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Cinnamon Bun Bundt Cake
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4.80 from 5 votes

Easy Keto Cinnamon Bun Bundt Cake

A moist bundt cake drizzled with a cinnamon glaze. This cake is full of flavor without all of the sugar and carbs and it is in the form of a cinnamon roll. This is the perfect Paleo, Keto and Gluten Free dessert or breakfast. 
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert/Breakfast
Keyword: Bundt Cake, Cinnamon Roll, Cinnamon Roll Bundt Cake, Dairy Free Recipes, Gluten Free Recipes, Keto Bundt Cake, Keto Recipes, Paleo Recipes
Servings: 12 servings
Author: Ashley McCrary


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 tarter
  • 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


  • 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


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.


  • 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.


* For the streusel, if you don't want to use the Golden Monk Fruit, feel free to sub Swerve Brown. 
*If you are not doing Keto and want to stick to more of Paleo, feel free to sub any of the Monk Fruit sweeteners for coconut sugar and the Monk Fruit Syrup for Maple Syrup or Honey. 
*Remember all ovens cook differently. Be sure to keep an eye on your cake as it could cook faster or slower. 
* For the coconut cream, use canned coconut milk and use the thick cream at the top for the glaze.