April 4, 2018

Low Carb Cinnamon Roll Coffee Cake

Name: Cinnamon Roll Coffee Cake – Low Carb and Gluten-Free
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 tbsp Swerve Sweetener; 2 tsp ground cinnamon; 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; 3 tbsp cream cheese (softened); 2 tbsp powdered Swerve Sweetener; 1 tbsp heavy whipping cream; 1/2 tsp vanilla extract

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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!

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

Cinnamon Roll Coffee Cake – Low Carb and Gluten-Free

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

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings servings

Calories 222kcal

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

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

Nutrition

Calories: 222kcal | Carbohydrates: 5.4g | Protein: 7.2g | Fat: 19.3g | Fiber: 2.4g

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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