Cinnamon Bundt Cake - Keto, Low Carb, Gluten Free, Sugar Free

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

Published on Apr 19, 2017


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.

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 🙂






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Cinnamon Bundt Cake - Keto, Low Carb, Gluten Free, Sugar Free
3 from 1 vote

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

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



  • 2 cup Almond Flour (200g: I always measure by weight.)
  • 1 tbsp (or 2 tbsp) Coconut Flour (See the Recipe Notes below)
  • 2 tsp Alminum-Free Baking Powder
  • 2 tbsp Cinnamon
  • 2 tbsp Stevia Powder (or 200 g (1 cup) Other Sweetener of Choice)
  • 5 Large 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)



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

  2. In a large bowl, combine all the dry ingredients and mix well. (I use this stevia powder.)

  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 30 - 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. (* Preferably chill the cake overnight. It gets moister the next day.)

Recipe Notes

The recipe was updated after the video shooting, so the cake may look a bit dry in the video but it's moister 🙂

Coconut flour can vary by brand, so you may want to start from 1 tbsp.

Per Slice:
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 SweetLeaf 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.

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  1. Dennis says:

    Good but still quite dry

    1. Keto Diet Channel says:

      Thanks for stopping by!
      Thank you for the comment. I started to think that my almond flour (that I buy in Japan) may be moister than those in other countries…
      Thanks anyway!

  2. Angela says:

    I added only one tablespoon of coconut flour. It turned out great. My family loved it too.

    1. Keto Diet Channel says:

      Thanks for stopping by!
      I’m glad you and your family liked it 🙂

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