Easy Keto Cinnamon Roll Bundt Cake
Published Dec 16, 2019 Updated Feb 06, 2024
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Sometimes I just need a big fat slice of cake. That doesn’t mean it can’t be healthy. My new Cinnamon Roll Bundt Cake is out of this world delicious and is also Paleo, Keto, Dairy and Gluten Free. Having a hard time finding a flavorful dessert that meets all these dietary restrictions? Look no further. This recipe will easily turn into a favorite that everyone in the family will love.
Do you love cinnamon rolls? Yeah, me too. There is good news if you are a fan. This Cinnamon Roll Bundt Cake has all the flavor and satisfaction of a cinnamon roll without all the calories, sugar and guilt. Doesn’t get much better than that.
Believe it or not, but this recipe is actually really easy and quick to whip up. It will take a little more effort than your regular bundt cake, because you will need a few special ingredients that will make it Paleo and Keto compliant. The main ingredients you will have to buy specialty is the Monk Fruit Sweetener along with almond and coconut four. Most of these items can be picked up at your local health food store or even Thrive Market or Amazon.
Although this is a great dessert recipe, I also love using a slice for a quick breakfast option if I am in a hurry. Feel free to pour yourself a big coup of Nespresso coffee and enjoy a big slice of this bundt cake as a delicious and sweet breakfast.
Ingredients needed for this Keto Bundt Cake:
- Almond Flour
- Coconut Flour
- Monk Fruit Sweetener
- Unsweetened Apple Sauce
- Ghee
- Eggs
- Cinnamon, Salt, Cream of Tarter and Baking Soda
- Pure Vanilla Extract
- Coconut Milk
- Pecans
How to make this bundt cake?
- For the streusel filling, combine all the ingredients into a food processor and pulse until the mixtures becomes a crumble like texture. Set the side In a large bowl, combine all the wet ingredients and whisk until combined.
- In a separate large bowl mix all the dry ingredients together then transfer the wet mixture into the dry mixture. Combine using a hand held mixer or standing mixer. Turn on medium/high speed for 2 minutes or until the batter is smooth and completely combined.
- Pour 1/2 of the batter into the bundt cake pan followed by sprinkling the streusel crumble over the top of the batter. Make sure the crumble is evenly distributed over the first cake batter layer. Pour the remaining batter over the the top of streusel layer and use a spatula to make sure it is completely covered. Transfer the cake into the oven for 45-50 minutes or until a toothpick comes out clean.
- Place the pan on a wire rack and allow it to cool before removing the cake from the pan. After 10 minutes, carefully flip the pan upside down and remove the cake and allow to cool an additional 30 minutes or so before adding the glaze.
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Easy Keto Cinnamon Bun Bundt Cake
Ingredients
Wet Ingredients:
- 6 large eggs
- 1/4 cup unsweetened apple sauce
- 1/3 cup unsweetened coconut milk
- 1/2 cup ghee melted
- 1 tsp vanilla extract
Dry Ingredients:
- 4 cups almond flour
- 1/2 cup coconut flour
- 1 cup Monk Fruit Sweetener
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
Streusel Filling:
- 1 cup almond flour
- 1/2 cup ghee melted
- 1/2 cup pecans
- 1 1/2 tsp cinnamon
- 1/2 cup Golden Monk Fruit see notes
- Pinch of salt
Glaze:
- 3/4 cup coconut cream
- 3 tbsp coconut butter
- 1/4 tsp vanilla extract
- 1/2 tsp lemon juice
- 2 1/2 tbsp Monk Fruit Syrup
- 1/4 tsp cinnamon
Instructions
Bundt Cake:
- Preheat oven to 350F and grease a 10 inch bundt cake pan. This will ensure that the cake doesn't stick.
- For the streusel filling, combine all the ingredients into a food processor and pulse until the mixtures becomes a crumble like texture. Set the side
- In a large bowl, combine all the wet ingredients and whisk until combined.
- In a separate large bowl mix all the dry ingredients together then transfer the wet mixture into the dry mixture. Combine using a hand held mixer or standing mixer. Turn on medium/high speed for 2 minutes or until the batter is smooth and completely combined.
- Pour 1/2 of the batter into the bundt cake pan followed by sprinkling the streusel crumble over the top of the batter. Make sure the crumble is evenly distributed over the first cake batter layer. Pour the remaining batter over the the top of streusel layer and use a spatula to make sure it is completely covered.
- Transfer the cake into the oven for 45-50 minutes or until a toothpick comes out clean.
- Place the pan on a wire rack and allow it to cool before removing the cake from the pan. After 10 minutes, carefully flip the pan upside down and remove the cake and allow to cool an additional 30 minutes or so before adding the glaze.
Glaze:
- 1. Place all the ingredients for the glaze in a small sauce pan and bring to boil then lower the heat and allow to simmer for 5 minutes. Make sure to stir the mixture as it heats.
- Transfer the glaze to a bowl and place in the fridge for 5-10 minutes. As it cools the glaze will begin to thicken.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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This cake was delicious!!! We had it for our Christmas dessert and everyone thought is was wonderful!
I am so happy to hear it was a hit!
Hi Ashley,
For the glaze, could I use all coconut cream?
Thanks!
You can for sure give it a try. This coconut butter adds a little more texture to it. But the cream should work just fine.
So good! I even ate the leftovers for breakfast I enjoyed it do much 😊
YAY!!!!!!! Thanks Kaija for the kind words. Have a blessed weekend!
I’m not much of a Baker but with being stuck in the house for Easter, I want to make a few treats that I think I can pull off. This sounds delicious, looking forward to making it, and eating it 🙂
Hey Rebecca..hope they were everything you thought they to be. Thank you for your kind comments. Have a blessed weekend:-)
This recipe was delicious, it hit the spot when I wanted something sweet. Can’t believe it’s Keto. The only thing I can’t find is the Marcos for it. Is it listed somewhere that I’m over seeing?
So happy to hear this. I have not added nutritional facts to this recipe yet. It will be coming soon
Was wondering if you think pumpkin could be substituted for the applesauce. I am not able to eat apples at the moment due to candida protocol but I would love to give this recipe a try! Thanks!
I’m not a 100% sure. I haven’t tested it that way so I can’t say for sure. Feel free to experience and let me know.
I made this for Thanksgiving & after I let it cool I had a piece. It wasn’t good, which made me sad because I was really looking forward to having it. I put it in the fridge & when thanksgiving came around I decided to try it again. It was so much better cold. I really like it now & I would see myself making it again. Somethings taste better cold than warm. Now I know to always try desserts both ways.
Thanks Kathryn for your thoughts on this. I even think some desserts tastes different if they sit overnight too. It’s like it gets more flavor as it sits. May be the case for sitting it in the fridge. This is one of my favorite Keto Cakes I make. So darn yummy!
Can I use butter instead of Ghee?
Can recommend a substitute for the almond flour in this recipe?
Cashew flour and sunflower seed flour are typically considered 1:1 swaps. However, I haven’t tested this with this recipe. If you decide to give it a try, please let me know how it turns out!