This tender low carb coffee cake has a cinnamon filling and a sugar-free cream cheese glaze. An easy keto cake recipe that tastes like your favorite cinnamon roll! Now updated with a how-to video. And it’s even easier to make.
Please note that I have updated this keto cinnamon roll coffee cake ever so slightly to be even easier to make!
Sometimes I take a bit of one of my creations and I think to myself “I am really good at what I do”. That isn’t quite as self-aggrandizing as it may seem. Really, I am often just somewhat amazed at how I fell into this job, if you can even call it that. More to the point, I am often amazed at what I can create with ingredients I’d never even heard of only a few short years ago.
And I seem to have gained an innate sense of the characteristics of my ingredients that allows me to combine them in new and different ways, mostly to great success. Admittedly, occasionally I fail tremendously, but I still learn something from every failure that helps me in future recipes. I don’t feel limited by my dietary restrictions, and in fact I’d say the opposite is true.
They have opened up a whole new world of ingredients to me, and I daresay I am a better baker because of it. I am more creative, more sure of myself…and I clearly have a healthy appreciation for my own work.
How To Make Keto Cinnamon Roll Coffee Cake
There is true joy in being good at what you do. I have been pretty good at a number of things in my life, some of which I even got paid to do. I was a pretty great academic advisor in my day and I enjoyed that most of the time. And at the time, I thought I’d work in higher education for the rest of my life.
Funny how life lays waste to the best laid, most carefully thought out plans. In this case, for the better, because as much as I enjoyed dispensing academic advice to unappreciative college kids, it simply doesn’t compare to the enjoyment I derive from this blog. I mean that with the utmost sincerity. I love the whole process, from the initial recipe concept to the actual execution in the kitchen. And then sharing it here with stories and pictures, and seeing what my readers think and if they have good results with it too.
With that sort of lead in, I am sure you must think I came up with the most astonishing, most amazing low carb, gluten-free recipe ever. The truth is that this actually yet another variation on my favourite low carb cake recipe. That cake turned out so well and has come to have a life of its own; it’s spawned so many other recipes and I just keep thinking of more and more things to do with it.
The idea for a coffee cake based on cinnamon rolls popped into my head one day and I knew instantly that my almond crusted butter cake was the perfect base recipe. It never fails me, that one. It’s the perfect low carb yellow cake recipe, with a light, tender crumb, that it makes a perfect building block for other recipes.
A little cinnamon “sugar” baked into the middle of the cake, then brushing the hot cake with melted butter and sprinkling more cinnamon “sugar”, then a cream cheese icing drizzle and you have yourself low carb Cinnamon Roll Coffee Cake.
And I really did bite into this Cinnamon Roll Coffee Cake and think “yeah, I am really good at this”. Call it egotistical if you will. I just call it delicious.
PLEASE NOTE! This delicious low carb cake recipe has been updated to be even EASIER to make. Same great flavor, I promise.
Love to bake? You need my new cookbook!
Cinnamon Roll Coffee Cake – Low Carb and Gluten-Free
Ingredients
Cinnamon Filling:
- 3 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
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.
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!
Darlene says
Made this today and it is another hit. I LOVE your recipes!!!
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
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!
Alida Lee says
This is excellent with Bob’s Red Mill paleo flour too! Awesome recipe!!!
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!
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!
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!
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.
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.
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
gerry speirs says
Mmmmm I love me some coffee cake!
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!
Jennifer Blake says
Perfect for a snowy weekend morning 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 Farley says
I want this for every breakfast!
alyssa | everydaymaven says
This is so delicious with a cup of coffee!!
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.
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)