All Day I Dream About Food

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Low Carb Cinnamon Roll Coffee Cake

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.  

Easy Low Carb Cinnamon Roll Coffee Cake - learn how to make it here!

4.98 from 35 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:
Cake:
Cream Cheese Frosting:
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*
Total Fat 19.3g 30%
Total Carbohydrates 5.4g 2%
Protein 7.2g 14%
* Percent Daily Values are based on a 2000 calorie diet.

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. 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

    • 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

  2. 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


    • 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. 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

      • 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

  7. 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

    • 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


    • 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

  12. 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

  13. 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

    • 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

      • 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

        • 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

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

        • 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. 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. 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

  16. 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

  18. 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

  19. 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

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

    Reply

  24. 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. 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

  26. 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

  28. 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

  30. 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

  32. 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. 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. 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

  35. 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

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

      Reply

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

        Reply

    • 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. 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

  38. 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

  40. 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

  41. 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. 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. 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

  45. 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

  48. 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

  50. 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

  51. 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

  53. 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

  54. 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

  55. 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

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

      Reply

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

    Reply

  58. 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. 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

  60. 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

    • 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

  62. 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. 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

  64. 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

    • 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

      • 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

        • 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

  66. 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

    • 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

  67. 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

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

    Reply

  70. 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

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

      Reply

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

    Reply

  73. 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

    • (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

    • 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. 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. 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

  76. 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

  77. 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. 😉

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  78. 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

  80. 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

  81. 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?

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  82. 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.

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  83. 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

    • 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

      • 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

  84. 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. 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. 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

  87. 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

  88. 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

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

      Reply

      • 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

          • 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. 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. 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

    • 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. 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. 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

    • 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

  94. 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

  95. 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

  96. 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

  97. 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.

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  98. 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

  100. 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

    • 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

  105. 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

    • 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

        • 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


  107. 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

  109. 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

  110. 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

    • 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

      • 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. 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. 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

    • 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

      • 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

        • 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!

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  113. 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!

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  114. 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


  116. 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!

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  119. 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


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

    Reply


  123. 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

  124. 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


  125. 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!

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

    Reply

  127. 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

  128. 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


  130. 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!

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  131. 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

  132. 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


  133. 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. .

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  134. 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 😋

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  135. 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!

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  136. 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.

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  137. 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.

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  138. 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

  139. 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!

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  140. 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

  141. 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

    • 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. 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!

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    • 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

    • 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

  150. 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

    • 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

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