This tender low carb coffee cake has a cinnamon filling and a sugar-free cream cheese glaze. An easy keto cake recipe that tastes like your favorite cinnamon roll! Now updated with a how-to video. And it’s even easier to make.
Please note that I have updated this keto cinnamon roll coffee cake ever so slightly to be even easier to make!
Sometimes I take a bit of one of my creations and I think to myself “I am really good at what I do”. That isn’t quite as self-aggrandizing as it may seem. Really, I am often just somewhat amazed at how I fell into this job, if you can even call it that. More to the point, I am often amazed at what I can create with ingredients I’d never even heard of only a few short years ago.
And I seem to have gained an innate sense of the characteristics of my ingredients that allows me to combine them in new and different ways, mostly to great success. Admittedly, occasionally I fail tremendously, but I still learn something from every failure that helps me in future recipes. I don’t feel limited by my dietary restrictions, and in fact I’d say the opposite is true.
They have opened up a whole new world of ingredients to me, and I daresay I am a better baker because of it. I am more creative, more sure of myself…and I clearly have a healthy appreciation for my own work.
How To Make Keto Cinnamon Roll Coffee Cake
There is true joy in being good at what you do. I have been pretty good at a number of things in my life, some of which I even got paid to do. I was a pretty great academic advisor in my day and I enjoyed that most of the time. And at the time, I thought I’d work in higher education for the rest of my life.
Funny how life lays waste to the best laid, most carefully thought out plans. In this case, for the better, because as much as I enjoyed dispensing academic advice to unappreciative college kids, it simply doesn’t compare to the enjoyment I derive from this blog. I mean that with the utmost sincerity. I love the whole process, from the initial recipe concept to the actual execution in the kitchen. And then sharing it here with stories and pictures, and seeing what my readers think and if they have good results with it too.
With that sort of lead in, I am sure you must think I came up with the most astonishing, most amazing low carb, gluten-free recipe ever. The truth is that this actually yet another variation on my favourite low carb cake recipe. That cake turned out so well and has come to have a life of its own; it’s spawned so many other recipes and I just keep thinking of more and more things to do with it.
The idea for a coffee cake based on cinnamon rolls popped into my head one day and I knew instantly that my almond crusted butter cake was the perfect base recipe. It never fails me, that one. It’s the perfect low carb yellow cake recipe, with a light, tender crumb, that it makes a perfect building block for other recipes.
A little cinnamon “sugar” baked into the middle of the cake, then brushing the hot cake with melted butter and sprinkling more cinnamon “sugar”, then a cream cheese icing drizzle and you have yourself low carb Cinnamon Roll Coffee Cake.
And I really did bite into this Cinnamon Roll Coffee Cake and think “yeah, I am really good at this”. Call it egotistical if you will. I just call it delicious.
PLEASE NOTE! This delicious low carb cake recipe has been updated to be even EASIER to make. Same great flavor, I promise.
Love to bake? You need my new cookbook!
Cinnamon Roll Coffee Cake – Low Carb and Gluten-Free
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
- Preheat oven to 325F and grease an 8x8 inch baking pan.
- For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.
- For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bowl.
- Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined.
- Spread half of the batter in the prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.
- Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.
- Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.
- For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.
Notes
Val says
Can I use collagen powder in place of the whey powder? Can’t use milk products.
Carolyn says
No, it would be much too gummy. The best sub is egg white protein.
Holly Moen says
Can you use allulose instead of swerve? Thanks
Carolyn says
Possibly. I haven’t tried it myself.
Mrs. Joyce Marie Allen McGlaun says
You truly are good at what you do! I’m very thankful I found your blog when I learned my blood sugar was too high and I elected to NOT take meds. Been keeping my A1c under 100 for almost 2 years. Thank you.
Carolyn says
congrats!
Bridget says
The middle was mushy and uncooked no matter how much longer I cooked it. Ate the edges and tossed the rest. Glad I didn’t have company.
Carolyn says
Let me guess: you baked it in a ceramic or glass baking dish instead of metal?
Bridget says
Yes! Does that make a difference? The edges were out of this world good but the middle just wouldn’t
bake.
Carolyn says
It makes a HUGE difference. Ceramic pans don’t conduct heat efficiently the way metal does, but once they heat up, they hold onto the heat. So you need to lower the heat by about 25 to 50 degrees, and bake 15 to 30 minutes longer. That way, the edges don’t get browned before the center is cooked. I discuss this at length in my cookbook The Ultimate Guide to Keto Baking.
Metal is always preferred, unless otherwise specified.
Bridget says
Thank you. Just bought the nonstick one you have from Amazon so will try again. Can’t read much due to double vision.
Lori Guzinski says
This looks Amazing! But I have a question. Being single and only cooking for myself and hating waste, if I wanted a smaller version (say in a 4 inch ramekin) what would you cut the recipe by? 1/2? 1/3? 1/4?Thanks in advance for your response!
Carolyn says
From an 8×8 pan to a 4 inch ramekin? I’m sorry but that’s a whole different recipe and would need to be cut down by far more than 1/4. This is a recipe that serves 16 and you are asking me to figure out how to make it serve 1. Baking simply doesn’t work that way and I’d need to test out everything myself to see what works.
You might prefer this recipe: https://alldayidreamaboutfood.com/low-carb-snickerdoodle-mug-cake/
Kyra Trainor says
Can I omit they whey protein? Or use something else instead?
Carolyn says
Whey protein (or egg white protein ) is critical for lighter, fluffier cakes.
Elaine says
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!
Michael says
Can I use this to make pancakes?
Carolyn says
No, it won’t be the right consistency. Try this: https://alldayidreamaboutfood.com/keto-almond-flour-pancakes/
Pamela Morrison says
JUST YUMMMMMMMMMMMM