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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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April 4, 2018

Low Carb Cinnamon Roll Coffee Cake

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

27.5Kshares

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.

Low Carb Cinnamon Roll Coffee Cake on a plate with the pan behind

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.

Keto grain-free cinnamon roll coffee cake in a pan

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.

Slice of sugar-free cinnamon roll coffee cake with coffee being poured into a mug.

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!

4.97 from 54 votes
Low Carb Cinnamon Roll Coffee Cake on a plate with the pan behind
Print
Cinnamon Roll Coffee Cake – Low Carb and Gluten-Free
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
A tender, sweet low carb coffee cake filled with cinnamon and drizzled with cream cheese glaze. Gluten-free and grain-free.
Course: Breakfast
Cuisine: Brunch
Servings: 16 servings
Calories: 222 kcal
Ingredients
Cinnamon Filling:
  • 3 tbsp Swerve Sweetener
  • 2 tsp ground cinnamon
Cake:
  • 3 cups almond flour
  • 3/4 cup Swerve Sweetener
  • 1/4 cup unflavoured whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup butter melted
  • 1/2 tsp vanilla extract
  • 1/2 cup almond milk
  • 1 tbsp melted butter
Cream Cheese Frosting:
  • 3 tbsp cream cheese softened
  • 2 tbsp powdered Swerve Sweetener
  • 1 tbsp heavy whipping cream
  • 1/2 tsp vanilla extract
Instructions
  1. Preheat oven to 325F and grease an 8x8 inch baking pan.
  2. For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.

  3. For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bowl.

  4. Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined. 

  5. 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.

  6. Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.
  7. Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.
  8. 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.
Recipe Notes

Serves 16. Each serving has 5.4 g of carbs and 2.2 g of fiber. Total NET CARBS = 3.2 g.

Nutrition Facts
Cinnamon Roll Coffee Cake – Low Carb and Gluten-Free
Amount Per Serving
Calories 222 Calories from Fat 174
% Daily Value*
Fat 19.3g30%
Carbohydrates 5.4g2%
Fiber 2.4g10%
Protein 7.2g14%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Breakfast, Gluten Free, Keto Cakes, Low Carb, Popular Posts Tagged With: almond flour, cinnamon rolls, cream cheese frosting

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Katharine says

    May 23, 2013 at 8:14 am

    YUM!! Love that almond butter cake. I know I’ll love this one too! Our community (those with blood sugar issues or doing low carb for other reasons) needs passionate and intelligent recipe developers and story tellers! thanks, Carolyn, and keep it up!

    Reply
    • Sandi says

      May 16, 2019 at 8:48 am

      Made the Cinnamon Coffee Cake this morning. We found it a little too sweet. Can I cut the Swerve to 1/2 cup and add some lemon zest to the batter. What do you think? Thanks

      Reply
      • Carolyn says

        May 16, 2019 at 5:12 pm

        You can always cut back on sweetener.

        Reply
    • Jenny Kim says

      June 15, 2019 at 7:05 pm

      I just started the keto diet. I tried making this today and it was okay but very dry. Did yours come out crumbly? I wonder if I made it correctly?

      Reply
      • Carolyn says

        June 16, 2019 at 7:37 am

        If it was dry, something went wrong. What almond flour did you use? What sweetener?

        Reply
        • BJ says

          April 29, 2020 at 11:41 am

          I actually tried this today , and used about 1/2 cup Lupin flour and the rest almond flour. Also, I used monk fruit as the sweetener instead of Swerve. Came out pretty good, but was wondering if you had ever tried using Lupin flour in any of your recipes?

          Reply
          • Carolyn says

            April 29, 2020 at 1:22 pm

            Only in my cookbook, The Ultimate Guide to Keto Baking. I don’t feel it’s the best flour, since it’s pretty high carb. Yes, the carbs are mostly fibre but it’s as yet unclear on how much dietary fiber affects blood glucose.

  2. Cookin Canuck says

    May 23, 2013 at 8:18 am

    There really is something so satisfying about finding something that you’re truly good at. Making money while doing it is just a bonus.

    This cake looks wonderful and I’m sure it would be fantastic with a cup of tea.

    Reply
  3. Monique says

    May 23, 2013 at 8:51 am

    I can’t wait to try this…your recipes are always SO good!! Thnx

    Reply
  4. Sommer @ ASpicyPerspective says

    May 23, 2013 at 9:07 am

    Looks wonderful! And I love that it’s a lighter, healthier version. Thanks! 🙂

    Reply
  5. claire @ the realistic nutritionist says

    May 23, 2013 at 10:35 am

    Oh wow! This looks fantastic Carolynn!

    Reply
    • Kathy says

      January 20, 2019 at 4:57 pm

      5 stars
      Hi, This is delicious, we’ve made it many times and have taken it to work for gatherings and got rave reviews. I love your recipes, any chance you could add the button for metric measurements? It is SO much easier than imperial. Thanks, Kathy

      Reply
  6. Lorraine McGill says

    May 23, 2013 at 10:39 am

    I just received an order of Swerve and have been looking for a great recipe to try it out. This looks perfect and I actually have all of the ingredients!

    In my “conventional” cinnamon roll recipe (which I don’t make any more), it calls for a little cocoa powder in the cinnamon/sugar mixture. Gives it a little extra something. So I’ll probably still do that.

    On Step 6, you should start with “Spread half the batter…” or someone might accidentally pour it all in before they read the rest!

    Thanks for taking the time to make these amazing recipes!

    Reply
    • Carolyn says

      May 23, 2013 at 10:48 am

      Good call on the instructions, let me take a look…

      Reply
      • Lorraine McGill says

        May 23, 2013 at 7:52 pm

        Made the cake and it is amazing! So moist and delicious. It is so nice to finally have a low-carb option for something sweet. I just couldn’t tolerate any other sugar substitutes. I’m so glad I discovered Swerve and, in turn, this recipe!

        Reply
      • Karen says

        June 13, 2015 at 8:45 pm

        Where does the coffee flavour come from please

        Reply
        • Carolyn says

          June 13, 2015 at 10:07 pm

          Coffee cake is a kind of cake that goes with coffee…it’s not actually coffee flavoured.

          Reply
    • Casey says

      May 23, 2020 at 10:39 pm

      Do we have to use the whey protein powder

      Reply
      • Carolyn says

        May 24, 2020 at 1:00 pm

        If you want it rise properly, yes.

        Reply
  7. Kimberly says

    May 23, 2013 at 10:52 am

    This looks amazing and I want to make it right now. Any substitution suggestion for unflavored whey protein? Or should I just be patient to make this recipe until I get some.

    Reply
    • Carolyn says

      May 23, 2013 at 11:56 am

      Do you have any kind of protein powder? Even meringue powder (powdered egg whites) would help. You could use vanilla protein powder but it will taste somewhat different and have a strong vanilla flavour (in which case, skip the vanilla extract). If you don’t put in some extra protein, it won’t rise properly…mind you, it would still taste good!

      Reply
      • Kimberly says

        May 23, 2013 at 12:06 pm

        Yeah, I have vanilla protein powder. I want this to turn out so I think I’m going to get some unflavored this weekend. Thanks for the reply and recipe!

        Reply
      • Danielle says

        March 25, 2018 at 11:42 pm

        Carolyn would collagen work in place of the whey protein? 🙂

        Reply
        • Carolyn says

          March 26, 2018 at 6:45 am

          No, absolutely not. I have tried collagen in baked goods and they end up very gummy.

          Reply
          • Cassie says

            August 19, 2018 at 10:04 pm

            What about gelatin in replacement of whey protein powder?

          • Carolyn says

            August 20, 2018 at 8:01 am

            No, that would make it very gummy. I’ve tried.

    • Colleen says

      February 6, 2017 at 1:03 pm

      I use 1/4 hemp hearts and it works beautifully.

      Reply
      • Candi says

        April 29, 2018 at 3:25 pm

        1/4 c. Hemp hearts in place of protein powder??

        Reply
        • Lex says

          May 4, 2019 at 8:48 am

          5 stars
          Does protein isolate work instead of protein powder?

          Reply
          • Carolyn says

            May 4, 2019 at 8:49 am

            Yes, it should work fine.

    • Brittney Cunningham says

      October 20, 2018 at 11:24 am

      5 stars
      I’ve made this with Orgain Chocolate Protein Powder (all I had at the time). Comes out perfectly delicious. It’s a favorite in our house. I let it sit for awhile and don’t serve warm. It’s so good the next day when it’s firmer and super moist. I didn’t like flavor as much warm as I do cold. But that’s normal for me. I’m the type of eat cold pizza out the fridge person. Goes perfectly with a nice hot cup of pumpkin spice coffee. I’ve been doing Keto for 10 months and down 78 lbs! It’s nice to be able to enjoy a little sweet stuff without the bad stuff. I also use Monk Fruit Sweetener instead. Enjoy!

      Reply
  8. Melinda @cookingalamel says

    May 23, 2013 at 11:08 am

    This looks fantastic. I’ve been craving cinnamon roll flavors for a while, now, and nothing seems to sate it. Perhaps this will help… 🙂

    Reply
  9. Diane (createdbydiane) says

    May 23, 2013 at 12:18 pm

    oh yes, and I just love cream cheese icing! This looks so good Carolyn, what a great way to lighten up a old favorite.

    Reply
  10. Stacy | Wicked Good Kitchen says

    May 23, 2013 at 3:44 pm

    Great almond flour coffee cake recipe, Carolyn! Pinning to our group board to share! xo

    Reply
  11. Dorothy @ Crazy for Crust says

    May 23, 2013 at 9:16 pm

    This is fantastic! My dad is going to love it – he can’t have sugar anymore!

    Reply
  12. Diana says

    May 24, 2013 at 2:58 am

    Hi Carolyn,

    I “discovered” (I know you weren’t lost, but maybe I was) you blog last week, and I’m not exaggerating when I say I believe you may have just changed my life.

    Probably not surprisingly, the first recipe of yours I tried was the crusted almond butter cake (so delicious!!!! THANK YOU!!!) promptly followed by your pumpkin/cardamom creation (it was my first time ever using cardamom, I found some green pods at my neighborhood grocery store that I then managed to peel and grind by hand – I suspect it may have had a stronger flavor than the pre-ground variety, but I still loved the cake). And, even with that small a samlpe size, I can absolutely agree with your assesement that you are very good at what you do, and I can’t wait to try this new recipe.

    You rock, lady!

    Reply
    • Carolyn says

      May 24, 2013 at 5:51 am

      Thank you, Diana! I appreciate your kind words.

      Reply
      • Heather Calfee says

        June 11, 2019 at 5:08 pm

        5 stars
        I love this recipe! How do I make it into cupcakes or muffins

        Reply
        • Carolyn says

          June 11, 2019 at 6:04 pm

          Should be pretty straightforward, but I’ve never tried it. It will only make 12.

          Reply
  13. Lady Jennie says

    May 24, 2013 at 4:34 am

    It is so nice to hear you say that, because I think it about myself all the time. I know I’m a good cook (because of all the reasons you stated) and I know I’m a good writer. And while I dabble in French cooking on my blog, I’m starting to think that writing is going to be the thing that takes over. (I’m publishing my memoir, a chapter at a time on my blog each Monday, and plan to publish it before starting on the next book).

    But I have just as many insecurities as the next person. I think highly enough of myself, but hopefully not too much so. I’m happy to recognize the skills and talents in the person next to me, even when they are better than I am. But oh, when you find that groove and you just fall into it and you think – I could write (cook) forever and never grow tired of it – it is SUCH a great feeling. 🙂

    And, by the way, as soon as I saw this recipe (before I even opened the post), I knew it was what I’d be making tonight for my guests. 🙂 You are skilled, my friend.

    Reply
    • Carolyn says

      May 24, 2013 at 5:59 am

      I’d forgotten that you write a blog too, so I just hopped on over. I read the When I Was a Princess post but couldn’t find a way to comment (I am not un-technical but I couldn’t see where to enter one). It’s lovely and YOU are lovely. Your stories are wonderful. I love the writing part too and part of what I love about food blogging is that it serves both loves so well.

      I need to start reading your memoir (memoire). I hope I can find you on Blog Lovin so I can follow at regular intervals.

      Reply
      • Kathy says

        April 23, 2016 at 8:40 am

        Carolyn- Just made the Cinnamon Roll Coffee Cake and it seemed liked there was at least twice the amount of flour that the other ingredients could accommodate. Is there a typo? I added 3 cups of almond milk to get the batter to hold together.

        3 tbsp Swerve Sweetener or granulated erythritol
        2 tsp ground cinnamon
        3 cups almond flour
        1/4 cup unflavoured whey protein powder
        2 tsp baking powder
        1/2 tsp baking soda
        1/2 tsp salt
        1/2 cup butter, softened
        3/4 cup Swerve Sweetener or granulated erythritol
        3 large eggs
        1/2 tsp vanilla extract
        1/2 cup almond milk
        1 tbsp melted butter
        3 tbsp cream cheese, softened
        2 tbsp powdered Swerve Sweetener or powdered erythritol
        1 tbsp cream
        1/2 tsp vanilla extract

        Reply
        • Carolyn says

          April 23, 2016 at 11:24 am

          Nope, my amounts are correct. So many people have made this recipe without issue. What kind of almond flour were you using? Sounds like maybe it was the Sukrin defatted kind that’s powdery? That’s very different stuff than regular almond flour.

          Reply
          • Kathy says

            April 23, 2016 at 11:47 am

            My apologies! That will teach me to cook WITH my glasses on. I just discovered I grabbed a bag of Coconut flour! My bad.

        • Christine says

          June 11, 2018 at 3:24 pm

          Hahaha that’s so dang funny! I’m careful to make sure my glasses are on as I’ve had some pretty close calls myself. Glad to know I’m not alone lol.

          Reply
  14. Brian @ A Thought For Food says

    May 24, 2013 at 7:58 am

    HA! I had no idea you were an academic advisor. I could totally see that. I’ve always loved a good coffee cake but so rarely make them because E and I will totally devour the whole things ourselves. But the next time I’m going to a brunch, I know what I’m making!

    Reply
  15. Darlene Sudderth says

    May 24, 2013 at 10:43 am

    Hello Carolyn!! I baked this cake today and I must say…it was soooo gooood!! I followed your recipe exactly except I added my leftover sugarfree/cinnamon topping that I had (made too much) and mixed it into the cream cheese icing. I piped that on top and this was great. I cut it into small bars…about 15 or so, to keep myself from eating it all. I can stop at 2 or three if I set my mind up to it. Thank you for another great recipe!! WuuuHuuu!!

    Reply
    • Carolyn says

      May 24, 2013 at 11:53 am

      I like your use of the leftover cinnamon topping!

      Reply
  16. Kari says

    May 24, 2013 at 11:29 am

    Hi Carolyn,
    I think it’s pretty obvious that you do a number of things quite well! Besides being a fabulous writer and story teller, you are an incredible cook and recipe developer and we in the blogosphere are only too appreciative for your abilities and creativty! Thanks so much for being a passionate food writer and blogger! Our low carb GAPS diet world is a tastier and better place because of you!

    Thanks for All You Do!

    Reply
    • Carolyn says

      May 24, 2013 at 11:53 am

      Thank you so much, Kari!

      Reply
  17. Katrina @ In Katrina's Kitchen says

    May 24, 2013 at 1:57 pm

    I call it delicious too!

    Reply
  18. Kimberly says

    May 24, 2013 at 3:29 pm

    Ran out last night just too get some unflavored whey protein. Promptly baked this first thing this morning. Just had to pop back in to tell you how delicious it is. Thanks!

    Reply
    • Carolyn says

      May 24, 2013 at 3:56 pm

      Glad you liked it!

      Reply
  19. Pansy says

    May 24, 2013 at 3:34 pm

    Made this today, looks so yummy (I say looks because it’s too pretty to cut!) I will be cutting tonight and hubby and I will be having it for dessert! I’m trying to get things baked and put into the freezer for lunches this summer on the few days I have off!

    Reply
    • Pansy says

      May 24, 2013 at 9:23 pm

      Okay this is super easy and 100% tasty. I think I’ll be making another tomorrow, AWESOME!

      Reply
  20. Alex says

    May 24, 2013 at 9:32 pm

    Thank you for this lovely recipe. Do you know how much protein there is per serve?

    Reply
    • Carolyn says

      May 25, 2013 at 8:35 am

      Not off the top of my head. A quick hand calculation of my ingredients and I think it’s about 8 or 9 g per serving. But I haven’t put them all into a program.

      Reply
  21. Danielle B. says

    May 24, 2013 at 9:39 pm

    I am so glad to have found your blog. I have just started a gluten-free/sugar-free lifestyle and am very excited about the healthy possibilities for my family! I can’t wait to read through and try some of your recipes and to learn to create my own as I change my baking habits.

    Reply
  22. Dita says

    May 25, 2013 at 12:59 pm

    There you go again. Another fantastic remake of our favorite taste. I agree with others that you are a wonderful cook and your blogging is very enjoyable. Thanks again.

    Reply
  23. Pam says

    May 25, 2013 at 9:33 pm

    This is a fabulous recipe Carolyn…thank you once again for your baking talent and expertise, and your generosity in sharing!

    Reply
  24. Mary in Louisiana says

    May 27, 2013 at 9:36 am

    Just made this, yummm. I love cinnamon so I will up the cinnamon for my taste. Do use *great cinnamon* from Penzeys http://tinyurl.com/oznox34 or others. They have a blend of 4 that is wonderful. I personally favor the very strong Vietnamese

    Reply
  25. Marcia says

    May 27, 2013 at 9:41 am

    Wonderful!!! I took it to the cafe at our church – all rave reviews and multiple people asking for the recipe (directed to your site of course). I had to cook mine longer – might be my oven as I have seen that with other recipes. I LOVE all your creations!!

    Reply
    • Carolyn says

      May 27, 2013 at 7:43 pm

      Thanks, Marcia!

      Reply
  26. Beverly says

    May 27, 2013 at 12:47 pm

    Oh my word. I made this for breakfast today and think it’s the best coffee cake I’ve EVER had, not just among the gluten-free, low-carb crowd. I’d never used whey protein in baking before and was a little put off by the expense, but I had faith in your recipe and am SO glad I tried it.

    Reply
    • Carolyn says

      May 27, 2013 at 7:44 pm

      Thanks, Beverly. The protein powder really does help the consistency and getting a proper rise!

      Reply
  27. Sylvie @ Gourmande in the Kitchen says

    May 28, 2013 at 1:24 am

    It’s the best feeling to have a job that you love and look forward to doing and you certainly are the best at what you do!

    Reply
  28. Nout says

    May 28, 2013 at 3:44 pm

    I made this cake over the weekend and I must say…FANTASTIC! Even though I only had vanilla flavored protein powder and somehow I ended up forgetting to put the salt into the batter, the cake turned out SO SO GOOD. My husband even said it was the BEST low carb I’ve ever made. Thank you so much Carolyn, for sharing this recipe. xo

    Reply
  29. Lily Rose says

    May 28, 2013 at 4:59 pm

    Made this Friday, DEELISH! It was gone by Sunday night! Mmm.

    Reply
  30. Roberta in Alberta says

    May 28, 2013 at 8:53 pm

    Hi Carolyn,

    This is delicious! I am not a big fan of too much cinnamon and this recipe has just the right amount to compliment the cake, but not overwhelm it.

    I have the most enviable ingredient in my arsenal…powdered vanilla straight out of a friend’s suitcase from his recent trip to Madagascar. The cream cheese frosting proved the perfect partner.

    Thanks!

    Reply
    • Carolyn says

      May 29, 2013 at 6:45 am

      Yum!

      Reply
  31. Shaina says

    May 29, 2013 at 12:12 pm

    That is a thing of beauty.

    Reply
  32. AM says

    May 30, 2013 at 3:20 pm

    Made this and it was sooooo good. Just finished up the last of it. I didn’t have unflavored protein powder, but used egg white powder and worked great. Also, I love cinnamon and used the stronger Vietnamese cinnamon too. Delicious! Thanks for another great recipe!

    Reply
  33. Carole says

    May 31, 2013 at 5:53 pm

    Lovely work! Would you be happy to link it in to the current Food on Friday which is all about cakes? This is the link . There are lots of great links there already. I do hope to see you there. Cheers

    Reply
  34. Barb says

    June 1, 2013 at 3:16 pm

    I’ve been following your blog for quite a while now and have made many of your recipes, mostly successful. I made this coffee cake this morning and it was OUTSTANDING! I did make a few changes, just because of the ingredients I had on hand. I used almond meal, not almond flour (I get in in bulk at Sprouts here in San Diego County. This last batch I bought was very light in color–maybe fewer skins?), only had vanilla whey protein powder so used that but left out the vanilla. My husband and I could not believe how good it was, and I didn’t even make the frosting!!! We have a bit left (for tomorrow) so I’m thinking I’ll be making another batch tomorrow. Thank you SO MUCH for all the great recipes–you are an inspiration!!!!

    Reply
    • Carolyn says

      June 2, 2013 at 5:29 pm

      Thanks so much! Glad to hear it’s good even without the icing.

      Reply
  35. carol says

    June 3, 2013 at 3:37 pm

    Hi Carolyn. I must admit I only scanned the comments so please forgive me if this has already been asked. Do you think this could be made in muffin tins for individual servings?

    Reply
    • Carolyn says

      June 3, 2013 at 4:07 pm

      Probably, but either grease the muffin tin very well or line it with paper liners to keep it from sticking!

      Reply
      • Carol says

        June 3, 2013 at 6:54 pm

        Thanks. Can’t wait to try it. We are doing a let Cinco de Mayo (Ocho de Junio) & I wanted something cinnamony.

        Reply
  36. [email protected]'s Recipes says

    June 8, 2013 at 10:14 am

    Who could tell these are low carbs? I love it. Will other type of protein powder work too? I have some strawberry flavoured soya protein and pea protein…

    Reply
    • Carolyn says

      June 8, 2013 at 5:06 pm

      I’ve never heard of pea protein. Obviously the strawberry flavoured will make your final result a little strawberry flavoured. Not sure, but you could try either.

      Reply
  37. shangella says

    June 23, 2013 at 6:11 pm

    This was my first baking recipe from your blog. I loved this cake (considering it’s made with almond flower). I am an atkins adherent and this is perfect for a non-cheat treat! I have a friend allergic to gluten, I can’t wait to make this for her! 🙂

    Only down side is the cake costs nearly 15$ to make…. everything is more expensive in Canada heh!

    Reply
    • Carolyn says

      June 24, 2013 at 6:04 am

      I know it is very pricey up there! sorry about that.

      Reply
  38. Stacy says

    July 2, 2013 at 10:36 am

    I know you can appreciate this … I loved the texture of this cake, so I modified it to make chocolate donuts. To the cake recipe, I added about a 1/2 cup of cocoa powder, decided it was not enough, then added 1 ounce melted unsweetened chocolate, ramped up the swerve and stevia glycerite, added 1/2 tbsp of psyillium husk, used chocolate almond milk, and chocolate protein powder … and viola … wonderful chocolate donuts. Even my picky daughter who eschews my grain free creations loved it. We topped it off with your peppermint icing for one kid and chocolate glaze for the other two.

    Reply
    • Carolyn says

      July 2, 2013 at 3:13 pm

      Yep, I can certainly appreciate it. YUM!

      Reply
  39. Judy says

    July 14, 2013 at 9:53 am

    Just made this coffee cake, yum yum!

    Reply
  40. Nita says

    October 9, 2013 at 5:50 pm

    Delicious cake! I only had 1 cup of almond flour, so I cut the recipe to a third and baked it in a 7×4 pan. For the sweetner, I used a mix of tagatose (3 tbsp) and erythritol (1 tbsp). I’m not a big fan of the cooling effect of erythritol, and tagatose is slightly sweeter and has absolutely no aftertaste or cooling effect. I’m at high altitude and my cake sank in the middle, but nevertheless, it was delicious and moist. I liked it best at room temperature with a nice layer of the cream cheese frosting. Thanks so much for the recipe 🙂

    Reply
    • Carolyn says

      October 10, 2013 at 5:43 am

      Your changes sound delicious (ableit very small!) 😉

      Reply
  41. Jennifer says

    October 14, 2013 at 7:49 pm

    I made this last night and really enjoyed it. Mine needed 10 more minutes in the oven. The frosting seemed unnecessary. Reminded me of donuts, somehow, it was just that moist and tender.

    Reply
  42. Jen says

    October 30, 2013 at 9:12 am

    This coffee cake is fabulous! I ate the entire pan by myself in six days and even on that sixth day is was still moist. Thanks for a great recipe.

    Reply
  43. lisa says

    November 11, 2013 at 7:45 am

    I made this cake and substituted almond flour with coconut flour, used organic cream in place of almond milk and it was amaziiiing.. Yum!!! Thank you for your beautiful recipes

    Reply
  44. Allie says

    December 4, 2013 at 2:55 pm

    what can I substitute the cream cheese with?

    Reply
    • Carolyn says

      December 4, 2013 at 5:56 pm

      Vegan cream cheese maybe?

      Reply
  45. Tammy says

    December 23, 2013 at 12:09 am

    I just picked up my first bag of Swerve but it’s the powdered type. Is there any reason why the powdered type couldn’t be substituted in the cinnamon filling and the cake part too?
    And if so, would I use the same amount as in the recipe?

    Reply
    • Carolyn says

      December 23, 2013 at 6:09 am

      It will be fine, use the same amount. I do it when I am low on granulated too.

      Reply
      • Tammy says

        December 23, 2013 at 1:39 pm

        OK. Is there a reason why the granulated type is normally preferred? Just curious.

        Reply
        • Carolyn says

          December 24, 2013 at 9:03 am

          Because the crystalline structure whips air bubbles into the butter as you are beating it and so you get a somewhat lighter, fluffier texture (most of the time).

          Reply
  46. Marron says

    December 24, 2013 at 10:23 am

    Do you think it would work to substitute coconut flour for the protein powder? Or vanilla protein powder?

    Reply
    • Carolyn says

      December 26, 2013 at 7:08 am

      Coconut flour won’t make a good substitute. Vanilla protein powder would be fine.

      Reply
  47. Lisa B says

    January 1, 2014 at 7:35 pm

    I made this a couple nights ago and it was a big hit! I’ve already been asked to make it again 🙂

    Reply
  48. Alison says

    January 20, 2014 at 10:37 am

    I made this cake yesterday for a friend who is recent to gluten free no carb eating. He’s rather depressed about the lack of goodies. He was blown away by how great this cake was. As was I. Moist, delicious and full of yumminess. Thank you!

    Reply
    • Carolyn says

      January 20, 2014 at 11:01 am

      Yay! No need to be depressed, there are tons of goodies to enjoy on a low carb diet!

      Reply
  49. ilyse says

    January 24, 2014 at 4:03 pm

    YOU ARE GREAT AT WHAT YOU DO! This cake was BY FAR the best low carb baked cake I have ever made! Thank you so much!

    Reply
    • Carolyn says

      January 24, 2014 at 5:03 pm

      Wow thanks!

      Reply
  50. Roxanna Stanley says

    February 20, 2014 at 11:09 am

    I’m glad you are good at what you do. That frees up my time considerably. Lol. Thank goodness for Pinterest. That’s how I found you. Keep it up.

    Reply
    • Carolyn says

      February 20, 2014 at 12:27 pm

      Thanks, Roxanna!

      Reply
  51. Karen says

    March 5, 2014 at 4:21 pm

    Made this this morning…I just wanted something coffeecakey and this recipe is fantastic!
    I bought the Honeyville almond flour and it does bake up lighter than Bob’s Red Mill. I also love that Swerve didn’t have any chemical aftertaste which Splenda does whenever I’ve baked with it. It tastes more like sugar. I used vanilla protein powder and then substituted
    english toffee sugar free syrup for the vanilla…didn’t even bother with the cream cheese glaze, this cake is so moist. Thank you Carolyn for once again keeping me on low carb track without feeling deprived. This is a keeper!

    Reply
    • Carolyn says

      March 6, 2014 at 6:21 am

      So glad you liked it!

      Reply
  52. kjblueeyez says

    March 12, 2014 at 3:15 pm

    What are the calories for the Cin Roll Coffee Cake?

    Reply
    • Carolyn says

      March 13, 2014 at 1:41 pm

      I don’t know, but you could easily enter all the ingredients into my fitness pal or some other calculator.

      Reply
      • kjblueeyez says

        March 13, 2014 at 3:10 pm

        OK, That’s what I’ll do. Thanks

        Reply
        • Carolyn says

          March 13, 2014 at 3:49 pm

          Sorry. I haven’t had a chance to go back and do all the calculations for older recipes. But all of my more recent stuff has them all figured out!

          Reply
  53. Linda says

    March 16, 2014 at 11:12 am

    Thank you for such a delicious low-carb coffee cake, I made it this morning for a special Sunday breakfast. Being diabetic, I have missed baked treats. No more deprivation, 🙂 Maybe the best part is that my husband liked it; he never likes anything I make with almond flour.

    Reply
    • Carolyn says

      March 16, 2014 at 1:17 pm

      So glad to hear it!

      Reply
  54. Joey says

    March 23, 2014 at 9:38 am

    Just made this for my daughter and myself for our Sunday morning brunch. BRAVO! Carolyn it was delicious! My daughter even gave it two thumbs up!

    Reply
    • Carolyn says

      March 23, 2014 at 1:14 pm

      Glad to hear it!

      Reply
  55. Jenn says

    April 14, 2014 at 4:53 pm

    I am a HUGE coffee cake addict. I have also been living la vida low-carb for over the last year. Every time I have fallen off of my low-carb lifestyle it is due to the sweet, buttery, deliciousness of a coffee cake. Which leads to more coffee cake…and then some more….and then a week (or two) later I wake up from my coffee cake binge questioning why my pants no longer fit.

    I have tried at least 6 different low carb recipes for coffee cake. All of them have left MUCH to be desired. But this! THIS amazing coffee cake has made my dreams come true! I am SO pleased with the result. I made it last night, had a piece for dessert, and another piece for breakfast. I am SO incredibly happy I cannot even fully express my gratitude and joy.

    THANK YOU!!!!!!

    I cannot wait to try more of your delicious recipes!

    Reply
    • Carolyn says

      April 14, 2014 at 5:14 pm

      Well, I am very, very happy to have helped you back ONTO the wagon and yet fulfill your desire for coffee cake! 🙂

      Reply
  56. Katharine says

    April 20, 2014 at 8:10 pm

    Finally made this for Easter breakfast! Even my mom (who often thinks my baked goods taste weird) thought this tasted “totally normal and yummy.” 🙂 I might add a smidge more cinnamon next time bc I adore cinnamon. Great recipe! Thanks!

    Reply
  57. Sasha says

    May 20, 2014 at 10:25 pm

    This cake is just wonderful! It hasn’t even cooled yet and my fussy husband has already asked for two more tastes. 😀

    Reply
    • Carolyn says

      May 21, 2014 at 5:58 am

      Glad to hear that!

      Reply
  58. Jennifer says

    July 25, 2014 at 7:40 am

    The hubs and I have decided to go low-carb to shed a few pounds and to just eat healthier. Of course we have to have some kind of sweets to satisfy our sweet tooth though! I’ve tried a few other low-carb desserts that were totally gross to us, but oh thank heavens we came across this coffee cake!! IT WAS DELICIOUS!!! So moist, flavorful! It had the perfect texture — just like real cake! Not mushy or spongy at all like some others we’ve tried. Even the kids tried it and they loved it! I’m thinking I’ll have to make this one quite often! Thanks so much for the recipe!!!

    Reply
  59. Christina Wilson says

    August 2, 2014 at 2:52 pm

    ARE YOU KIDDING ME? THIS IS LOW CARB? I made this yesterday and I cannot tell you how excited I am that I have a go-to low carb desert now. The texture of the cake was perfect; the icing, perfect; the cinnamon, perfect. I was prepared for a grainy and unpleasantly dry texture, but the moisture and texture were very nice. Thank you so much for this recipe.

    Reply
    • Carolyn says

      August 2, 2014 at 5:31 pm

      You are most welcome! It’s one of my best, I think.

      Reply
  60. SA says

    August 4, 2014 at 2:11 am

    H i there, it looks delicious! Gonna give it a try tonight. We don’t get Swerve or Erythritol, can I use Xylotol, Agave sugar or Stevia instead (and how much)? I’m new to GF and low carb, and scared of experimenting after a few flops, lol. Thank you! 🙂

    Reply
    • Carolyn says

      August 4, 2014 at 4:25 am

      I think you can use xylitol and in the same amount as I used Swerve but I can’t guarantee it as I have never tried it myself.

      Reply
  61. Tanya says

    August 4, 2014 at 10:27 am

    Will this work if I use vanilla whey ? Or will it ruin the flavor?

    Reply
    • Carolyn says

      August 4, 2014 at 12:23 pm

      I think it will be okay but I would just go light on any additional vanilla.

      Reply
  62. tess says

    August 28, 2014 at 1:41 pm

    i’m drooling, just reading the recipe and comments. 🙂 gotta try to use your crockpot cake technique, so it’ll be fresh-baked when i get up in the morning….

    thanks for all your great ideas!

    Reply
  63. Amy says

    September 6, 2014 at 10:15 am

    Seriously…..the BEST coffee cake I’ve made. It was so moist and fluffy unlike most baked goods using these ingredients. Even passed the husband/kids test….they loved it too. Definitely will be my go to coffee cake recipe….thank you!!!

    Reply
    • Carolyn says

      September 6, 2014 at 3:03 pm

      So glad to hear it!

      Reply
  64. Amy says

    October 5, 2014 at 5:05 pm

    Hi Carolyn! I was so excited to try this recipe, but I wanted to plug in the numbers to find out the calories first, and Livestrong’s MyPlate came up with these nutrient stats: http://imgur.com/L4YHVh6

    This is just for the coffee cake and not the icing.

    This is showing that each square (1/16th of the pan) is 19.9g carbs with 2.4g fiber. How did you arrive at the numbers you posted? (5.4 g of carbs and 2.2 g of fiber)

    With the swerve alone, approximately 45 servings (tsp) would be 225 carbs, or 14g per square. Are you using a brand of swerve that has less than 5g carbs per tsp? If so, let me know! Otherwise, this is a little too carb-heavy for my low-carb diet.

    Thanks!

    Reply
    • Carolyn says

      October 5, 2014 at 7:02 pm

      I do not count the carbs in Swerve, as most low carb dieters do not. Why? Because they don’t affect the blood sugar at all. I have tested this on myself over and over (I am pre-diabetic and have a glucose monitor). But my nutritional software cannot compute “erythritol” out so I have to leave it out altogether. I have stated this in several places on my blog, but each person must decide for themselves. You should check out the Swerve website and also the many studies on erythritol that show that the “carbs” in it are completely non-effective.

      Reply
      • Amy says

        October 5, 2014 at 7:05 pm

        Thanks for clearing that up, that’s great news! I just found your website and am pretty new to the low-carb world, so I’m thrilled to find that out. With that, I’ll be baking this ASAP! Can’t wait!

        Reply
        • Carolyn says

          October 5, 2014 at 8:33 pm

          Definitely try it out and see what you think. Other sugar alcohols tend to have some glucose response but for some reason, erythritol just doesn’t. Still, all sweets are meant to be a treat so use sparingly 😉

          Reply
    • Carolyn says

      October 5, 2014 at 7:04 pm

      PS – here is the summary of an actual peer-reviewed study that shows that erythritol “carbs” do not affect blood glucose or insulin response. http://www.ncbi.nlm.nih.gov/pubmed/8039489

      Reply
  65. tiffany says

    October 19, 2014 at 8:58 pm

    It’s official, my husband said “this is the best low carb thing yet!”

    Reply
    • Carolyn says

      October 20, 2014 at 4:00 am

      Yay! Love hearing that.

      Reply
  66. Stella Laurel says

    November 18, 2014 at 11:07 pm

    i am having trouble with the baking time. I have had it in the I’ve. For 55 minutes and it’s still not done in the middle.

    Reply
    • Carolyn says

      November 19, 2014 at 6:06 am

      Strange. Sounds like your oven must run below temperature or some other factor like this. No one else has indicated this problem. I hope it cooked through eventually!

      Reply
      • Peg Hall says

        January 1, 2020 at 8:45 pm

        I am also having this issue 🙁 Idk what happened. I went over the recipe twice while preparing it and checked it at 35 minutes baked at 325 as the recipe specifies. When I realized it was still very wet in the middle, I read over the recipe several more times to make sure I didn’t make a mistake on the amount of ingredients and had not. I came to read the comments and see a couple more people had the same issue. I bake often with almond flour so I know what to expect but obviously something went wrong. My oven was recently calibrated so I know it’s baking at the right temp. I’m so frustrated.

        Reply
        • Carolyn says

          January 1, 2020 at 10:52 pm

          Two questions, Peg. What brand of almond flour and what sweetener? Thanks!

          Reply
  67. Shannon says

    December 15, 2014 at 9:23 pm

    Is there anything I could sub for the protein powder? Gelatin? We don’t generally consume protein powder due to personal preference but I want to try this recipe!

    Reply
    • Carolyn says

      December 15, 2014 at 11:07 pm

      You’re certainly welcome to try.

      Reply
  68. Alec Akerele says

    February 10, 2015 at 8:33 am

    This recipe was amazing. I served it at work and people couldn’t keep their hands off it! I only told them after it was gone that it was 3 carbs per serving. #KetoLife

    Reply
  69. Marsha says

    March 1, 2015 at 2:04 pm

    We made this coffee cake today and it is soooo delicious! Thank you for all your wonderful recipes. 🙂

    Reply
    • Carolyn says

      March 1, 2015 at 2:32 pm

      You are most welcome!

      Reply
  70. Donna says

    March 2, 2015 at 3:32 pm

    I was disappointed. What did I do wrong? Could it be that I used Almond meal/flour? It was kinda crumbly and not moist at all. I followed the recipe exactly. I’m so missing bakery items. Do you have any suggestions? I did buy some more Almond meal today that looked to me more fine. it has extra fine on the bag.

    Reply
    • Carolyn says

      March 2, 2015 at 3:41 pm

      Yup, it’s very likely the coarser almond meal. Did you change anything else? What sweetener did you use?

      Reply
  71. Tatiana says

    March 16, 2015 at 12:28 pm

    I have made this a few times as written and it is perfect!!! I was craving this the other day but didn’t have protein powder so I made up a sub based on what I’ve read in other recipes. Instead of the protein powder I used 1 Tbls coconut flour and 1 tsp xantham gum. It worked great!! I don’t scientifically know if I actually did anything to change the consistency lol but it did turn out great. Sunk a little in the middle but I think that was because I needed to bake it a wee bit longer.

    Reply
  72. Amanda K says

    April 30, 2015 at 12:44 am

    I don’t have unflavored whey, would a stevia sweetened vanilla isolate work? If I scaled back the sweetener a bit

    Reply
    • Carolyn says

      April 30, 2015 at 7:00 am

      Yes, I think that would work.

      Reply
  73. Amanda says

    May 9, 2015 at 4:14 pm

    How crumbly is this cake? Would I be able to line the pan with parchment paper and take it out of the pan after baking?

    Reply
    • Amanda says

      May 10, 2015 at 2:00 am

      (disregard that comment) I actually ended up making this in a round spring form pan with parchment on the bottom piece. It turned out great! & I am able to serve it looking oh so lovely on a cake stand.
      Thanks for a wonderful recipe Carolyn!

      Reply
    • Carolyn says

      May 10, 2015 at 3:08 pm

      It’s not any more crumbly than regular cake. Yes, you can do that, just be sure to let it completely cool before trying to lift it or it will bend and break.

      Reply
  74. Molly says

    June 18, 2015 at 7:33 pm

    Yessss. I am so making this. I will use sunflower flour (allergic to almonds), so it will be kind of green-ish but I don’t care!!!

    Reply
  75. Katie says

    January 16, 2016 at 2:13 pm

    Amazing recipe, just made it today and I haven’t even drizzled with the frosting; I just had to have a corner! Sugar free/low carb baking hasn’t always been easy, but I am never disappointed with the recipes from All Day I Dream About Food! Keep it up and realize how much you are appreciated. I always loved coffee cake and hadn’t had any for years due to a healthier lifestyle. Well, now I get both:) Life is good?????

    Reply
    • Carolyn says

      January 16, 2016 at 3:00 pm

      Thanks for your kind words!

      Reply
  76. Sheral Brewer says

    April 2, 2016 at 3:31 pm

    Wow this is awesome. Mine did not turn out as pretty but I am sure the taste could not get any better. How do I store the left overs? This is my first low carb cake I have ever made I will be trying a lot more in my future.

    Reply
    • Carolyn says

      April 2, 2016 at 8:24 pm

      It should be fine on your counter for a few days but after that, refrigerate.

      Reply
  77. Amber says

    May 30, 2016 at 5:35 pm

    Just made this this morning, following your recipe exactly (except for the icing; my BF doesn’t like the “cooling” effect of Swerve when it’s not cooked, so we added a few drops of Stevia to the icing bag and left it more of a savory icing.) For those wondering, the “cooling” effect mostly cooks out in this coffee cake, to the point that I didn’t notice it at all.

    I am at high altitude (which makes coffee cakes of all varieties a challenge!) and because of that, and not changing the recipe at all, I had to cook this thing for nearly an HOUR covered in tinfoil. At 40-50 minutes I had almost lost hope but then it finally started to set!

    The result is a great coffee cake that’s good enough to be considered “normal” by people who don’t know better. 🙂 It’s hard to stop with the tiny serving size, though!

    Here’s a tip for those looking for 1/4 cup of unflavored protein powder: Garden of Life RAW PROTEIN (found at Sprouts) has a small single-serve pouch of unflavored protein powder that comes out to almost exactly 1/4 cup of powder per pouch. This is what I used and it tasted fine. That way you aren’t buying a 30lb bucket of unflavored protein powder just to make coffee cakes out of. 😉

    Reply
    • Carolyn says

      May 31, 2016 at 7:42 am

      Good to know about the altitude and about the small packets of protein powder.

      Reply
  78. Jacqueline says

    July 4, 2016 at 2:23 am

    If there is one thing I miss from starting a low carb diet, cinnamon cake would be it. I just made your recipe and was completely amazed with how it turned out. I live in China so running to pick up missing ingredients is a bit tough, so I subed 1/2 the almond flour with coconut flour, and used whole milk instead of almond milk. Unbelievable, my family can’t even tell its low carb. With the help of your recipes, I have been able to regain control of my food addiction and subdue cravings. Carolyn, you have done sooo much for me. Thank you!

    Reply
    • Carolyn says

      July 4, 2016 at 4:39 pm

      So very glad to hear it!

      Reply
  79. Marsha Huckins says

    September 23, 2016 at 1:09 pm

    I cannot find the unflavored whey protein powder! Have searched everywhere. Where do you buy it? So many recipes call for this powder and I NEED to find it! Help!

    Reply
    • Carolyn says

      September 23, 2016 at 2:41 pm

      I usually purchase it on Amazon. https://www.amazon.com/gp/product/B005FC76XC/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=aldaidrabfo05-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B005FC76XC&linkId=818d3fa414ecf4929d542c2112949fab

      Reply
    • Marsha Huckins says

      September 23, 2016 at 6:11 pm

      Thanks, may have to resort to that!

      Reply
  80. Chantelle says

    October 2, 2016 at 1:08 pm

    Hands down THE BEST low carb cake I’ve made so far (and I’ve made maaaaany). Didn’t even bother with the cream cheese topping because it was so good without it! Usually I still get that unpleasant ‘cooling’ sensation with all the low carb desserts I’ve baked, but almost NONE with this. YAY!!! 🙂 THANK YOU!!! 🙂

    Reply
    • Carolyn says

      October 2, 2016 at 1:48 pm

      Wonderful to hear! Thanks!

      Reply
  81. Julie says

    December 1, 2016 at 10:14 pm

    This sounds amazing. I have Pyure, do you know if I would use the same amount or how would I change it if I needed a different amount?

    Reply
    • Carolyn says

      December 1, 2016 at 10:20 pm

      Well, I think Pyure measures cup for cup like sugar, right? So does Swerve so it should be a direct replacement.

      Reply
      • Julie says

        December 18, 2016 at 10:00 am

        Pyure is sweeter than sugar so you use less. Knowing that Swerve measures cup for cup with sugar helps. Thanks!

        Reply
  82. Marcia Schmitt says

    December 17, 2016 at 5:27 pm

    I made this for my knitting group at the library and it was a hit. These ladies and one gentleman are not low-carbers and they thought it was wonderful. They know I use them as testers (and they love it), but it helps that your recipes are absolutely wonderful. Thank you for sharing your recipes with us.

    Reply
  83. Gabby Canine says

    February 3, 2017 at 7:52 am

    I made this cake last night, and after baking it, the middle part was still kind of “wobbly”. It wasn’t properly done, even though the rest of it was cooked through. When I went to flip it out of the pan, it broke in half where the cinnamon sugar crunch was placed. I’m not sure why it didn’t cook properly. Any suggestions? The taste is phenomenal but I don’t want to use up more ingredients and it fall apart again.

    Thanks!

    Reply
    • Carolyn says

      February 3, 2017 at 9:07 am

      First of all, it’s not supposed to be flipped out of the pan. It’s the sort of cake that’s meant to be cut into pieces and served out of the pan. So that’s the issue there. 2nd of all, you should always test the center of the cake to see if it’s done. Different ovens run at different temperatures.

      Reply
      • Gabby Canine says

        February 3, 2017 at 9:44 am

        I did test the center, but obviously something went wrong where the outside cooked and browned and the middle didn’t. I guess I will figure it out myself or find a different recipe.

        Thanks anyways.

        Reply
        • Carolyn says

          February 3, 2017 at 2:28 pm

          Maybe try a bigger pan to spread the batter out more. I am not sure what you have available to you.

          Reply
  84. [email protected] Seiber says

    February 15, 2017 at 5:16 pm

    I made this cake today and I just had to write you and tell you how delicious it is!
    Thank you, for all your work, making all these recipes and for this wonderful site!
    Do you have a book you have published? I would be very interested in purchasing it, if you have.

    Reply
  85. Kerri says

    February 27, 2017 at 2:00 pm

    Delish! Just made this and it’s gone in a few days. Got rave reviews from myself and several other non gluten free eaters! Will try the biscotti next! Thanks.

    Reply
  86. Kim says

    April 3, 2017 at 10:52 am

    Hello! Can I use egg protein powder instead of the whey protein powder? I have dairy free alternatives for everything else. Please let me know if you think this will work. I’d like to take with me as breakfast for an upcoming trip. Thank you!

    Reply
    • Carolyn says

      April 3, 2017 at 11:40 am

      Yup, that will work just fine.

      Reply
  87. Melissa says

    June 19, 2017 at 7:01 pm

    My daughter and I tried this coffeecake last week and it was great! However, it’s the first time we’ve used erythritol, and both of us seemed to have unpleasant reactions afterward (headache, feeling spacey, a bit of gastric discomfort). Could you recommend another low-carb sweetener that’s not a sugar alcohol? Maybe Stevia in the Raw? We’d really like to be able to make a lot of your recipes. Thanks!

    Reply
    • Carolyn says

      June 19, 2017 at 8:24 pm

      Sure, stevia in the raw would be fine.

      Reply
  88. Linda says

    July 5, 2017 at 5:14 pm

    Thanks so much for the recipe, Carolyn! Made this yesterday for our 4th of July picnic. This was hands down one of my favorite low carb cakes ever! Used Bob’s Redmill super fine almond flour since I can now buy it locally and it gives the cake a wonderful texture.

    One question: After cooling the middle of my cake sunk. Any idea what causes this? The only thing I could think of is over beating the eggs?

    Reply
    • Carolyn says

      July 5, 2017 at 8:29 pm

      More likely it wasn’t totally cooked through in the center. What brand of whey protein powder did you use?

      Reply
      • Linda says

        July 6, 2017 at 2:46 pm

        I used Bio Chem protein powder and Swerve sweetener.
        I did have trouble getting the middle to cook through. Took almost 15 extra minutes in the oven. Amazingly it was still moist! Guess I should check my oven temp.

        Reply
        • Carolyn says

          July 6, 2017 at 4:33 pm

          Might be your oven, might be the protein powder (never heard of that one!) it’s so hard to say!

          Reply
          • MerryChristmas Claus says

            July 18, 2017 at 7:29 am

            I had the same problem. It took a bit longer to get the center cooked through but did not seem to affect the taste or texture, as far as I know. Perhaps the whey protein is the problem but since it came out so perfectly, I did not mind at all.

  89. MerryChristmas Claus says

    July 18, 2017 at 7:26 am

    This is my first attempt at baking low-carb and my goodness! I made this for breakfast over the weekend and there are still a few pieces left….very few. I used Erythiritol and coconut sugar. I replaced the erithritol in the cinnamon mix with coconut sugar because I don’t find the “aftertaste” with coconut sugar that I taste with erithritol. I have not tried Swerve but figure it is the same “alcohol” sugar aftertaste which is much better than the artificial sweeteners taste I abhor.

    I found very inexpensive whey protein at my local natural grocer for $4.19 for a 2# bag. Not knowing the difference, I decided to try it and it was perfect. The texture and flavor are amazingly close to my favorite coffeecake recipe. I have to have raisins (just a few) in my coffeecake so it adds a few carbs but it is so worth it. Being diabetic and eliminating as many carbs as I can, I was nervous to try this. I am so glad I did. Cooking Keto with Kristy recommends your site and this is the first recipe I tried. I will definitely be back.

    And, yes, that is my legal name. My husband’s name really is Santa Claus.

    Thanks for sharing.

    Reply
  90. Marissa says

    August 4, 2017 at 1:57 am

    My son loves to bake. More for the eating than the baking, but you know. He could mix up chocolate chip cookie dough practically from memory at this point. It’s something we do together; we bond-bake.

    That’s why it was extra hard when we got his diagnosis of Type 1 diabetes last week. He took it stoically, and is adapting like a champ to the regimens & needles, but it nearly broke his heart to lose his sweets. We looked for a boxed mix, but it was either sugar free (with the carbs of flour) or gluten free (with the carbs of sugar)… then my sister showed me this blog, and lo: a combination of his two very favorite treats, coffee cake & cinnamon rolls. I was nervous as we made it, because I knew how disappointing it would be if it tasted weird; he (and I) just wanted something to signal that he was still normal, that life could be normal, and we could enjoy it in the ways we used to. We tried your recipe–and it was fantastic. Better than both of us expected.

    Thank you for giving us that bit of sweet hope during a hard week.
    -Marissa

    Reply
    • Carolyn says

      August 4, 2017 at 8:34 am

      Wow, Marissa. Many thanks for this because I know EXACTLY how your son feels. My diabetes and my decision to go low carb really rocked my baking-loving heart. I hope you will try my other recipes. <3

      Reply
  91. Edna says

    August 22, 2017 at 10:16 am

    hi Carolyn………a rainy day here in tiny and I thought I would bake this afternoon……going through the posts for today I found this recipe and although I probably saw it many times before it just never jumped out at me but this morning it was like holy moly a perfect day for this so I pinned it……..as for your blog I so enjoyed reading it and as usual always seem to learn something new about you…………….all I truly want to say is that most of your recipes do not call for odd out of the normal everyday baking items……..as you know here in Canada our baking essentials are really pricey and it is so great not to have to run out a buy something that you might never use again in another recipe……I really thank you for that…………..have a great day………

    Reply
  92. Kay says

    September 20, 2017 at 3:25 pm

    I just made this Cinnamon Roll Coffee Cake and am wondering what went wrong. I followed the recipe exactly and baked the cake for 55 minutes in 325 deg oven and the middle was not done. The out sides were very moist and crumbly but the taste was decent. I find I am not a fan of artificial sweeteners as the part of the cake I ate left an after taste. Is that normal? I have never cooked with them before. I was so looking forward to taking this to our ladies club for Gluten Free members.

    Reply
    • Carolyn says

      September 20, 2017 at 6:52 pm

      Hi Kay. I can’t say for sure what went wrong but what brand of almond flour and sweetener did you use? One of those are often the culprits.

      Reply
  93. Jamie says

    November 8, 2017 at 1:39 am

    How do you store cooked cake?

    Reply
    • Carolyn says

      November 8, 2017 at 8:41 am

      On the counter is fine for a few days…then in the fridge.

      Reply
  94. Debbie says

    December 4, 2017 at 3:53 pm

    Hi, I’m running low on almond flour, do you think halving the recipe and baking it in a 8 x4 ” loaf pan would work? i realize it will be cake not a loaf . Any idea of how long i would bake it in a smaller pan? I really want to try out the recipe. Thanks

    Reply
    • Carolyn says

      December 4, 2017 at 5:29 pm

      In a 9×5 with half the recipe, it should be about the same baking time but watch it really just in case.

      Reply
  95. Sarah says

    December 20, 2017 at 10:17 am

    Hey there, I have made breads/cakes with almond flour before and not sure the best way to store still to be most fresh the next morning. I wanted to make this a day or two ahead and then have it in the fridge or freezer to be ready to warm up Christmas morning. Any thoughts?? Apologies if this is already answered I looked through many posts and didn’t see bake-ahead questions answered so thought I’d just ask myself! Thanks!

    Reply
    • Carolyn says

      December 20, 2017 at 10:39 am

      So this one…make the cake a day or two ahead but don’t do the frosting. Keep it in the pan but wrap it up tightly. And then let come to room temp or gently warm in the oven and frost before serving.

      Reply
      • Sarah says

        December 21, 2017 at 1:07 pm

        Thank you so much! Will do and will report back how it goes! 🙂

        Reply
        • Jamie G says

          December 27, 2017 at 11:13 pm

          How did it go? I’m thinking of making this ahead for New Year’s!

          Reply
  96. Jennifer says

    January 20, 2018 at 7:26 am

    4 stars
    This is a beautiful coffee cake! I ended up baking for 55 minutes on 325, and the center did get done , but I felt the edges and underside were a tad burnt. I also ended up covering with foil at the 35 minute mark because the top was getting too done. I used Jay Robb protein powder and a mixture of erythritol, xylitol, and pure Stevia powder(thm). I don’t know if that made any difference at all. Regardless, this turned out beautifully and we really enjoyed it! Any hints on the bottom burning issue would be appreciated. 🙂

    Reply
    • Carolyn says

      January 20, 2018 at 9:45 am

      So one thought is that xylitol is more hygroscopic than erythritol, meaning it attracts moisture. That could potentially be part of the issue, I can’t say for sure.

      Reply
    • Yomi says

      May 20, 2018 at 8:01 am

      Also, move your rack up higher in the oven.

      Reply
  97. KLBCOS says

    January 20, 2018 at 1:03 pm

    5 stars
    Thanks! I just made this. Everyone in the family loves it. Kids and adults alike. I highly recommend it. So, moist and tasty, plus it fills you up. No need for seconds.

    Reply
  98. Carolina says

    January 24, 2018 at 4:16 pm

    5 stars
    Wow! Just made it and it tastes amazing, great flavor, moisture, sweetness, everything you want, can’t even believe it’s low carb, definitely I’ll make it again, and again, and again! Thank you for such a wonderful recipe <3

    Reply
  99. Bethany says

    March 2, 2018 at 12:11 am

    Could you use a vegan based protein powder instead of whey?

    Reply
    • Carolyn says

      March 2, 2018 at 7:49 am

      Probably

      Reply
  100. Sharon says

    March 4, 2018 at 12:33 pm

    5 stars
    Thank you for a great recipe. I did not have protein powder but wanted to make this so badly that I just added another 1/4 cup almond flour. Worked perfectly. Rose nicely. A favorite.

    Reply
  101. Jamee says

    April 2, 2018 at 6:38 am

    Hi! I’m just wondering if you have the full macros for the cake? (Protein,calories,fat)

    Reply
    • Carolyn says

      April 3, 2018 at 6:50 am

      Not at the moment although I am updating this post soon (hopefully this week)

      Reply
  102. Kelly says

    April 5, 2018 at 1:52 pm

    Totally curious as to what updates/changes you made from your original recipe! Can’t wait to try it.

    Reply
    • Carolyn says

      April 5, 2018 at 3:19 pm

      Melted butter! Instead of having to beat softened butter. It doesn’t make any difference to the outcome but it’s faster and easier.

      Reply
  103. alyssa | everydaymaven says

    April 5, 2018 at 4:41 pm

    5 stars
    This is so delicious with a cup of coffee!!

    Reply
  104. Jennifer Farley says

    April 5, 2018 at 7:48 pm

    5 stars
    I want this for every breakfast!

    Reply
  105. Lisa Gauldin says

    April 5, 2018 at 8:04 pm

    Hi :). I just made this and it was so delicious! I was just wondering if the above photo of the cake was made in 8 x 8 pan. Because when I sliced my into 16 slices, the slices were smaller than the slice in the photo. Thanks for the recipe!

    Lisa

    Reply
    • Carolyn says

      April 6, 2018 at 8:07 am

      It was in an 8×8. The slice in the photo is on a REALLY small plate (about the size of a saucer). Food always looks better on small plates so it doesn’t look “lost”. Number one rule in food photography! 😉

      Reply
      • Yomi says

        May 20, 2018 at 8:16 am

        I find that hard to believe. The only way I could believe that is if that is a tiny fork too.

        Reply
        • Carolyn says

          May 20, 2018 at 8:58 am

          Wow. I do believe you are accusing me of something. False advertising, maybe? Yep, they are actually small forks, purchased from World Market…a little bigger than a teaspoon. Anyway, you may believe what you will. Like my recipes or don’t like them, it’s up to you.

          Reply
  106. Jennifer Blake says

    April 6, 2018 at 10:52 am

    5 stars
    Perfect for a snowy weekend morning breakfast!

    Reply
  107. Terri says

    April 6, 2018 at 12:07 pm

    5 stars
    OMG! I can’t wait to try this out this weekend. Cinnamon rolls were always a favorite for breakfast with my adult sons and their families, with eggs. Now we can have them again. I’m going to try putting them in muffin tins, with parchment paper liners, so they’ll have the “shape.” THANK YOU SO MUCH!

    Reply
  108. gerry speirs says

    April 6, 2018 at 2:56 pm

    5 stars
    Mmmmm I love me some coffee cake!

    Reply
  109. Ivy says

    April 6, 2018 at 3:59 pm

    Hmmm this looks so yummy! Cant wait to try it…I was wondering though if i can use sunflower seed flour instead of almond flour? My son has nut allergy and I’m avoiding using almond flour at home 🙁

    Reply
    • Carolyn says

      April 7, 2018 at 7:10 am

      Yes but be sure to use a tablespoon of lemon juice too so you don’t get that funny green reactions

      Reply
  110. Teresa says

    April 7, 2018 at 7:47 pm

    I made this cake today, it tastes really good. In the picture the cake looks flakey like regular cake, but mine seems very wet/gooey inside. Is that normal? I baked it for about 40 minutes and the toothpick was pretty clean when it came out.
    Thanks.

    Reply
    • Carolyn says

      April 8, 2018 at 6:15 am

      No it absolutely should not be wet inside. Chances are your oven runs a bit on the cool side. You could try it at 350F next time!

      Reply
      • Teresa says

        April 8, 2018 at 3:40 pm

        it might have cooked a little uneven because the rest of the cake was fine. Next time I will bake it a little longer and possibly turn it mid way. thank you for another great recipe.

        Reply
  111. Terri says

    April 8, 2018 at 6:21 am

    5 stars
    This is in the oven now for my weekly Sunday morning coffee and breakfast with a friend. It smells divine and was easy to put together. I made a mistake and put the remaining sugar/cinnamon on top before putting it in the oven, but I think it will be okay. Mine needed additional cooking time. I am so grateful to you for your blog and recipes. For health issues, I had to give up grains(especially corn) and sugar last year. Your site has been a wealth of information.

    Reply
  112. Joni says

    April 8, 2018 at 3:23 pm

    5 stars
    Just made this and can barely wait until it cools to eat a piece – it smells divine! I’m fairly new to the low carb/no sugar baking so forgive me if I ask an obvious question; do I need to refrigerate this cake or is it alright to leave out on the kitchen counter…other than the chance of midnight snackers raiding the kitchen and eating every last crumb?? 😉 Thank you for your wonderful recipes!!

    Reply
    • Carolyn says

      April 8, 2018 at 6:03 pm

      It will be fine on the counter for a few days but should be refrigerated if it’s going to be around longer than 3.

      Reply
      • Joni says

        April 8, 2018 at 7:59 pm

        Thank you for such a quick reply. My husband and I just had our first piece…I don’t think we’re going to have to worry about this cake being around for more than 3 days! Oh my goodness, girl! Every recipe of yours that I try is amazing…you ARE good! (And it ain’t bragging if you can do it!)

        Reply
        • Carolyn says

          April 9, 2018 at 7:42 am

          Thanks, Joni. I wrote that post a lot time ago when it still amazed me that I could make such things low carb and sugar-free!

          Reply
  113. Marie Anderson says

    April 9, 2018 at 8:20 am

    5 stars
    I made this recipe this weekend. It was so delicious. I did however double the icing ingredients and added lemon extract to it. Will definitely make this often!

    Reply
  114. Eileen says

    April 12, 2018 at 7:43 am

    These really are delicious, Carolyn. I made them into muffins for a delicious on-the-road breakfast. When we stopped for coffee, we all felt as if we’d picked out something from the pastry case! Plus, they remind my of my mother’s “famous” sour cream coffee cake — a staple at all family gatherings growing up. That’s high praise, I assure you! As always, thank you so much for making a low carb lifestyle do-able.

    Reply
    • Carolyn says

      April 12, 2018 at 11:42 am

      So glad to hear it!

      Reply
  115. Alida Lee says

    April 14, 2018 at 8:42 am

    5 stars
    This is excellent with Bob’s Red Mill paleo flour too! Awesome recipe!!!

    Reply
  116. Michelle says

    April 16, 2018 at 4:17 pm

    4 stars
    Just made this and it is delicious! My only issue was that it is so moist, it is mushy. It doesn’t have a cake like texture. Does anyone know why it is so mushy? Thanks!

    Reply
    • Carolyn says

      April 16, 2018 at 4:26 pm

      It should definitely NOT be mushy. Sounds like it’s undercooked?

      Reply
      • Michelle says

        April 16, 2018 at 8:15 pm

        That’s a possibility! I will check a little more carefully next time…thanks!

        Reply
  117. Tracy says

    April 17, 2018 at 7:12 am

    I want to try this recipe. Can you use a different sweetener than the serve?

    Reply
    • Tracy says

      April 17, 2018 at 7:12 am

      swerve

      Reply
    • Carolyn says

      April 17, 2018 at 8:13 am

      Sure but I can’t guarantee the results.

      Reply
      • Tracy says

        April 17, 2018 at 11:23 am

        where do you buy swerve ? Thanks

        Reply
  118. Darlene says

    April 19, 2018 at 10:30 am

    5 stars
    Made this today and it is another hit. I LOVE your recipes!!!

    Reply
  119. Shawnna says

    April 20, 2018 at 8:46 pm

    5 stars
    Oh momma. I made this exactly as written – DELICIOUS! My HB and I just started keto 6 weeks ago, and I’ve been scouring the internet for recipes. Your site is a jewel – everything I’ve made so far is superb. The blueberry pancake bites and macadamia butter chocolate chip cookies are some favorites. THANK YOU for doing what you do – so many of us would be lost without people like you, producing all this goodness.

    Reply
    • Carolyn says

      April 21, 2018 at 8:57 am

      Thank you so much!

      Reply
  120. Amanda McGuire says

    April 21, 2018 at 10:09 am

    5 stars
    Love this recipe, and I can see the base working with so many other flavors Like a chocolate chip coconut cake, or a lemon cake. So fast and easy, and super filling. Will be making on repeat. Thanks.

    Reply
  121. Kelly E says

    April 22, 2018 at 7:25 am

    I made this yesterday, my non low carb kids loved it! I spread the frosting instead of drizzled, and next time I would make even more frosting, but that’s just us, we like a high cake to frosting ratio, even on coffee cake! I can totally imagine warming the leftovers and slathering with butter, like I would a cinnamon roll. This recipe is a KEEPER. Thank you!!!

    Reply
  122. Melissa says

    April 24, 2018 at 1:02 pm

    Hi, Would whey protein isolate work for the protein powder?? I love all of your recipes!! Thank you so much..

    Reply
    • Carolyn says

      April 24, 2018 at 7:57 pm

      Probably but I haven’t tried it specifically.

      Reply
  123. Brooke says

    May 8, 2018 at 1:43 pm

    5 stars
    I made this Saturday and it was delicious BUT the middle didn’t cook all the way, very gummy. NOW I will say, I had to run out and told my husband to take it out with “only a few crumbs” not sure if that really happened but just wondering if you have had that happen or you think it just didn’t cook long enough. the sides were great 🙂

    Reply
    • Carolyn says

      May 8, 2018 at 2:13 pm

      Definitely didn’t cook long enough. Sorry! 🙁

      Reply
  124. Sharon Wilson says

    May 10, 2018 at 6:00 am

    Would love to try but since I live alone, could I freeze in portions without the icing? or could it be frozen with icing?Otherwise it’s too many portions for me and I’m sure that it would be awesome

    Reply
    • Carolyn says

      May 10, 2018 at 6:42 am

      Yes, this would freeze nicely.

      Reply
  125. Trista says

    May 15, 2018 at 8:10 am

    5 stars
    I made this last night for breakfasts this week… so yummy! Great recipe. It took a little longer tonget done in the middle in my oven, but that is probably just my oven. I skipped the glaze, and brushed the butter/topping on last night as it cooled. It wss slightly crunchy like a scone topping this morning. Perfect with coffee!

    Reply
    • Carolyn says

      May 15, 2018 at 9:09 am

      Different ovens definitely play a roll there!

      Reply
  126. Nicole Marshall says

    May 27, 2018 at 2:36 pm

    THANK YOU THANK YOU!! Made these in muffin form and they came out amazing! Rose to perfection!

    Reply
  127. Erin Rodriguez says

    May 31, 2018 at 11:57 am

    Quick question… So does it matter if I use Costco’s Almond Flour instead of the Bob’s Red Mills one? I’m planning on making this for Father’s Day… thank you so much! And oh, do you recommend anything specific to grease the pan with? Thank you again!

    Reply
    • Carolyn says

      May 31, 2018 at 12:28 pm

      It should not…they are both nice and finely ground. I always grease with room temp butter.

      Reply
  128. Lynne says

    June 15, 2018 at 3:03 pm

    Carolyn, I have made this twice now, the second time I threw in some blueberries. Both times…awesome! We usually prefer coconut flour; glad I decided to give this a go. Hubby has asked for this coffee cake for Father’s Day…my sis-in-law thinks it’s “divine”! Ty so very much!

    Reply
  129. Rebecca says

    July 23, 2018 at 10:36 pm

    Can i use THM gentle sweet or super sweet mix, instead of swerve?

    Reply
    • Carolyn says

      July 24, 2018 at 7:48 am

      Yes but you will have to figure out the conversion based on sugar, since Swerve measures like sugar.

      Reply
  130. Carrie says

    September 16, 2018 at 12:53 pm

    5 stars
    I may never bother with cinnamon rolls again, because this was much easier and just as tasty. It made a great Sunday brunch along with egg bites. Thanks!

    Reply
  131. Linda says

    September 17, 2018 at 7:43 pm

    5 stars
    Hello Carolyn,

    I made your Cinnamon Roll Coffee Cake today for my birthday and this is one of the best recipe, I have made, since starting my keto journey!!! I have your book Everyday Keto Kitchen and can hardly wait to try the huge selection of recipes in it.
    Thank you for all your hard work, Linda

    Reply
    • Carolyn says

      September 17, 2018 at 8:26 pm

      So glad you liked it. Belated Happy Birthday!

      Reply
  132. Linda Turner says

    September 24, 2018 at 12:52 am

    I made this recipe to take as refreshments for our Sunday School class and since then I have made two doubled recipe cakes and two regular recipe cakes which I have sold – people keep asking me to make one for them and have made two for our home. This recipe is amazing and I will make it again and again! Thanks for sharing it.

    Reply
    • Carolyn says

      September 24, 2018 at 8:00 am

      So glad you like it!

      Reply
  133. Andrea says

    October 10, 2018 at 12:11 pm

    5 stars
    This was another winner. Very quick and easy to throw together and was absolutely scrumptious. For some reason I had to bake mine an extra 10 minutes but it still came out wonderful with a nice dark brown crisp top. .

    Reply
    • Carolyn says

      October 10, 2018 at 12:56 pm

      Glad to hear it. Oven temperatures vary by a surprising amount so baking times are only a guideline.

      Reply
  134. Pam says

    October 15, 2018 at 9:50 pm

    5 stars
    Wow! I can’t believe how good this was! Even my husband ate it, and he usually snubs his nose at all my low carb desserts. The only things I did differently was I whipped all the wet ingredients while I measured the dry ingredients, got the oven, and pan ready, and added 1 teaspoon of almond extract to my wet ingredients instead of vanilla. Can you say flavor boost! So moist, lasted in the fridge for 1 week. I will definitely be making this recipe again 😋

    Reply
  135. Amanda says

    November 26, 2018 at 1:03 pm

    5 stars
    I just used the “dough” portion of this to make a modified version of an almond filling (I’ve been able to make my own version of the filling) coffee cake that is a Christmas tradition in my family. I’ve been keto for the past several years, but always went off-plan on Christmas because I just couldn’t forgo the deliciousness that is the coffee cake. I must say that this wasn’t exact the same (not as doughy as the original), but the flavoring was there. Thank you so much for all of your wonderful recipes!

    Reply
  136. Kris M says

    December 6, 2018 at 9:28 am

    5 stars
    Thanks for publishing this AMAZING recipe! Since starting LCHF eating, I ALWAYS read comments on recipes before making them. Too many of “this tastes awful” and there’s no way I’m using expensive ingredients with the though of “maybe all these people can’t cook,” right? But I think 98% of the comments on this recipe are along the lines of this is the BEST COFFEE CAKE EVER!!!! I have to agree – I’m so happy I tried it – happy place happy :D.

    Reply
    • Carolyn says

      December 6, 2018 at 10:24 am

      Thanks, Kris!

      Reply
  137. Traci says

    December 26, 2018 at 11:18 am

    5 stars
    This cake is amazing. My teenagers liked it despite being sugar and grain free. It has a wonderful texture and no fake sweetener taste. I did not have swerve so I used 1/4c pyure stevia blend and golden monk fruit sweetener by lakanto for the remaining 1/2 cup and in the cinnamon sugar mix. Thank you for this wonderful recipe- it is on my make it again list.

    Reply
  138. Janeen Tucker says

    January 5, 2019 at 11:06 am

    5 stars
    All I can say is WOW!! I’ve been making Keto/low carb recipes for about a year and this is the first one that I felt truly deserved me taking the time (usually the issue) to comment on. The texture and flavor is incredible and I’ve tried several Keto/low carb baking recipes. I did use vanilla cream protein powder due to no unflavored protein powder and omitted the vanilla and the flavor was wonderful! Thank you!

    Reply
    • Carolyn says

      January 5, 2019 at 11:13 am

      I am honoured that you commented. Thanks so much!

      Reply
  139. Randi says

    January 12, 2019 at 12:32 pm

    I just made this cake. It is delicious! Best keto cake I’ve baked and I’ve tried dozens of recipes. It’s going to be my go to when I need to serve my fellow keto/low carb friends and my non keto/lowcarbers. Anyone would like this cake! I did have to add an extra 10 minutes to the bake time but I was prepared for that from reading the comments. One question…it appears that you may be using a 9×9 pan in the video while the directions say 8×8? Of course, I could be wrong about that but might this account for the discrepancies in baking time that so many commenters are reporting? Just wondering. Thanks for this wonderful recipe!

    Reply
    • Carolyn says

      January 12, 2019 at 6:58 pm

      So delighted to hear it!

      Reply
  140. Kathy Humann says

    January 16, 2019 at 10:16 am

    5 stars
    Made this, this morning and love it! I didn’t have anything to sub for the protein powder, so I just left it out. It still turned out moist and yummy I decreased the amount of almond milk a smidge bc of no powder and I added about a tablespoon of chopped walnuts to the center layer with the cinnamon and swerve. I felt like my frosting came out too thick to drizzle, so next time will add a little more cream to make it a bit runnier. I love this and will use it over and over!

    Reply
    • Carolyn says

      January 16, 2019 at 2:54 pm

      So glad to hear it!

      Reply
  141. Jennifer Bock says

    January 16, 2019 at 5:00 pm

    I’ve been looking for good desserts to make on the low carb train, so am very excited to make this. That said, an 8 x 8 pan serves 16? That seems like a bit of a stretch.

    Reply
    • Carolyn says

      January 16, 2019 at 6:07 pm

      I believe in proper portion control. Almond flour cakes are heavy and filling so 1/16th of the recipe is the most appropriate amount, when it’s already 220 calories and 20g of fat. You are free to cut it however you see fit.

      Reply
  142. Sue says

    January 20, 2019 at 1:02 pm

    5 stars
    I made this yesterday in muffin pan lined with paper liners. I used Swerve granulated and Lakanto powdered sweeteners and substituted the almond milk with whole milk just because I used what I had. It turned out great!

    Reply
    • Sue says

      January 20, 2019 at 1:04 pm

      5 stars
      BTW, I packed it all in 12 muffins but I think next time I will spread it out into 16. It’s a generous portion at 12.

      Reply
  143. SHARON FITZPATRICK says

    January 30, 2019 at 8:31 pm

    COULD YOU PLEASE ADD TO THE NUTRITION INFO THE SUGAR CONTENT. THANK YOU.

    Reply
    • Carolyn says

      January 31, 2019 at 9:17 pm

      No, actually, I don’t plan on doing that. Since I don’t use any added sugar at all, the total sugars in my recipes is very low. The carb count is really the most informative piece here. If you need to know the sugar content, you can simply run my ingredients through an online calculator like MyFitnessPal.

      Reply
  144. Sarah says

    February 15, 2019 at 8:16 am

    5 stars
    This is in the oven now. The batter was so good I scraped the bowl clean! Can’t wait to try it. Thank you!

    Reply
  145. Rachael Yerkes says

    March 5, 2019 at 10:19 am

    5 stars
    Best Coffee Cake ever! Love it so much

    Reply
  146. Steph says

    March 5, 2019 at 10:46 am

    5 stars
    Loves these! They’re a combo of my two favorite breakfast foods.

    Reply
  147. Anna says

    March 5, 2019 at 11:00 am

    5 stars
    I wish I had a slice of this cake right now! Delicious!

    Reply
  148. Jen says

    March 5, 2019 at 12:07 pm

    5 stars
    This looks like the perfect companion to my morning coffee! Perfect way to start the day.

    Reply
  149. Jocelyn says

    March 7, 2019 at 11:45 am

    5 stars
    This is going to be the perfect breakfast to go along with my morning coffee! I can’t wait to try it!

    Reply
  150. Kristina says

    April 3, 2019 at 9:13 am

    I am in love with this recipe – I just made it Monday morning and I’ve been eating it for breakfast with my coffee each morning this week. It tastes so good straight out of the fridge with a bit of butter on it, and it’s SO filling – I have about 1/10 of the pan for breakfast and then don’t need to eat until dinner. When it’s cold it tastes just like “regular” coffee cake.

    Just a note: I amended this with only 2c of almond flour and 1c of coconut flour (because that’s all I had left), and added a bit of extra milk to compensate for the coconut flour’s increased moisture. I also wasn’t able to drizzle my cream cheese icing, so I just kinda spread it across the top. 🙂 Still delicious – thank you!

    Reply
    • Carolyn says

      April 3, 2019 at 1:32 pm

      Okay so next time, you may want to only use 1/3 cup coconut flour to make up the difference in almond flour. That’s how I do it when I sub and I don’t need to add extra eggs or liquid.

      Reply
  151. Sandra Feller Moskowitz says

    June 15, 2019 at 7:53 pm

    Made this for breakfast for the second time. We found it a bit sweet using the original recipe. Added zest of 1 lemon this time & skipped the icing. Lemon zest did the job and the Cinnamon Roll Coffee Cake was DELICIOUS. Loved the addition of the lemon zest. Definitely a keeper. Thanks so much for your recipes.

    Reply
  152. carol says

    June 23, 2019 at 4:26 pm

    5 stars
    first keto dessert that actually tastes good 🙂
    nicely sweet, i loved it. but the fam thought it was a bit dry (they’re used to box cakes lol). think i could add a little cream to make it a bit smoother, a bit more moist? took it on vaca with us so i’d have a little something sweet while the fam was raiding the hotel’s snack machines!

    Reply
    • Carolyn says

      June 23, 2019 at 4:53 pm

      Okay, if it was dry then you may have overbaked or something went a bit wrong. It’s typically overly moist! Just maybe try under-baking it a bit? Every oven is different so yours may be a bit hot. Hard to say.

      Reply
  153. Vickie in Virginia says

    July 27, 2019 at 9:14 am

    5 stars
    Fantastic recipe – simple and delicious, using normal ingredients I already have in my house. And it tastes soooooo good. I needed 15 more minutes in my oven, I think my oven might be a tad off, but it came out perfect. So tender and moist. I’d been wanting coffee cake for a long time and this recipe is the winner!! Can’t wait to try your other recipes as well.

    Reply
    • Carolyn says

      July 27, 2019 at 10:01 am

      So glad you liked it!

      Reply
  154. Rekaya says

    August 3, 2019 at 8:47 am

    5 stars
    Any clue how i’m Supposed to wait until it cools down 😢😂😂😂 can’t waaaiiiiiit

    Reply
    • Carolyn says

      August 3, 2019 at 12:53 pm

      Occupational hazard!

      Reply
  155. Amina says

    August 15, 2019 at 11:32 pm

    Amazing recipe. Usually I don’t like swerve, but this recipe made it taste like real sugar. Personal preference of mine is to leave the cream cheese frosting unsweetened because I like the balance. I also subbed the whey protein she used with Isopure’s zero carb whey protein to lower the carb content. As well, I used a little unsweetened vanilla almond milk instead of heavy cream, and just warmed it with the cream cheese to get it to blend. It still made a great frosting. Love this website, she’s so creative with her recipes and on point with keto baking!

    Reply
  156. Alana F says

    September 19, 2019 at 12:21 pm

    5 stars
    I couldn’t wait for this to cool to try it, and I was not disappointed! So tender – great crumb!! I didn’t even make the frosting. Delicious! I did have to bake it a lot longer to get the center cooked, but not a big deal. I probably cooked it 15 minutes longer.

    Reply
    • Carolyn says

      September 19, 2019 at 2:58 pm

      Glad to hear it!

      Reply
  157. Christiane says

    September 29, 2019 at 6:29 pm

    I have tried so many low carb dessert recipes only to throw the finished product in the trash….they are always so dry and crumbly. This cake recipe is amazing. It doesn’t even need the icing. I had to use homemade low carb milk because I don’t have almond milk and I used a little monkfruit sweetener mixed with Swerve brown sugar substitute…again, it is what I had….so moist and no weird sugar sub after taste. Thank you, thank you, thank you!!

    Reply
    • Carolyn says

      September 30, 2019 at 7:38 am

      I’m so glad you like it!

      Reply
  158. Edith says

    November 23, 2019 at 12:17 pm

    5 stars
    Made this today for hubby returning home from Africa. He loves cinnamon and anything sweet. Well, he’s in for a real treat! Thanks, Carolyn. Another great recipe.

    Reply
    • Carolyn says

      November 24, 2019 at 7:38 am

      Hope you both love it!

      Reply
  159. Irene says

    January 23, 2020 at 6:49 pm

    This was very good!!! I will be making it often , thanks!

    Reply
  160. Brenda says

    February 4, 2020 at 12:39 am

    Hi 🙂 do you think if I replaced the unflavored protein powder with oat fiber, it would work ok? I love oat fiber.

    Reply
    • Carolyn says

      February 4, 2020 at 5:14 pm

      No, not a good substitution. Protein powder helps baked goods rise and hold their shape, but oat fiber is dense and heavy and isn’t going to do the same.

      Reply
  161. Jen Carriere says

    February 11, 2020 at 7:50 am

    I have made this before and it was amazing. However I do not have any almond milk. Do you think heavy whipping cream could be used in place? Thank you for all you do!

    Reply
    • Carolyn says

      February 11, 2020 at 10:13 am

      Do half cream, half water. Whipping cream alone will make the batter too thick.

      Reply
  162. BP says

    February 12, 2020 at 12:43 pm

    5 stars
    I’m always left a little disappointed by low carb baking recipes, but holy smokes this was delicious!!! I warm it up for 30 seconds in the microwave for breakfast with my coffee and it becomes this delicious, warm, tender bit cinnammony thing that’s like a good morning hug. I love the texture, the flavor, even more than regular coffee cake.

    My teenager is a picky eater. One morning I served him up some of this cake and coffee for a quick breakfast, and made burgers for dinner. He said “You know, today has been a phenomenal day for food. That breakfast cake was super delicious, and now we’re having burgers. Awesome awesome day!”

    Reply
    • Carolyn says

      February 12, 2020 at 5:31 pm

      So happy to hear that!

      Reply
  163. Elizabeth Morales says

    March 7, 2020 at 9:14 pm

    Hello,
    How do you store this? Fridge? How long does it last outside of fridge and in the fridge?

    Thank you

    Reply
    • Carolyn says

      March 7, 2020 at 10:47 pm

      It’s fine on the counter for about 3 days. Fridge if you think it will be longer than that.

      Reply
  164. Vivian says

    April 1, 2020 at 9:35 am

    I seem to like Allulose sweetener the best can I use that one to one with your sweeteners and what is your thought on allulose?

    Reply
    • Carolyn says

      April 2, 2020 at 9:24 pm

      Allulose makes me very sick so I can’t use it.

      Reply
  165. Vivian says

    April 1, 2020 at 1:54 pm

    Wanted to know if I could substitute allulose and if so could it be one to one ratio also wanted to know what your thoughts were Allulose I prefer it over other sweeteners what do you think?

    Reply
    • Carolyn says

      April 1, 2020 at 2:52 pm

      Allulose does a number on my stomach so I rarely use it. But I think it should be fine to use in the cakes.

      Reply
  166. Chelsea Santos says

    April 7, 2020 at 10:20 pm

    5 stars
    WOW this is SO GOOD. Moist, flavorful and, honestly, how the heck is this low-carb/sugar free! I mean, it is just fantastic! The only downside to this is that I am going to have to really hold myself accountable and not the eat the whole thing in one sitting. You are one amazing gal, keep the recipes coming, please! I’m going to buy your baking cookbook now. Thank you!

    Reply
  167. Christie says

    April 9, 2020 at 2:58 pm

    Your recipes are PHENOMENAL! Your “Bragging Rights” are JUSTIFIED! I just made the cinnamon-roll-cake & it’s AMAZING! The only addition I made was 1/2 teaspoon butter extract & 1/4 teaspoon almond extract. I like the “bakery” cake flavor it imparts. I did crumble pecan pieces on top before icing drizzle. It looked gorgeous & tasted FANTASTIC! Thank you for all your hard work on behalf of all low carb, Keto & gluten free eaters everywhere!!

    Reply
    • Carolyn says

      April 9, 2020 at 9:24 pm

      So glad you like it!

      Reply
  168. Kathy H says

    April 12, 2020 at 7:14 pm

    5 stars
    I have made other cake recipes & while they were ok, none were anything I would make twice. I might make this again next week or maybe as soon as it’s gone! I think the protein powder is a real game changer. I did have to cook longer than the recommended time but we are at almost 5000′ so I often have to cook longer. This is just a wonderful treat & I thank you so much for all your hard work.

    Reply
  169. Charmaine says

    April 26, 2020 at 7:43 pm

    Hope all is well. Two questions. I’m new to baking and was wondering if the butter needed is unsalted? Also, what is the 1 tbsp of melted butter for the cake batter for is there already 1/2 cup?

    Reply
    • Carolyn says

      April 27, 2020 at 7:59 am

      It doesn’t matter that much but unsalted is standard in baking. Also, read the instructions closely and you will see that the melted butter is for brushing the top of the cake later.

      Reply
  170. Maria Werner says

    May 3, 2020 at 8:29 am

    5 stars
    It was delicious! I baked it the night before my husband came from work as a surprise! Half of the cake was gone within 30 minutes!! Thank you so much!

    Reply
  171. Susan says

    May 3, 2020 at 11:03 pm

    I made this coffee cake. The edges were delicious but I blew it and didn’t test it, and the center didn’t cook through. Is it better to turn oven up to 350 or to cook longer? It was completely uncooked in the middle. I used a thick glass pan. Would that make a difference? It was so good that I’ll try again. I made your coconut layer cake also, and everyone loved it. It was unreal. I just ordered another of your cookbooks. Thanks for sharing your talent!

    Reply
    • Carolyn says

      May 4, 2020 at 8:13 am

      Did you use a ceramic or glass pan? They don’t conduct heat very efficiently and I don’t recommend them for a coffee cake like this.

      Reply
      • Susan says

        May 5, 2020 at 12:23 pm

        Rats I used ceramic. Good to know! I want to invest in some really good baking pans. Do you have a favorite brand? I just purchased a third cookbook of yours. I’m a Portland groupie 😂

        Reply
        • Carolyn says

          May 5, 2020 at 1:29 pm

          I thought that might be the case, when you said it wouldn’t cook through! The rules of thumb is that when a recipe says “baking pan” it’s referring to metal. Baking “dish” refers to glass or ceramic. But I may have to go back through my recipes and make that more clear.

          As for brands, you simply cannot go wrong with USA pan. They are pricier but they are THE BEST and will last you ages. I’ve tossed so much bakeware in my day but now that I use theirs, I haven’t had to toss any in several years. The 9-inch square pan I have has been with me for 8 years and still going strong.

          Check them out here: https://amzn.to/2ytMksg

          Reply
          • Susan says

            May 5, 2020 at 2:43 pm

            I made some of your muffins in a cheap pan and they stuck to the bottom terribly. I ordered the USA muffin tins and the silicone liners that you recommend for next time. I was shocked when the USA pan came because it was so sturdy, so I will order one. Thank you! These ingredients are too expensive to throw away!

  172. Jillian c says

    May 10, 2020 at 10:15 am

    5 stars
    Such a great recipe. I used chocolate whey protein powder because that’s what i already had in my kitchen and it worked very well. the taste of the bread is such of a cinnamon-bun from the mall. I also used a dairy free whipping cream because my local grocery store was out of regular (corona season) my frosting still tasted right on, but was most likely a little more watery then standard but i used it as a glaze and it is very tasty. Thank you for the Easy recipe.

    Reply
  173. Grace says

    May 16, 2020 at 10:05 am

    This was just incredible. Make this now, it is worth it! I made it for a special Saturday breakfast. Nothing better than coffee and cake. Because almond flour is quite calorie dense, I used 1/2 cup oat fiber, 1/2 cup coconut flour, and 1/2 cup almond flour. L. The batter was quite thick spreading into the pan but it turned out perfect, just the perfect crumb and the frosting on top was to die for. I added more cream to make the frosting more like a glaze. But anyways, Thankyou for your wonderful website, I try a lot of your recipes. Keep making healthy amazing recipes!

    Reply
  174. Lynelle says

    May 16, 2020 at 12:09 pm

    Can you substitute other protein powders for whey when using almond flour? ie, bone broth protein, collagen pwdr, etc.

    Reply
    • Carolyn says

      May 16, 2020 at 1:58 pm

      Egg white protein powder works, but collagen and bone broth protein make baked goods very gummy.

      Reply
  175. Katerina says

    June 8, 2020 at 5:13 am

    Dear Carolyn,
    Can I use egg protein powder instead of whey protein powder in this cake?
    Thank you xx

    Reply
    • Carolyn says

      June 8, 2020 at 1:29 pm

      Yep, that should work.

      Reply
  176. Deborah Deb says

    June 14, 2020 at 4:02 pm

    5 stars
    This is the first recipe I tried and it is the bomb!! The only change was using vanilla whey protein as I couldn’t find unflavored. I also made this while waiting for dinner to make and I couldn’t wait until breakfast. I can’t wait to try your other recipes! Thank you, Carolyn!

    Reply
  177. Jasmine says

    July 13, 2020 at 10:20 pm

    5 stars
    Another instant hit.
    Made this with a muffin/cupcake pan. Turned out perfectly. The consistency was spot on and the flavor was incredible. Carolyn, you are a keto-magician.

    Reply
  178. Yany says

    July 23, 2020 at 9:39 am

    with which can I substitute the protein?

    Thanks!

    Reply
    • Carolyn says

      July 23, 2020 at 10:12 pm

      Egg white protein powder works to.

      Reply
  179. Loly says

    July 27, 2020 at 9:53 am

    Can I substitute “whey protein powder” for any protein powder, like “Quest protein powder”. Thanks

    Reply
    • Carolyn says

      July 27, 2020 at 3:50 pm

      Well, Quest Protein Powder IS made with whey so yes.

      Reply
  180. Darlene says

    August 24, 2020 at 10:59 am

    Could you substitute the whey protein with a unflavored whey casein powder instead? Of also could you substitutse they whey protein for a plant based protein powder using the same amount as you use?

    Reply
    • Carolyn says

      August 24, 2020 at 9:51 pm

      I’ve never used casein powder. I believe pea protein works fine but again, I can’t be sure because I haven’t tried it myself.

      Reply
  181. Pamela Morrison says

    September 15, 2020 at 1:28 pm

    5 stars
    JUST YUMMMMMMMMMMMM

    Reply
  182. Michael says

    November 8, 2020 at 5:33 am

    Can I use this to make pancakes?

    Reply
    • Carolyn says

      November 8, 2020 at 9:25 am

      No, it won’t be the right consistency. Try this: https://alldayidreamaboutfood.com/keto-almond-flour-pancakes/

      Reply
  183. Elaine says

    January 9, 2021 at 12:17 pm

    5 stars
    This is so delicious that I had to keep myself from inhaling it! A mistake I made was using a glass baking pan. I’ll use metal next time because the center of my cake sank when it cooled and I think it may be a tad undercooked in the center. I’ll definitely make this one again and again!

    Reply
  184. Kyra Trainor says

    January 10, 2021 at 10:28 am

    Can I omit they whey protein? Or use something else instead?

    Reply
    • Carolyn says

      January 10, 2021 at 4:26 pm

      Whey protein (or egg white protein ) is critical for lighter, fluffier cakes.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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