Low Carb Cinnamon Roll Cake
This aromatic Low Carb Cinnamon Roll Cake is comforting, crave-worthy, and will feed your desires for something sweet. This cinnamon roll cake has a homemade ooey-gooey cinnamon filling and a cream cheese glaze. You won’t believe it’s keto, gluten-free, and grain-free!
I love cinnamon. It is absolutely my favorite spice for baking. Big plump cinnamon rolls with icing spilling over the edges have always been a special treat in my house.
I also have a habit of pursuing regular recipes on Pinterest and drooling over them. It is a great way to find things I want to convert to fit a keto diet. I knew I HAD to make a healthier version of this cake because I HAD to eat it. And that is when my low carb keto cinnamon roll cake was born.
This easy cinnamon roll cake has all the things you love about classic cinnamon rolls, the frosting, filling, and cinnamon flavor. However, it’s conveniently made in a baking pan, and there is absolutely no rising the dough, kneading the dough, and rising again. I don’t think there could be anything better than that! And you don’t need all purpose flour, powdered sugar, or cake mix. You don’t even need to make fathead dough. This has the flavor minus the hours of work AND the carbs.
For more great recipes using cinnamon, try my Keto Cinnamon Bread and Cinnamon Vanilla Latte.
Ingredients
- Almond Flour – The base for the batter. It has a mild flavor and works well in ketogenic diet baking.
- Coconut Flour – I normally use this in combination with almond flour. The dryness of it balances the oiliness of the almonds.
- Eggs – Eggs add protein, fat, and help the cake rise.
- Coconut Oil – Use refined coconut oil for a mild flavor.
- Sour Cream – Sour cream keeps the cake moist.
- Low Carb Sweetener – I use a combination of sugar alcohols and stevia in my recipes. There are alternatives in the recipe card notes for other sweeteners such as monk fruit.
- Vanilla Extract – Vanilla enhances the other flavors.
- Baking Powder – Makes the cake rise.
- Salt – A little bit of salt brings out the other flavors in the cake.
- Brown Sugar Sweetener – Such as brown Swerve. Gives the cinnamon swirl a warm flavor.
- Salted Butter – Adds flavor and moisture.
- Cinnamon – Choose a good quality strong flavored cinnamon for the best cake.
- Cream Cheese – For the best part, that classic cream cheese icing.
- Heavy Cream – Thins out the glaze.
How To Make Low Carb Cinnamon Roll Cake
Making a cinnamon roll cake couldn’t be any easier! Once that first fork full hits your mouth, you are going to be in food heaven. Let’s take a look at these super easy-to-follow directions so you can head in the kitchen and whip this up.
Step One: Combine the batter ingredients in a large bowl. Stir well. Do not mix the batter too much. Overmixing causes tiny bubbles to form, and they pop when they bake. This leads to flat and denser cakes. You can use a hand mixer or food processor if you prefer.
Step Two: Spread in a greased baking dish. This is a VERY thick batter but don’t worry, the butter in the cinnamon swirl soaks into the cake, keeping it moist.
Step Three: After that, mix the 1 ½ sticks of melted butter, brown sugar sweetener, almond flour, and cinnamon together in a small bowl.
Step Four: Next, pour the cinnamon mixture over the top of the cake. Take a knife and swirl the batter. You want the filling to get all the way down to the bottom. It is supposed to be bumpy like in this photo.
Step Five: Bake in a preheated oven for 35-40 minutes. When the center is set and no longer jiggles, it’s done. Don’t overbake the cake. If you bake it too long, you can expect it to be dried out and not as light and fluffy.
Step Six: Finally, combine the cream cheese, heavy cream, and sweetener together to form the glaze. Spread the cream cheese frosting over warm cake and enjoy!
Top Tip💡
When possible, use room temperature ingredients. It’s much easier to mix the batter and the glaze with room temperature butter, sour cream, and cream cheese.
Variations
- Mug Cake – Want a fast single serve treat? Make this Keto Cinnamon Mug Cake.
- Nuts – I prefer pecans, but walnuts, hazelnuts, or crushed almonds would work too for a low carb diet. Sprinkle the nuts on top of the cake before baking, or fold them into the batter.
- Traditional Cinnamon Rolls – Want low carb cinnamon rolls instead of cake? Try my easy Keto Cinnamon Rolls recipe. It uses a mozzarella cheese cinnamon roll dough that mimics classic rolls.
Storage
Store leftovers in an airtight container in the fridge for up to a week. I prefer this warm. You can warm up individual pieces in the microwave. It also freezes well. Wrap individual pieces in plastic wrap, thaw overnight, and warm in the microwave for an amazing low-carb breakfast.
You can also prep this a day ahead and bake in the morning (or bake and reheat). This is the perfect for special occasions or as a Christmas morning treat!
Common Questions
Using sour cream is a great way to add healthy fats to this low carb cinnamon roll cake. In addition to adding healthy fats, it also gives the cake a creamy and moist texture. The reason why sour cream is such a hit in cakes is that it can make the cake moist and creamy, but it doesn’t make the cake batter thinner. This is exactly what you need if you are wanting a moist and fluffy cake.
Yep! It’s the same thing with a different name. The biggest difference is that most coffee cakes are made with gluten and real sugar. My recipe for this coffee cake uses a combination of almond flour, coconut flour, and sweetener.
Coffee cake means that it’s meant to be eaten with a cup of hot coffee. If you are a coffee drinker, you will love this keto low carb cinnamon roll cake recipe with a cup of joe! Or you could sip on a cup of warm tea instead. And if you don’t like those, then eat the cake all by itself.
Cinnamon roll cake and coffee cakes can be eaten at any time of day. Breakfast, brunch, snacks, or desserts are the most common. So slice yourself a piece, sit back and enjoy this amazing low carb recipe after a long day.
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Video
Low Carb Cinnamon Roll Cake
Ingredients
Cake Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup refined coconut oil melted
- 1/2 cup sour cream
- 1/2 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 eggs
- 2 tsp vanilla
- 2 tsp baking powder
- 1/2 tsp salt
Cinnamon Filling
- 1 cup brown sugar sweetener
- 6 oz butter melted (1.5 sticks)
- 2 tbsp almond flour
- 1 tbsp cinnamon
Glaze
- 2 oz cream cheese
- 2 oz heavy cream
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Instructions
- Preheat oven to 350. Spray a 9×13 baking pan with cooking spray.
- Mix together all the cake ingredients. Spread in the prepared pan. This is a VERY thick batter.
- Mix together the cinnamon swirl ingredients. Pour on top of the cake batter. Run a knife through the batter to swirl together the cinnamon filling and cake batter. It will look bumpy. (Check out the step by step photos in the blog post!)
- Bake at 350 for 35-40 min. The center should be set and not jiggly.
- Mix together the glaze and spread on the warm cake.
Notes
Nutrition
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Originally Published September 21, 2020. Revised and Republished September 1, 2025.
LOVE THIS!!!
Oh,yum! Just made this tonight,and struggling to need eat it all! I used less sweetener,and is still very sweet. I subbed Primal Kitchens mayo for the sour cream and coconut oil for the butter to make it vegan. Haven’t made the glaze. So good!
In summary…WONDERFUL!!! After a year and a half of having to eat low carb and making a variety of desserts, this cake is now my No. 1! Thank you so very much for the work…and brainpower…you put into your recipes that you then share with those of us who either need or want to make and indulge in your creations!! I definitely appreciate you and your abilities!
Can I use splenda?
I’m not sure, sorry. I do not test my recipes with splenda so I can’t guarantee it will work.
Can this be made the night before and refrigerated until putting in the oven the next morning?
I haven’t tried that but it should work. You might need to add a few minutes to the baking time.
Thank you so much for sharing this recipe, we absolutely LOVED it!!!
I added blueberries and used butter instead of coconut oil. I also didn’t have brown sugar replacement so I used half Eyrethatol half Xyiltol and added molasses. But it was still Amzing! Can’t thank you enough!
Thank you so much for sharing this recipe! We absolutely LOVED it!!! I added Blueberries and used butter instead of coconut oil. I didn’t have any brown sugar replacement either so had to use half Erythritol half xilatol and add molasses. But it was still amazing and I can’t thank you enough!
I don’t like coconut. Can I substitute the coconut flour with almond flour instead? And what should I replace the other coconut with?
I haven’t tested this with all almond flour but I think it could work. In place of coconut oil you could use butter or another mild flavored oil. But refined coconut oil does not taste like coconut. You might be surprised. You can’t taste the coconut flour either in this.
Coconut flour and Almond flour are not 1:1. If you want to substitute coconut flour for almond flour you would use 1/4 cup coconut flour for every 1 cup of almond flour. In this recipe, the coconut flour is not enough to give it a coconut flavor.
very good! a little bit too sweet for me, so I will use 1/2 cup of granulated Swerve instead of 1 cup for the cake batter. Swerve is 1/1 sweet as sugar, so that is why I doubled that.
I’m glad you liked it! My suggestion would have been to use 3/4 cup of Swerve.
“To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.”
Can I substitute THM baking blend for the almond and coconut flour?
Yes, use a little bit less. Instead of 2 1/2 cups I would use 2 1/3 cups if using baking blend.
Can anything be used as a substitute for the almond flour? Such as oat flour…
I have not tested this with oat flour, sorry. I do know that sunflower seed flour is a 1:1 sub for almond flour. I’m not sure about oat flour.
This was delicious! Does it need to be refrigerated after it cools down?
Hi Nikki, I do refrigerate all my low carb baked goods. They last longer that way. And then I just rewarm individual slices as needed 🙂
Love this recipe! I make it for every holiday breakfast…I even make up some holidays so I can have it more often! 🤣 It’s sooo easy and sooo delicious!
Huge cinnamon roll flavor. Soft and delightful texture. Not too sweet.