Keto Cinnamon Roll Cake

Here’s a soft, gooey Keto Cinnamon Roll Cake—all the cinnamon-roll flavor in an easy cake, completely sugar-free and low carb 🍰✨

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🍰 Keto Cinnamon Roll Cake

Makes: 12 slices

Net carbs: ~4–5g per slice

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Cake Batter

• 2 cups almond flour

• ¼ cup coconut flour

• ⅔ cup powdered monk-fruit or erythritol

• 1 tbsp baking powder

• ¼ tsp salt

• 3 large eggs

• ½ cup sour cream (or Greek-style keto yogurt)

• ⅓ cup melted butter or coconut oil

• 1 tsp vanilla extract

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Cinnamon Swirl

• ⅓ cup melted butter

• ½ cup brown keto sweetener

• 1½ tbsp cinnamon

Mix until smooth.

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Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8 pan.

2. Whisk dry cake ingredients.

3. Mix wet ingredients separately, then combine with dry.

4. Pour batter into pan.

5. Drizzle cinnamon swirl over batter and swirl gently with a knife.

6. Bake 30–35 minutes, until set and lightly golden.

7. Cool slightly before icing.

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Cream Cheese Glaze

• 4 oz cream cheese, softened

• 2 tbsp butter, softened

• ½ cup powdered erythritol or allulose

• 1–2 tbsp heavy cream

• ½ tsp vanilla extract

Beat until smooth and drizzle over warm cake.

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Tips for Best Texture

✔ Use allulose for the softest crumb
✔ Don’t over-swirl or cake will collapse
✔ Store refrigerated up to 5 days

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Variations

• Maple Cinnamon: Add sugar-free maple flavoring

• Pecan Roll Cake: Add chopped pecans

• Dairy-Free: Use coconut cream + coconut oil