Cinnamon Bundt Cake / Low Carb / Keto / Gluten Free / Sugar Free

FOLLOW

FOLLOW

Facebook – Keto Diet Channel

CINNAMON BUNDT CAKE – Keto Friendly, Low Carb, Gluten Free, Sugar Free

This Cinnamon Bundt Cake is actually one of my favorites. The recipe is very simple and it’s super easy to make, but it’s absolutely delicious ❤ It’s perfect for dessert and even for a breakfast dish. Every time I crave cinnamon, I make this cake, sometimes even with a donut pan. I think they taste better (and moister) the next day.

Sponsored Links

I heat the cream cheese frosting a little bit because I want to pour it over the cake and drizzle it over the sides (rather than spread it) to make the whole cake look more beautiful. Of course you can skip the heating process and spread the frosting 🙂

My Amazon Picks

Sponsored Links

Print

Cinnamon Bundt Cake / Low Carb / Keto / Gluten Free / Sugar Free

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Calories 306 kcal
Author Miyuki

Ingredients

Cake

  • 2 cup Almond Flour (200 - 220 g)
  • 2 tbsp Coconut Flour
  • 2 tsp Alminum-Free Baking Powder
  • 2 tbsp Cinnamon
  • 2 tbsp Stevia Powder (or 200 g (1 cup) Other Sweetener of Choice)
  • 5 Eggs
  • 3 tbsp Melted Coconut Oil (or Butter)
  • 3 tbsp Water

Cream Cheese Frosting

  • 4 oz Cream Cheese (115 g) (Room Temp)
  • 2 tbsp Melted Coconut Oil (or Butter) (about 1 oz / 30 g)
  • 4 tbsp Heavy Cream
  • 1 tbsp Stevia Powder (or 1/2 cup Other Powdered Sweetener of Choice - Adjust)
  • 1 tsp Vanilla Extract
  • 2 - 3 tbsp Chopped Nuts (Optional) (I used walnuts)

Instructions

Cake

  1. Preheat the oven to 170 C / 325 F.

  2. In a large bowl, combine all the dry ingredients and mix well.
  3. In a separate bowl, mix well all the wet ingredients until whitish.

  4. Add the egg mixture to the dry mixture and stir with a spatula.

  5. Pour the batter into a (greased) 10 inch bundt pan. (I used a silicone pan in the video.)

  6. Bake for 40 minutes.

  7. Let cool on a wire rack.

Cream Cheese Frosting

  1. Cream together the cream cheese, coconut oil, heavy cream and stevia.

  2. Transfer the mixture to a saucepan and heat it over low heat for 20 - 30 seconds. Remove from heat. (* You can skip this process and spread the frosting with a knife or spatula. I heat the mixture because I want to drizzle the frosting over the sides.)

  3. Add the vanilla to the saucepan and mix well.

  4. Pour the frosting over the cooled cinnamon cake.
  5. Sprinkle the chopped nuts.
  6. Chill until the frosting is set or serve immediately.

Recipe Notes

Per Serving:
Calories 306 kcal, Protein 9.2 g, Total Fat 28.0 g, Total Carbohydrate 6.2 g, Dietary Fiber 3.0 g, Sugar 1.4 g

I always use Stevia Powder for baking, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.

This blog contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog.

Sponsored Links

Inline
Inline