You guys won’t believe the sweet aroma that comes from this amazing dessert. The way it envelopes every room of your house, leaves everyone asking “what is that amazing smell?”. 

This keto cinnamon roll coffee cake is so jam-packed with mouthwatering texture and flavor!

If you are one of those people that love fall baking (like me) you’ll love this dessert. It’s the perfect way to transition into autumn’s delicious flavors and aromas. 


How to easily make the coffee cake batter

  1. Combine all the dry ingredients in a bowl. Beat with an electric mixer until well incorporated.

  2. Mix all the wet ingredients in a separate bowl.

  3. Pour the liquid ingredients onto the dry ingredients, and start stirring with a spoon until all ingredients are well incorporated with no lumps. 

Making the Cinnamon Topping 

The cinnamon topping for the keto cinnamon roll coffee cake is the perfect addition of texture and flavor. 

As the topping, along with all other ingredients, come together so unbelievably well, to make the cake taste identical to it’s non-keto counterpart.

If you miss sweet delicious coffee cakes, and want a guilty pleasure dessert that is completely innocent as far as carbs are concerned, then look no further!

Coffee cake really is one of the best keto desserts, since it’s main components are keto-friendly! 

I added some pecans for more crunch and texture to the cinnamon topping but it’s totally optional. You can add pecans or walnuts if you desire a more crunchy texture. 

Adding Coffee to the Keto Cinnamon Roll Coffee Cake 

I suggest using instant coffee as it is faster to make, and it will blend much easier with the other ingredients. When using instant espresso, first in a separate cup, add 2 tsp of water to the espresso and mix until fully dissolved. 

When the coffee is fully dissolved, add it to the cinnamon topping mixture.   


How to Make the Cream Cheese Icing

The icing is the best compliment to this unbelievably buttery cake. I’m so glad that cream cheese is keto-friendly! I’ve found so many uses for it, especially when it comes to desserts so rich in flavor like this one. 

It’s very simple to make the cream cheese icing.

Here are the main steps:

  1. Soften the cream cheese – you can use the microwave if it has a butter softening option, or leave it outside of the fridge for a couple of hours before using it.

  2. Sift your powdered sweetener– by sifting it you’ll get rid of any clumping and your icing will be smoother.

  3. Add some almond milk – ensure it is at room temperature so it mixes well with the other ingredients. 

Eating your Keto Cinnamon Roll Coffee Cake 

You would never be able to tell how light and moist this cake is just by looking at the pictures. It looks crumbly but it really melts in your mouth because of the perfect ratio of butter added to the cake batter. 

This keto cinnamon roll coffee cake can be eaten for breakfast with a nice cup of coffee or for dessert with keto vanilla ice cream

The best part about this cake is that it only has 4 net carbs per piece!


Share Your Results! 

I hope you enjoy this keto cinnamon roll coffee cake recipe as much as I did. If you make this recipe, please let me know how it turned out! 

Leave a comment below and share a picture on Instagram, use the hashtag #sweetketolife, and tag me @sweetketolife. I absolutely love to see your creations!


Keto Cinnamon Roll Coffee Cake

Yaidy Santiago
An unbelievably moist and incredibly easy to make keto coffee cake.
Prep Time 20 mins
Cook Time 30 mins
Course Breakfast, Dessert
Cuisine gluten free, keto, low carb, refined sugar free
Servings 10


Coffee Cake Batter

  • 2 cups almond flour
  • ½ cup melted unsalted butter
  • cup sour cream
  • 3 large eggs room temperature
  • 2 tsp baking powder
  • cup sweetener (I use erythrtitol)
  • ¼ tsp salt
  • 2 tsp vanilla extract

Cinnamon Topping

  • ¼ cup sweetener (I use erythrtitol)
  • ½ tsp ground nutmeg
  • 1 tbsp ground cinnamon
  • 1 cup almond flour
  • cup melted unsalted butter
  • 1 tsp instant espresso combined with 2 tsp warm water
  • 2 tbsp chopped pecans

Cream Cheese Glaze

  • 2 tbsp cream cheese softened
  • 1 tbsp powdered sweetener (I use erythrtitol)
  • 2 tbsp unsweetened almond milk room temperature
  • ¼ tsp vanilla extract


  • Preheat the oven to 350F. Line a baking pan (no bigger than 9x9) with parchement paper.

Cinnamon Topping Mix

  • In a small bowl, combine all the ingredients in any order. Mix until all are combined. It should resemble a crumble.

Coffee Cake Batter

  • In a large size bowl, combine the dry ingredients until evenly incorporated.
  • In a separate medium-size bowl, combine all the wet ingredients. Whisk until well combined.
  • Pour the liquid ingredients onto the dry ingredients and start stirring with a spoon until all ingredients are well incorporated with no lumps. 
  • Spread half of the coffee cake batter onto the baking pan. Crumble half the cinnamon topping and then spread the other half of coffee cake batter.
  • Crumble the rest of the cinnamon topping and place in the oven for 30 minutes or until set in the middle.
  • In a small bowl, soften the cream cheese and sift the powdered sweetener. Mix in the almond milk and vanilla extract until completely smooth. Adjust milk content for desired consistancy. Drizzle on top of the coffee cake.
  • Let cool for 15-20 minutes before serving. Enjoy!


💕Nutritional Values/ Serving:
Calories 213
% Daily Value*
Total Fat 21.3g 27%
Saturated Fat 10.1g 50%
Cholesterol 94mg 31%
Sodium 182mg 8%
Total Carbohydrate 3g 1%
Dietary Fiber 1.1g 4%
Total Sugars 0.5g  
Protein 4.4g
Keyword cinnamon roll, coffee cake, cream cheese, keto

Yaidy Santiago

Former collegiate volleyball player that loves to cook and try new healthy recipes. My boyfriend and I follow a strict keto diet and I challenge myself to make delicious low-carb foods that we both enjoy every day!

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