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.
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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.
- 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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Preheat oven to 325F and grease an 8x8 inch baking pan.
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For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.
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For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bowl.
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Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined.
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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.
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Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.
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Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.
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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.
Serves 16. Each serving has 5.4 g of carbs and 2.2 g of fiber. Total NET CARBS = 3.2 g.
Katharine says
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!
Cookin Canuck says
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.
Monique says
I can’t wait to try this…your recipes are always SO good!! Thnx
Sommer @ ASpicyPerspective says
Looks wonderful! And I love that it’s a lighter, healthier version. Thanks! 🙂
claire @ the realistic nutritionist says
Oh wow! This looks fantastic Carolynn!
Lorraine McGill says
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!
Carolyn says
Good call on the instructions, let me take a look…
Lorraine McGill says
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!
Karen says
Where does the coffee flavour come from please
Carolyn says
Coffee cake is a kind of cake that goes with coffee…it’s not actually coffee flavoured.
Kimberly says
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.
Carolyn says
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!
Kimberly says
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!
Danielle says
Carolyn would collagen work in place of the whey protein? 🙂
Carolyn says
No, absolutely not. I have tried collagen in baked goods and they end up very gummy.
Cassie says
What about gelatin in replacement of whey protein powder?
Carolyn says
No, that would make it very gummy. I’ve tried.
Colleen says
I use 1/4 hemp hearts and it works beautifully.
Candi says
1/4 c. Hemp hearts in place of protein powder??
Brittney Cunningham says
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!
Melinda @cookingalamel says
This looks fantastic. I’ve been craving cinnamon roll flavors for a while, now, and nothing seems to sate it. Perhaps this will help… 🙂
Diane (createdbydiane) says
oh yes, and I just love cream cheese icing! This looks so good Carolyn, what a great way to lighten up a old favorite.
Stacy | Wicked Good Kitchen says
Great almond flour coffee cake recipe, Carolyn! Pinning to our group board to share! xo
Dorothy @ Crazy for Crust says
This is fantastic! My dad is going to love it – he can’t have sugar anymore!
Diana says
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!
Carolyn says
Thank you, Diana! I appreciate your kind words.
Lady Jennie says
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.
Carolyn says
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.
Kathy says
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
Carolyn says
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.
Kathy says
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
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.
Brian @ A Thought For Food says
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!
Darlene Sudderth says
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!!
Carolyn says
I like your use of the leftover cinnamon topping!
Kari says
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!
Carolyn says
Thank you so much, Kari!
Katrina @ In Katrina's Kitchen says
I call it delicious too!
Kimberly says
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!
Carolyn says
Glad you liked it!
Pansy says
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!
Pansy says
Okay this is super easy and 100% tasty. I think I’ll be making another tomorrow, AWESOME!
Alex says
Thank you for this lovely recipe. Do you know how much protein there is per serve?
Carolyn says
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.
Danielle B. says
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.
Dita says
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.
Pam says
This is a fabulous recipe Carolyn…thank you once again for your baking talent and expertise, and your generosity in sharing!
Mary in Louisiana says
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
Marcia says
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!!
Carolyn says
Thanks, Marcia!
Beverly says
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.
Carolyn says
Thanks, Beverly. The protein powder really does help the consistency and getting a proper rise!
Sylvie @ Gourmande in the Kitchen says
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!
Nout says
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
Lily Rose says
Made this Friday, DEELISH! It was gone by Sunday night! Mmm.
Roberta in Alberta says
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!
Carolyn says
Yum!
Shaina says
That is a thing of beauty.
AM says
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!
Carole says
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
Barb says
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!!!!
Carolyn says
Thanks so much! Glad to hear it’s good even without the icing.
carol says
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?
Carolyn says
Probably, but either grease the muffin tin very well or line it with paper liners to keep it from sticking!
Carol says
Thanks. Can’t wait to try it. We are doing a let Cinco de Mayo (Ocho de Junio) & I wanted something cinnamony.
Angie@Angie's Recipes says
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…
Carolyn says
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.
shangella says
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!
Carolyn says
I know it is very pricey up there! sorry about that.
Stacy says
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.
Carolyn says
Yep, I can certainly appreciate it. YUM!
Judy says
Just made this coffee cake, yum yum!
Nita says
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 🙂
Carolyn says
Your changes sound delicious (ableit very small!) 😉
Jennifer says
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.
Jen says
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.
lisa says
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
Allie says
what can I substitute the cream cheese with?
Carolyn says
Vegan cream cheese maybe?
Tammy says
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?
Carolyn says
It will be fine, use the same amount. I do it when I am low on granulated too.
Tammy says
OK. Is there a reason why the granulated type is normally preferred? Just curious.
Carolyn says
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).
Marron says
Do you think it would work to substitute coconut flour for the protein powder? Or vanilla protein powder?
Carolyn says
Coconut flour won’t make a good substitute. Vanilla protein powder would be fine.
Lisa B says
I made this a couple nights ago and it was a big hit! I’ve already been asked to make it again 🙂
Alison says
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!
Carolyn says
Yay! No need to be depressed, there are tons of goodies to enjoy on a low carb diet!
ilyse says
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!
Carolyn says
Wow thanks!
Roxanna Stanley says
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.
Carolyn says
Thanks, Roxanna!
Karen says
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!
Carolyn says
So glad you liked it!
kjblueeyez says
What are the calories for the Cin Roll Coffee Cake?
Carolyn says
I don’t know, but you could easily enter all the ingredients into my fitness pal or some other calculator.
kjblueeyez says
OK, That’s what I’ll do. Thanks
Carolyn says
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!
Linda says
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.
Carolyn says
So glad to hear it!
Joey says
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!
Carolyn says
Glad to hear it!
Jenn says
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!
Carolyn says
Well, I am very, very happy to have helped you back ONTO the wagon and yet fulfill your desire for coffee cake! 🙂
Katharine says
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!
Sasha says
This cake is just wonderful! It hasn’t even cooled yet and my fussy husband has already asked for two more tastes. 😀
Carolyn says
Glad to hear that!
Jennifer says
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!!!
Christina Wilson says
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.
Carolyn says
You are most welcome! It’s one of my best, I think.
SA says
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! 🙂
Carolyn says
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.
Tanya says
Will this work if I use vanilla whey ? Or will it ruin the flavor?
Carolyn says
I think it will be okay but I would just go light on any additional vanilla.
tess says
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!
Amy says
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!!!
Carolyn says
So glad to hear it!
Amy says
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!
Carolyn says
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.
Amy says
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!
Carolyn says
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 😉
Carolyn says
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
tiffany says
It’s official, my husband said “this is the best low carb thing yet!”
Carolyn says
Yay! Love hearing that.
Stella Laurel says
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.
Carolyn says
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!
Shannon says
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!
Carolyn says
You’re certainly welcome to try.
Alec Akerele says
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
Marsha says
We made this coffee cake today and it is soooo delicious! Thank you for all your wonderful recipes. 🙂
Carolyn says
You are most welcome!
Donna says
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.
Carolyn says
Yup, it’s very likely the coarser almond meal. Did you change anything else? What sweetener did you use?
Tatiana says
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.
Amanda K says
I don’t have unflavored whey, would a stevia sweetened vanilla isolate work? If I scaled back the sweetener a bit
Carolyn says
Yes, I think that would work.
Amanda says
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?
Amanda says
(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!
Carolyn says
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.
Molly says
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!!!
Katie says
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?????
Carolyn says
Thanks for your kind words!
Sheral Brewer says
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.
Carolyn says
It should be fine on your counter for a few days but after that, refrigerate.
Amber says
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. 😉
Carolyn says
Good to know about the altitude and about the small packets of protein powder.
Jacqueline says
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!
Carolyn says
So very glad to hear it!
Marsha Huckins says
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!
Carolyn says
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
Marsha Huckins says
Thanks, may have to resort to that!
Chantelle says
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!!! 🙂
Carolyn says
Wonderful to hear! Thanks!
Julie says
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?
Carolyn says
Well, I think Pyure measures cup for cup like sugar, right? So does Swerve so it should be a direct replacement.
Julie says
Pyure is sweeter than sugar so you use less. Knowing that Swerve measures cup for cup with sugar helps. Thanks!
Marcia Schmitt says
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.
Gabby Canine says
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!
Carolyn says
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.
Gabby Canine says
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.
Carolyn says
Maybe try a bigger pan to spread the batter out more. I am not sure what you have available to you.
Lindaseibert2@gmail.com Seiber says
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.
Kerri says
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.
Kim says
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!
Carolyn says
Yup, that will work just fine.
Melissa says
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!
Carolyn says
Sure, stevia in the raw would be fine.
Linda says
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?
Carolyn says
More likely it wasn’t totally cooked through in the center. What brand of whey protein powder did you use?
Linda says
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.
Carolyn says
Might be your oven, might be the protein powder (never heard of that one!) it’s so hard to say!
MerryChristmas Claus says
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.
MerryChristmas Claus says
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.
Marissa says
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
Carolyn says
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
Edna says
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………
Kay says
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.
Carolyn says
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.
Jamie says
How do you store cooked cake?
Carolyn says
On the counter is fine for a few days…then in the fridge.
Debbie says
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
Carolyn says
In a 9×5 with half the recipe, it should be about the same baking time but watch it really just in case.
Sarah says
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!
Carolyn says
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.
Sarah says
Thank you so much! Will do and will report back how it goes! 🙂
Jamie G says
How did it go? I’m thinking of making this ahead for New Year’s!
Jennifer says
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. 🙂
Carolyn says
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.
Yomi says
Also, move your rack up higher in the oven.
KLBCOS says
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.
Carolina says
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
Bethany says
Could you use a vegan based protein powder instead of whey?
Carolyn says
Probably
Sharon says
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.
Jamee says
Hi! I’m just wondering if you have the full macros for the cake? (Protein,calories,fat)
Carolyn says
Not at the moment although I am updating this post soon (hopefully this week)
Kelly says
Totally curious as to what updates/changes you made from your original recipe! Can’t wait to try it.
Carolyn says
Melted butter! Instead of having to beat softened butter. It doesn’t make any difference to the outcome but it’s faster and easier.
alyssa | everydaymaven says
This is so delicious with a cup of coffee!!
Jennifer Farley says
I want this for every breakfast!
Lisa Gauldin says
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
Carolyn says
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! 😉
Yomi says
I find that hard to believe. The only way I could believe that is if that is a tiny fork too.
Carolyn says
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.
Jennifer Blake says
Perfect for a snowy weekend morning breakfast!
Terri says
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!
gerry speirs says
Mmmmm I love me some coffee cake!
Ivy says
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 🙁
Carolyn says
Yes but be sure to use a tablespoon of lemon juice too so you don’t get that funny green reactions
Teresa says
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.
Carolyn says
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!
Teresa says
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.
Terri says
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.
Joni says
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!!
Carolyn says
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.
Joni says
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!)
Carolyn says
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!
Marie Anderson says
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!
Eileen says
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.
Carolyn says
So glad to hear it!
Alida Lee says
This is excellent with Bob’s Red Mill paleo flour too! Awesome recipe!!!
Michelle says
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!
Carolyn says
It should definitely NOT be mushy. Sounds like it’s undercooked?
Michelle says
That’s a possibility! I will check a little more carefully next time…thanks!
Tracy says
I want to try this recipe. Can you use a different sweetener than the serve?
Tracy says
swerve
Carolyn says
Sure but I can’t guarantee the results.
Tracy says
where do you buy swerve ? Thanks
Darlene says
Made this today and it is another hit. I LOVE your recipes!!!
Shawnna says
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.
Carolyn says
Thank you so much!
Amanda McGuire says
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.
Kelly E says
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!!!
Melissa says
Hi, Would whey protein isolate work for the protein powder?? I love all of your recipes!! Thank you so much..
Carolyn says
Probably but I haven’t tried it specifically.
Brooke says
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 🙂
Carolyn says
Definitely didn’t cook long enough. Sorry! 🙁
Sharon Wilson says
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
Carolyn says
Yes, this would freeze nicely.
Trista says
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!
Carolyn says
Different ovens definitely play a roll there!
Nicole Marshall says
THANK YOU THANK YOU!! Made these in muffin form and they came out amazing! Rose to perfection!
Erin Rodriguez says
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!
Carolyn says
It should not…they are both nice and finely ground. I always grease with room temp butter.
Lynne says
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!
Rebecca says
Can i use THM gentle sweet or super sweet mix, instead of swerve?
Carolyn says
Yes but you will have to figure out the conversion based on sugar, since Swerve measures like sugar.
Carrie says
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!
Linda says
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
Carolyn says
So glad you liked it. Belated Happy Birthday!
Linda Turner says
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.
Carolyn says
So glad you like it!
Andrea says
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. .
Carolyn says
Glad to hear it. Oven temperatures vary by a surprising amount so baking times are only a guideline.
Pam says
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 😋
Amanda says
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!
Kris M says
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.
Carolyn says
Thanks, Kris!
Traci says
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.
Janeen Tucker says
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!
Carolyn says
I am honoured that you commented. Thanks so much!
Randi says
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!
Carolyn says
So delighted to hear it!
Kathy Humann says
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!
Carolyn says
So glad to hear it!
Jennifer Bock says
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.
Carolyn says
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.
Sue says
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!
Sue says
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.