Low Carb Cinnamon Roll Cake (Keto-Friendly & Delicious!)
Looking for that sweet, cinnamon-spiced comfort without the carb crash? This low carb cinnamon roll cake is your dream come true. Packed with all the gooey warmth of a classic cinnamon roll and none of the sugar guilt, this keto-friendly twist is the perfect bake for breakfast, brunch, or an anytime treat.
In this post, I’ll share the story behind this nostalgic favorite and how you can make it using almond flour, sugar-free sweeteners, and a rich cream cheese glaze. Whether you’re new to low carb baking or a seasoned pro, this one’s guaranteed to impress.
The Story & Intro
A nostalgic cinnamon roll twist with fewer carbs
Some Saturday mornings still take me back to my grandmother’s kitchen—the scent of cinnamon swirling through the air as her rolls baked until golden. Fast forward to today, I wanted that same magic, but without the sugar overload. That’s how this low carb cinnamon roll cake was born. It’s got all the charm of the classic, but with almond flour, monk fruit sweetener, and a creamy glaze that feels just as indulgent. I tested this recipe a dozen times, chasing that tender crumb and gooey cinnamon ripple. When I finally nailed it, I knew this would become one of my forever bakes.
This recipe is inspired by the flavors of a cinnamon roll but reimagined as a coffee cake—moist, dense, and with a rich swirl that melts into every bite. The best part? It takes way less effort than traditional rolls. No kneading, no rising—just mix, layer, and bake. That’s the kind of ease that fits my cozy-but-busy baking style. Plus, it pairs perfectly with a warm cup of coffee or your favorite herbal tea.
If you’ve ever scrolled through recipes for low carb cinnamon roll cake and found them either too complicated or lacking in flavor, I hear you. This version checks every box: it’s low carb, gluten-free, and still absolutely dreamy. It’s become my go-to for weekend brunches, casual gatherings, and honestly, just those days when I need a little cinnamon-swirled joy.
Ingredients That Keep It Keto
Almond flour: the foundation of keto baking
If you’ve baked keto treats before, you already know almond flour is king. It’s naturally low in carbs and high in healthy fats and fiber, making it perfect for this low carb cinnamon roll cake. But beyond nutrition, almond flour gives this cake a tender, moist crumb that mimics traditional coffee cake beautifully—no dry or crumbly texture here. I use superfine blanched almond flour, which helps everything hold together without being gritty. You could experiment with a little coconut flour, but keep in mind it’s much more absorbent and will change the texture.
Another reason almond flour shines in this recipe? It toasts up just slightly around the edges while the center stays soft and cinnamon-swirled. It’s also naturally gluten-free, making this recipe great for anyone avoiding wheat. If you’re a fan of keto muffins or loaves, you’ll see how well almond flour adapts to different formats of this cake too.
Sweeteners & spices: keeping it sugar-free without sacrificing flavor
The heart of any cinnamon roll-style bake is in the sweetness and spice. For that classic flavor without the carbs, I use a mix of erythritol and a hint of monk fruit. This combo sweetens the cake and swirl without any bitter aftertaste. You’ll want a granulated version for the cake batter and a powdered version for the cream cheese glaze.
And of course, let’s not forget the cinnamon. A full tablespoon might sound bold, but trust me—it’s just right. It gives the swirl that signature aroma and pairs perfectly with the vanilla extract and a touch of nutmeg if you’re feeling fancy. Add a pinch of salt to balance everything out, and suddenly you’ve got a dessert that delivers comfort without compromise.
Baking the Perfect Low Carb Cinnamon Roll Cake
Step-by-step cake assembly & cinnamon swirl tips
This low carb cinnamon roll cake comes together with ease, but a few techniques make all the difference between “good” and “unforgettable.” Start by mixing the batter until smooth—but don’t overmix. Overworking almond flour can make the texture heavy. Once your base is ready, pour half into a greased baking pan, then add a generous drizzle of the cinnamon filling. Use a toothpick or butter knife to swirl it gently—don’t mix too deep or you’ll lose those pretty streaks. Add the remaining batter on top and finish with another swirl layer. The swirl not only looks beautiful but gives you a burst of cinnamon in every bite.
When it comes to baking, a 9×9 pan works best for even cooking and clean slices. Bake at 350°F (175°C) for about 28–32 minutes. You’ll know it’s ready when the center is set and the edges are golden. Avoid overbaking, or you’ll lose that signature softness.
Making a cream cheese glaze without the carbs
The glaze is what seals the deal. It’s luscious, tangy, and drizzles like a dream. Just beat softened cream cheese with a little butter, powdered erythritol, and vanilla. Add a tablespoon or two of unsweetened almond milk to thin it out until pourable. Once your cake cools slightly (but is still warm), drizzle the glaze across the top. It melts slightly into the cake’s ridges—pure magic.
This low carb cinnamon roll cake has that bakery-style finish with a fraction of the carbs. Each slice is rich, satisfying, and perfect for slow weekends or make-ahead breakfasts. For an extra twist, sprinkle chopped pecans or a pinch of sea salt on top.
Variations & Serving Ideas
Make it muffins, loaf, or coffee cake style
One of my favorite things about this low carb cinnamon roll cake is how flexible it is. Want something more grab-and-go? Bake the batter in a muffin tin (12 standard cups) for about 18–20 minutes—perfect for weekday breakfasts. For a denser treat, try a loaf pan and bake longer, around 45–50 minutes. The result is sliceable, portable, and just as flavorful. You can also scale the recipe up for a brunch crowd by doubling it and using a 9×13 pan.
Looking for a keto coffee cake with cream cheese vibes? Add half the glaze as a filling layer between the batter swirls. That tangy ribbon of cream cheese takes things over the top, turning a simple bake into a showstopper. You can also spoon some glaze into muffin centers before baking for an instant cream cheese surprise.
Pairings and storage tips for weekday breakfasts
This cake is best served warm with a freshly brewed coffee or cinnamon tea. For something extra indulgent, top a slice with a pat of butter or a spoonful of sugar-free whipped cream. It also plays well with fresh berries or a drizzle of keto maple syrup for a brunch-worthy spread.
Storage-wise, you’ve got options. Keep it in an airtight container at room temperature for up to two days, or refrigerate for up to five. To reheat, pop individual slices in the microwave for 10–15 seconds. It also freezes beautifully—slice, wrap in parchment, and store in a freezer-safe bag for up to a month. Just defrost and reheat whenever you’re craving something sweet.
FAQ: Low Carb Cinnamon Roll Cake
1. How do you make low carb cinnamon roll cake with almond flour?
Start with superfine blanched almond flour for a tender crumb. Mix with eggs, butter, low-carb sweeteners like erythritol, and a touch of vanilla. Layer half the batter in a pan, swirl in a cinnamon filling, then add the remaining batter. Bake until golden and finish with a sugar-free cream cheese glaze. It’s rich, soft, and completely grain-free.
2. Is this an easy low carb cinnamon roll cake for beginners?
Absolutely. This recipe doesn’t require yeast, rising time, or complicated steps. It’s a simple mix, layer, and bake process. If you’re new to keto baking, this cake is a great introduction—minimal prep with maximum flavor.
3. Can I turn this into a keto cinnamon coffee cake with cream cheese?
Yes, and it’s delicious! To make it more like a classic cinnamon coffee cake, swirl in a layer of cream cheese filling or increase the glaze amount. You can also add chopped nuts or a crumble topping for texture.
4. Are there keto coffee cake muffins using this batter?
Definitely. Just divide the batter evenly into 12 muffin cups, layer with cinnamon swirl, and bake for 18–20 minutes. They’re portable, freezer-friendly, and great for weekly meal prep.
5. What’s the best keto coffee cake recipe for meal prep?
This low carb cinnamon roll cake is a strong contender! It stays moist for days, freezes well, and can be made into muffins or loaf cake. For variety, alternate between this and our Keto Blueberry Streusel Muffins.
Conclusion
This low carb cinnamon roll cake proves you don’t need sugar or grains to bake something satisfying, cozy, and crowd-pleasing. With just a few keto pantry staples, you can whip up a cinnamon-spiced treat that’s rich in flavor and light on carbs. Whether you bake it for brunch, freeze it for busy mornings, or share it at a gathering, this cake hits the spot every time. It’s everything you love about cinnamon rolls—with none of the fuss and all of the flavor.
Please let me know how it turned out for you! Leave a comment below and tag @foodiecreator on Instagram and hashtag it #foodiecreator.
Print
Low Carb Cinnamon Roll Cake (Keto-Friendly & Delicious!)
- Total Time: 40 mins
- Yield: 9 squares 1x
Description
A moist, cinnamon-swirled coffee cake made keto with almond flour, sweetened with erythritol, and finished with a rich cream cheese glaze. Perfect for low carb breakfasts or weekend brunches.
Ingredients
2 cups blanched almond flour
1/4 cup coconut flour (optional)
1/3 cup granulated erythritol
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
3 large eggs
1/3 cup unsweetened almond milk
1 tbsp vanilla extract
**Cinnamon Swirl**
1/3 cup powdered erythritol
1 tbsp ground cinnamon
2 tbsp butter, melted
**Cream Cheese Glaze**
2 oz cream cheese, softened
2 tbsp powdered erythritol
1 tbsp butter, softened
1/2 tsp vanilla extract
1–2 tbsp unsweetened almond milk (to thin)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan.
2. In a large bowl, whisk almond flour, erythritol, baking powder, baking soda, and salt.
3. Add melted butter, eggs, almond milk, and vanilla extract. Mix until well combined.
4. In a small bowl, mix powdered erythritol, cinnamon, and melted butter for the swirl.
5. Pour half the batter into the pan and smooth. Drizzle half the cinnamon swirl over it. Repeat with remaining batter and swirl.
6. Use a knife or skewer to gently swirl the layers together.
7. Bake for 28–32 minutes or until the center is set and edges are golden.
8. While cooling slightly, make glaze: blend all ingredients until smooth and pourable.
9. Drizzle glaze over warm cake. Serve warm or let cool fully for firmer slices.
Notes
To make muffins, divide into 12 lined muffin cups and bake for 18–20 minutes.
Can be frozen in slices for up to 1 month.
Optional: Add chopped pecans or a sprinkle of sea salt on top.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 215
- Sugar: 1g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
