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!
Keto Cinnamon Roll Coffee Cake
Ingredients
Cinnamon Filling:
- 3 tablespoon granulated sweetener (erythritol or allulose)
- 2 teaspoon ground cinnamon
Cake:
- 3 cups almond flour
- ½ cup erythritol 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 or water
- 1 tablespoon melted butter
Cream Cheese Frosting:
- 1 ½ ounces cream cheese softened
- 2 tablespoon powdered sweetener (erythritol or allulose)
- 1 tablespoon heavy whipping cream
- ½ teaspoon vanilla extract
Instructions
Cake
- Combine the Swerve and cinnamon in a small bowl and mix well. Set aside.
- Preheat oven to 325ºF and grease an 9x9 inch baking pan.
- Whisk together the 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 25 to 30 minutes, or until the top is golden brown and just firm to the touch. Remove from the oven.
- Brush with the melted butter and sprinkle with the remaining cinnamon filling mixture. Let cool completely in the pan.
Frosting
- In a small bowl, beat the cream cheese until smooth. Add the powdered sweetener, cream, and vanilla extract and beat until well combined.
- Pipe or drizzle over cooled cake.
Notes
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!
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!
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!
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.
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!
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!
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 ????
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.
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!
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!
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!
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.
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!
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.
Nicole Marshall says
THANK YOU THANK YOU!! Made these in muffin form and they came out amazing! Rose to perfection!
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!
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.
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! 🙁
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.
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!!!