This Keto Cinnamon Bundt Cake is perfect for a relaxing weekend breakfast. Full of flavour and super easy to make, you can enjoy this low carb Bundt cake with only a couple of minutes of time mixing the ingredients together. Next, toss it in the oven and there you have it...the perfect accompaniment to your morning cup of joe!
Keto Bundt Cake Recipe
I have been dying to try a keto Bundt cake recipe ever since I got my new Bundt pan! Super sturdy, I happen to fall upon this pan on a Nordic Ware Bundt cake pan on clearance for only $4.99!
Craving a cinnamon-flavoured breakfast, I decided to try to create an easy keto Bundt cake recipe that would give me all the satisfaction of eating a cinnamon roll without all the carbs.
And this keto cinnamon cake did the trick!
Just like my Easy Keto Nutella Doughnuts, Healthy Keto Blueberry Muffins or these Keto Double Chocolate Zucchini Bread Recipe, this keto cinnamon bundt cake is the perfect low carb breakfast recipe!
Why this recipe works
- It is absolutely delicious
- Easy ingredients that everyone that lives a healthy, gluten-free and keto lifestyle should have on hand
- It only takes minutes to whip up
- It is easy to slice in small or large sections depending on how hungry you are
- It is the absolute perfect breakfast, dessert or a nice treat with a cup of coffee or afternoon tea.
- The cake turned out beautifully moist
- Did I mention that it is delicious?!:-)
Ingredients
- Butter - You will need unsalted butter at room temperature
- Sweetener - I used both a brown sugar substitute (Lakanto Golden) as well as a white sugar substitute (Lakanto Classic) The brown sugar substitute is added to the cinnamon batter to add not only colour but also a more caramel flavour.
- Eggs - You will need eggs that are at room temperature
- Almond milk - I used unsweetened almond milk but any milk substitute should work.
- Almond flour, coconut flour and whey - These 3 ingredients make up the keto flour mixture
- Xanthan gum, baking powder, vanilla and salt - These ingredients help to add some extra rise to the keto cinnamon Bundt cake but also help to round out the flavours.
- Cinnamon - You can not make a keto cinnamon cake without cinnamon!
- Optional Topping - You can simply dust some powdered sweetener over the top of the keto cinnamon cake or you can take the leftover icing Sugar-free Buttercream Cream Cheese frosting from this Keto Red Velvet Cake
Instructions
Here are the instructions, step-by-step, with associated pictures to make this easy keto Bundt cake.
Prepare Bundt pan by greasing it very well. In the bowl of a stand mixer or a large mixing bowl, cream the butter with the white sweetener until light and fluffy. Add in the eggs, one at a time until all the eggs have been fully incorporated.
In a separate small bowl, combine the flours, whey, salt, baking soda and xanthan gum. Using a whisk, combine the ingredients and set aside.
Alternate adding ⅓rd of the dry ingredients into the butter and egg mixture, beating for 30 seconds before adding ½ of the milk. Repeat the process, ending with the dry ingredients, until all the milk and flours have been mixed together. Add in the vanilla and beat for an additional 1 minute.
Remove ⅓rd of the mixture and place it in a separate bowl. Add the brown sugar and cinnamon to the mixture and mix until fully combined. This is going to be your cinnamon layer.
Pour ½ of the plain mixture into the Bundt pan. The mixture will be thick so make sure that you press the mixture down into all the crevices of the Bundt pan.
Next, pour the cinnamon mixture over the top of the first layer. Finally, add the remaining plain mixture and shake the pan or carefully spread the top to cover the cinnamon layer.
Place the keto cinnamon Bundt cake in the oven for 45-55 minutes or until a toothpick comes out clean. Let the cake cool for 5-10 minutes before inverting it on a serving platter.
Hint: Wet your fingers to help to press the keto cinnamon bundt cake layers into the bundt pan as well as to help spread the layers out as the mixture is VERY thick!
Substitutions
Although I have not tried any of the following substitutions (why would I when the original is so delicious!), I think the following would work.
- Butter - you should be able to replace the butter with palm shortening
- Sweetener - Use any type of sweetener but just remember that you may need to use more or less sweetener to suit your taste.
Variations
- Nuts - Add some chopped walnuts or pecans to the keto cinnamon cake batter
- Frosting - Add some sugar-free cream cheese frosting to the top
- Pan - Use a cake pan, mini Bundt cake pan or muffin tin to make this keto Bundt cake recipe. Just remember that if you change the size of your pan, you will need to change the amount of time in the oven.
Top Tip
Make sure to REALLY grease your Bundt cake pan well. I typically spray the Bundt cake pan and then rub the cooking spray into all the nooks and crannies.
Can I make this Bundt Cake in a loaf pan?
Yes. You will have to use 2 pans of divide the recipe in half. Check the loaves at around the 35 minute mark as they may take less time to bake.
What makes a Bundt pan so special?
Because of the shape of the pan with a hole in the middle, a Bundt cake allows for more even baking. Also, most Bundt pans are highly decorative which also makes them special!
What does the word "Bundt" mean?
This is a German word that roughly translates to "gathering".
Can you frost a Bundt cake?
Yes. You can pretty much use any keto cake frosting and pipe it onto a bundt cake. You can also dust the cake with sugar-free powdered sweetener as well.
Keto Cinnamon Bundt Cake
This Keto Cinnamon Bundt Cake is perfect for a relaxing weekend breakfast. Full of flavour and super easy to make, you can enjoy this low carb Bundt cake with only a couple of minutes of time mixing the ingredients together. Next, toss it in the oven and there you have it...the perfect accompaniment to your morning cup of joe!
- Total Time: 1 hours 5 minutes
- Yield: 12 slices 1x
Ingredients
- 1 (4 oz or 113 g) stick butter, softened
- ½ cup white sugar substitute (I used Lakanto Classic)
- 5 eggs, room temperature
- ½ cup unsweetened almond milk, room temperature
- 1 tsp vanilla
- 1 cup almond flour
- 1 cup coconut flour
- ¼ cup whey
- 1 tsp xanthum gum
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup brown sugar substitute (I used Lakanto Golden)
- 1 tbsp cinnamon
Instructions
- Prepare bundt pan by greasing it very well. I have heard other people say that you should sprinkle a little flour all over the inside to help it from sticking but honestly, my pan did not require it.
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer (or a large mixing bowl), cream the butter with the white sugar substitute until light and fluffy. Add in the eggs, one at a time until all the eggs have been fully incorporated.
- In a separate small bowl, combine the flours, whey, salt, baking soda and xantham gum. Using a whisk, combine the ingredients and set aside.
- Alternate adding ⅓rd of the dry ingredients into the butter and egg mixture, beating for 30 seconds before adding ½ of the milk. Repeat the process, ending with the dry ingredients, until all the milk and flours have been mixed together. Add in the vanilla and beat for an additional 1 minute.
- Remove ⅓rd of the mixture and place it in a separate bowl. Add the brown sugar substitute and cinnamon to the mixture and stir until fully combined. This is going to be your cinnamon layer.
- Pour ½ of the plain mixture into the Bundt pan. The mixture will be thick so make sure that you press the mixture down into all the crevices of the Bundt pan. Next, pour the cinnamon mixture over the top of the first layer. Finally, add the remaining plain mixture and shake the pan or carefully spread the top to cover the cinnamon layer.
- Place the Bundt cake in the oven for 45-55 minutes or until a toothpick comes out clean. Let the cake cool for 5-10 minutes before inverting it on a serving platter.
Notes
- Net carbs per slice is 3 grams
- See post for substitutions
- Nutritional information is for sugar-free ingredients and not for any substitutions listed
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: America, Fall, Holidays
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice (without frosting)
- Calories: 184
- Sugar: 1
- Fat: 12
- Carbohydrates: 7
- Fiber: 4
- Protein: 5
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