Keto Cinnamon Roll Coffee Cake
This tender keto coffee cake has all the amazing flavor of a gooey home-baked cinnamon roll, but with far less effort. Grab a fork and dive in!
Servings 16 servings
Calories 222kcal
Ingredients
Cinnamon Filling:
- 3 tbsp granulated sweetener (erythritol or allulose)
- 2 tsp ground cinnamon
Cake:
- 3 cups almond flour
- 1/2 cup erythritol 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 or water
- 1 tbsp melted butter
Cream Cheese Frosting:
- 1 1/2 ounces cream cheese softened
- 2 tbsp powdered sweetener (erythritol or allulose)
- 1 tbsp heavy whipping cream
- 1/2 tsp 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
Storage Information: Store the cake, tightly covered, in the fridge for up to a week. It can also be frozen for several months.
Nutrition
Serving: 1slice (1/16th of cake) | Calories: 222kcal | Carbohydrates: 5.4g | Protein: 7.2g | Fat: 19.3g | Fiber: 2.4g