This Keto Cinnamon Roll Cake with Cream Cheese Icing is delicious for dessert or breakfast! It even has a hidden vegetable!
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!
We try to highlight one ingredient from a recipe and tout its nutritional benefits, and obviously you can’t have a cinnamon roll without cinnamon. So it's time for:
Cinnamon is well known for its nutritional benefits and the ancient Egyptians considered cinnamon more precious than gold. In terms of antioxidants, it ranks #1 in herbs and spices, as well as having anti-inflammatory, anti-diabetic, and anti-clotting properties.
All that being said, if you want to reap all the benefits cinnamon has to offer, be sure you are using Ceylon cinnamon instead of the more common cassia cinnamon.
Check out the links below for more information on the nutritional benefits of cinnamon.
- Dr. Axe - 13 Health Benefits of Cinnamon
- Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents.
- Paleo Hacks - The Difference Between Ceylon Cinnamon VS Cassia Cinnamon
If you love this Cinnamon Roll Cake, you've got to try these Keto Cinnamon Rolls
Keto Cinnamon Roll Cake
- 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
- 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.