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 Facts
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
Ingredients
- 2 ¾ cups almond flour
- 1 cup powdered Swerve
- 2 teaspoons baking powder
- 1/2 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.
[email protected] says
How many total carbs? I don’t count net carbs, so I do not subtract fiber not sugar alcohols.
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.
LJ says
Two questions: First, what kind of oil and second, do I feel the zucchini?
Alex Lester says
Whatever oil you’d like to use is fine and you do not have to peel the zucchini.
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…
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.
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!
Darci says
If I don’t have a cast iron pan (yet) so I adjust cooking time?
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.
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.
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!
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!!
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.
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!
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.