This keto cinnamon cake recipe is moist, buttery, and flat-out decadent. It’s a low-carb cinnamon cake that delivers all the flavor minus all the sugar and carbs.
Made with a combination of almond flour and coconut flour, it has the perfect crumb.
This sugar-free cinnamon cake is great for brunch with a cup of coffee or any time you want to share an extra special treat for family gatherings.
I have quite a number of keto cakes that you should also check out. If you are missing cake while doing keto.
Keto Cinnamon Roll Cake
This low-carb cinnamon bundt cake recipe uses a combination of butter and cream cheese in the batter, making it very moist and tender.
It also features a cinnamon sugar swirl, making it a keto cinnamon roll cake. This recipe gives you all the flavor you enjoy in a cinnamon roll, made easily into a cake.
If that’s not enough, the cake boasts a cream cheese glaze on top of the cake that further elevates the recipe.
Making this in a bundt pan creates a stellar-looking dessert that even your non-keto folks will rave about.
Honestly, it’s a cross between a keto coffee cake and a keto pound cake, which is a truly winning combination!
With only 3.6 g net carbs per slice, it’s perfect for anyone on a low-carb diet looking for a way to silence their sweet tooth without raising their blood sugar!
Basic Ingredients Needed For A Keto Cinnamon Coffee Cake
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The following are the ingredients you’ll need; note that the full printable recipe is at the bottom of the post.
- Almond flour, finely milled
- Coconut flour
- Sugar-substitute
- Unsalted butter, room temperature
- Vanilla extract
- Full-fat cream cheese softened
- Egg, room temperature
- Heavy whipping cream, room temperature
- Ground cinnamon powder: I use Saigon for the quality
- Baking powder
- Sea salt
Tools Needed
You’ll need just a few tools to make this recipe most of which you hopefully already have on hand.
The only tools you’ll need are an electric mixer, a large mixing bowl, a separate bowl for the icing, and a bundt pan.
Let me also mention that the type of bundt pan you use is important. Not all are created equal, and after a while, bundt pans don’t release the cakes well, so investing in a good one is worth the tiny investment.
I use a CasaWare brand because it has a granite ceramic that makes for easy-release baking.
Sugar- Substitute Options
When it comes to choosing which sugar substitute to use for this cinnamon swirl keto cake, I have some options for you. My two favorite granulated sugar substitutes for this recipe are Lakanto Monk Fruit and Swerve.
You could also use the stevia and erythritol-based brand Pyure. But if using Pyure you will want to use half the amount called for in this recipe since it’s a much sweeter option.
Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.
However, for keto cream cheese icing on this bundt cake, you will have to use a confectioner’s sugar substitute. Both Lakanto and Swerve have great ones.
How To Make A Low-Carb Cinnamon Cake
To make this low-carb cinnamon roll cake, begin by preheating your oven to 350 degrees. While the oven heats, generously butter a 12-cup bundt pan with softened butter.
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For best results, remember that using a well-greased bundt pan is crucial for ensuring the cake releases efficiently after baking.
In a small bowl, combine the granulated sugar substitute and cinnamon powder and set them aside. This is the cinnamon roll filling.
Next, measure and sift the almond flour, ensuring this step is not skipped as it contributes to the cake’s ideal texture.
Mix the dry ingredients, the sifted almond flour, coconut flour, salt, and baking powder, and set the mixture aside.
For the wet ingredients, in a large bowl, use an electric mixer to cream the softened cream cheese, butter, vanilla extract, and sugar substitute until light and fluffy.
Gradually add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
Slowly incorporate the dry ingredients into the wet mixture, mixing on low speed until combined. Finally, fold in the heavy cream.
Pour half of the batter into the prepared bundt pan and sprinkle the cinnamon sugar mixture over the top. Then, add the remaining batter to the pan.
Bake in the middle rack of the oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean yet moist.
Allow the cake to cool for 10 minutes on a baking rack before inverting it onto a serving plate.
Once the cake is fully cooled, top it with cream cheese icing, and if desired, sprinkle chopped pecans over the surface.
Any leftovers can be stored in an airtight container in the refrigerator for up to five days or frozen for up to three weeks.
For the icing, beat the cream cheese, butter, vanilla extract, salt, and confectioner’s sugar substitute in a medium-sized bowl using an electric mixer until well combined.
Gradually add heavy cream, one tablespoon, beating until smooth. If the icing is too thick, add heavy cream until the desired consistency is reached.
More Cinnamon-Based Recipes To Try
If you’re a fan of recipes that prominently feature cinnamon flavor, the following are some of our favorites.
Tag Us
I sure hope you give this keto coffee cake recipe a try and that once you do you will take a moment to tag us on Instagram and Facebook. It’s what keeps us encouraged to keep sharing and perfecting our recipes.
In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years. It’s my prayer these keto cookbooks will help make keto a delicious breeze for you.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet, looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting, we got on the path to real transformation.
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Keto Cinnamon Cake (Gluten-Free)
This keto cinnamon cake recipe is moist, buttery, and flat-out decadent. It's a low carb cinnamon cake that delivers all the flavor minus all the sugar and carbs.
Ingredients
Keto Cinnamon Cake
- 2 1/2 cups finely milled almond flour, measured and sifted
- 1 cup coconut flour
- 1/4 teaspoon salt
- 3/4 cup softened unsalted butter, plus two tablespoons to grease the pan
- 1 1/4 cup granulated sugar substitute, Lakanto monk fruit
- 8 ounces full fat cream cheese, softened
- 5 eggs, room temperature
- 1/2 cup heavy whipping cream, room temperature
- 1/2 cup of chopped pecans (optional topping)
- 1 teaspoon of vanilla extract
- 1 1/2 teaspoons of baking powder
Cinnamon Swirl
- 2 tablespoons of ground cinnamon powder
- 1/4 cup of granulated sugar substitute
Keto Cream Cheese Icing
- 3/4 cup of confectioners sugar substitute
- 4-5 tablespoons of heavy cream
- 1/4 teaspoon of sea salt
- 2 ounces of full-fat cream cheese softened
- 1/4 cup of softened unsalted butter
Instructions
Cinnamon Swirl
- In a small bowl combine the granulated sugar-substitute and cinnamon powder. Set aside
Keto Cinnamon Cake
- Preheat your oven to 350 degrees. Then using softened butter liberally butter the 12-cup bundt pan.
- Measure and sift the almond flour and set aside. Don't skip this step as it helps produces the best cake texture.
- In a medium bowl, combine the coconut flour, baking powder, and salt. Then add the sifted almond flour to the bowl and set aside.
- In a large bowl using an electric mixer cream the softened cream cheese, butter, vanilla extract, and sugar substitute. Beat until fully combined and light and fluffy.
- Next, add the eggs one at a time being sure to combine well after each addition. and scraping down the sides of the bowl as needed.
- Slowly add the dry ingredients and mix well with your electric mixer set to low.
- Lastly, fold in the heavy cream.
- Add half the batter to the prepared bundt pan.
- Sprinkle the cinnamon sugar on the surface of the cake.
- Next, add the remainder of the batter to the pan.
- Bake in the middle rack of the oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean but is still moist.
- Cool for 10 minutes on a baking rack and then invert onto a serving plate.
- Add the cream cheese icing once the cake is fully cooled. If adding the chopped pecans sprinkle them over the surface of the cake.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Keto Cream Cheese Icing
- In a medium-sized bowl using an electric mixer beat the cream cheese, butter, vanilla extract, salt, and confectioner's sugar substitute. Mix until well combined.
- Next, add heavy cream one tablespoon at a time and beat until smooth. If the icing is too thick simply add more heavy cream one tablespoon at a time.
Notes
Using a well-greased bundt pan is important to make sure the cake releases well from the pan.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 250Total Fat: 19.3gSaturated Fat: 8.7gCholesterol: 75mgSodium: 115mgCarbohydrates: 7.5gNet Carbohydrates: 3.6gFiber: 3.9gSugar: .1gProtein: 6g
