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Low Carb Cinnamon Roll Cake

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This low carb cinnamon roll cake has all the flavor of classic cinnamon rolls in an easy sliceable cake. With almond and coconut flours, a buttery cinnamon swirl, and a creamy glaze, it’s a keto-friendly treat perfect for breakfast, dessert, or snacking.

Ingredients

  • For the cake:
  • 2 cups almond flour
  • ¼ cup coconut flour
  • ½ cup refined coconut oil, melted
  • ½ cup sour cream
  • ¾ cup low-carb sweetener (erythritol, monk fruit, or blend)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • For the cinnamon swirl:
  • ½ cup brown sugar substitute
  • ¼ cup butter, melted
  • 2 tbsp almond flour
  • 2 tsp ground cinnamon
  • For the glaze:
  • 4 oz cream cheese, softened
  • 3 tbsp heavy cream
  • 2–3 tbsp powdered sweetener

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large bowl, combine almond flour, coconut flour, melted coconut oil, sour cream, sweetener, eggs, vanilla, baking powder, and salt. Mix until a thick batter forms. Spread evenly in the prepared dish.
  3. In a small bowl, mix brown sugar substitute, melted butter, almond flour, and cinnamon.
  4. Pour cinnamon mixture over the batter and swirl with a knife.
  5. Bake 35–40 minutes, until the center is set.
  6. For the glaze, whisk cream cheese, heavy cream, and powdered sweetener until smooth.
  7. Spread glaze over the warm cake before slicing.

Notes

  • Add chopped pecans or walnuts to the swirl for crunch.
  • Sprinkle cinnamon over the glaze for stronger spice.
  • Swap cream cheese glaze for a lighter almond milk glaze.
  • Bake as muffins (20–22 minutes) instead of a cake.
  • Serve warm for gooey texture or chilled for a firmer bite.

Nutrition

Find it online: https://cookedbymaya.com/low-carb-cinnamon-roll-cake/