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Keto Cinnamon Roll Cake
Alice

Keto Cinnamon Roll Cake Recipe

This Keto Cinnamon Roll Cake gives you the warm, spiced comfort of cinnamon rolls in a simple, low-carb format. With almond-flour richness, a buttery cinnamon swirl, and a silky sugar-free glaze, it’s ideal for keto breakfasts, brunches, and dessert — all while keeping net carbs low.
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Prep Time 15 minutes
Cook Time 36 minutes
Chill Time 1 hour
Total Time 1 hour 51 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American, Keto, Low-Carb
Calories: 251
Ingredients Method

Ingredients
  

  • 192 g almond flour 2 cups
  • 100 g powdered erythritol or allulose ½ cup
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • ½ tsp ground cinnamon
  • 3 large eggs ≈150 g
  • 227 g full-fat cream cheese softened (8 oz)
  • 56 g melted unsalted butter ¼ cup
  • 60 g heavy cream ¼ cup
  • 1 tsp vanilla extract
Cinnamon swirl
  • 50 g erythritol/allulose ¼ cup
  • 28 g melted butter 2 tbsp
  • 12 g ground cinnamon 2 tbsp
Glaze (optional)
  • 80 g powdered erythritol/allulose
  • 30 g heavy cream 2 tbsp
  • ½ tsp vanilla extract

Method
 

  1. Preheat oven to 350°F / 175°C. Line an 8×8 pan with parchment.
  2. Whisk almond flour, 100 g sweetener, baking powder, salt, and ½ tsp cinnamon in a bowl.
  3. Beat cream cheese until smooth. Add eggs one at a time, then melted butter, heavy cream, and vanilla. Beat until combined.
  4. Fold dry ingredients into wet until just combined. Don’t overmix.
  5. Mix swirl ingredients into a paste (50 g sweetener + 28 g butter + 12 g cinnamon).
  6. Pour 2/3 of batter into pan. Dot 1/2 of cinnamon paste over batter. Pour remaining batter and dot with remaining paste. Swirl gently with a toothpick.
  7. Bake 30–36 minutes; toothpick should come out mostly clean with a few moist crumbs. Tent foil if browning too quickly.
  8. Cool 15–20 minutes, whisk glaze ingredients until smooth, and drizzle over cake. Chill 30–60 minutes for neater slices. Slice and serve.