I bake this low carb cinnamon roll cake when I’m craving warm cinnamon swirls and a tender crumb without the sugar rush. The batter blends almond and coconut flours for a moist, satisfying texture, a buttery cinnamon ripple for classic bakery vibes, and a quick cream cheese glaze that melts into every nook while the cake is still warm.

Low Carb Cinnamon Roll Cake

Why You’ll Love This Recipe

I keep this on repeat because it’s:

simple to mix in one bowl for the cake and one for the swirl
perfectly tender with a rich, buttery cinnamon ripple
sweet without sugar thanks to low-carb sweeteners
great for brunch, potlucks, or make-ahead treats
easy to freeze in squares for grab-and-go desserts

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake

2 cups almond flour
1/2 cup coconut flour
1/2 cup refined coconut oil, melted
1/2 cup sour cream
1/2 cup Joy Filled Eats Sweetener (or a similar granular low-carb sweetener)
4 eggs
2 tsp vanilla
2 tsp baking powder
1/2 tsp salt

For the cinnamon swirl

1 cup brown sugar sweetener
6 oz butter, melted
2 tbsp almond flour
1 tbsp cinnamon

For the glaze

2 oz cream cheese, softened
2 oz heavy cream
1 tbsp Joy Filled Eats Sweetener (or alternatives)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
For the cake, I whisk all the cake ingredients together until a thick, smooth batter forms, then I spread it evenly in the prepared dish.
For the swirl, I stir together the brown sugar sweetener, melted butter, almond flour, and cinnamon. I pour this over the batter and use a knife to create generous swirls from edge to edge.
I bake for 35–40 minutes, until the center feels set and a toothpick near the center comes out with a few moist crumbs.
For the glaze, I whisk the cream cheese, heavy cream, and sweetener until smooth, then I spread it over the warm cake so it melts in slightly. I cool for at least 10 minutes before slicing.

Servings and timing

Servings: 18
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Per serving (approx.): 260 calories; 6 g total carbs; 3 g net carbs; 25 g fat; 5 g protein

Variations

Dairy-free style: I swap sour cream with unsweetened coconut yogurt, the butter in the swirl with refined coconut oil, and the glaze with lightly sweetened coconut cream.
Extra gooey swirl: I add 1–2 tablespoons heavy cream to the swirl mixture.
Nutty crunch: I fold 1/2 cup chopped pecans into the swirl or sprinkle on top before baking.
Cozy spice twist: I replace 1/2 teaspoon of the cinnamon with pumpkin pie spice for a fall version.
Cupcake format: I divide the batter among lined muffin tins (about 18), spoon on the swirl, and bake 18–22 minutes.

storage/reheating

I let the cake cool, then cover and refrigerate for up to 5 days because of the cream cheese glaze. For longer storage, I wrap individual squares and freeze for up to 2 months. I reheat chilled slices in a 300°F (150°C) oven or air fryer for 5–8 minutes, or I microwave for 10–15 seconds when I’m in a hurry.

FAQs

Can I replace the coconut flour with more almond flour?

I can, but coconut flour helps with structure and moisture. If I skip it, I add 1/2–3/4 cup additional almond flour and watch the batter thickness, aiming for a thick but spreadable consistency.

What sweeteners work best?

I use a granular erythritol or monk fruit blend for the cake and glaze. For the brown “sugar” swirl, I pick a brown-style keto sweetener. If I use allulose, I bake a touch longer since it browns faster and can keep the center softer.

How do I know the cake is done?

I look for set edges and a center that springs back lightly to the touch. A toothpick near the center should come out with a few moist crumbs, not wet batter.

Can I halve the recipe?

I can halve everything and bake in an 8×8-inch pan for about 22–28 minutes, keeping a close eye in the last few minutes.

Can I make this ahead?

I bake, cool, and glaze the cake, then refrigerate it. I find the flavors are even better the next day; I just warm slices briefly before serving.

Conclusion

I love how this low carb cinnamon roll cake captures all the nostalgic cinnamon-roll flavor with a fast batter, a lush buttery swirl, and a simple glaze. With reliable texture, flexible sweetener choices, and easy make-ahead options, I can serve it for brunch or dessert and keep everyone—low-carb or not—happy