Description
This low-carb cinnamon roll cake blends almond and coconut flours with a buttery cinnamon swirl and a creamy glaze. It’s tender, satisfying, and captures the cozy flavor of cinnamon rolls without the carbs.
Ingredients
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 similar low-carb granular sweetener)
4 eggs
2 tsp vanilla extract
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 similar)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together all cake ingredients until smooth. Spread the batter evenly into the prepared dish.
- In a separate bowl, mix the cinnamon swirl ingredients until combined. Pour over the batter and swirl with a knife.
- Bake for 35–40 minutes, or until the center is set and a toothpick comes out with moist crumbs.
- While the cake bakes, whisk together glaze ingredients until smooth.
- Spread glaze over the warm cake and let sit for 10 minutes before slicing and serving.
Notes
Swap sour cream with coconut yogurt for dairy-free.
Add 1–2 tbsp cream to the swirl for extra gooeyness.
Fold in 1/2 cup chopped pecans for crunch.
Use pumpkin spice for a cozy fall variation.
Divide batter into muffin tins for individual servings (bake 18–22 minutes).
Store in the fridge up to 5 days; freeze up to 2 months.
Reheat in oven, air fryer, or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/18 of cake
- Calories: 260
- Sugar: 1g
- Sodium: 130mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg