I enjoy this recipe because it’s simple to make and feels indulgent while still being low in carbs. The almond and coconut flour combination gives the cake a tender crumb, and the cinnamon swirl adds that classic warmth I crave. I also like that it stores well, so I can enjoy it over several days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Cake batter
almond flour
coconut flour
allulose or monk fruit sweetener
baking powder
salt
large eggs
unsweetened almond milk
unsalted butter, melted
vanilla extract
Cinnamon swirl
unsalted butter, softened
brown-style monk fruit sweetener
ground cinnamon
Creamy glaze
cream cheese, softened
butter, melted
powdered monk fruit sweetener
almond milk
vanilla extract
Directions
I start by preheating the oven to 350°F (175°C) and lining or greasing an 8×8-inch baking pan. In a large bowl, I whisk together the almond flour, coconut flour, sweetener, baking powder, and salt.
I add the eggs, almond milk, melted butter, and vanilla, then mix until the batter is smooth. I pour the batter into the prepared pan and spread it out evenly.
In a separate bowl, I mix the softened butter, brown monk fruit sweetener, and cinnamon until thick and spreadable. I drop spoonfuls of this mixture over the cake batter and gently swirl it through with a knife to create cinnamon ribbons.
I bake the cake for 28 to 32 minutes, until the center is set and the edges are lightly golden. I let it cool for about 10 to 15 minutes before adding the glaze.
To finish, I whisk together the cream cheese, melted butter, powdered monk fruit, vanilla, and almond milk until smooth and pourable. I drizzle it generously over the warm cake so it melts slightly into the cinnamon swirls.
Servings and Timing
I cut this cake into 9 servings. Prep time is about 15 minutes, baking time is around 30 minutes, and the total time comes to roughly 45 minutes from start to finish.
Variations
I sometimes add chopped nuts like pecans or walnuts into the cinnamon swirl for extra texture. When I want a stronger spice flavor, I add a pinch of nutmeg to the cinnamon mixture. I also enjoy serving it warm for a gooey texture or chilled for cleaner slices.
Storage/Reheating
I store this cake in an airtight container in the refrigerator for up to five days. I reheat slices gently in the microwave for a few seconds when I want them warm, or enjoy them cold straight from the fridge.
FAQs
Can I make this cake dairy-free?
I swap the butter and cream cheese for dairy-free alternatives, and it still works well for me.
Why is coconut flour included?
I use coconut flour to help absorb moisture and give the cake structure alongside almond flour.
Can I use a different sweetener?
I stick with allulose or monk fruit because they keep it sugar-free, but consistency may change with other sweeteners.
How do I know when the cake is done?
I check that the center is set and a toothpick comes out mostly clean, with just a bit of moisture.
Can I freeze this cake?
I freeze individual slices without glaze, then thaw and add fresh glaze when ready to serve.
Conclusion
I love how this sugar-free cinnamon roll cake delivers all the comfort of a classic cinnamon roll in an easy, sliceable cake. It’s rich, cozy, and perfect when I want a sweet treat that still fits into a low-sugar lifestyle.
A soft vanilla almond flour cake with gooey cinnamon swirls and creamy glaze, delivering classic cinnamon roll flavor without the sugar.
Author:Emma
Prep Time:10 minutes
Cook Time:For extra moisture, cover loosely while cooling. Chill before slicing for neat, clean pieces—or enjoy warm for gooey texture. Stores well covered in the fridge for up to 5 days. Can be reheated gently for a fresh-from-the-oven taste.
Total Time:40 minutes
Yield:40 minutes
Category:Dessert, Breakfast, Brunch
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Cake Batter:
2 cups almond flour
1/4 cup coconut flour
3/4 cup Allulose (or monk fruit sweetener blend)
1 tablespoon baking powder
1/4 teaspoon salt
4 large eggs, room temperature
1/2 cup unsweetened almond milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
Cinnamon Swirl:
1/3 cup unsalted butter, softened
1/3 cup brown-style monk fruit sweetener
1 1/2 tablespoons ground cinnamon
Creamy Glaze:
3 oz cream cheese, softened
2 tablespoons butter, melted
1/3 cup powdered monk fruit sweetener
1–2 tablespoons almond milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
Make the cake batter: In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.
Add eggs, almond milk, melted butter, and vanilla. Stir until smooth and well combined.
Pour batter into prepared pan and smooth out the top.
Make the cinnamon swirl: In a separate bowl, mix softened butter, brown-style monk fruit sweetener, and cinnamon until thick and spreadable.
Drop spoonfuls of the cinnamon mixture over the cake batter. Use a knife to gently swirl through the batter to create ribbons.
Bake for 28–32 minutes, or until the center is set and the edges are lightly golden.
Let cool for 10–15 minutes before glazing.
Whisk together cream cheese, melted butter, powdered monk fruit sweetener, vanilla, and almond milk until smooth and pourable.
Drizzle generously over the warm cake so it slightly melts into the swirls.
Notes
For extra moisture, cover loosely while cooling.
Chill before slicing for neat, clean pieces—or enjoy warm for gooey texture.
Stores well covered in the fridge for up to 5 days.
Can be reheated gently for a fresh-from-the-oven taste.
