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Keto Cinnamon Roll Cake

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Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 12
Course: Dessert, Breakfast, Snack
Cuisine: American
Diet: Keto, Low-Carb, Gluten-Free, Sugar-Free

Recipe Intensity: Easy to Moderate

  • Effort: Straightforward mixing and swirling. No yeast or complicated rolling required.

  • Skills Needed: Basic mixing, making a swirl, and preparing a simple glaze.

  • Equipment: Two mixing bowls, 8×8 or 9×9 inch baking pan, hand mixer or whisk, spatula.

The Story Behind The Recipe

Tired of missing out on the cozy comfort of a gooey cinnamon roll? We’ve transformed all that beloved flavor—the warm spice, the tender crumb, the creamy glaze—into an effortless, sliceable cake. This Keto Cinnamon Roll Cake delivers every bit of the joy without the carb-loaded guilt or fuss. It’s a crowd-pleaser that will have everyone, keto or not, asking for a second slice.

Ingredients

For the Cake Batter:

  • 2 cups (200g) super-fine blanched almond flour

  • ⅓ cup (35g) coconut flour

  • ½ cup (100g) granulated erythritol or monk fruit sweetener (see notes)

  • 1 tbsp baking powder

  • ½ tsp salt

  • 4 large eggs, room temperature

  • ½ cup (115g) unsalted butter, melted and slightly cooled

  • ⅓ cup (80ml) unsweetened almond milk

  • 1 tsp vanilla extract

  • ½ cup (115g) full-fat sour cream

For the Cinnamon Swirl:

  • ⅓ cup (70g) granulated erythritol or brown sugar substitute

  • 2 tbsp ground cinnamon

  • ¼ cup (57g) unsalted butter, softened

For the Cream Cheese Glaze:

  • 4 oz (115g) full-fat cream cheese, softened

  • ¼ cup (50g) powdered erythritol (confectioners style)

  • 2-3 tbsp heavy cream or almond milk

  • ½ tsp vanilla extract

  • Pinch of salt

Instructions

1. Prep & Preheat

Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9 inch baking pan thoroughly with butter or line it with parchment paper for easy removal.

2. Make the Cake Batter

In a large mixing bowl, whisk together the dry ingredients: almond flour, coconut flour, sweetener, baking powder, and salt. In a separate bowl, whisk the eggs. Then add the melted butter, almond milk, vanilla extract, and sour cream. Whisk until smooth and well combined.
Pro Tip: Add the wet ingredients to the dry ingredients. Use a hand mixer or a sturdy spatula to mix until a smooth, thick batter forms. Avoid overmixing. Set aside.

3. Create the Cinnamon Swirl

In a small bowl, use a fork to mash together the softened butter, sweetener, and cinnamon until it forms a thick, paste-like mixture.

4. Layer and Swirl

Spread about two-thirds of the cake batter evenly into the prepared pan. Dollop about half of the cinnamon swirl mixture in small spoonfuls over the batter. Carefully spread the remaining cake batter over the top. Now, dollop the rest of the cinnamon swirl on top. Use a knife or a toothpick to gently swirl the cinnamon mixture into the top layer of batter, creating a beautiful marbled effect. Don’t over-swirl!

5. Bake to Perfection

Place the pan in the center of the preheated oven. Bake for 30-38 minutes (a 9-inch pan will be on the shorter end). The cake is done when the top is golden brown, the edges pull away from the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

6. Cool Completely

This is crucial! Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes. The cake will firm up as it cools.

7. Make the Glaze & Serve

While the cake cools, prepare the glaze. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sweetener, vanilla, and salt. Beat again. Add heavy cream, one tablespoon at a time, until you reach a thick but pourable consistency.
Once the cake is completely cool, drizzle the glaze generously over the top. Slice into 12 squares and serve.

Chef’s Notes & Success Tips

  • Sweetener Choice: A brown sugar substitute (like Lakanto Golden or Swerve Brown) in the swirl adds a deeper, more authentic flavor. For the glaze, a powdered (confectioners) sweetener is essential to avoid graininess.

  • Room Temperature is Key: Using room-temperature eggs, sour cream, and softened cream cheese ensures a smooth, lump-free batter and glaze.

  • Storage: Store leftover cake, covered, in the refrigerator for up to 5 days. The glaze will firm up when chilled. Let slices come to room temperature for the best texture, or warm briefly in the microwave.

  • Freezing: Freeze unglazed slices on a tray, then wrap tightly. Thaw in the fridge and add glaze before serving.

Nutrition Information (Per Serving, 1/12th of cake)

Please note: Nutritional values are estimates and will vary based on specific brands of ingredients used.

  • Calories: ~310

  • Total Fat: 29g

  • Saturated Fat: 12g

  • Total Carbohydrates: 9g

  • Dietary Fiber: 4g

  • Net Carbs: 5g

  • Protein: 8g

  • Sodium: 220mg

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