This recipe was designed with the keto lifestyle in mind, focusing on perfect macros, incredible taste, and deep satisfaction. You’ll find it’s not just a diet-friendly delight but a true crowd-pleaser that will win over everyone at the table, whether they’re keto or not. Baked in a single pan and beautifully marbled with a cinnamon-spiced filling, this cake is an absolute masterpiece.

🧁 Why You’ll Fall in Love with This Recipe

• Rich Flavor, Low Carbs: With just 4 net carbs per serving, you can indulge your sweet tooth completely guilt-free.
• Clean & Wholesome: This cake is made entirely with keto-approved ingredients, containing no refined sugar or gluten-laden flour.
• Effortlessly Easy: It comes together with minimal prep and bakes in under 30 minutes, making it perfect for busy bakers.
• Meal Prep Perfection: It stores beautifully in the fridge or freezer, so you can have a delicious treat ready whenever a craving strikes.
• Incredibly Versatile: Serve it warm like a coffee cake, enjoy it chilled as a dessert, or make it the star of your low-carb breakfast spread.

🧂 Ingredients You’ll Need

For the Cake Batter:

• 2 cups almond flour (finely ground for best texture)
• 1/4 cup coconut flour
• 1/2 cup granulated erythritol or monk fruit sweetener
• 1 tbsp baking powder
• 1/4 tsp salt
• 4 large eggs, at room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup unsweetened almond milk
• 1 tbsp vanilla extract

For the Cinnamon Swirl Filling:

• 1/3 cup brown erythritol sweetener (like Swerve Brown)
• 2 tsp ground cinnamon
• 3 tbsp butter, melted

For the Cream Cheese Glaze:

• 2 oz cream cheese, softened to room temperature
• 1/4 cup powdered erythritol
• 2 tbsp heavy cream
• 1/2 tsp vanilla extract

🍰 How to Make Keto Cinnamon Roll Cake: Step-by-Step

Step 1: Get Ready to Bake

Preheat your oven to 350°F (175°C). Generously grease an 8×8-inch or 9×9-inch square baking dish with butter or a non-stick cooking spray. For effortless removal and cleanup, line the pan with parchment paper, leaving some overhang on the sides to act as handles.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt. Combining these first ensures an even distribution and prevents clumps, giving your cake a perfect, tender crumb.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, whisk the eggs until they are light and frothy. Then, pour in the melted butter, unsweetened almond milk, and vanilla extract. Whisk until everything is smoothly combined. Ensure your melted butter has cooled slightly so it doesn’t cook the eggs!

Step 4: Create the Batter

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined. The batter will be thick and luscious—be careful not to over-mix, as this is key to a soft, fluffy cake.

Step 5: Spread the Batter

Transfer the batter into your prepared baking pan. Using your spatula, carefully spread it into an even layer, making sure it reaches all the corners.

Step 6: Make and Swirl the Cinnamon Filling

In a small bowl, stir together the melted butter, brown erythritol, and ground cinnamon until a thick, paste-like mixture forms. Drop spoonfuls of this cinnamon filling over the top of the cake batter. Use a butter knife or a toothpick to gently create beautiful swirls, marbling the filling through the batter without fully mixing it in.

Step 7: Bake to Perfection

Place the pan in your preheated oven and bake for 25–30 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top is golden brown and firm.

Step 8: Whip Up the Glaze

While the cake is baking, prepare the cream cheese glaze. In a small bowl, use a hand mixer or a whisk to beat the softened cream cheese, powdered erythritol, heavy cream, and vanilla extract until the glaze is silky smooth and free of lumps.

Step 9: Cool the Cake

Remove the cake from the oven and let it cool in the pan on a wire rack for at least 10–15 minutes. This step is crucial, as it allows the cake to set and prevents the glaze from melting away completely.

Step 10: Glaze, Slice, and Serve!

Drizzle the cream cheese glaze generously over the slightly warm cake. The warmth will help it spread into every nook and cranny. Allow the glaze to set for a few minutes, then slice into 9 squares and serve immediately.

🧠 Pro Tips for a Flawless Cake

• Use Room Temperature Ingredients: For the smoothest batter, make sure your eggs and cream cheese are at room temperature. This prevents curdling and ensures everything emulsifies perfectly.
• Master the Swirl: For that beautiful marbled effect, use a light hand and a zig-zag motion. You want distinct ribbons of cinnamon, not a fully blended mixture.
• Make It Dairy-Free: Easily adapt this recipe by swapping butter for coconut oil or vegan butter and using a dairy-free cream cheese alternative for the glaze.
• Adjust the Sweetness: Feel free to adjust the amount of sweetener in the cake and glaze to match your personal taste preference.
• Freeze for Later: This cake is wonderfully freezer-friendly. Wrap individual slices in parchment paper and store them in a freezer-safe bag. To enjoy, simply reheat in the microwave or oven.

🔥 Perfect Serving Suggestions

• Serve warm with a generous dollop of keto-friendly whipped cream for a truly decadent dessert.
• Pair a slice with your morning coffee or tea for the ultimate low-carb breakfast treat.
• Elevate the experience by serving it alongside fresh berries or a scoop of your favorite keto vanilla ice cream.

💪 Nutritional Information

Approximate values per serving (1 of 9 slices):

• Calories: 260
• Fat: 24g
• Protein: 6g
• Total Carbohydrates: 6g
• Dietary Fiber: 2g
• Net Carbs: 4g
• Sugars: <1g

Smart WW Points (Estimated): 4–5 points per serving, depending on specific brands used (like light cream cheese, almond milk, etc.). Using low-fat options can bring this number even lower.

🧾 Allergy and Dietary Information

• Gluten-Free: This recipe is 100% gluten-free, making it a safe and delicious option for those with celiac disease or gluten sensitivity.
• Nut-Free Option: You can try substituting sunflower seed flour for almond flour (use a 1:1 ratio), but note that the texture and flavor will be slightly different.
• Dairy-Free Option: For a dairy-free cake, use coconut oil instead of butter and a dairy-free cream cheese for the glaze.
• Sugar-Free: All sweeteners in this recipe are keto-approved, such as erythritol and monk fruit, which do not impact blood sugar levels.

⏱️ Storage and Reheating Instructions

• In the Refrigerator: Store any leftovers in an airtight container in the fridge for up to 5 days. The cake is delicious chilled!
• In the Freezer: For longer storage, freeze individual slices for up to 3 months. Thaw overnight in the refrigerator before enjoying.
• To Reheat: For that fresh-from-the-oven experience, warm a slice in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes.

🌿 Frequently Asked Questions (FAQ)

1. Can I use a different type of flour?

This recipe is specifically balanced for a combination of almond and coconut flour. Almond flour provides moisture and a tender crumb, while coconut flour absorbs liquid and adds structure. Substituting other flours (like all coconut or all almond) will significantly alter the texture and liquid ratios, so it’s not recommended without major adjustments.

2. My cake turned out dry. What did I do wrong?

The most common cause of a dry keto cake is overbaking. Ovens vary, so start checking for doneness a few minutes early. The cake is ready when a toothpick comes out clean. Another culprit could be how you measure flour; spoon it into your measuring cup rather than scooping directly from the bag to avoid packing it too tightly.

3. What’s the best keto sweetener for this recipe?

An erythritol or monk fruit blend works best for the cake batter and glaze. For the cinnamon swirl, a brown sugar substitute (like Swerve Brown) is ideal as it provides a richer, more caramel-like flavor. Be sure to use a powdered sweetener for the glaze to ensure it’s silky smooth and not grainy.

4. Why do my ingredients need to be at room temperature?

Using room temperature eggs and cream cheese is crucial for a smooth, homogenous batter. Cold ingredients don’t blend as well and can cause the melted butter to seize and create a lumpy texture. Bringing everything to room temperature ensures a perfectly emulsified batter and a tender final product.

5. Can I make this a-head-of-time for a party?

Absolutely! This cake is perfect for making ahead. You can bake the cake a day in advance, let it cool completely, and store it covered in the refrigerator. Prepare the glaze and store it separately. Just before serving, gently warm the cake (if desired) and drizzle the fresh glaze over the top.