Description
This Easy Keto Cinnamon Bun Bundt Cake is a deliciously moist dessert or breakfast treat that combines the rich flavors of cinnamon with a low-carb, paleo, and gluten-free formula. Made with almond and coconut flours, natural sweeteners like Monk Fruit, and a luscious cinnamon glaze, this bundt cake offers all the comfort of a classic cinnamon roll without the sugar and carbs.
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 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 (see notes)
- 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 Batter: In a large bowl, whisk together the eggs, unsweetened apple sauce, coconut milk, melted ghee, and vanilla extract until smooth and combined.
- Mix Dry Ingredients: In a separate bowl, combine almond flour, coconut flour, Monk Fruit Sweetener, cinnamon, salt, cream of tartar, and baking soda. Gradually add the dry mix into the wet ingredients, stirring until a uniform batter forms.
- Prepare Cinnamon Filling: Mix almond flour with melted ghee, chopped pecans, cinnamon, Golden Monk Fruit, and a pinch of salt in a small bowl until crumbly and combined enough to spread.
- Assemble the Cake: Preheat your oven to 350°F (175°C). Grease a bundt cake pan with ghee or butter. Pour half of the batter into the pan. Spread the cinnamon filling evenly over the batter layer, then pour the remaining batter on top, smoothing the surface.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely before glazing.
- Make the Cinnamon Glaze: In a small saucepan, combine coconut cream, coconut butter, vanilla extract, lemon juice, Monk Fruit Syrup, and cinnamon. Heat gently over low heat, stirring until smooth and slightly thickened. Remove from heat and let cool slightly.
- Glaze the Cake: Drizzle the cinnamon glaze evenly over the cooled bundt cake, allowing it to drip down the sides for a beautiful finish.
- Serve and Enjoy: Slice the cake into 12 servings and enjoy a flavorful, keto-friendly cinnamon treat perfect for any occasion.
Notes
- This bundt cake is moist and full of cinnamon flavor, delivering a delicious twist on classic cinnamon buns without the carbs.
- The recipe is ideal for Paleo, Keto, and Gluten-Free diets.
- Golden Monk Fruit is a type of monk fruit sweetener that mimics the color and texture of brown sugar, perfect for the cinnamon filling.
- Ensure the cake is fully cooled before applying the glaze to prevent it from melting too much.
- Use ghee or melted butter interchangeably in the recipe based on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 5 days for best freshness.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280
- Sugar: 1g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 110mg
