Keto Cinnamon Roll Bundt Cake
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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
- Apples
- Cinnamon
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
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More Bundt Cakes from Spinach Tiger
Keto Cinnamon Roll Bundt Cake
Ingredients
Muffin Batter
Batter Dry Ingredients
- 2 1/4 cups blanched almond flour 240 grams
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 cup Swerve Granulated or your choice erythrtol
Batter Wet Ingredients
- 5 eggs
- 1/3 cup avocado oil
- 4 tablespoons sour cream
- 1 teaspoon vanilla extract
Streusel
- 1/2 cup almond flour
- 1/4 cup Swerve Granulated
- 1 tablespoon cinnamon
- 2 tablespoons butter
Cinnamon Filling
- 2 teaspoons black strap molasses
- 1/2 cup unsalted butter melted
- 3/4 cups Swerve Granulated
- 3 tablespoons cinnamon
- 1 tablespoon heavy cream
- pinch sea salt
Water Glaze
- 1 cup Swerve Confectioner's Sweetener
- 4 tablespoons water can use heavy cream
Cream Cheese Glaze
- 4 tablespoons butter
- 4 tablespoons cream cheese
- 1 cup Swerve Confectioner's Sweetener
- 1 teaspoon vanilla extract
- dash sea salt
- 4 tablespoons heavy cream or water as needed to thin down
- 1 teaspoon cinnamon
Instructions
Cinnamon Filling
- Mix all ingredients together for cinnamon filling. Set aside.
Streusel
- Add almond flour, Swerve, cinnamon together in separate bowl.
- Add butter and mix with hands to make crumble. Set aside.
Cake Batter
- Add all dry ingredients together. Set Aside.
- Add eggs to mixing bowl. Beat until frothy, about five minutes.
- Stream in oil, slowly.
- Add sour cream to batter.
- Add vanilla.
- Add dry mixture to batter and mix on low, just until incorporated. Don't over mix.
Make Cake
- Butter bundt pan heavily. Freeze.
- Preheat oven to 350 convection bake or bake.
- Put half of the batter in bundt pan. .
- Add in cinnamon filling.
- Add remaining batter.
- Top with cinnamon streusel.
- Bake for 40-50 minutes until inside center reads 207 F. 98 C.
- Once done, set a timer for 15 minutes. Gently take a butter knife around cake before placing plate over top and flipping.
- Allow to cool completely before adding glaze.
Glaze
- Mix Confectioner's Sweetener with water (or heavy cream) adding a tablespoon at a time until you have a glaze thin enough to drizzle.
Cream Cheese Glaze
- Soften cream cheese in microwave for a minute. You want to make sure It will mix smoothly with confectioner's sweetener.
Nutrition
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Where is the Black Strap Molasses mentioned in the post? It is not in the recipe?
Thank you for pointing that out. I fixed recipe.
Hi! You mention blackstrap molasses in the description but I don’t see it in the ingredients… how much to use?
I fixed that.
Awesome, thanks!! Looking forward to trying this!
You’re very welcome.