Low Carb Cinnamon Roll Cake That’ll Surprise You With Every Bite

If you’ve ever stood in front of a bakery case eyeing those sticky, cinnamon-loaded rolls and wished for a guilt-free version, you’re in the right kitchen. This low-carb cinnamon roll cake brings all the gooey, sweet swirl magic of the original but skips the sugar crash.

We’ll break down the almond flour base, the cinnamon ripple, and that dreamy glaze—all low in carbs, high in comfort. In this post, you’ll also get smart baking tips, simple swaps, and answers to your biggest keto cake questions. Ready to turn your cravings into something you can actually feel good about?

Why This Low-Carb Cinnamon Roll Cake Means So Much To Me

I still remember the Saturday morning that started this whole thing. Rain tapping on the window, the scent of cinnamon in the air, and my hands deep in a bowl of almond flour batter—trying to recreate the cinnamon rolls from my childhood, but this time with zero sugar and zero regret.

This low carb cinnamon roll cake was born out of that rainy-day craving for something warm and sweet—but also from a need to make desserts that truly feel good to eat. No bloating, no crashes, no sketchy ingredients. Just a swirl of cinnamon comfort with an almond flour hug.

Years of food styling taught me to make treats that look delicious. But with this recipe? It tastes like home. You get that moist, tender crumb thanks to Greek yogurt and eggs, the rich swirl of cinnamon and brown “sugar” (thank you, erythritol), and a cream cheese glaze that makes you want to lick the fork.

And the best part? It fits seamlessly into a low carb lifestyle. This one-pan wonder is as good for slow brunches as it is for quick weeknight treats—kind of like these keto pecan softies that are just sweet enough to keep cravings in check, or the healthy donut chaffle that won me over during my low carb baking experiments.

This cake proves that you can have cinnamon roll everything—without flour, without sugar, and without ever missing a thing.

Also Read: No Bake Brownie Bites (Easy, Healthy & Just 3 Ingredients!)

Almond Flour Magic: The Base of This Cinnamon Coffee Cake

Almond flour is the real MVP in this low carb cinnamon roll cake. It’s soft, subtly nutty, and brings that rich, almost buttery taste we all crave from a traditional cinnamon roll—but with way fewer carbs and zero graininess when used right.

The trick to making almond flour behave like traditional cake flour? Use finely blanched almond flour, not almond meal. The finer the texture, the more tender your crumb will be. I like to sift mine before adding it to the mix—it sounds extra, but trust me, it’s worth it for that bakery-soft bite.

You’ll also notice this recipe doesn’t call for traditional baking powder. Instead, I use a mix of baking soda and apple cider vinegar to give just the right lift. The acidity helps balance the sweet cinnamon swirl while making the crumb rise beautifully without over-drying.

When developing this cake, I tested it side by side with a few other almond flour bakes, including my keto coconut cheesecake, and found that the key to avoiding a heavy or oily finish is letting the cake rest after baking. That helps the almond flour soak up moisture and settle into that tender, cake-like texture you want.

Keeping It Moist: The Role of Greek Yogurt and Eggs

Greek yogurt might not be your first guess when it comes to low carb baking, but it’s essential here. It adds just the right amount of tang and moisture, without making the cake too dense. It also gives a subtle richness that plays well with the cinnamon and vanilla.

I prefer using full-fat plain Greek yogurt—something thick and luscious like I use in my blueberry Greek frozen yogurt. Don’t worry, it won’t make your cake taste “yogurty”—it just softens the almond flour and adds structure when combined with eggs.

Speaking of eggs: don’t skip them or go egg-free here. You need that protein to bind everything together and keep the cake from falling apart when sliced. Make sure they’re room temp before mixing—cold eggs can seize the butter or coconut oil and ruin the batter.

When it all comes together, the batter should be thick but pourable, with a warm, nutty aroma. It’s thick enough to hold the cinnamon swirl without sinking—just wait until you see what’s coming in the next section.

Cinnamon Swirl Filling That Doesn’t Spike Your Sugar

The swirl is the soul of any cinnamon roll—or in this case, low carb cinnamon roll cake. It’s that gooey, cinnamon-sugar ribbon that makes each slice irresistible. But how do you recreate that magic without real sugar?

It starts with a mix of golden erythritol (or a monk fruit blend), melted butter, and cinnamon. The golden color mimics brown sugar both in flavor and appearance, while the butter adds richness that seeps into the cake as it bakes. You can even add a pinch of nutmeg or cardamom for depth.

The key is layering: half the batter, swirl mixture, the rest of the batter, and a final swirl on top. Use a butter knife to gently marble it—don’t overmix or it’ll blend instead of swirl. This technique reminds me of how I layer flavors in my sour cream coffee cake—you want defined pockets of spice, not a uniform flavor throughout.

The result? That cozy cinnamon flavor in every bite—without any blood sugar spikes.

Cream Cheese Glaze vs. Streusel: Which Should You Choose?

So here’s the fun part: topping. You’ve got two great routes, and honestly, both work beautifully depending on your mood.

The first is a classic cream cheese glaze. Smooth, tangy, lightly sweet—drizzled warm over the cake, it melts into every crevice. You’ll just need cream cheese, a touch of butter, vanilla, and powdered monk fruit or erythritol. Add heavy cream if you want a thinner pour.

Then there’s the streusel option. If you love a bakery-style crunch, whip up a quick crumble using almond flour, chopped pecans, cinnamon, and sweetener. It bakes into a golden crown that contrasts perfectly with the soft cake beneath—like I do on my cherry coffee cake.

Honestly? Make both. Glaze half, streusel the rest. Serve it as a taste test at brunch and let everyone vote.

This is the part where your cake goes from simple to stunning. Instagram-worthy swirl, drool-worthy topping—and still totally low carb.

How to Serve: Brunch, Dessert, or Coffee Companion

There’s no wrong time to serve this low carb cinnamon roll cake. Whether it’s the centerpiece of your weekend brunch or a casual Tuesday-night treat, this cake fits every vibe. I like to slice it warm, right after the glaze sets slightly, and pair it with a hot cup of dark roast or a cinnamon-spiced herbal tea.

If you’re doing brunch for a group, cut the cake into square servings and arrange them on a wood board alongside keto-friendly fruit, nuts, and a few extras like my cinnamon tortilla rolls for crunch. It becomes a cozy little breakfast grazing table everyone can nibble from.

For dessert, add a dollop of whipped cream or a dusting of powdered monk fruit just before serving. And if you’re feeling extra? A scoop of low carb vanilla ice cream turns it into an indulgent finale.

Bonus tip: Serve the slices slightly warm for that melt-in-your-mouth experience. A few seconds in the microwave or toaster oven does the trick.

Storing Your Cake for Days (or Freezing for Later)

Low carb cakes like this one store surprisingly well. The almond flour and Greek yogurt combo helps lock in moisture so you’re not left with a dry leftover on day two.

Once fully cooled, wrap the cake tightly or place it in an airtight container. It’ll keep in the fridge for up to five days. When you’re ready for a slice, just reheat it gently. I usually go for 20 seconds in the microwave or a quick toast to crisp the edges.

Want to freeze it? No problem. Slice first, wrap each piece in parchment or plastic, and store in a freezer bag. It’ll stay fresh for a month or more. Just thaw in the fridge overnight and reheat when ready.

This approach works for many of my keto treats—like the flourless keto chocolate cake, which actually tastes better the second day. The same goes here: the cinnamon flavor deepens and the texture settles in beautifully.

Make a batch, stash a few slices, and enjoy low carb comfort whenever you need it.

Frequently Asked Questions About Low Carb Cinnamon Roll Cake

Conclusion: Why You’ll Want to Make This Again and Again

There’s something incredibly comforting about a warm, cinnamon-swirled bite that doesn’t derail your health goals. This low carb cinnamon roll cake delivers on all fronts—taste, texture, and simplicity. It’s rich but not heavy, sweet but not sugary, and the kind of recipe you’ll want to keep on repeat whether you’re baking for yourself, family, or a cozy brunch with friends.

I’ve made dozens of versions, and this one hits all the right notes—just like the best café treat, but made with ingredients that feel good to eat. When a recipe makes your kitchen smell like a bakery and still fits your goals? That’s a keeper.

Please let me know how it turned out for you! Leave a comment below and tag @foodiecreator on Instagram and hashtag it #foodiecreator. I’d love to see how you make it your own.

Low Carb Cinnamon Roll Cake That’ll Surprise You With Every Bite

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Judy Newton
• Total Time: 40 minutes
• Yield: 9 servings 1x

Print Recipe

Pin Recipe

Description

This low carb cinnamon roll cake combines almond flour, Greek yogurt, and a sweet cinnamon swirl with a rich cream cheese glaze—perfect for keto brunch or dessert.

---

Ingredients

Scale 1x2x3x

2 cups finely blanched almond flour

1/2 cup Greek yogurt (full-fat)

2 large eggs (room temperature)

1/3 cup erythritol or monk fruit blend

1/4 cup melted butter

1 tsp baking soda

1 tsp vanilla extract

1 tbsp apple cider vinegar

1 tbsp cinnamon (for swirl)

2 tbsp erythritol (for swirl)

2 tbsp melted butter (for swirl)

3 oz cream cheese (for glaze)

1 tbsp butter (for glaze)

2 tbsp powdered erythritol (for glaze)

1–2 tbsp heavy cream (to thin glaze)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.

2. In a bowl, whisk almond flour, baking soda, and salt.

3. In another bowl, mix eggs, yogurt, melted butter, vanilla, and vinegar.

4. Combine wet and dry ingredients until smooth.

5. Pour half the batter into the pan and smooth it out.

6. Mix cinnamon, sweetener, and butter for the swirl and spoon half over the batter.

7. Repeat with remaining batter and swirl mixture. Use a knife to marble.

8. Bake 25–30 minutes until golden and toothpick comes out clean.

9. Cool completely before adding glaze.

10. Whisk cream cheese, butter, powdered sweetener, and cream until smooth.

11. Drizzle glaze over cooled cake, slice, and serve.

Notes

Use finely blanched almond flour for best texture.

Room temperature eggs help keep the batter from curdling.

Let the cake cool fully before glazing to prevent melting.

To freeze, wrap individual slices in parchment and store airtight.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 1g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 55mg