Low Carb Cinnamon Roll Cake

This low carb cinnamon roll cake is everything I love about cinnamon rolls but in an easier, sliceable cake form. With a blend of almond and coconut flours, a buttery cinnamon swirl, and a creamy glaze, it’s the perfect guilt-free indulgence for breakfast, dessert, or even a snack.

Why You’ll Love This Recipe

I love this recipe because it gives me the flavors of a cinnamon roll without the hassle of rolling and cutting dough. The almond and coconut flours create a moist, tender cake, while the cinnamon swirl adds that classic gooey sweetness I crave. I also like that it’s low in carbs, so I can enjoy a slice (or two) and still stick to my goals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• Almond flour
• Coconut flour
• Refined coconut oil, melted
• Sour cream
• Sweetener of choice (such as Joy Filled Eats Sweetener, erythritol, or monk fruit blend)
• Eggs
• Vanilla extract
• Baking powder
• Salt

For the cinnamon swirl:

• Brown sugar substitute
• Butter, melted
• Almond flour
• Ground cinnamon

For the glaze:

• Cream cheese
• Heavy cream
• Sweetener of choice

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×13 baking dish.
2. In a mixing bowl, I combine almond flour, coconut flour, melted coconut oil, sour cream, sweetener, eggs, vanilla, baking powder, and salt. I stir until a thick batter forms and spread it evenly into the prepared dish.
3. In another bowl, I mix brown sugar sweetener, melted butter, almond flour, and cinnamon until combined.
4. I pour the cinnamon mixture over the cake batter and use a knife to swirl it through.
5. I bake for 35–40 minutes, until the center is set and firm.
6. For the glaze, I whisk together cream cheese, heavy cream, and sweetener until smooth.
7. I spread the glaze over the warm cake before slicing and serving.

Servings and timing

This recipe makes about 18 servings. Prep takes 15 minutes, baking takes 35 minutes, and in about 50 minutes total, I have a delicious low carb cinnamon roll cake ready to enjoy. Each serving has around 260 calories, 6g total carbs, 3g net carbs, 25g fat, and 5g protein.

Variations

Sometimes I add chopped pecans or walnuts to the cinnamon swirl for extra crunch. I also like sprinkling a little extra cinnamon over the glaze for a stronger spice flavor. If I want it less rich, I replace the cream cheese glaze with a simple powdered sweetener glaze made with almond milk.

storage/reheating

I store leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, I warm individual slices in the microwave for about 20 seconds or in the oven at 300°F (150°C) for 5 minutes. This cake also freezes well for up to 2 months—perfect for make-ahead treats.

FAQs

Can I make this cake dairy-free?

Yes, I can substitute the sour cream with coconut cream and use dairy-free cream cheese and butter alternatives.

Do I have to use both almond and coconut flours?

I like using both because they balance each other out. If I only use almond flour, the cake may be too dense; if I only use coconut flour, it may be too dry.

Can I make this into muffins instead of a cake?

Yes, I can pour the batter into muffin tins and bake for about 20–22 minutes for individual servings.

How sweet is this cake?

I find it sweet enough to feel indulgent without being overpowering. I can always adjust the amount of sweetener to my taste.

Can I serve this warm or cold?

Both ways work! I love it warm with the glaze melting into the cake, but it’s also delicious chilled straight from the fridge.

Conclusion

This low carb cinnamon roll cake is one of my favorite keto-friendly desserts to make. I love how it captures the taste of a classic cinnamon roll in an easy, shareable cake. With its tender crumb, rich cinnamon swirl, and creamy glaze, it’s a treat I never get tired of baking—or eating.

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