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Keto Cinnamon Roll Cake

Published: · Updated: by · 15 Comments

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This delicious Keto Cinnamon Roll Cake, topped with cream cheese icing, is perfect for dessert or breakfast—and it's even got a sneaky veggie inside!

Iced Cake in a Cast Iron Skillet

Is this Keto Cinnamon Roll Cake dessert or breakfast? You decide! We adore this swirled cinnamon cake with a hefty dose of cream cheese frosting. You'll never know it's sugar-free and low-carb!

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Preparation and cooking overview

Whip up this heavenly Keto Cinnamon Roll Cake by first mixing the ingredients and ground cinnamon. Then, bake it to perfection! In just 30-35 minutes, you'll have a delightful dessert boasting a tender, fluffy texture, ready to be topped with luscious cream cheese icing and enjoyed.

Chef's note

Don't be afraid to get creative with low-carb substitutions and discover new flavor combinations that align with your keto lifestyle! In this Keto Cinnamon Roll Cake, we've used almond flour instead of regular wheat flour and replaced sugar with powdered Swerve, a keto-approved sweetener.

Cake in a cast Iron Skillet before being iced
  • Prep Time: 15 minutes
  • Cooking Time: 35-40 minutes
  • Total Time: 40-50 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 12-16 Servings

Ingredients for this keto cinnamon roll cake recipe

  • 2 ¾ cups almond flour
  • 1 cup powdered Swerve
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 6 eggs
  • ½ cup oil (such as coconut or avocado oil)
  • 2 medium zucchini or just over a cup
  • 1 tablespoon vanilla extract
  • 1½ tablespoons of ground cinnamon. (For an extra burst of cinnamon flavor, sprinkle additional cinnamon on top of the cream cheese)

Cream cheese icing

  • 4 ounces cream cheese, softened
  • ½ cup powdered Swerve
  • ½ teaspoon vanilla extract
  • 3 tablespoons heavy cream

Note: You can adjust the sweetener amount to your liking, depending on how sweet you prefer your cakes. Also, use powdered sweetener instead of granulated sweetener, as it mixes more easily into the batter.

Ingredient substitutions

Here are some ingredient substitutes and alternatives you can try for this Keto Cinnamon Roll Cake recipe:

  • Almond flour: You can use other nut flour, such as hazelnut or walnut flour, as a substitute for almond flour. You can also try using coconut flour but note that you must adjust the amount since coconut flour is much more absorbent than almond flour.
  • Powdered Swerve: Other keto-friendly powdered sweeteners like Erythritol or Xylitol can be used as a substitute for Swerve.
  • Oil: You can use melted butter or ghee instead of oil or cold butter in this recipe for a richer taste.
  • Heavy cream: You can use coconut or almond milk as a dairy-free alternative to heavy whipping cream in the cream cheese icing.

Cooking tools required

To make this Keto Cinnamon Roll Cake recipe, you'll need the following tools:

  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • 9x13 inch baking pan
  • Parchment paper or cooking spray
  • Blender or food processor (for pureeing the zucchini)
  • Oven

Optional tools

  • Cake stand or platter (for serving)
  • Offset spatula (for spreading icing evenly)
A single slice of Cinnamon Roll Cake on a plate. Skillet in the background

How to make Keto Cinnamon Roll Cake: step-by-step guide

Cooking methods

  • Baking in the oven

Get the cake ready by preheating the oven and baking it for 30-35 minutes. To ensure it's fully cooked, poke a toothpick into the center and see if it comes out clean.

Cooking instructions

  1. Preheat the oven to 350ºF and prepare a 9x13-inch baking pan by greasing it with cooking spray.
  2. To make the mixture, combine almond flour, powdered Swerve, baking powder, and salt in a large mixing bowl. Mix thoroughly until all ingredients are well combined.
  3. Whisk the eggs, oil, zucchini puree, vanilla, and ground cinnamon powder in another medium-sized mixing bowl until smooth.
  4. Add the wet ingredients to the dry ingredients and mix well to combine.
  5. Pour the cinnamon swirl mixture into the prepared baking pan, smoothing it into an even layer. The result is a tender cake with a fluffy texture.
  6. To ensure the cake is fully cooked, bake it in the oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. While the cake is baking, prepare the cream cheese icing by combining the cream cheese, Swerve, vanilla, and heavy cream in a mixing bowl. Mix until smooth.
  8. Once the cake is done baking, let it cool for a few minutes before spreading the cream cheese icing over the top.
  9. Cut the cake into slices and serve.

Chef's pro tip

Ensure all the ingredients are at room temperature before starting the recipe. This ensures that the layer of cake batter mixes evenly and that the cake rises appropriately. Remember that combination of almond flour can result in a denser texture. Still, adding zucchini and cinnamon makes the cake moist and flavorful.

How to make it healthier

  • Use natural sweeteners: Instead of artificial sweeteners like powdered Swerve, consider natural sweeteners like stevia or monk fruit.
  • Choose healthier fats: The recipe calls for oil, but you can opt for other fats like grass-fed butter.
  • Add protein: You can add protein powder to the cake batter to increase the protein content of the recipe.
  • Increase fiber: Add psyllium husk powder or flaxseed meal to the cake batter to increase the fiber content.
  • Reduce the serving size: This recipe makes a large cake, but you can reduce the serving size to make it more portion-controlled.
  • Use organic and non-GMO ingredients: Choose organic and non-GMO ingredients to avoid harmful chemicals and additives.
  • Add nutritious toppings: You can add healthy toppings like chopped nuts, coconut flakes, or fresh berries to boost the recipe's nutrient content.

What to serve with keto cinnamon cake?

This low-carb cinnamon cake can be served warm or at room temperature. You can serve it as a dessert, a snack, or even as a breakfast option. Here are some serving suggestions:

  • Serve a slice of the cake with a dollop of whipped cream or a drizzle of sugar-free syrup.
  • Top the cake with fresh berries or chopped nuts for added texture and flavor.
  • Enjoy a slice of the cake with a cup of coffee or tea for a cozy and satisfying treat.
  • You can also serve the cake as a dessert after a keto-friendly meal, such as grilled chicken or roasted vegetables.
Cinnamon Roll Cake in the process of being iced

Time-saving tips

Here are some time-saving tips to help you make this recipe more efficient:

  • Use a food processor to puree the zucchini quickly instead of grating it by hand.
  • Use pre-sliced almonds instead of whole almonds to save time when measuring and chopping.
  • Use an electric mixer to combine the wet and dry ingredients for faster and easier mixing.

Following these time-saving tips can make this recipe quick and more efficient.

What can I prepare ahead of time?

  • Zucchini puree: You can puree the zucchini ahead of time and store it in the refrigerator for up to 3 days.
  • Dry ingredients: You can measure out the almond flour, powdered sweetener, baking powder, salt, and cinnamon ahead of time and store them in an airtight container.
  • Cream cheese icing: You can prepare this and store it in the refrigerator for  5 days.
  • Cake batter: You can prepare the batter and store it in the refrigerator for  2 days before baking.
  • Baked cake: You can bake the cake ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just thaw it before serving.

Storage and reheating instructions

How to store leftovers?

  • To store leftovers, let them cool completely and then wrap them tightly with plastic wrap or store it in an airtight container. You can keep it at room temperature for up to 2 days or in the refrigerator for up to a week.
  • For longer storage, you can freeze the cake for 2-3 months. To thaw, let it come to room temperature for a few hours or overnight in the refrigerator.

Leftover reheating methods and best practices

  • Microwave: Leftover Keto Cinnamon Roll Cake can be reheated in the microwave or oven. For the microwave, place a cake slice on a microwave-safe plate and heat for 20-30 seconds until heated through.
  • Oven: Preheat to 350°F (180°C) for the oven, place the slice on a baking sheet, and bake for 5-10 minutes until heated. Avoid high heat to prevent drying out the cake.

Recipe wrap-up and conclusion

To sum it up, this Keto Cinnamon Roll Cake is the ultimate indulgence for low-carb and keto dieters alike. Simple to make, scrumptious, and satisfying, it's a much healthier twist on classic cinnamon roll cakes. With its moist, fluffy texture and cinnamon-kissed flavor, this cake is guaranteed to win over everyone's taste buds. Go ahead, give it a whirl, and share the yumminess with friends and family!

Frequently asked questions

A few factors could lead to less fluffy cinnamon rolls, such as overworking the dough, which can make it dense and heavy. Using old or improperly proofed yeast can hinder the dough from rising correctly. Additionally, using excessive flour, insufficient liquid, or baking at too high a temperature can affect the fluffiness of the final product.

To keep your cinnamon rolls soft, cover them with a damp towel or plastic wrap immediately after removing them from the oven. This traps moisture and prevents them from drying out. For added moisture and sweetness, brush the rolls with butter, honey, or sugar syrup while they're still hot.

A recipe that uses almond flour and a low-carb sweetener typically contains around 3-5 grams of net carbs per serving.

📖 Recipe

Iced Cinnamon Roll Cake in a Cast Iron Skillet

Keto Cinnamon Roll Cake

This Keto Cinnamon Roll Cake with Cream Cheese Icing is delicious for dessert or breakfast! It even has a hidden vegetable!
4.60 from 5 votes
Print Rate Pin Recipe
Course: Dessert
Cuisine: American
Keyword: baking, Dessert, keto
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 12
Calories: 312kcal

Ingredients

  • 2 ¾ cups almond flour
  • 1 cup powdered Swerve
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 eggs
  • ½ cup oil
  • 240 g zucchini pureed (about 2 medium zucchini or just over a cup)
  • 1 tablespoon vanilla
  • 1½ tablespoons cinnamon

Cream Cheese Icing:

  • 4 oz cream cheese
  • ½ cup swerve
  • ½ teaspoon vanilla
  • 3 tablespoons heavy cream

Instructions

  • Add eggs, oil, zucchini and vanilla to blender and blend until smooth.
  • In a separate bowl; whisk together almond flour, swerve, baking powder, and salt.
  • Mix the wet ingredients in with the dry until you reach a cake batter consistency.
  • Scoop out 1½ cups of the cake batter and mix in cinnamon, set aside.
  • Next, pour the cake batter into a 10” cast iron skillet, followed by the cinnamon batter in a circular swirl. Once the cinnamon batter is in the skillet, drag a fork through it following the circular swirl to mix the cinnamon below the surface.
  • Bake at 350℉ for 50-60 minutes, until a toothpick inserted into the center comes out clean.
  • Place all the ingredients for the glaze in a bowl and mix with a hand mixer until smooth.
  • Allow the cake to cool before spreading on the glaze with a spatula or knife.

Nutrition

Nutrition Facts
Keto Cinnamon Roll Cake
Amount Per Serving
Calories 312 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 5g31%
Cholesterol 97mg32%
Sodium 162mg7%
Potassium 167mg5%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 9g18%
Vitamin A 341IU7%
Vitamin C 4mg5%
Calcium 120mg12%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
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Reader Interactions

Comments

  1. [email protected] says

    How many total carbs? I don’t count net carbs, so I do not subtract fiber not sugar alcohols.

    Reply

    • Alex Lester says

      Based on 12 servings, a single slice has 4 g net carbs and 3 g fiber, so you'd be looking at 7 g total carbs per slice.

      Reply

  2. LJ says

    Two questions: First, what kind of oil and second, do I feel the zucchini?

    Reply

    • Alex Lester says

      Whatever oil you'd like to use is fine and you do not have to peel the zucchini.

      Reply

  3. JV says

    Hey Alex, lovely looking recipe you have here! As a first timer on your website, I am so impressed with your high-quality images and even better quality recipes. Your site design is very aesthetic I might add. I was pleasantly surprised to find a compilation of two of my favourite things: cast iron and keto!
    Now a couple questions for you, would it be possible to substitute melted butter for the oil? And what ratio would you suggest for using a mix of coconut and almond flour instead of only almond? I would love to make this for breakfast...

    Reply

    • Alex Lester says

      First off, thank you very much a lot of hard work has gone into it. Next, you could use butter rather than oil, but for mixing coconut and almond flour I wouldn’t know exactly what to tell you. I have never tested this recipe that way, sorry I couldn’t be more help.

      Reply

      • JV says

        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!

        Reply

  4. Darci says

    If I don’t have a cast iron pan (yet) so I adjust cooking time?

    Reply

    • Alex Lester says

      If you are cooking this in the same size cake pan 9 (12 inches) cook time should remain the same, if you are using a loaf pan or other piece of bakeware that is significantly smaller or larger you’ll have to adjust accordingly.

      Reply

  5. Allison Gier says

    Would you know the conversion for using all coconut flour? My youngest daughter we just found out is allergic to nuts so I'm still learning the correct ways to convert from almond to coconut flour.

    Reply

    • Alex Lester says

      Hi Allison, I haven't tested this with coconut flour but this is a great article about subbing coconut flour for almond. It's not as simple as just using a different ratio, you'll need more eggs and/or more liquid depending on how much coconut flour is needed. Even then, I can't promise that the cake would turn out since it was developed just with almond flour in mind. If you give it a try please report back and let us know how it turned out!

      Reply

  6. CYNTHIA L FOX says

    Hello there, I'm new to your cookbook and website, but I'm loving it so far!! In this recipe, could I substitute the zuccini with anything? Why the zuccini too? Looking forward to using many of your recipes!!

    Reply

    • Cast Iron Keto says

      Hi Cynthia, we're so glad you're enjoying our book! The zucchini in this cake lends moisture and bulk without a strong flavor, it's one of our favorite Keto baking tricks! You could sub it out with pumpkin but it would up the carb content. You could also try just leaving it out and adding in a bit more liquid, but we haven't tested the recipe this way so not 100% that it would turn out.

      Reply

  7. Bete Primm says

    Hi! I can’t eat any of the artificial sweeteners (stevia, Ming fruit, trivia, swerve, erithyritol). They make me sick so I use organic cane sugar and I typically cut the sugar in half or more. Can I do that in this recipe? Also, any idea what the carb count would be with cane sugar? Thanks!

    Reply

    • Cast Iron Keto says

      Hi Bete, unfortunately as we haven't tested this recipe with cane sugar we don't have a good answer for you. I'm betting it would be too savory with just half the sugar used.

      Reply

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