Description
This Easy Keto Cinnamon Bun Bundt Cake is a moist, flavorful dessert perfect for those following Paleo, Keto, or Gluten Free diets. Inspired by the classic cinnamon roll, it features a tender almond and coconut flour base swirled with a spiced cinnamon pecan filling and topped with a luscious coconut cream glaze. Low in sugar and carbs, it’s perfect as a guilt-free breakfast or indulgent snack.
Ingredients
Scale
Cake Batter
- 6 large eggs
- 1/4 cup unsweetened apple sauce
- 1/3 cup unsweetened coconut milk
- 1/2 cup ghee (melted)
- 1 tsp vanilla extract
- 4 cups almond flour
- 1/2 cup coconut flour
- 1 cup Monk Fruit Sweetener
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
Cinnamon Pecan Filling
- 1 cup almond flour
- 1/2 cup ghee (melted)
- 1/2 cup pecans
- 1 1/2 tsp cinnamon
- 1/2 cup Golden Monk Fruit Sweetener
- Pinch of salt
Cinnamon Glaze
- 3/4 cup coconut cream
- 3 tbsp coconut butter
- 1/4 tsp vanilla extract
- 1/2 tsp lemon juice
- 2 1/2 tbsp Monk Fruit Syrup
- 1/4 tsp cinnamon
Instructions
- Prepare the Cake Batter: In a large mixing bowl, whisk together the eggs, unsweetened apple sauce, coconut milk, melted ghee, and vanilla extract until fully combined. In a separate bowl, mix the almond flour, coconut flour, Monk Fruit Sweetener, cinnamon, salt, cream of tartar, and baking soda. Gradually add the dry ingredients to the wet ingredients, stirring well to form a smooth batter.
- Make the Cinnamon Pecan Filling: In another bowl, combine almond flour, melted ghee, chopped pecans, cinnamon, Golden Monk Fruit Sweetener, and a pinch of salt. Mix thoroughly to create a textured filling.
- Assemble the Bundt Cake: Preheat your oven to 350°F (175°C). Grease a bundt pan with ghee or non-stick spray. Pour half of the cake batter into the pan, spreading evenly. Spoon the cinnamon pecan filling over the batter, distributing it evenly. Pour the remaining batter on top, smoothing it out to cover the filling completely.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate to cool completely.
- Prepare the Cinnamon Glaze: While the cake cools, whisk together the coconut cream, coconut butter, vanilla extract, lemon juice, Monk Fruit Syrup, and cinnamon until smooth and creamy. Adjust sweetness if desired.
- Glaze and Serve: Drizzle the cinnamon glaze over the cooled bundt cake. Slice and serve for a delightful keto-friendly treat.
Notes
- This bundt cake is moist and flavorful with a cinnamon swirl, making it perfect for a low-carb or keto-friendly dessert or breakfast.
- The use of Monk Fruit Sweetener keeps sugar content very low while maintaining sweetness.
- Ensure the cake has cooled before glazing to avoid melting the glaze.
- Golden Monk Fruit Sweetener in the filling adds richness and depth; if unavailable, regular Monk Fruit Sweetener can be used but may alter color slightly.
- This recipe is Paleo, Keto, and Gluten Free friendly.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 280
- Sugar: 1g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 145mg
