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.
I am seriously addicted to this recipe. It is absolutely delicious! I used Swerve 1:1 and it was plenty sweet enough. Thanks for the recipe.
Seriously upset right now at how many times I tried to print WITHOUT THE INSIDIOUS ADS 🤬😡🤬😤.never again, joyfilledeats. Never.
Hi Patty, my recipes should print without any ads. I am happy to help with this. Did you navigate to the print view? It is a simplified page. Here it is: https://joyfilledeats.com/wprm_print/low-carb-cinnamon-roll-cake/
The link to that view is in the recipe card where the big red button says PRINT. If the recipe still prints with ads please let me know. That should not happen.
What an absolutely rude comment for something that is free to you. Learn more patience and learn to be nice.
Thank you for this recipe it’s delicious! I do have a question though. I followed the recipe with the swap suggestions, using Lakanto white sugar and brown sugar replacement for both sweeteners + swapped the sour cream for low fat plain greek yogurt. I put in all the ingredients on my fitness tracker and noticed the net carbs don’t add up. Even looking at if I had used sour cream and the sweetener blend you recommended, it still seems off? Im a little nervous because my Dad is keto, don’t want to throw him off! Maybe i’m calculating wrong? Im subtracting the sugar alcohol grams and fiber grams from total carbs. Thank you 🙂
Every nutrition calculator is a bit different. If you want to email me a screenshot I can help troubleshoot. taryn at joyfilledeats dot com.
Very good! I added pecans on top otherwise made as directed and was delicious! Will make again for sure! Thank you for the great recipe!
Hi! I have a sweetener question. I can sub 1/2 cup or Truvia or THM gentle sweet for your sweeter blend and that will be comparable, correct? Just making sure I understand the measurement after reading your notes. Thank you!
Yes, that is correct.
First time I made this. followed recipe exactly. Really good! I think next time I will use a little less butter, and add pecans. Thanks so much!
can you substitute the coconut flour with all almond flour? what like 3 cups almond flour?
Yes, to use all almond flour I would use 3 cups.
I tried this today exactly as written, including using your sweetener blend. YUMM!!!!! I will definitely be making this again. Next time I might try to sub a bit of whey protein powder for some of the flour, just to increase the protein count. Thanks for the recipe!!
Way too rich and sweet and texture is always a disappointment with almond flour and coconut flour.
Tammy, I’m sorry you didn’t like it. This normally gets great reviews. Which sweetener did you use?
Also, you can’t expect almond and coconut flour to make cakes exactly like white wheat flour would. I’ve found it helpful to have proper expectations with keto baking so I am not disappointed.
In the oven now, smells delicious! Can I keep on counter or does it need refrigeration?
I refrigerate all my keto baked goods. But it should be ok on the counter for a day or two.
delicious all your keto recipes . made this today , everyone loved it,
Can I substitute butter for the coconut oil?
Yes
Can you use THM baking blend instead of almond and coconut flour?
Yes
I’m allergic to almonds and coconut. Is there another flour I can use? If yes, how much?
Thanks!
You can replace those with sunflower seed flour. I would use 3 cups.
Fabulous recipe and delicious! I did cut the butter on the cinnamon topping mixture to 4oz and it was great! I put it in for 40 min and it got a little crisp around the edges so next time I’ll do 30 or 35 minutes and check it. I’ve kept extras in the fridge, keeping well in plastic storage.
1.5 sticks of butter is way too much. Had to spoon butter pools off of the top as it was cooking. Good cake — just reduce butter to half a stick and that would be just about right.
Those butter pools soak back down into the cake and keep it moist. I recommend trying it as written.