This keto cinnamon roll cake is so delicious, I think you’ll want to eat it for breakfast, then again for dessert! It is extremely moist with a creamy, rich icing. Make this and everyone will be asking for seconds!
After tasting this decadent keto cinnamon roll cake, you will be amazed to find out it contains only 3.5 grams of carbs per slice! Unless you tell them, people will never guess this is a low carb keto dessert. This cake works well for breakfast, brunch, a snack, or a dessert!
How can this an awesomely delicious cake be low carb?
That’s a great question. There are quite a few ingredients used in this keto cinnamon roll cake that make it both low carb and delicious. The sugar substitutes used in the recipe include brown, granular, and powdered sugar substitutes. I used the Swerve brand. These sugars are healthy, contain zero calories and zero carbs, and taste great! The second key ingredients keeping this cake low carb are almond flour and coconut flour. These are great low carb alternatives to other high carb flours.
What are the main things to know about making this recipe?
There are a few things you can do to ensure this recipe comes out moist and perfectly delicious. First, I recommend lining your loaf pan with parchment paper. Line the bottom and up the sides. This way you can be assured your cake won’t stick to the pan. You can actually lift the entire cake out of the pan to cut using the parchment paper. Second, make sure your 1 tablespoon of butter is cold before grating it over the cake. Take it out of the refrigerator just before grating to keep it from melting. Third, there are a variety of factors which can influence how long this cake will need to bake. For example, I live at an elevation of about 7350 feet. Many recipes must bake longer at higher elevations. My keto cinnamon roll cake took 50 minutes to bake. I’d suggest you start checking yours at the 40 minute mark. It is done when a toothpick comes out clean.
If you choose to make this for brunch, here are some other keto recipes that would go great with this keto cinnamon roll cake!
90 Second Keto English Muffins
Cheesy Keto Bacon Breakfast Casserole
Mediterranean Keto Scrambled Eggs
Helpful Hints:
*Line your loaf pan bottom and up the sides with parchment paper to ensure your cake doesn’t stick to the pan.
*This makes a thick batter. I recommend using a spatula to spread the batter evenly in the pan.
Main Kitchen Equipment and Utensils:
- 9×5 inch loaf pan
- Spatula
- Electric mixer
Splash of Encouragement:
***For we walk by faith, not by sight. 2 Corinthians 5:7***
Keto Cinnamon Roll Cake
This keto cinnamon roll cake is so delicious, I think you’ll want to eat it for breakfast, then again for dessert! It is extremely moist with a creamy, rich icing. Make this and everyone will be asking for seconds!
Ingredients
For the cinnamon sugar:
- ⅓ cup brown sugar substitute (Swerve)
- 1 tablespoon cinnamon
For the cake:
- 1½ cups almond flour
- ⅓ cup granular sugar substitute (Swerve)
- 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
For the icing:
- 3 ounces cream cheese, softened
- ⅓ cup powdered sugar substitute (Swerve)
- 2½ tablespoons heavy whipping cream
- ½ teaspoon vanilla
Instructions
For the cinnamon sugar:
1. In a small mixing bowl, stir together brown sugar and cinnamon. Set aside.
For the cake:
1. Preheat oven to 350 degrees. Prepare a 9x5 inch loaf pan by lining bottom and up sides with parchment paper.
2. In a medium mixing bowl, add almond flour, sugar, coconut flour, baking powder, and salt. Stir to combine dry ingredients together. Set aside.
3. In a large mixing bowl, whisk together eggs and melted butter. Add sour cream and vanilla. Whisk until wet ingredients are combined.
4. Add dry ingredients to wet ingredients. Whisk until ingredients are completely combined. Mixture will be thick.
5. Add half of cake batter to prepared loaf pan. Use a spatula to spread batter evenly in pan. Sprinkle half of cinnamon sugar mixture over batter. Top with remaining cake batter, again using spatula to spread batter evenly. Sprinkle with remaining cinnamon sugar.
6. Grate 1 tablespoon cold butter evenly over top of mixture.
7. Bake for 40-50 minutes or until toothpick inserted comes out clean. Cool completely before icing.
For the icing:
1. In a medium mixing bowl, add all icing ingredients. Using an electric mixer, beat until smooth and creamy.
2. Once cake is completely cooled, spread icing evenly on top.
3. Serve immediately or store, covered, in the refrigerator until ready to serve.
4. Store cake, covered, in the refrigerator.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 238Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 87mgSodium: 174mgCarbohydrates: 6.5gNet Carbohydrates: 3.5gFiber: 3gProtein: 7g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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