This fluffy cake has swirls of cinnamon mixed in and is topped with cream cheese icing, making it taste like a cinnamon roll in cake form. It’s a fun and easy dessert or breakfast treat.
If you enjoy cinnamon rolls but don’t want to deal with making and rolling dough, this easy cake is a great way to satisfy cinnamon roll cravings. I’m really happy with how it turned out, and I especially loved seeing the swirls of cinnamon when I sliced into the cake.
Low Carb Cinnamon Sugar Swirl
To create the cinnamon sugar swirl, I mixed cinnamon with erythritol granular.
The cake batter is added in 3 batches, with layers of cinnamon erythritol sitting in between, creating the swirl effect when the cake is sliced open.
Cream Cheese Icing
The icing consists of cream cheese, butter, powdered erythritol and milk. The first three ingredients are what I use to make my low carb cream cheese frosting. The milk is then added to thin it out so that this becomes an icing you can pour or drizzle over the cake. I used almond milk but dairy milk will also work.
For the sweetener, make sure to use powdered erythritol. The granular version will not melt into the icing.
More Easy Keto Cakes
Keto Cinnamon Roll Cake
Ingredients
- 2 tbsp unsalted butter melted
- 3 large eggs
- 1/4 cup sour cream or greek yogurt
- 1 tsp vanilla extract
- 2 cups superfine blanched almond flour
- 1 ½ tsp baking powder
- 1/2 cup erythritol granular
Cinnamon Swirl
- 2 tbsp erythritol granular
- 1 tsp cinnamon
Cream Cheese Icing
- 2 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 3 tbsp powdered erythritol
- almond milk as needed
Instructions
- Preheat your oven to 350°F. Line an 8 x 4 inch loaf pan with parchment paper. In a small bowl, whisk together cinnamon swirl ingredients. Set aside.
- In a large bowl add the butter, eggs, sour cream/yogurt, vanilla extract. Whisk until smooth.
- Add in almond flour, baking powder, erythritol. Whisk until evenly combined and batter is smooth. The batter should be thick.
- Add 1/3 of the batter into the prepared loaf pan. Use a spatula to spread the batter evenly across the bottom of the loaf pan. Sprinkle half of the cinnamon swirl mixture over the layer of cake batter in the pan, evenly spreading it across. Add in half of the remaining cake batter. Sprinkle the remaining cinnamon swirl mixture over this layer. Add the remaining cake batter into the pan. Smooth and spread out evenly with a spatula.
- Place cake into oven and bake for about 45-50 minutes or until toothpick inserted comes out clean.
- While cake is baking, make the icing. Combine cream cheese, butter and powdered erythritol. Beat with a hand mixer until a thick frosting forms. Add milk, 1 tbsp at a time, and whisk into the frosting until it thins out and becomes a pourable icing. After cake has cooled, pour or drizzle icing over the top.
Notes
- The cake is not super sweet because I wanted to account for the icing. If you leave off the icing, you may want to add more sweetener to the cake batter.
- I have only tested this cake with superfine blanched almond flour so I do not know if other flour substitutes will work.
- I used Kirkland Signature superfine almond flour.*
- I used So Nourished erythritol sweetener granular*
- For the cream cheese frosting, make sure to use powdered sweetener. I used So Nourished powdered erythritol*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases (at no extra charge to you).
- Estimated nutrition is calculated without the icing as not all the icing is used. The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs exclude both fiber and sugar alcohols.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This loaf was delicious, lots of cinnamon flavour! Unfortunately, the loaf was very delicate and needed more structure. I was thinking of adding some coconut flour but have no idea how much. Would you have any suggestions as to what I could add to the mixture to make the loaf stay together better?
We haven’t tried coconut flour. If the loaf did not hold together, there must have been an error in measurements or it was baked too long.
If you are measuring the almond flour by weight, what should each cup weigh? I took each cup to weigh four ounces.
Sorry, but we don’t have the weighted measurements.
This was delightful, and I did not even have the stuff to make the frosting yet! I enjoyed it without!! I will make again, Thanks so much!
We hope you try it with the frosting! So glad you enjoyed it.
I made this exactly as directed, except I only had xylitol sweetener for cake and icing; I left the icing thick. Delicious cake! Delicious icing! Just the right amount of sweetness, I will serve this to anyone, I know it will be a hit!
That’s great to hear!
Is that unsweetened almond milk? Thank you
Yes, use unsweetened almond milk.
I made a few modifications because a like a sweeter cake without frosting. I cut the frosting in half- so it gave a extra punch, but didn’t take away from the incredible taste of the cake! Best ever!
I’m so glad you enjoyed!
Loved this recipe!! Even my husband loved it and he’s not much into the Keto baking because of the texture almond flour; he devoured it! Thank you for sharing such a great recipe!
I’m so happy to hear that your husband enjoyed it too!
Oketokey! Thank you ? Tried it the other day and was blown away! Tastes like the gluten-free coffee cake we used to make. The texture is on-point!
I’m so glad you enjoyed!
Such a great recipe
I’m so glad you liked it!
Would swerve granular work? As i don’t have So Nurished erythritol sweetener granular.
yes, any erythritol granular sweetener should work, it doesn’t have to be the same brand I used
Can this be frozen?
I have not tried freezing but I think it should freeze ok.