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.
Can I make this recipe in a bundt pan?
It should work but I haven’t tested it. Just make sure to grease the pan really well. I’d even suggest using some strips of parchment paper. Bundt cakes with almond flour stick sometimes.
thanks so much! this cake is soooo good even my family loved it! it was a little crumbly which I don’t mind for myself but 8s there anything that would help not be so crumbly?
Did you chill it? If you refrigerate and then reheat individual pieces it holds together very well.
Can you sub the coconut flour for more almond flour? Or is that an essential ingredient? This recipe sounds delish and I can’t wait to try!
Yes, you can make this with all almond flour.
I made a half recipe. The texture was like eating sweet sand. It was very crumbly and fell apart. Not cake-like at all. What went wrong? I used 1.5 x Monk fruit sweetener as directed in the notes.
Did you let it cool completely? Keto baked goods tend to crumble when they are hot from the oven.
Yes. It was completely cooled. It smelled great, but the texture was not good.
Is this your first time baking with almond flour? It does have a different texture than wheat flour.
Taryn has done it again with this scrumptious tasting cinnamon roll cake. The texture is great and taste satisfies that “cinnamon roll” craving. Recipe is easy to make and her video walks you through each step.
Excellent hot and with a cup of tea. Give it a try, you’ll enjoy it.
Great recipe! Easy to follow directions and tastes great!
This is by far the best keto dessert I have had! So cinnamony and can’t tell the difference in texture from the almond flour…highly recommend!
Can I sub granulated sugar?
Probably but I haven’t tested it.
Wondering if you can just use regular sugar or brown sugar as a substitute to the sweetener’s you listed? If so, same amount? Thanks!
I think they would work but I haven’t tested it. You can try the same amount.
1 1/2 sticks of butter = 12 oz. So it is really 12 oz or is it 6 oz? Thanks. I would like to make this with my grandson this week – he loves to cook!
No, there are normally 4 sticks in a 16 oz carton. So each stick is 4 oz. 6 oz of butter is normally 1.5 sticks.
Delish! Halved the recipe for an 8×8 pan and it was perfect for me and my honey. I love all your recipes!
Hi wondering about doing it in advance any suggestions?
You can make ahead, bake, and then refrigerate or freeze.
Absolutely delicious! Very moist and delish. I substituted sweetener with erythritol and found it too sweet so will reduce next time……and there will be a next time. Think I will reduce the butter topping and increase cream cheese icing also.
Thanks for another great recipe.
This cake delicious!! I didn’t have any cream cheese because I used the last in a smoked salmon spread yesterday and since i used the last of the sour cream in the cake I didn’t glaze it. We didn’t miss it at all. Moist, cinnamony and just right for a Sunday evening supper. My husband had three helpings and he doesn’t do low carb or THM. He is willing to try anything I make, though.
Awesome!