I’m reposting this recipe, because it’s so perfect for the holidays.

You will not believe how I happened to develop this recipe for keto cinnamon roll bundt cake! This is the story of how a disaster of a cake from a terrible recipe found on Pinterest gave me inspiration to develop a cinnamon roll bundt cake that is absolutely delicious.

I had agreed to show a friend how to bake a traditional bundt cake, meaning one with regular all-purpose flour and sugar. I had perused many recipes that would be easy enough for new bakers and was settling on a few. She sent me a link to a traditional recipe for a cinnamon roll bundt cake and I agreed. The cake had many moving parts and we meticulously followed each section.

Sadly, the cake was awful. The recipe was terrible and I should have known better when the recipe called for five sticks of butter.

I wanted to have something good come out of this and the next day I set out to remake the recipe and do it grain free, sugar free and keto friendly.

Four Parts to Keto Cinnamon Roll Cake

Don’t let this recipe scare you. I know it may seem complicated, but it’s not. You will make the cinnamon filling and crumble topping first and set them aside. Then you make the cake batter. Once the cake is baked and cooled, you can make the glaze. Dividing everything into separate areas will be helpful.

Cinnamon Filling
Crumble Topping (which becomes the bottom of cake)
Cake Batter
Cream Cheese Glaze or Water Glaze

I used my base vanilla batter, using one less egg, less oil and adding in cinnamon. The batter is very thick, and you want that because you are adding a buttery filling and a buttery streusel.

Ingredients for Cinnamon Butter Filling

Butter
Cinnamon
Swerve
Black Strap Molasses
Heavy Cream

Ingredients for Cake Batter

Almond Flour
Coconut Flour
Eggs
Xanthan Gum
Baking Powder
Swerve Granulated
Avocado Oil
Baking Powder
Sour Cream
Cranberries Sauce (Cinnamon, Orange Zest, Swerve)
Choc Zero White Chocolate Chips

Cinnamon Streusel

Once the batter is filled, it is topped with a cinnamon streusel, which becomes the bottom of the cake, once it’s flipped out of the bundt pan.

Bake at 350 degrees F. 180 C. At 25 minutes, place foil loosely over the cake and bake another ten minutes or until the internal temperature reaches 207 degrees F.

I have a keto bakery and I’ve made countless bundt cakes. The biggest scare in making a bundt cake is turning it over out of the pan. I am always successful using these tips.

Use a generous amount of butter, hitting every crevice.
Freeze the pan once butter is applied.
After baking, cool for fifteen minutes. This is important.
Using either a butter knife or offset spatula, go around the sides making sure the cake is lifting.
Use a use a cake board, flat plate or very firm piece of cardboard to put over cake when you turn it over,
Slide onto your cake pan and leave it there, until cake is completely cooled.
Do not touch cake until it has cooled or it will break.
Unless you’re doing butter glaze topping, do not glaze until cake is cooled.
Freeze: You can freeze cake at this point, after cooling, wrapping well into plastic. Take out 24 hours in advance to defrost in refrigerator, bringing temperature down slowly. In a pinch, I have defrosted, by leaving on counter, but first take off the plastic.

Foolproof Tips for Bundt Cakes

There are Two Ways to Glaze the Cinnamon Roll Bundt Cake.

Cream Cheese Glaze
Water Based Glaze

This is the cream cheese glaze that is the type found on yummy cinnamon rolls.

Cream Cheese Glaze Ingredients

Cream Cheese
Butter
Swerve Confectioner’s Sweetener
Vanilla Extract

Ingredients for Water Glaze

Water
Swerve Confectioner’s Glaze
Vanilla Extract

Keto Cinnamon Roll Bundt Cake with Cream Cheese Glaze from Spinach Tiger

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Keto Cinnamon Roll Bundt Cake with Cream Cheese Glaze

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