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
• NOTE: You can also do a heavy cream 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 or use a golden erythritol instead of plain swerve granulated
• Heavy Cream

Ingredients for Cake Batter

• Almond Flour
• Coconut Flour
• Eggs
• Xanthan Gum
• Baking Powder
• Swerve Granulated
• Avocado Oil
• Baking Powder
• Sour Cream
• 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.

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More Bundt Cakes from Spinach Tiger

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Keto Cinnamon Roll Bundt Cake

Keto Cinnamon Roll Bundt Cake with Cream Cheese Glaze, Streusel Bottom

Course keto bundt cake

Cuisine American

Keyword keto bundt cake

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 1 of 12

Calories 331kcal

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 see notes for sub
• 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.

Notes

Instead of using black strap molasses and Swerve Granulated, use keto brown sugar OR Golden erythritol/monk fruit combo. 

Nutrition

Serving: 113 | Calories: 331kcal | Carbohydrates: 6g | Protein: 8g | Fat: 31g | Fiber: 3g

The post Keto Cinnamon Roll Bundt Cake appeared first on Spinach Tiger.

I  originally made these back in the Spring for Easter, but now Halloween is right around the corner and they will be perfect for any sugar free diet.

My friends and family loved the texture of the peanut butter cream.  I think the peanut butter to butter ratio at 4 to 1 is perfect. That means one cup of peanut butter to 1/4 cup butter (or half stick). To this, we add in Swerve confectioner’s sweetener, and just a little bit of black strap molasses. You do need to make sure your peanut butter is very smooth. If you use a natural peanut butter that has oil on top, stir it extremely well.

Measure Peanut Butter with Food Scale

The only tricky part is measuring peanut butter. You can use a measuring cup which gets sticky, but in this post here, I  talked about weighing peanut butter and keeping the mess factor down. Read the back of your peanut butter and figure out how many grams you will need. The Kirkland peanut butter is 32 grams per 2 tablespoons or 16 per tablespoon. You need 8 tablespoons which is 128 grams. You will love the ease of weighing peanut butter.

Here’s what my friends say about these Keto Reese’s Peanut Butter Cups.

These taste just like Reese’s Peanut Butter cups. No one would ever know these are keto or sugar free.

Jennifer

These are amazing. I would have never believed these are sugar free.

Doug

More Keto Peanut Butter Recipes from Spinach Tiger

• Keto Peanut Butter Frosting
• How to Measure Peanut Butter

You Might Also Love Our Keto Mound’s Coconut Bars

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Keto Reese’s Peanut Butter Cups,

Course Keto Dessert

Cuisine American

Keyword keto bars, keto peanut butter cups, peanut butter, peanut butter cups, peanut butter eggs, sugar free

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Rest Time in Freezer 1 hour hour

Servings 18 cups

Calories 118kcal

Ingredients

Peanut Butter Filling

• 8 tablespoons sugar free peanut butter 128 grams
• 2 tablespoons stick unsalted butter
• 1/2 cups Swerve Confectioner's Sweetener
• 7 ounces Sugar Free Chocolate Chips

Instructions

Peanut Butter Filling

• Heat peanut butter and butter in saucepan until it bubbles. Turn off heat.
• Add confectioner's sweetener a little at a time. Taste for desired sweetness. You may decide to use less or add more.
• Stir until mixed well.

Peanut Butter Eggs

• Roll into balls (about 30 grams each) and then shape into oval eggs.
• Freeze eggs for 30 minutes.
• Melt Chocolate in bowl over a double boiler
• Dip frozen eggs into chocolate using a fork, and place on parchment. Decorate as desired.
• Refrigerate for 15 minutes to set.

Peanut Butter Cups

• Fill silicone molds with melted chocolate, making sure to come up the sides.
• Put in freezer for ten minutes.
• Fill with peanut butter filling. Use a small offset spatula or butter knife to smooth the top. Freeze for ten minutes.
• Top with remaining melted chocolate, which you may need to heat again.
• Refrigerate for 15 minutes, before enjoying. You can keep in freezer for up to 3 months.

Notes

To make peanut butter eggs, I  suggest doubling recipe for the filling but not for the chocolate.

Nutrition

Serving: 118 | Calories: 118kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Fiber: 5g

The post Keto Reese’s Peanut Butter Cups, Keto Peanut Butter Eggs appeared first on Spinach Tiger.