Description
Enjoy all the comforting flavors of a classic cinnamon roll in this easy Sugar-Free Cinnamon Roll Coffee Cake! Made with a tender almond flour sponge, a rich buttery cinnamon swirl, and a smooth vanilla glaze, this low-carb-friendly breakfast cake is perfect for weekend brunches, holiday mornings, or an afternoon coffee break. Naturally sweetened with sugar-free alternatives, this delicious 9×13-inch coffee cake delivers bakery-style flavor without traditional refined sugar.
Ingredients
For the Cake Batter:
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup granulated sugar-free sweetener (allulose or monk fruit blend)
- 3 cups almond flour or low-carb baking flour blend
- 2 teaspoons pure vanilla extract
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups milk (dairy or unsweetened almond milk)
For the Cinnamon Topping:
- 1/2 cup unsalted butter, melted
- 1 cup golden or brown sugar-free sweetener
- 2 tablespoons almond flour or low-carb flour blend
- 1 tablespoon ground cinnamon
For the Vanilla Glaze:
- 2 cups powdered sugar-free sweetener
- 5 tablespoons milk (dairy or unsweetened almond milk)
- 1 teaspoon pure vanilla extract
Instructions
1. Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, whisk together the melted butter, eggs, granulated sweetener, vanilla extract, and milk until smooth. Add the almond flour, baking powder, and salt. Mix until a uniform batter forms. Pour evenly into the prepared baking dish.
2. Add the Cinnamon Swirl and Bake: In a separate bowl, combine the melted butter, brown sugar-free sweetener, almond flour, and cinnamon. Mix until well combined. Drop spoonfuls of the cinnamon mixture over the cake batter and gently swirl with a butter knife to create a marbled pattern. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
3. Prepare the Glaze and Serve: Whisk together the powdered sugar-free sweetener, milk, and vanilla extract until smooth. Allow the cake to cool for 10–15 minutes, then drizzle the glaze evenly over the top. Slice into squares and serve warm or at room temperature.
Notes
- Choose the right sweetener: Brown allulose or a brown monk fruit blend gives the cinnamon swirl a rich caramel-like flavor.
- Use powdered sweetener: Powdered sugar-free sweetener creates a smoother, creamier glaze.
- Avoid overbaking: Start checking the cake at 30 minutes to prevent a dry crumb.
- Swirl gently: Use soft figure-eight motions with a butter knife to create beautiful cinnamon ribbons.
- Storage: Refrigerate leftovers in an airtight container for 4–5 days.
- Reheating: Microwave individual slices for 10–15 seconds before serving.
- Serving suggestion: Enjoy with hot coffee, cappuccino, or your favorite tea.
- Flour substitution: All-purpose flour can be used instead of almond flour, although the texture and nutritional information will change.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 390 kcal
- Fat: 36 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 9 g