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
- 3 tablespoon Swerve Sweetener
- 2 teaspoon ground cinnamon
- 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
- 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.
Could you substitute the whey protein with a unflavored whey casein powder instead? Of also could you substitutse they whey protein for a plant based protein powder using the same amount as you use?
I’ve never used casein powder. I believe pea protein works fine but again, I can’t be sure because I haven’t tried it myself.
Can I substitute “whey protein powder” for any protein powder, like “Quest protein powder”. Thanks
Well, Quest Protein Powder IS made with whey so yes.
with which can I substitute the protein?
Egg white protein powder works to.
Another instant hit.
Made this with a muffin/cupcake pan. Turned out perfectly. The consistency was spot on and the flavor was incredible. Carolyn, you are a keto-magician.
Deborah Deb says
This is the first recipe I tried and it is the bomb!! The only change was using vanilla whey protein as I couldn’t find unflavored. I also made this while waiting for dinner to make and I couldn’t wait until breakfast. I can’t wait to try your other recipes! Thank you, Carolyn!
Can I use egg protein powder instead of whey protein powder in this cake?
Thank you xx
Yep, that should work.
Can you substitute other protein powders for whey when using almond flour? ie, bone broth protein, collagen pwdr, etc.
Egg white protein powder works, but collagen and bone broth protein make baked goods very gummy.
This was just incredible. Make this now, it is worth it! I made it for a special Saturday breakfast. Nothing better than coffee and cake. Because almond flour is quite calorie dense, I used 1/2 cup oat fiber, 1/2 cup coconut flour, and 1/2 cup almond flour. L. The batter was quite thick spreading into the pan but it turned out perfect, just the perfect crumb and the frosting on top was to die for. I added more cream to make the frosting more like a glaze. But anyways, Thankyou for your wonderful website, I try a lot of your recipes. Keep making healthy amazing recipes!
Jillian c says
Such a great recipe. I used chocolate whey protein powder because that’s what i already had in my kitchen and it worked very well. the taste of the bread is such of a cinnamon-bun from the mall. I also used a dairy free whipping cream because my local grocery store was out of regular (corona season) my frosting still tasted right on, but was most likely a little more watery then standard but i used it as a glaze and it is very tasty. Thank you for the Easy recipe.
I made this coffee cake. The edges were delicious but I blew it and didn’t test it, and the center didn’t cook through. Is it better to turn oven up to 350 or to cook longer? It was completely uncooked in the middle. I used a thick glass pan. Would that make a difference? It was so good that I’ll try again. I made your coconut layer cake also, and everyone loved it. It was unreal. I just ordered another of your cookbooks. Thanks for sharing your talent!
Did you use a ceramic or glass pan? They don’t conduct heat very efficiently and I don’t recommend them for a coffee cake like this.
Rats I used ceramic. Good to know! I want to invest in some really good baking pans. Do you have a favorite brand? I just purchased a third cookbook of yours. I’m a Portland groupie ????
I thought that might be the case, when you said it wouldn’t cook through! The rules of thumb is that when a recipe says “baking pan” it’s referring to metal. Baking “dish” refers to glass or ceramic. But I may have to go back through my recipes and make that more clear.
As for brands, you simply cannot go wrong with USA pan. They are pricier but they are THE BEST and will last you ages. I’ve tossed so much bakeware in my day but now that I use theirs, I haven’t had to toss any in several years. The 9-inch square pan I have has been with me for 8 years and still going strong.
Check them out here: https://amzn.to/2ytMksg
I made some of your muffins in a cheap pan and they stuck to the bottom terribly. I ordered the USA muffin tins and the silicone liners that you recommend for next time. I was shocked when the USA pan came because it was so sturdy, so I will order one. Thank you! These ingredients are too expensive to throw away!
Maria Werner says
It was delicious! I baked it the night before my husband came from work as a surprise! Half of the cake was gone within 30 minutes!! Thank you so much!
Hope all is well. Two questions. I’m new to baking and was wondering if the butter needed is unsalted? Also, what is the 1 tbsp of melted butter for the cake batter for is there already 1/2 cup?
It doesn’t matter that much but unsalted is standard in baking. Also, read the instructions closely and you will see that the melted butter is for brushing the top of the cake later.
Kathy H says
I have made other cake recipes & while they were ok, none were anything I would make twice. I might make this again next week or maybe as soon as it’s gone! I think the protein powder is a real game changer. I did have to cook longer than the recommended time but we are at almost 5000′ so I often have to cook longer. This is just a wonderful treat & I thank you so much for all your hard work.
Your recipes are PHENOMENAL! Your “Bragging Rights” are JUSTIFIED! I just made the cinnamon-roll-cake & it’s AMAZING! The only addition I made was 1/2 teaspoon butter extract & 1/4 teaspoon almond extract. I like the “bakery” cake flavor it imparts. I did crumble pecan pieces on top before icing drizzle. It looked gorgeous & tasted FANTASTIC! Thank you for all your hard work on behalf of all low carb, Keto & gluten free eaters everywhere!!
So glad you like it!
Chelsea Santos says
WOW this is SO GOOD. Moist, flavorful and, honestly, how the heck is this low-carb/sugar free! I mean, it is just fantastic! The only downside to this is that I am going to have to really hold myself accountable and not the eat the whole thing in one sitting. You are one amazing gal, keep the recipes coming, please! I’m going to buy your baking cookbook now. Thank you!
Wanted to know if I could substitute allulose and if so could it be one to one ratio also wanted to know what your thoughts were Allulose I prefer it over other sweeteners what do you think?
Allulose does a number on my stomach so I rarely use it. But I think it should be fine to use in the cakes.
I seem to like Allulose sweetener the best can I use that one to one with your sweeteners and what is your thought on allulose?
Allulose makes me very sick so I can’t use it.
Elizabeth Morales says
How do you store this? Fridge? How long does it last outside of fridge and in the fridge?
It’s fine on the counter for about 3 days. Fridge if you think it will be longer than that.
I’m always left a little disappointed by low carb baking recipes, but holy smokes this was delicious!!! I warm it up for 30 seconds in the microwave for breakfast with my coffee and it becomes this delicious, warm, tender bit cinnammony thing that’s like a good morning hug. I love the texture, the flavor, even more than regular coffee cake.
My teenager is a picky eater. One morning I served him up some of this cake and coffee for a quick breakfast, and made burgers for dinner. He said “You know, today has been a phenomenal day for food. That breakfast cake was super delicious, and now we’re having burgers. Awesome awesome day!”
So happy to hear that!
Jen Carriere says
I have made this before and it was amazing. However I do not have any almond milk. Do you think heavy whipping cream could be used in place? Thank you for all you do!
Do half cream, half water. Whipping cream alone will make the batter too thick.