Today I will show you how to make this delicious low carb cinnamon roll cake that tastes just like the real thing!
If you’ve been missing those warm, gooey cinnamon rolls since starting your keto journey, this recipe is exactly what you need.
The rich, buttery cake base combined with the sweet cinnamon swirl will make your kitchen smell amazing.
Even your family members who don’t follow a low carb diet will love it! The texture is perfectly soft and moist, and the cream cheese glaze on top makes it extra special.
What makes this recipe great is that it uses simple ingredients you probably already have if you bake low carb treats.
Almond flour and coconut flour create the perfect cake texture, while monk fruit sweetener provides just the right amount of sweetness without any strange aftertaste.
This cake is perfect for weekend brunch, holiday mornings, or anytime you want something special but need to keep it low carb. Let’s get started!
👍 Why You’ll Love This Recipe
Perfect Texture: Unlike many keto baked goods that can be dry or crumbly, this cake has an amazing soft and moist texture.
The combination of almond flour, coconut flour, and sour cream creates the perfect cake consistency that feels just like regular cake in your mouth. You won’t believe it’s low carb!
Real Cinnamon Roll Taste: If you’ve been missing traditional cinnamon rolls on your keto diet, this recipe will make you very happy.
The buttery cinnamon swirl throughout the cake gives you that authentic cinnamon roll flavor in every single bite.
Perfect for Beginners: If you’re new to keto baking, this is a great recipe to start with. You don’t need any special baking skills to make this cake turn out perfectly.
Cream Cheese Frosting: The cream cheese glaze on top adds the perfect finishing touch. It’s rich, creamy, and adds that classic cinnamon roll taste we all love. Plus, it’s made with ingredients that fit perfectly into your keto macros.
✨ Recipe Ingredients
The Cake Base
- 4 Eggs (large)
- 3/4 cup Monk Fruit Sweetener
- 2 cups Fine Almond Flour – I recommend this one (amazon)
- 1/2 cup Coconut Flour
- 1/2 cup Coconut Oil (refined type, melted)
- 1/2 cup Sour Cream
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 1/2 teaspoons Pure Vanilla Extract
The Cinnamon Filling
- 6 oz Melted Butter
- 1 cup Sugar Free Brown Sugar Sweetener (I recommend this one – amazon)
- 3/4 tablespoon Ground Cinnamon
- 2 1/2 tablespoons Fine Almond Flour
The Glaze
- 2 oz Heavy Cream
- 2 oz Cream Cheese (softened)
- 1.5 tablespoons Monk Fruit Sweetener
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and greasing a baking pan (I used a 13×9″ one) with melted butter.
Step 2
Add all the cake ingredients to a large bowl and mix them together. Spread the thick batter in the bottom of the prepared pan.
Step 3
Add the cinnamon filling ingredients to a small bowl and mix them together. Pour on top of the cake batter, and then run a knife through to swirl the cake batter and the filling together.
Step 4
Bake in the preheated oven for 37-40 minutes until the center is set.
Step 5
Remove from the oven and let it cool for 10 minutes.
Step 6
Mix the glaze ingredients really well, and spread over the cake. Enjoy!
💡Tips
1. Perfect Swirl
The key to getting those beautiful cinnamon swirls is in how you add and swirl the filling. After pouring the filling over the cake batter, use a butter knife or skewer to make swirls.
Start by making a few big S shaped curves through the batter, then make some smaller swirls. Don’t overdo it – about 8-10 swirls total is enough.
If you swirl too much, the filling will completely mix into the batter and you won’t get those nice distinct swirls when you cut into the cake.
2. Room Temperature Ingredients
Take your eggs, sour cream, and cream cheese out of the fridge at least 30 minutes before starting.
When these ingredients are at room temperature, they mix much better with the other ingredients and create a smoother batter.
Cold ingredients can make the coconut oil solidify into little chunks, which leads to an uneven texture in your cake.
If you forget to take them out early, you can put the eggs in warm water for 5 minutes to quickly bring them to room temperature. For the cream cheese, cut it into small cubes to help it warm up faster.
3. Cooling
If you try to add the glaze too soon, it will just melt and run off. After the 10 minute cool down, the cake should be just warm when you add the glaze – this helps the glaze spread easily but won’t make it too runny.
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FAQ
1. Can I use all almond flour instead of coconut flour?
Unfortunately, you can’t simply swap out the coconut flour. Coconut flour absorbs much more liquid than almond flour – about 3-4 times more.
If you use only almond flour, your cake will be way too wet and wouldn’t bake properly. If you really need to avoid coconut flour, you’d need to completely change the recipe ratios.
2. Why did my cream cheese glaze turn out lumpy?
Probably because the cream cheese was not soft enough. Make sure it’s really at room temperature before mixing – leave it out for at least an hour, or cut it into small cubes to speed up the warming process.
If you still get lumps, try beating the cream cheese by itself first until it’s completely smooth, then add the other ingredients.
Low Carb Cinnamon Roll Cake
Print RecipeIngredients
The Cake Base
- 4 Eggs large
- 3/4 cup Monk Fruit Sweetener
- 2 cups Fine Almond Flour I recommend this one (amazon)
- 1/2 cup Coconut Flour
- 1/2 cup Coconut Oil refined type, melted
- 1/2 cup Sour Cream
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 1/2 teaspoons Pure Vanilla Extract
The Cinnamon Filling
- 6 oz Melted Butter
- 1 cup Sugar Free Brown Sugar Sweetener (I recommend this one – amazon)
- 3/4 tablespoon Ground Cinnamon
- 2 1/2 tablespoons Fine Almond Flour
The Glaze
- 2 oz Heavy Cream
- 2 oz Cream Cheese softened
- 1.5 tablespoons Monk Fruit Sweetener
Instructions
- Start by preheating the oven to 350°F and greasing a baking pan (I used a 13×9″ one) with melted butter.
- Add all the cake ingredients to a large bowl and mix them together. Spread the thick batter in the bottom of the prepared pan.
- Add the cinnamon filling ingredients to a small bowl and mix them together. Pour on top of the cake batter, and then run a knife through to swirl the cake batter and the filling together.
- Bake in the preheated oven for 37-40 minutes until the center is set.
- Remove from the oven and let it cool for 10 minutes.
- Mix the glaze ingredients really well, and spread over the cake. Enjoy!