Decadent Keto Cinnamon Cake Recipes

This article explores several keto cinnamon cake recipes, each offering a unique take on the classic dessert while adhering to low-carb dietary guidelines. These recipes provide options for various preferences, from coffee cake variations to cinnamon roll-inspired creations.

Keto Coffee Cake: A Moist and Crunchy Delight

This Keto Coffee Cake is a perfect way to complete any meal. It's moist, delicious, and has a crunchy pecan topping that complements every bite. This cake is packed with cinnamon flavor and is incredibly moist. It's simple to make and quick to cook. While perfect as a dessert, it also pairs well with a hot cup of coffee or tea at breakfast. This recipe proves that a low-carb dessert or sweet breakfast option is possible.

Step-by-Step Guide

A step-by-step pictorial guide simplifies the baking process. The recipe allows for substituting Lakanto Monkfruit sweetener with Swerve. While almond flour can replace coconut flour, it requires a different measurement due to coconut flour's high absorbency.

Storage Tips

The best way to store this keto dessert is in the fridge, covered with a lid. When the cake is fresh out of the oven, some butter from the streusel topping might be on top, which is normal.

Variations

While a recipe for keto coffee cake muffins exists, this cake recipe aims for a moist cake with a rich cinnamon swirl rather than a dry crumble. Traditional coffee cakes use a crumble in the center and on top, which can be cumbersome to prepare. This recipe uses a thick cinnamon batter dotted into the coffee cake before baking, creating a beautiful cinnamon-swirled masterpiece.

Read also: Keto-Friendly Coffee Cake Recipe

Key Ingredients

• ⅔ cup (75g) almond flour: Finely ground almond flour ensures the best texture and a more tender crumb.
• ⅓ cup (16g) sugar-free brown sugar substitute, packed: While the recipe uses different sweeteners for each part, powdered sweetener can be used for simplicity.
• ¼ cup (57g) melted butter: Either unsalted or salted butter works well.
• 3 large eggs, beaten: These act as the binding agent for the gluten-free coffee cake.
• ½ cup (120g) plain Greek Yogurt or sour cream: Either option works.

Icing

The icing consists of ½ cup (96g) powdered sweetener, 2 tablespoons (30mL) heavy cream, a pinch of salt, and ½ teaspoon (2g) vanilla extract, whisked until smooth.

Preparation

To ensure easy removal, spray the pan with cooking spray or grease it with butter and create overlapping parchment paper slings. Combine the cinnamon filling ingredients in a medium bowl and set aside. In a large mixing bowl, combine the cake batter's dry ingredients, then incorporate the wet ingredients. Distribute chunks of the cinnamon batter evenly on top of the cake batter. Let the cake cool in the pan for 15-30 minutes before removing.

Substitutions and Storage

Coconut flour can be used in place of almond flour. The keto coffee cake can be stored in an airtight container at room temperature for up to 4 days or in the freezer for up to 2 months, wrapped in plastic wrap.

Baking Instructions

Preheat the oven to 350F (175C) and grease a 9x9 inch (23x23 cm) metal cake pan with butter or cooking spray, creating a parchment paper "sling." Combine the swirl ingredients in a medium mixing bowl. In a large bowl, combine the almond flour, sweetener, baking powder, baking soda, and salt. Stir in the eggs, Greek Yogurt or sour cream, and vanilla. Pour into the prepared dish and distribute the cinnamon mixture evenly around the cake batter. Bake for 30-35 minutes, until golden brown and a toothpick comes out clean. Let cool for 15-30 minutes. Whisk together the icing ingredients in a small bowl, adding water ½ tablespoon at a time to achieve a drizzle-friendly consistency. Drizzle the icing evenly over the cake.

One-Bowl Keto Coffee Cake

This recipe yields a moist, fluffy cake topped with a brown sugar streusel and cinnamon swirl. It's a simple matter of swapping a few ingredients with sugar-free staples to create a moist and fluffy cake.

Read also: Easy Low-Carb Cheese Crackers

Ingredients

• Almond flour
• Coconut flour
• Baking powder
• Salt
• Melted butter
• Granulated sweetener
• Eggs
• Vanilla extract

Crumb Topping

• Butter
• Brown sugar substitute
• Cinnamon
• Salt

Step-by-Step Instructions

1. Prep: Preheat oven to 180C/350F. Grease a 9 x 11-inch pan with parchment paper and set aside.
2. Mix: In a small bowl, whisk together the almond flour, coconut flour, baking powder, and salt and set aside. In a mixing bowl, use a hand mixer to cream together the butter and brown sugar substitute until creamy. Add the eggs in, one at a time. Add the vanilla extract, then mix through the dry ingredients until combined.
3. Assemble: In a small bowl, whisk together the crumb topping ingredients until combined. Add half of the cake batter into the prepared baking pan, then spread half of the crumble mixture on top. Add the last half of the cake batter mixture to cover the middle layer crumble. Then, top with the remaining half of the crumble mixture.
4. Bake: Bake the coffee cake for 35-40 minutes, or until a skewer comes out mostly clean. Let the cake cool in the pan completely, before slicing and serving.

Freezing Instructions

Freeze individual cake slices in a freezer-safe container for up to 3 months.

Tips

• Always bake your coffee cake on the middle rack to ensure the tops do not burn.
• If the topping looks like it is browning too fast, cover the top of the cake with tin oil.

Variations

• Add mix-ins.
• Make keto coffee cake muffins.

Keto Cinnamon Roll Bundt Cake

This recipe was born from a disastrous traditional bundt cake attempt, inspiring a grain-free, sugar-free, and keto-friendly version. The recipe may seem complicated but is actually straightforward.

Preparation

Make the cinnamon filling and crumble topping first, then the cake batter. After baking, cool for fifteen minutes. Slide onto your cake pan and leave it there until cake is completely cooled. Freeze: You can freeze cake at this point, after cooling, wrapping well into plastic. Take out 24 hours in advance to defrost in refrigerator, bringing temperature down slowly.

Glaze

The cream cheese glaze is similar to that found on cinnamon rolls.

Ingredients

• Cinnamon Filling: Mix all ingredients together and set aside.
• Streusel: Combine almond flour, Swerve, and cinnamon in a separate bowl. Add butter and mix with hands to make crumble. Set aside.
• Cake Batter: Combine all dry ingredients together and set aside. Add eggs to mixing bowl and beat until frothy, about five minutes. Stream in oil slowly, then add sour cream and vanilla. Add dry mixture to batter and mix on low, just until incorporated. Don't over mix.

Baking Instructions

Butter bundt pan heavily and freeze. Preheat oven to 350 convection bake or bake. Put half of the batter in bundt pan, add in cinnamon filling, then remaining batter. Top with cinnamon streusel. Bake for 40-50 minutes until inside center reads 207 F. 98 C. Once done, set a timer for 15 minutes. Gently take a butter knife around cake before placing plate over top and flipping. Allow to cool completely before adding glaze.

Read also: Keto Calorie Counting: A Detailed Guide

Glaze Instructions

Mix Confectioner's Sweetener with water (or heavy cream), adding a tablespoon at a time until you have a glaze thin enough to drizzle. For Cream Cheese Glaze, soften cream cheese in microwave for a minute. You want to make sure It will mix smoothly with confectioner's sweetener.

Cinnamon Roll Poke Cake

This keto poke cake transforms the flavors of cinnamon rolls into a sugar-free dessert. Poking holes in the cake and drizzling a sauce creates an extra moist and visually appealing treat. This recipe uses a homemade cake base instead of a boxed mix for better flavor and texture.

Key Ingredients

• Almond flour: Finely ground almond flour is essential for the best cake texture.
• Swerve Sweetener: Granular for the cake, brown sugar substitute for the filling, and confectioner’s sweetener for the frosting.
• Allulose: Used in the filling to keep it soft and prevent recrystallization. BochaSweet or xylitol can also be used.
• Protein powder: Whey protein isolate or egg white protein helps keto baked goods rise and be lighter and fluffier.
• Cinnamon: Essential for the cinnamon roll flavor.
• Glucomannan: Helps the filling set better.
• Cream cheese: For the cream cheese-based frosting.

Step-by-Step Instructions

1. Prepare the batter: In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Stir in the eggs, butter, vanilla, and water until well combined.
2. Bake the cake: Spread evenly in a greased 9×9 inch pan and bake at 350ºF for 15 to 20 minutes, until golden brown on the edges and just firm to the touch.
3. Poke it: Once cool, use a wooden spoon to poke holes all over the cake. Make sure to poke a lot of holes the filling gets into every little part of the cake.
4. Prepare the filling: In a small saucepan over medium low heat, combine the butter and sweeteners. Whisk until the sweeteners are dissolved. Stir in the cream and cinnamon. Bring to a simmer and whisk in the glucomannan. Cook about 3 minutes, until it begins to thicken.
5. Frost the cake: In a large bowl, beat the cream cheese and butter together for 2 minutes, until well creamed. Beat in the sweetener and vanilla extract. Add the cream and beat until well combined. Spread over the cooled cake.

Sweetener Notes

This recipe utilizes four different sweeteners for optimal results. Allulose or BochaSweet in the filling helps maintain a soft texture and prevents recrystallization. If Swerve Brown is unavailable, a mixture of granular sweetener and a small amount of molasses can be substituted.

Ingredient Substitutions

• Protein powder is crucial for replacing gluten and improving the texture of keto cakes.
• Glucomannan can be substituted with xanthan gum or collagen for thickening the filling.
• For a nut-free version, coconut flour can replace almond flour, but it requires adjusting the recipe accordingly.

Storage

Unless you live in a very hot environment, this cake can be kept on the counter, tightly covered, for 2 to 3 days. You can also store it in the fridge for up to a week, or freeze it for several months.

Low Carb Cinnamon Roll Cake

This aromatic Low Carb Cinnamon Roll Cake is comforting and crave-worthy, featuring a homemade cinnamon filling and cream cheese glaze.

Benefits

This cake has all the things you love about classic cinnamon rolls, the frosting, filling, and cinnamon flavor. However, it’s conveniently made in a baking pan, and there is absolutely no rising the dough, kneading the dough, and rising again.

Key Ingredients

• Almond Flour - The base for the batter.
• Coconut Flour - I normally use this in combination with almond flour.
• Low Carb Sweetener - I use a combination of sugar alcohols and stevia in my recipes.
• Brown Sugar Sweetener - Such as brown Swerve.

Instructions

Combine the batter ingredients in a large bowl and stir well, being careful not to overmix. Spread in a greased baking dish. Mix the melted butter, brown sugar sweetener, almond flour, and cinnamon together in a small bowl. Pour the cinnamon mixture over the top of the cake and swirl with a knife. Bake in a preheated oven for 35-40 minutes. Combine the cream cheese, heavy cream, and sweetener together to form the glaze. Spread the cream cheese frosting over warm cake and enjoy!

Tips

• Using sour cream adds healthy fats and a creamy, moist texture to the cake.
• Cinnamon roll cake is similar to coffee cake, with the main difference being the use of gluten and real sugar in most coffee cakes.

Cinnamon Sugar Keto Loaf Cake

This recipe is an aromatic low-carb cinnamon roll cake that is comforting and crave-worthy and will feed your desires for something sweet.

Ingredients

• Almond flour
• Sugar
• Coconut flour
• Baking powder
• Salt
• Eggs
• Melted butter
• Sour cream
• Vanilla
• Brown sugar
• Cinnamon
• Cold butter

Baking Instructions

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.

Icing Instructions

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.

Quick Keto Cinnamon Cake

This Low Carb Cinnamon Roll Cake has a sweet cinnamon filling, tender cake, & cream cheese glaze.

Instructions

Preheat oven to 350. Spray a 9×13 baking pan with cooking spray. Mix together all the cake ingredients and spread in the prepared pan. This is a VERY thick batter. Mix together the cinnamon swirl ingredients and pour on top of the cake batter. Run a knife through the batter to swirl together the cinnamon filling and cake batter.

Baking

Bake at 350 for 35-40 min.

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