Keto Cinnamon Roll Coffee Cake

This Keto Cinnamon Roll Coffee Cake is my favorite way to enjoy all the gooey, cinnamon-swirled goodness of a classic cinnamon roll—without the carbs. With a tender almond flour base, a rich cinnamon filling, and a silky cream cheese frosting, this low-carb treat is perfect for breakfast, brunch, or even dessert. It’s satisfying, indulgent, and still keto-friendly.

Why You’ll Love This Recipe

I love how this coffee cake gives me all the cozy vibes of cinnamon rolls with none of the sugar crash. The almond flour keeps it moist and soft, while the whey protein powder adds a light, fluffy texture. The cinnamon swirl gives that nostalgic flavor I crave, and the cream cheese frosting adds just the right amount of richness. It’s easy to make, stores well, and makes any morning feel like a special occasion.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cinnamon Filling

• 3 tablespoons granulated sweetener (erythritol or allulose)

• 2 teaspoons ground cinnamon

Cake

• 3 cups almond flour

• 1/2 cup erythritol sweetener

• 1/4 cup unflavored whey protein powder

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 3 large eggs

• 1/2 cup melted butter

• 1/2 teaspoon vanilla extract

• 1/2 cup almond milk or water

• 1 tablespoon melted butter (for brushing the top)

Cream Cheese Frosting

• 1 1/2 ounces softened cream cheese

• 2 tablespoons powdered sweetener

• 1 tablespoon heavy whipping cream

• 1/2 teaspoon vanilla extract

directions

I start by mixing the cinnamon and granulated sweetener together in a small bowl and set it aside.

Then I preheat the oven to 325ºF and grease a 9×9-inch baking pan.

In a medium bowl, I whisk together the almond flour, erythritol, protein powder, baking powder, and salt. I stir in the eggs, melted butter, and vanilla extract, then add the almond milk or water and mix until the batter is smooth.

I spread half of the batter into the prepared pan and sprinkle two-thirds of the cinnamon mixture evenly over the top. Then I carefully spread the remaining batter over that layer and smooth it out with a spatula.

I bake the cake for 25–30 minutes, until the top is golden and firm to the touch. Once it’s out of the oven, I brush the top with melted butter and sprinkle with the remaining cinnamon mixture. I let the cake cool completely before adding the frosting.

To make the frosting, I beat the softened cream cheese until smooth, then add the powdered sweetener, heavy cream, and vanilla extract. Once it’s well combined, I either drizzle or pipe it over the cooled cake.

Servings and timing

• Servings: 16 servings

• Prep Time: 15 minutes

• Cooking Time: 35 minutes

• Total Time: 50 minutes

Variations

Sometimes I mix chopped pecans into the cinnamon swirl for added crunch. When I want a different twist, I use pumpkin pie spice instead of just cinnamon for a fall-inspired flavor. I’ve also made a maple-flavored frosting by adding a drop of maple extract to the cream cheese mixture.

storage/reheating

I store the coffee cake in an airtight container in the refrigerator for up to 5 days. To reheat, I warm a slice in the microwave for about 15–20 seconds—it softens beautifully and brings out the flavor. I’ve also frozen individual slices; I just wrap them tightly and thaw overnight in the fridge before enjoying.

FAQs

Is this coffee cake really keto?

Yes, it’s made with almond flour, low-carb sweeteners, and no added sugar, making it a great fit for keto or low-carb diets.

Can I use coconut flour instead of almond flour?

No, almond and coconut flour absorb liquids differently. Swapping them one-for-one won’t work here and would require reworking the entire recipe.

Do I have to use whey protein powder?

I like the texture it gives, but I’ve made it without and the cake still turns out tasty—just a bit denser.

Can I make it dairy-free?

Yes, I substitute the butter with coconut oil and use a dairy-free cream cheese for the frosting. It still tastes delicious and keeps the texture moist.

What sweetener works best?

I usually use erythritol or allulose. Allulose gives a slightly softer texture, while erythritol adds more crispness on the edges.

How do I know when it’s fully baked?

The top should be golden and firm to the touch. I also insert a toothpick in the center—it should come out clean or with just a few moist crumbs.

Can I double the recipe?

Yes, I double the ingredients and bake it in a 9×13-inch pan. I usually add 5–10 extra minutes to the baking time.

Is it good for breakfast or dessert?

Both! I enjoy it with coffee in the morning, but it also makes a satisfying, not-too-sweet dessert.

Can I skip the frosting?

Yes, but I think the cream cheese frosting adds that extra cinnamon roll flavor. If I want to cut sugar or calories, I drizzle just a little.

How do I keep it from drying out?

I don’t overbake it and make sure to store it tightly sealed in the fridge. The almond flour and butter help keep it naturally moist.

Conclusion

This Keto Cinnamon Roll Coffee Cake is my go-to when I want a comforting, low-carb treat that tastes like a bakery classic. It’s simple to make, full of cozy cinnamon flavor, and perfect for any time of day. Whether I’m serving it to guests or enjoying a quiet slice with coffee, it never lasts long in my kitchen.

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