Description
This Low Carb Cinnamon Roll Cake is a deliciously moist and thick cake made with almond and coconut flours, featuring a rich cinnamon swirl and a creamy glaze. Perfect for those following a low-carb diet, this cake mimics the flavors of traditional cinnamon rolls without the high carbs, making it ideal for a guilt-free dessert or breakfast treat.
Ingredients
Cake Ingredients
- 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 see alternatives in recipe notes)
- 4 eggs
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
Cinnamon Filling
- 1 cup brown sugar sweetener (see recipe notes for homemade options)
- 6 oz butter, melted (1.5 sticks)
- 2 tbsp almond flour
- 1 tbsp cinnamon
Glaze
- 2 oz cream cheese
- 2 oz heavy cream
- 1 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the almond flour, coconut flour, melted refined coconut oil, sour cream, Joy Filled Eats Sweetener, eggs, vanilla extract, baking powder, and salt. Stir until well combined into a very thick batter. Spread the batter evenly in the prepared baking pan.
- Add Cinnamon Swirl: In a separate bowl, mix the brown sugar sweetener, melted butter, almond flour, and cinnamon to create the cinnamon filling. Pour this mixture on top of the cake batter in the pan. Use a knife to gently swirl the cinnamon filling into the batter; this will create a textured, bumpy surface with the cinnamon swirl spread throughout.
- Bake the Cake: Bake the cake at 350°F (175°C) for 35-40 minutes, or until the center is set and does not jiggle when the pan is gently shaken.
- Prepare Glaze: While the cake is still warm, mix together the cream cheese, heavy cream, and Joy Filled Eats Sweetener until smooth.
- Glaze and Serve: Spread the glaze evenly over the warm cake. Allow to set slightly before slicing into 18 large pieces. Enjoy your low-carb cinnamon roll cake!
Notes
- Nutrition: This cake yields 18 large pieces, each with approximately 3 net carbs.
- Pan Size: The recipe can be halved and baked in an 8×8-inch pan to make 9 pieces.
- Brown Sugar Sweetener Substitute: To make your own brown sugar sweetener, add 1 teaspoon of molasses to 1 cup of a 1:1 sweetener or use 1/2 cup of a 2:1 sweetener like Gentle Sweet or Joy Filled Eats Sweetener.
- Ingredient Substitutions: Sour cream can be swapped for Greek yogurt or coconut cream if preferred.
- Reheating: Warm a slice in the microwave for 15-20 seconds on a microwave-safe plate. Avoid overheating to prevent dryness.
- Freezing: Store the cake in an airtight container for up to 3 months. Defrost in the fridge or at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
