This keto cinnamon roll cake is irresistibly delicious—rich, moist, and topped with a creamy icing that makes it perfect for breakfast or dessert. It bakes up tender with a cinnamon-swirled center and a frosting that adds a decadent finish. Serve it warm or chilled; either way, guests will keep coming back for seconds.
Despite its dessert-like flavor, each slice contains very few net carbs—about 3.5 grams per serving—making this recipe ideal for anyone following a low-carb or ketogenic diet. The cake works well for breakfast, brunch, an afternoon snack, or a lighter dessert option.
How can this awesomely delicious cake be low carb?
This cake relies on low-carb ingredients that mimic the texture and sweetness of a traditional cinnamon roll without the sugar and high-carb flours. The recipe uses sugar substitutes in granular, brown, and powdered forms for sweetness and caramel-like flavor—Swerve is a popular choice for these roles. Almond flour and a small amount of coconut flour replace wheat flour, keeping the cake tender while keeping carbohydrates low. Together, these ingredients deliver the familiar cinnamon roll experience in a keto-friendly package.
What are the main things to know about making this recipe?
A few simple techniques will help you bake a moist, evenly textured cake. First, line a 9×5-inch loaf pan with parchment paper extending up the sides; this prevents sticking and makes it easy to lift the cake from the pan for neat slicing. Second, grate the tablespoon of butter while it is cold—take it straight from the refrigerator just before grating so it stays in small pieces and creates that classic cinnamon-roll topping. Finally, baking time can vary with altitude, oven calibration, and pan type. At higher elevations or with older ovens you may need to add a few extra minutes. Begin checking the cake at about 40 minutes and bake until a toothpick inserted in the center comes out clean.
If you make this for brunch, complementary keto recipes
Pair this cake with other low-carb brunch favorites such as:
- 90 Second Keto English Muffins
- Cheesy Keto Bacon Breakfast Casserole
- Keto Breakfast Sausage
- Mediterranean Keto Scrambled Eggs
Helpful Hints:
• Line the loaf pan bottom and sides with parchment to prevent sticking and to lift the cake out for easy slicing.
• The batter is thick; use a spatula to spread it evenly in the pan and to create the cinnamon-swirled layers.
Main Kitchen Equipment and Utensils:
- 9×5 inch loaf pan
- Spatula
- Electric mixer (for the icing)
Splash of Encouragement:
***For we walk by faith, not by sight. 2 Corinthians 5:7***
Keto Cinnamon Roll Cake
This cake is moist, cinnamon-filled, and finished with a smooth cream cheese icing. It’s an excellent low-carb treat for any time of day.
Ingredients
For the cinnamon sugar:
- ⅓ cup brown sugar substitute (Swerve or preferred brand)
- 1 tablespoon cinnamon
For the cake:
- 1½ cups almond flour
- ⅓ cup granular sugar substitute (Swerve or preferred brand)
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 3 eggs
- ¼ cup butter, melted
- ¼ cup sour cream
- 1 teaspoon vanilla
- 1 tablespoon butter, grated and cold
For the icing:
- 3 ounces cream cheese, softened
- ⅓ cup powdered sugar substitute (Swerve or preferred brand)
- 2½ tablespoons heavy whipping cream
- ½ teaspoon vanilla
Instructions
- Make the cinnamon sugar: In a small bowl, stir together the brown sugar substitute and cinnamon. Set aside.
- Preheat and prepare: Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, extending it up the sides for easy removal.
- Combine dry ingredients: In a medium bowl, whisk almond flour, granular sugar substitute, coconut flour, baking powder, and salt until evenly blended.
- Mix wet ingredients: In a large bowl, whisk eggs and melted butter until combined. Stir in sour cream and vanilla.
- Make the batter: Add the dry ingredients to the wet and mix until fully incorporated. The batter will be thick.
- Assemble the cake: Spread half the batter into the prepared pan with a spatula. Sprinkle half the cinnamon sugar over the batter. Spoon the remaining batter on top, spread evenly, then sprinkle with the remaining cinnamon sugar. Grate the cold tablespoon of butter evenly over the top.
- Bake: Bake 40–50 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary; start checking at 40 minutes. Cool completely before icing.
- Make the icing: Beat cream cheese, powdered sugar substitute, heavy cream, and vanilla with an electric mixer until smooth and creamy.
- Finish: Spread the icing over the cooled cake. Serve immediately or refrigerate covered. Store leftovers refrigerated.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 238
Total Fat: 21g
Saturated Fat: 8g
Cholesterol: 87mg
Sodium: 174mg
Carbohydrates: 6.5g
Net Carbohydrates: 3.5g
Fiber: 3g
Protein: 7g
Nutritional information is provided as an estimate and calculated with a third-party tool. Values will vary by brands and substitutions. Erythritol and similar sugar alcohols are commonly excluded from net carb totals; net carbs are total carbs minus fiber.
Did you make this recipe?
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