32+ Delicious Keto Cinnamon Cake Recipes That Will Satisfy Your Sweet Tooth

Are you a fan of delicious desserts but looking for low-carb alternatives that fit your keto lifestyle?

Look no further than keto cinnamon cake recipes!

Cinnamon is not only a fragrant spice that evokes warmth and comfort, but it also pairs beautifully with keto-friendly ingredients to create indulgent cakes that won’t derail your diet.

In this blog post, we’re diving into 32+ keto cinnamon cake recipes that are perfect for anyone following a ketogenic lifestyle.

From moist, fluffy textures to perfectly balanced sweetness, these cakes are sure to satisfy your cravings while keeping you on track with your health goals.

Whether you’re preparing for a special occasion or simply treating yourself, these cinnamon cake recipes offer the ideal mix of flavor and nutrition.

32+ Delicious Keto Cinnamon Cake Recipes That Will Satisfy Your Sweet Tooth

With so many keto-friendly cinnamon cake options to choose from, it’s easier than ever to enjoy a decadent treat without compromising your low-carb lifestyle.

From classic cakes to creative twists, there’s a recipe for every occasion and taste preference.

By using sugar substitutes, almond flour, and other keto-approved ingredients, these cakes offer the perfect balance of flavor and texture that won’t spike your blood sugar.

So, go ahead and bake your favorite cinnamon cake today—your keto-friendly sweet tooth will thank you!

Keto Cinnamon Swirl Cake

keto cinnamon swirl cake is a fluffy and flavorful dessert, perfect for satisfying your sweet tooth while sticking to your low-carb lifestyle. The blend of almond flour and coconut flour creates a moist texture, while the cinnamon swirl adds a warm, comforting spice. This cake is easy to make, and its rich flavor will make it a crowd-pleaser at any gathering.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or sweetener of choice)
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 3 large eggs
• 1 tbsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp ground cinnamon (for swirl)
• 2 tbsp melted butter (for swirl)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, combine the almond flour, coconut flour, erythritol, baking powder, salt, and ground cinnamon.
3. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan.
6. In a small bowl, combine the melted butter and ground cinnamon for the swirl. Drizzle the cinnamon mixture over the batter.
7. Use a knife to gently swirl the cinnamon mixture through the cake batter.
8. Bake for 30-35 minutes, or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

his keto cinnamon swirl cake is the perfect balance of sweetness and spice. It’s ideal for a quick snack or a dessert that will satisfy your cravings without derailing your low-carb goals. The almond flour provides a satisfying texture, while the cinnamon swirl adds a decadent touch. Serve it with a cup of coffee or tea for a delightful treat any time of day!

Keto Cinnamon Coffee Cake

This keto cinnamon coffee cake combines the comforting flavor of cinnamon with the perfect crumbly texture. It’s an excellent choice for breakfast or a snack, providing all the flavor of traditional coffee cake without the carbs. The addition of sour cream helps keep the cake moist, while the cinnamon streusel topping offers a delightful crunch.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or sweetener of choice)
• 1/2 cup sour cream
• 4 large eggs
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup chopped pecans (optional)
• 2 tbsp butter (for topping)
• 2 tbsp erythritol (for topping)
• 1 tbsp ground cinnamon (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
2. In a medium-sized bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the eggs, sour cream, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Pour the batter into the prepared pan and spread evenly.
6. For the topping, melt the butter and mix with erythritol and cinnamon. Sprinkle the mixture over the batter, then top with chopped pecans if desired.
7. Bake for 30-35 minutes, or until the cake is golden brown and a toothpick comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

his keto cinnamon coffee cake is a delightful, low-carb alternative to traditional coffee cake. Its moist, tender crumb and cinnamon-sugar topping will remind you of the classic treat, while still fitting into your keto lifestyle. Perfect for a morning breakfast or an afternoon snack, this cake is bound to become a favorite in your keto baking repertoire. Paired with your favorite low-carb coffee, it’s a truly satisfying experience!

Keto Cinnamon Roll Mug Cake

If you’re craving a quick, single-serving keto cinnamon treat, this keto cinnamon roll mug cake is the answer. In just a few minutes, you can indulge in a warm, gooey cinnamon dessert without all the effort of baking a full cake. The soft texture and swirls of cinnamon make this cake an irresistible low-carb option for satisfying your cinnamon cravings.

Ingredients:

• 2 tbsp almond flour
• 1 tbsp coconut flour
• 1 tbsp erythritol (or sweetener of choice)
• 1/4 tsp baking powder
• 1/4 tsp ground cinnamon
• 1 tbsp unsweetened almond milk
• 1 tbsp melted butter
• 1 egg
• 1/2 tsp vanilla extract
• 1 tsp butter (for swirl)
• 1 tsp erythritol (for swirl)
• 1/2 tsp ground cinnamon (for swirl)

Instructions:

1. In a microwave-safe mug, combine the almond flour, coconut flour, erythritol, baking powder, and ground cinnamon.
2. Add the almond milk, melted butter, egg, and vanilla extract to the mug and stir until well combined.
3. In a small bowl, mix the melted butter, erythritol, and cinnamon for the swirl.
4. Drop the cinnamon swirl mixture into the center of the mug cake batter and swirl gently with a toothpick or knife.
5. Microwave the mug cake on high for 1 minute and 30 seconds, or until the cake has risen and is fully set.
6. Allow the mug cake to cool slightly before enjoying.

his keto cinnamon roll mug cake is the perfect solution for when you want a quick and indulgent treat without the hassle of baking a whole cake. The combination of almond and coconut flour provides a fluffy texture, while the cinnamon swirl adds the signature warmth and sweetness of a cinnamon roll. It’s a low-carb, keto-friendly dessert that satisfies your cravings in just minutes, making it ideal for busy days when you need a sweet fix in a flash. Enjoy it with a dollop of whipped cream or a drizzle of sugar-free icing for an extra touch!

Keto Cinnamon Streusel Cake

This keto cinnamon streusel cake is a perfect balance of tender cake and a buttery, crunchy streusel topping. The almond flour base keeps the cake moist while the cinnamon streusel adds an irresistible layer of flavor and texture. It’s a fantastic choice for breakfast, brunch, or as an afternoon snack paired with your favorite low-carb beverage.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or sweetener of choice)
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tsp baking powder
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/4 cup chopped pecans (optional)

For Streusel Topping:

• 1/4 cup almond flour
• 1/4 cup erythritol
• 2 tbsp unsalted butter, cold and cubed
• 1 tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, combine almond flour, coconut flour, erythritol, cinnamon, salt, and baking powder.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. Pour the batter into the prepared cake pan.
6. To make the streusel topping, mix almond flour, erythritol, cinnamon, and cold cubed butter. Use a pastry cutter or fork to blend until the mixture forms crumbs.
7. Sprinkle the streusel topping evenly over the cake batter.
8. Bake for 30-35 minutes or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This keto cinnamon streusel cake is a delightful treat with its crunchy streusel topping and soft, flavorful cake. The combination of cinnamon and buttery topping elevates the dessert, making it a satisfying, low-carb choice for any occasion. Whether you enjoy it with a cup of coffee or as an afternoon snack, this cake offers the perfect way to indulge in a keto-friendly dessert.

Keto Cinnamon Almond Cake

This keto cinnamon almond cake brings together the rich flavors of almonds and cinnamon for a moist, dense cake that’s bursting with flavor. The almond flour provides a fantastic base while the touch of cinnamon gives it a sweet and spicy kick. It’s perfect for any time of the day and can be paired with a low-carb frosting for an extra treat.

Ingredients:

• 2 cups almond flour
• 1/2 cup erythritol (or sweetener of choice)
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup chopped almonds (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, mix together the almond flour, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. If desired, fold in the chopped almonds.
6. Pour the batter into the prepared cake pan.
7. Bake for 30-35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The keto cinnamon almond cake is a decadent and filling dessert that satisfies your sweet tooth without the carbs. The almond flour adds a nutty flavor while the cinnamon offers a comforting, spiced touch. This cake is versatile enough to enjoy on its own or dressed up with a sugar-free glaze or whipped cream for extra indulgence.

Keto Cinnamon Churro Cake

If you love churros, this keto cinnamon churro cake will be a game-changer. With a sweet, cinnamon-infused cake base and a crispy cinnamon topping, this cake mimics the texture and flavor of the traditional Mexican dessert. It’s a delicious low-carb treat that offers all the satisfaction of churros without the frying or the carbs.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or sweetener of choice)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For Cinnamon Topping:

• 2 tbsp erythritol
• 1 tbsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and ground cinnamon.
3. In a separate bowl, beat the eggs, almond milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Mix the cinnamon and erythritol for the topping, then sprinkle evenly over the cake.
7. Bake for 25-30 minutes or until the cake is golden and a toothpick comes out clean.
8. The keto cinnamon churro cake is a fantastic low-carb version of the popular Mexican treat. With its soft, cinnamon-infused cake base and crisp topping, it’s a dessert that will bring back fond memories of churros while keeping your carb count in check. This cake is perfect for those following a keto lifestyle who miss indulging in churros.

Keto Cinnamon Poke Cake

This keto cinnamon poke cake is a fun and indulgent dessert with a moist cake that’s filled with a delicious cinnamon syrup. The poke method creates pockets of cinnamon goodness throughout the cake, making every bite extra flavorful. It’s a wonderful choice for special occasions or a sweet treat when you’re craving something different.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or sweetener of choice)
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For Cinnamon Syrup:

• 1/4 cup erythritol
• 1 tsp ground cinnamon
• 1/4 cup unsweetened almond milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch baking dish.
2. In a large bowl, combine the almond flour, coconut flour, erythritol, cinnamon, and baking powder.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
6. While the cake is baking, prepare the cinnamon syrup by whisking together the erythritol, cinnamon, almond milk, and vanilla extract in a small saucepan over medium heat. Stir until the erythritol dissolves and the mixture thickens slightly.
7. Once the cake has cooled slightly, use a fork to poke holes all over the surface.
8. Pour the cinnamon syrup evenly over the cake, allowing it to soak into the holes.
9. Let the cake cool completely before serving.

This keto cinnamon poke cake is a fun and creative way to enjoy a cinnamon-infused dessert. The cake’s light, fluffy texture pairs perfectly with the rich and flavorful cinnamon syrup that soaks into each bite. It’s a great dessert for anyone on a keto diet who loves cinnamon and wants to enjoy a delicious treat with minimal carbs.

Keto Cinnamon Spice Bundt Cake

This keto cinnamon spice bundt cake is a beautiful and delicious dessert with a perfect blend of cinnamon, nutmeg, and almond flour. It’s the ideal treat for the fall season or any time you want a cozy, spiced cake. The dense texture and warm spices make this cake comforting, while the icing gives it a touch of sweetness.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or sweetener of choice)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For Icing:

• 1/4 cup powdered erythritol
• 1 tbsp unsweetened almond milk
• 1/4 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a bundt cake pan.
2. In a large bowl, combine the almond flour, coconut flour, erythritol, cinnamon, nutmeg, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients and mix until smooth.
5. Pour the batter into the prepared bundt pan.
6. Bake for 30-35 minutes, or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
8. In a small bowl, whisk together the powdered erythritol, almond milk, and vanilla extract to make the icing.
9. Drizzle the icing over the cooled bundt cake before serving.

This keto cinnamon spice bundt cake is the epitome of a comforting, low-carb dessert. The spices provide a warm and inviting flavor, while the almond flour keeps the cake soft and satisfying. With the addition of a sugar-free icing, this cake is a delightful treat that’s perfect for gatherings, holidays, or anytime you want a special dessert.

keto Cinnamon Nut Cake

his keto cinnamon nut cake is a delightful blend of nuts and warm spices, offering a rich, satisfying flavor with every bite. The combination of almond and coconut flour ensures a moist texture, while the crunchy nuts provide an added layer of richness. With the perfect hint of cinnamon, this cake is a must-try for nut lovers on a keto diet.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or sweetener of choice)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp baking powder
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
2. In a large bowl, combine almond flour, coconut flour, erythritol, cinnamon, nutmeg, salt, and baking powder.
3. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until smooth.
5. Fold in the chopped nuts of your choice.
6. Pour the batter into the prepared cake pan.
7. Bake for 30-35 minutes, or until a toothpick comes out clean.
8. Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.

The keto cinnamon nut cake is an irresistible treat that combines the crunch of nuts with the warmth of cinnamon, creating a satisfying dessert. It’s perfect for keto followers looking to indulge in a low-carb, nutty delight. Whether served as a snack or a dessert, this cake delivers rich, spiced flavor in every bite and is sure to become a favorite.

Keto Cinnamon Pumpkin Cake

his keto cinnamon pumpkin cake is the perfect fall dessert, bringing together the flavors of cinnamon, pumpkin, and almond flour for a moist and flavorful cake. With the added richness of pumpkin puree, it’s a low-carb alternative to traditional pumpkin cakes that doesn’t skimp on taste.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or sweetener of choice)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup canned pumpkin puree
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, mix together the almond flour, coconut flour, erythritol, cinnamon, nutmeg, ginger, baking powder, and salt.
3. In another bowl, whisk the eggs, pumpkin puree, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Pour the batter into the prepared cake pan.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This keto cinnamon pumpkin cake is a flavorful, low-carb way to enjoy the comforting flavors of fall. The rich, spiced cake is moist and tender, thanks to the pumpkin puree. It’s an ideal dessert for those following a keto lifestyle who want to indulge in the flavors of autumn without the carbs.

Keto Cinnamon Zucchini Cake

This keto cinnamon zucchini cake is a light, moist dessert that makes great use of zucchini to add moisture without adding carbs. The zucchini pairs perfectly with cinnamon and almond flour, creating a cake that’s both healthy and indulgent. A great option for using up extra zucchini and enjoying a low-carb treat at the same time.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or sweetener of choice)
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1/2 cup grated zucchini (well-drained)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, combine almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients, then fold in the grated zucchini.
5. Pour the batter into the prepared cake pan and spread evenly.
6. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted comes out clean.
7. Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.

The keto cinnamon zucchini cake is a delicious and clever way to incorporate vegetables into your keto diet. The zucchini adds moisture without affecting the flavor, while the cinnamon makes each bite warm and comforting. This cake is perfect for anyone looking for a low-carb dessert that is both nutritious and tasty.

Keto Cinnamon Sugar Donut Cake

If you miss donuts on your keto diet, this keto cinnamon sugar donut cake will satisfy that craving. With the same flavor as your favorite cinnamon-sugar donuts, this cake is baked instead of fried, making it a healthier, low-carb alternative. The fluffy texture and the sweet cinnamon topping make this cake irresistible.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or sweetener of choice)
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For Cinnamon Sugar Coating:

• 1/4 cup erythritol
• 1 tbsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a donut pan or cake pan.
2. In a large bowl, whisk together the almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients and mix until smooth.
5. Pour the batter into the donut pan or cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. While the cake is cooling, mix together the erythritol and cinnamon for the coating.
7. Once the cake has cooled slightly, brush it with melted butter and then roll it in the cinnamon-sugar mixture.
8. Allow the cake to cool completely before serving.

his keto cinnamon sugar donut cake is a delightful way to enjoy the flavors of donuts without the carbs. The cake has a light, fluffy texture, and the cinnamon-sugar coating adds the perfect sweet crunch. Whether you make individual donuts or a whole cake, this treat is a delicious and satisfying way to indulge on a keto diet.

Keto Cinnamon Roll Cheesecake Cake

This keto cinnamon roll cheesecake cake is a decadent dessert that combines the best of both worlds—cinnamon rolls and cheesecake. With a soft, cinnamon-filled cake layer and a rich cheesecake filling, it’s an indulgent low-carb treat that will leave you satisfied. Perfect for special occasions, this cake is both stunning and delicious.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or sweetener of choice)
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For Cheesecake Layer:

• 8 oz cream cheese, softened
• 1/4 cup erythritol
• 1 tsp vanilla extract
• 1 egg

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, mix together the almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. In a separate bowl, beat the cream cheese, erythritol, vanilla extract, and egg for the cheesecake layer until smooth.
6. Pour half of the cake batter into the pan, then spread the cheesecake mixture over it.
7. Drop spoonfuls of the remaining cake batter on top of the cheesecake layer, then swirl with a knife to create a marbled effect.
8. Bake for 30-35 minutes or until the cake is golden and a toothpick comes out clean.
9. Let the cake cool before serving.

This keto cinnamon roll cheesecake cake is a showstopper dessert, combining rich cheesecake and a spiced cinnamon cake into one indulgent treat. It’s perfect for anyone following a keto lifestyle but still craving the decadent flavors of traditional desserts. The cake is dense, flavorful, and guaranteed to satisfy even the strongest sweet tooth.

Keto Cinnamon Chocolate Cake

This keto cinnamon chocolate cake combines the rich flavor of cocoa with the warm spices of cinnamon, creating a unique dessert that satisfies both chocolate and cinnamon lovers. The almond flour provides a tender crumb, while the cinnamon adds depth and warmth to the rich chocolate flavor.

Ingredients:

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1/2 cup erythritol (or sweetener of choice)
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, mix together the almond flour, cocoa powder, erythritol, cinnamon, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients until smooth.
5. Pour the batter into the prepared cake pan.
6. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.

keto cinnamon chocolate cake is a rich, flavorful dessert that combines the best of chocolate and cinnamon in every bite. The combination of cocoa and cinnamon creates a delightful contrast of flavors that will keep you coming back for more. Perfect for any occasion, this cake is a must-try for chocolate and cinnamon lovers alike.

Keto Cinnamon Almond Cake

he keto cinnamon almond cake is a light, fluffy dessert that incorporates the rich flavor of almonds and the warmth of cinnamon. Almond flour serves as the base for this low-carb treat, offering a moist crumb that’s both satisfying and healthy. With just the right balance of sweetness and spice, it’s a great option for anyone on a keto diet.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or sweetener of choice)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt.
3. In another bowl, beat the eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan.
6. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.

This keto cinnamon almond cake is a simple yet satisfying treat that’s perfect for a cozy dessert or snack. The combination of almond flour and cinnamon creates a wonderfully light and flavorful cake that’s sure to please. Whether enjoyed on its own or topped with a dollop of whipped cream, it’s a must-try for those following a keto lifestyle.

Keto Cinnamon Chia Cake

This keto cinnamon chia cake is packed with flavor and nutritional benefits. Chia seeds add texture and provide healthy fats and fiber, while the cinnamon provides warmth and depth to the overall flavor. With a moist crumb and a slightly nutty finish, this cake is perfect for anyone seeking a healthy, low-carb dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup chia seeds
• 1/2 cup erythritol (or sweetener of choice)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, combine almond flour, coconut flour, chia seeds, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the batter into the prepared cake pan and spread evenly.
6. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.

The keto cinnamon chia cake is an excellent choice for anyone looking for a healthy, low-carb dessert that also offers additional nutritional benefits. The chia seeds provide a pleasant texture and are packed with fiber, while the cinnamon gives the cake a rich flavor. It’s a great way to indulge in a keto-friendly treat that’s both satisfying and nutritious.

Keto Cinnamon Peach Cake

his keto cinnamon peach cake is a delightful combination of juicy peaches and warm cinnamon spice. The addition of almond flour ensures a tender texture, while the cinnamon and peaches create a unique flavor profile that’s perfect for those following a keto lifestyle. A refreshing and light dessert for any occasion.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or sweetener of choice)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup fresh or frozen diced peaches

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, combine almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in the diced peaches.
6. Pour the batter into the prepared cake pan.
7. Bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let the cake cool before serving.

This keto cinnamon peach cake brings together the fresh, fruity flavors of peaches with the comforting warmth of cinnamon. The almond flour keeps it light and low-carb while still offering a satisfying texture. It’s a perfect dessert for a summer gathering or any time you want a refreshing yet indulgent keto treat.

Keto Cinnamon Coconut Flour Cake

This keto cinnamon coconut flour cake is a moist and fluffy treat made with the simple combination of coconut flour, almond flour, and cinnamon. The coconut flour adds a subtle sweetness and texture, making this cake light yet satisfying. Ideal for anyone on a keto diet, this cake is a great way to enjoy the flavor of cinnamon without the carbs.

Ingredients:

• 1/2 cup coconut flour
• 1 cup almond flour
• 1/4 cup erythritol (or sweetener of choice)
• 2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 5 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together coconut flour, almond flour, erythritol, cinnamon, baking powder, and salt.
3. In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Pour the batter into the prepared cake pan.
6. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.

The keto cinnamon coconut flour cake is a simple yet flavorful dessert that is both light and satisfying. The combination of coconut flour and almond flour ensures a moist texture, while the cinnamon adds just the right amount of spice. Perfect for anyone following a keto diet, this cake is a delicious, low-carb option for any occasion.

Keto Cinnamon Streusel Cake

This keto cinnamon streusel cake is a decadent low-carb dessert that offers a rich, crumbly streusel topping paired with a moist cinnamon-infused cake. The streusel is made with almond flour, adding a wonderful crunch that contrasts beautifully with the soft cake. A great choice for a special treat or a weekend bake.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or sweetener of choice)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract

For Streusel Topping:

• 1/4 cup almond flour
• 2 tbsp erythritol
• 1 tbsp ground cinnamon
• 2 tbsp melted butter

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, combine almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt.
3. In another bowl, whisk together the eggs, almond milk, melted butter, and vanilla extract.
4. Stir the wet ingredients into the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan.
6. In a small bowl, combine the ingredients for the streusel topping. Sprinkle it evenly over the batter.
7. Bake for 30-35 minutes, or until the cake is golden and a toothpick comes out clean.
8. Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.

The keto cinnamon streusel cake is the perfect combination of soft, cinnamon-infused cake and a crunchy, sweet streusel topping. The contrast of textures makes this dessert irresistible, while the low-carb ingredients keep it suitable for a keto diet. Whether served as a special treat or an everyday snack, this cake will quickly become a favorite.

Keto Cinnamon Berry Cake

keto cinnamon berry cake is a delightful dessert that combines the freshness of berries with the warmth of cinnamon. Using almond flour as a base, this cake is both tender and moist, while the berries add a burst of natural sweetness. It’s a great option for those who want a keto-friendly dessert that’s bursting with flavor.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol (or sweetener of choice)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1/2 cup mixed berries (fresh or frozen)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a large bowl, mix together almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt.
3. In another bowl, whisk the eggs, almond milk, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the mixed berries.
6. Pour the batter into the prepared cake pan and spread evenly.
7. Bake for 25-30 minutes, or until a toothpick comes out clean.
8. Let the cake cool before serving.

This keto cinnamon berry cake is the perfect way to enjoy fresh berries while sticking to a low-carb lifestyle. The combination of cinnamon and berries creates a delicious, fruity cake that’s both light and flavorful. Perfect for brunch or a light dessert, this cake is sure to be a hit with anyone on a keto diet.

Note: More recipes are coming soon