Easy Keto Cinnamon Bun Bundt Cake Recipe

If you love the cozy, comforting flavors of cinnamon buns but need to stick to a low-carb lifestyle, this Easy Keto Cinnamon Bun Bundt Cake Recipe is going to be your new best friend. I’ve been playing around with keto-friendly flour alternatives and sweeteners, and I absolutely love how this cake turns out—rich, moist, and perfectly spiced without packing on the carbs. Whether you’re craving a special weekend breakfast or a sweet treat that won’t throw off your macros, this bundt cake fits the bill beautifully.

What I adore most is how versatile and forgiving this recipe is. When I first tried making keto-friendly cinnamon roll-inspired treats, the texture was often too dry or crumbly. But this Easy Keto Cinnamon Bun Bundt Cake Recipe nails that tender, melt-in-your-mouth feel every time, thanks to the almond and coconut flour combo and a little secret blend of ghee and coconut milk. You’ll find that this dessert or breakfast cake not only satisfies your sweet tooth but feels indulgent without any guilt.

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Ingredients You’ll Need

All these ingredients work in harmony to create a subtly sweet, cinnamon-scented bundt cake that stays moist day after day. I recommend choosing high-quality almond flour and fresh spices for the best results—especially the cinnamon, which really shines here.

• Large eggs: Acts as a binder and gives structure while keeping things fluffy.
• Unsweetened apple sauce: Adds moisture without sugar; I like the natural sweetness it brings.
• Unsweetened coconut milk: Brings a subtle creaminess and helps keep the batter smooth.
• Ghee (melted): Gives the cake a rich, buttery flavor and keeps it tender.
• Vanilla extract: Enhances the overall flavor profile, adding warmth.
• Almond flour: The main low-carb flour base that delivers a soft texture.
• Coconut flour: Adds absorbency and slight density for balance; don’t substitute it out!
• Monk Fruit Sweetener: A perfect keto-safe sweetener that doesn’t spike blood sugar.
• Cinnamon: The star spice that layered throughout the cake makes it taste like cinnamon buns in cake form.
• Salt: A pinch heightens all the flavors and balances sweetness.
• Cream of tartar: Helps stabilize egg whites and improves texture.
• Baking soda: The leavening agent that makes the cake rise nicely.
• Pecans: Adds crunch and nutty richness inside the bundt swirl.
• Golden Monk Fruit: Used in the cinnamon pecan filling for a slight color and golden hue.
• Coconut cream: Forms the base of the luscious cinnamon glaze.
• Coconut butter: Works with the cream to create a creamy frosting texture.
• Lemon juice: Balances the sweetness and brightens the glaze.
• Monk Fruit Syrup: Adds sweetness and a shiny finish to the glaze.

Variations

I love to tweak this Easy Keto Cinnamon Bun Bundt Cake Recipe depending on the season or what I’ve got on hand. Feel free to personalize it – you might find a new favorite twist just as I did!

• Add-ins like sugar-free chocolate chips: I tried adding a handful and it gave a decadent surprise element inside the bundt, perfect for a more dessert-y feel.
• Swap pecans for walnuts or almonds: Personally, walnuts give it a lovely earthiness that pairs beautifully with the cinnamon.
• Use flavored extracts: Vanilla is classic, but a drop of almond or hazelnut extract can add extra depth.
• Make it paleo-friendly: Simply swap monk fruit sweetener for raw honey or maple syrup if you’re not strictly keto.

How to Make Easy Keto Cinnamon Bun Bundt Cake Recipe

Step 1: Prepare Your Batter

Start by beating the eggs until they’re light and fluffy—this is key for a tender crumb. Then, mix in the unsweetened apple sauce, coconut milk, melted ghee, and vanilla extract until everything is smooth and well combined. In another bowl, whisk together the almond flour, coconut flour, monk fruit sweetener, cinnamon, salt, cream of tartar, and baking soda. Gradually add the dry ingredients into the wet, folding gently until just combined. I’ve found that over-mixing can make the cake dense, so go slow and gentle here.

Step 2: Make the Cinnamon Pecan Filling

In a small bowl, combine the almond flour, melted ghee, chopped pecans, golden monk fruit, cinnamon, and a pinch of salt. This mixture creates the irresistible cinnamon swirl that sets this bundt cake apart. I usually keep the pecans coarsely chopped because I love the texture contrast inside the cake.

Step 3: Assemble the Bundt Cake

Grease your bundt pan generously with ghee or coconut oil to make sure the cake releases easily. Pour about half of the batter into the pan, then spread the cinnamon pecan filling evenly over it, and top with the remaining batter. Use a butter knife to gently swirl the filling through to create that classic cinnamon bun effect. This step adds a beautiful marbled look and ensures every bite is packed with cinnamon goodness.

Step 4: Bake and Cool

Bake the cake at 350°F (175°C) for about 45 minutes or until a toothpick inserted into the center comes out clean. I always keep an eye on mine around the 40-minute mark, because ovens can vary. Once done, let it cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely before glazing.

Step 5: Whip Up the Cinnamon Glaze

For the glaze, whisk together coconut cream, coconut butter, vanilla extract, lemon juice, monk fruit syrup, and cinnamon until smooth and creamy. Drizzle generously over the cooled bundt cake. This glaze gives a silky, slightly tangy finish that perfectly complements the cinnamon layers. If the glaze gets too thick, a tablespoon of warm water loosens it right up.

How to Serve Easy Keto Cinnamon Bun Bundt Cake Recipe

Garnishes

I usually sprinkle a few toasted pecans on top of the glaze for added crunch and a rustic touch. Sometimes, I add a light dusting of cinnamon powder or a few fresh berries – those little extras brighten up the plate and flavor.

Side Dishes

This bundt cake pairs wonderfully with a creamy bulletproof coffee or an herbal tea for breakfast. For a dessert option, a dollop of sugar-free whipped cream or a side of keto-friendly vanilla ice cream makes it feel like a decadent treat.

Creative Ways to Present

If you’re serving this bundt cake for guests or a festive brunch, try placing it on a beautiful cake stand and topping it with edible flowers or a sprinkle of chopped pecans. Another fun idea is to pipe a little extra glaze in thin lines or zigzags for a pretty pattern. I’ve even wrapped individual slices in parchment and tied with twine to give as keto-friendly gifts!

Make Ahead and Storage

Storing Leftovers

I store leftover bundt cake in an airtight container in the fridge—this keeps it fresh and moist for up to 5 days. Because of the coconut cream glaze, refrigeration is key to prevent spoilage, but I find the cake tastes even better the next day.

Freezing

If I have leftovers I can’t finish soon enough, I slice the cake and freeze individual pieces wrapped tightly in plastic wrap and foil. This makes reheating easy and convenient while preserving freshness for up to 3 months.

Reheating

To reheat, I gently warm slices in the microwave for 15-20 seconds or in a low oven (275°F) wrapped loosely in foil to avoid drying out. This brings back that just-baked softness nicely. You can drizzle a bit more glaze if needed after warming.

FAQs

Final Thoughts

This Easy Keto Cinnamon Bun Bundt Cake Recipe quickly became a staple in my kitchen because it brings together all the best parts of cinnamon rolls in a simple, keto-friendly cake. It’s a cozy treat that feels special but requires minimal effort—a win-win! I encourage you to try it for your next brunch, breakfast, or dessert and see how delicious low-carb baking can be. Trust me, your family and friends will go crazy for this one.

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