is a protein and in its absence, another dry protein helps baked goods rise and hold their shape. It’s the reason my cakes are not dense and hard, like many keto cakes.
I am also allergic to Egg White and Gluten. Any hope of using a plant based, non gluten protein?
If you are allergic to egg white, this recipe won’t work for you no matter what. It takes eggs to make it rise properly.