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    Home » Keto Breakfast » Low Carb Cinnamon Roll Coffee Cake

    Published: Apr 4, 2018 · Modified: Dec 8, 2019 by Carolyn

    Low Carb Cinnamon Roll Coffee Cake

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

    29.3K shares
    Jump to Recipe Print Recipe

    This tender low carb coffee cake has a cinnamon filling and a sugar-free cream cheese glaze. An easy keto cake recipe that tastes like your favorite cinnamon roll! Now updated with a how-to video. And it’s even easier to make.

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

    Please note that I have updated this keto cinnamon roll coffee cake ever so slightly to be even easier to make!

    Sometimes I take a bit of one of my creations and I think to myself “I am really good at what I do”. That isn’t quite as self-aggrandizing as it may seem. Really, I am often just somewhat amazed at how I fell into this job, if you can even call it that. More to the point, I am often amazed at what I can create with ingredients I’d never even heard of only a few short years ago.

    And I seem to have gained an innate sense of the characteristics of my ingredients that allows me to combine them in new and different ways, mostly to great success. Admittedly, occasionally I fail tremendously, but I still learn something from every failure that helps me in future recipes. I don’t feel limited by my dietary restrictions, and in fact I’d say the opposite is true.

    They have opened up a whole new world of ingredients to me, and I daresay I am a better baker because of it.  I am more creative, more sure of myself…and I clearly have a healthy appreciation for my own work.

    How To Make Keto Cinnamon Roll Coffee Cake

    There is true joy in being good at what you do. I have been pretty good at a number of things in my life, some of which I even got paid to do. I was a pretty great academic advisor in my day and I enjoyed that most of the time. And at the time, I thought I’d work in higher education for the rest of my life.

    Funny how life lays waste to the best laid, most carefully thought out plans.  In this case, for the better, because as much as I enjoyed dispensing academic advice to unappreciative college kids, it simply doesn’t compare to the enjoyment I derive from this blog.  I mean that with the utmost sincerity.  I love the whole process, from the initial recipe concept to the actual execution in the kitchen.  And then sharing it here with stories and pictures, and seeing what my readers think and if they have good results with it too.

    Keto grain-free cinnamon roll coffee cake in a pan

    With that sort of lead in, I am sure you must think I came up with the most astonishing, most amazing low carb, gluten-free recipe ever.  The truth is that this actually yet another variation on my favourite low carb cake recipe.  That cake turned out so well and has come to have a life of its own; it’s spawned so many other recipes and I just keep thinking of more and more things to do with it.

    The idea for a coffee cake based on cinnamon rolls popped into my head one day and I knew instantly that my almond crusted butter cake was the perfect base recipe.  It never fails me, that one.  It’s the perfect low carb yellow cake recipe, with a light, tender crumb, that it makes a perfect building block for other recipes.

    A little cinnamon “sugar” baked into the middle of the cake, then brushing the hot cake with melted butter and sprinkling more cinnamon “sugar”, then a cream cheese icing drizzle and you have yourself low carb Cinnamon Roll Coffee Cake.

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

    And I really did bite into this Cinnamon Roll Coffee Cake and think “yeah, I am really good at this”.  Call it egotistical if you will.  I just call it delicious.

    PLEASE NOTE! This delicious low carb cake recipe has been updated to be even EASIER to make. Same great flavor, I promise.  

    Love to bake? You need my new cookbook!

    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.
    4.85 from 88 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Brunch
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 minutes
    Servings: 16 servings
    Calories: 222kcal

    Ingredients

    Cinnamon Filling:

    • 3 tablespoon Swerve Sweetener
    • 2 teaspoon ground cinnamon

    Cake:

    • 3 cups almond flour
    • ¾ cup Swerve Sweetener
    • ¼ cup unflavoured whey protein powder
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • 3 large eggs
    • ½ cup butter melted
    • ½ teaspoon vanilla extract
    • ½ cup almond milk
    • 1 tablespoon melted butter

    Cream Cheese Frosting:

    • 3 tablespoon cream cheese softened
    • 2 tablespoon powdered Swerve Sweetener
    • 1 tablespoon heavy whipping cream
    • ½ teaspoon 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 Facts
    Cinnamon Roll Coffee Cake – Low Carb and Gluten-Free
    Amount Per Serving
    Calories 222 Calories from Fat 174
    % Daily Value*
    Fat 19.3g30%
    Carbohydrates 5.4g2%
    Fiber 2.4g10%
    Protein 7.2g14%
    * Percent Daily Values are based on a 2000 calorie diet.

    29.3K shares

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    Nutritional Disclaimer

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

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    Comments

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      Recipe Rating




    1. Barbara says

      August 12, 2022 at 9:36 am

      I am allergic to Whey and Casein, which are the proteins in milk. Is there a plant based protein powder that I can use for your recipes?

      Reply
    2. Kana says

      July 25, 2022 at 6:47 pm

      5 stars
      My husband loved it! Thank you!

      Reply
    3. Yvette Maria Borelli says

      July 18, 2022 at 8:39 am

      Hi can I use instead the whey protein replace it with egg white protein?

      Reply
      • Carolyn says

        July 18, 2022 at 11:38 am

        Yes, that works.

        Reply
    4. Laura says

      June 20, 2022 at 3:08 pm

      5 stars
      My entire family loved this. I will be making it again.

      Reply
    5. Elaine says

      March 12, 2022 at 12:20 am

      5 stars
      Love this coffee cake!

      Reply
    6. LIRAZ says

      February 21, 2022 at 2:41 am

      5 stars
      hi!
      this taste so good.can i make from this recipe a muffins FORM?
      THNAK YOU SO MUCH!!1

      Reply
    7. Elizabeth Godfrey Ford says

      February 03, 2022 at 8:44 pm

      5 stars
      Made this one today… holy cow it’s moist. Melts in your mouth! No chewing required lol Ended up taking some to neighbors and will be taking some to a girlfriend in the morning wrapped up with your dessert cookbook. Now I have none left. Guess we’re making another tomorrow!

      Reply
    8. MsKittyFL says

      December 01, 2021 at 7:37 pm

      5 stars
      Another successful recipe! The only thing I did differently was for the Cream Cheese Frosting, as I did not have heavy whipping cream so I used Land O Lakes Whipped Cream and mixed those ingredients as per instructions. It came out fantasic! We loved it!

      Reply
    9. Janet says

      October 11, 2021 at 6:14 pm

      5 stars
      This is a Winner! Thank you Carolyn for such great recipes! You are my “go to” site (and I also have one of your cookbooks) for delicious Keto! I made the salmon and vegetables for dinner tonight!! Cinnamon Roll coffee cake for breakfast tomorrow.

      Reply
    10. Genia says

      August 17, 2021 at 7:57 pm

      5 stars
      Best low carb cake dessert ever! My husband even gave it rave reviews ???? Thank you for doing all the hard work to make it so easy for us to make such amazing desserts. Love your website.

      Reply
    11. Kay Ann Kyler says

      August 04, 2021 at 9:49 am

      I recently “found you” & love how your dishes look. However, I’m allergic to tree nuts so can’t use almond flour. Should I give up on the site, or do you have a general suggestion how to adjust?

      Reply
      • Carolyn says

        August 04, 2021 at 11:18 am

        Use the search box and type in nut free. I have TONS of recipes.

        Reply
    12. Val says

      May 30, 2021 at 4:27 pm

      Can I use collagen powder in place of the whey powder? Can’t use milk products.

      Reply
      • Carolyn says

        May 30, 2021 at 5:14 pm

        No, it would be much too gummy. The best sub is egg white protein.

        Reply
    13. Holly Moen says

      May 11, 2021 at 9:59 am

      Can you use allulose instead of swerve? Thanks

      Reply
      • Carolyn says

        May 11, 2021 at 11:06 am

        Possibly. I haven’t tried it myself.

        Reply
    14. Mrs. Joyce Marie Allen McGlaun says

      March 20, 2021 at 1:53 pm

      5 stars
      You truly are good at what you do! I’m very thankful I found your blog when I learned my blood sugar was too high and I elected to NOT take meds. Been keeping my A1c under 100 for almost 2 years. Thank you.

      Reply
      • Carolyn says

        March 20, 2021 at 9:44 pm

        congrats!

        Reply
      • Jackie Hannahs says

        September 07, 2021 at 2:28 pm

        That’s great you’ve been able to keep your blood sugar under 100 for 2 years! Congrats! That sure beats being a fulltime diabetic!!!

        Reply
    15. Bridget says

      February 21, 2021 at 12:52 pm

      The middle was mushy and uncooked no matter how much longer I cooked it. Ate the edges and tossed the rest. Glad I didn’t have company.

      Reply
      • Carolyn says

        February 21, 2021 at 5:05 pm

        Let me guess: you baked it in a ceramic or glass baking dish instead of metal?

        Reply
        • Bridget says

          February 26, 2021 at 11:26 am

          Yes! Does that make a difference? The edges were out of this world good but the middle just wouldn’t
          bake.

          Reply
          • Carolyn says

            February 26, 2021 at 5:57 pm

            It makes a HUGE difference. Ceramic pans don’t conduct heat efficiently the way metal does, but once they heat up, they hold onto the heat. So you need to lower the heat by about 25 to 50 degrees, and bake 15 to 30 minutes longer. That way, the edges don’t get browned before the center is cooked. I discuss this at length in my cookbook The Ultimate Guide to Keto Baking.

            Metal is always preferred, unless otherwise specified.

            Reply
            • Bridget says

              February 28, 2021 at 5:53 pm

              Thank you. Just bought the nonstick one you have from Amazon so will try again. Can’t read much due to double vision.

            • Terri says

              April 06, 2022 at 10:02 am

              I haven’t baked this recipe (yet) but I’m shocked to find this out about ceramic baking dishes. I’ve used Corning Ware ceramic baking dishes for many years and always wondered why the center of my baked goods took longer to bake. I blamed myself for the under-baked cakes. Now, I know differently and will use only metal baking dishes going forward.
              Thank you for the much needed info.

            • Carolyn says

              April 06, 2022 at 12:24 pm

              Well at least you figured it out now! You don’t have to ONLY use metal, but you do have to be ready to adjust for the ceramic.

    16. Lori Guzinski says

      February 14, 2021 at 1:05 pm

      This looks Amazing! But I have a question. Being single and only cooking for myself and hating waste, if I wanted a smaller version (say in a 4 inch ramekin) what would you cut the recipe by? 1/2? 1/3? 1/4?Thanks in advance for your response!

      Reply
      • Carolyn says

        February 14, 2021 at 1:18 pm

        From an 8×8 pan to a 4 inch ramekin? I’m sorry but that’s a whole different recipe and would need to be cut down by far more than 1/4. This is a recipe that serves 16 and you are asking me to figure out how to make it serve 1. Baking simply doesn’t work that way and I’d need to test out everything myself to see what works.

        You might prefer this recipe: https://alldayidreamaboutfood.com/low-carb-snickerdoodle-mug-cake/

        Reply
    17. Kyra Trainor says

      January 10, 2021 at 10:28 am

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

      Reply
      • Carolyn says

        January 10, 2021 at 4:26 pm

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

        Reply
    18. Elaine says

      January 09, 2021 at 12:17 pm

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

      Reply
    19. Michael says

      November 08, 2020 at 5:33 am

      Can I use this to make pancakes?

      Reply
      • Carolyn says

        November 08, 2020 at 9:25 am

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

        Reply
    20. Pamela Morrison says

      September 15, 2020 at 1:28 pm

      5 stars
      JUST YUMMMMMMMMMMMM

      Reply
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