Cinnamon Roll Cake | THM: S, Low-Carb, Gluten-Free

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I have you to thank for inspiring this recipe! After publishing my Cinnamon Loaf recipe, I received several requests to make a version that didn’t contain almond butter. Apparently, that’s not an ingredient everyone keeps on hand! Plus, almond butter is quite pricey, so I created this much more frugal (and even better tasting, in my opinion!) low-carb, gluten-free, THM S Cinnamon Roll Cake!

This Cinnamon Roll Cake delivers all the flavors of a traditional cinnamon roll without any of the fuss! It takes just 15 minutes to prepare and doesn’t contain any special ingredients.

You’ll need:

Instead of using the combination of almond flour, coconut flour, and flaxseed meal, you can also substitute 1 cup of Trim Healthy Mama’s Baking Blend.

This Cinnamon Roll Cake has the texture of a tender coffee cake. There’s no need to chill it overnight for a better taste; it’s delicious served warm while the glaze is still ooey-gooey, too!

You can serve Cinnamon Roll Cake without the glaze (also scrumptious!), but I think it’s totally worth the extra minute or two to make and makes it more cinnamon roll-ish.

Yield: 9-12 servings

Cinnamon Roll Cake | THM: S, Low-Carb, Gluten-Free

Cinnamon Roll Cake | THM: S, Low-Carb, Gluten-Free

Don't have time to make cinnamon rolls? This low-carb, gluten-free, THM S Cinnamon Roll Cake delivers all the same flavor without any of the fuss! No special ingredients.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • 3/4 cup xylitol (OR use Gentle Sweet in half the amount)
  • 3/4 cup Greek yogurt (any fat) OR sour cream
  • 3 eggs
  • 1/3 cup melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp molasses
  • 1/3 cup almond flour
  • 1/3 cup coconut flour
  • 1/3 cup flaxseed meal
  • 2 tsp baking powder
  • 1/2 tsp mineral salt
  • 2 tsp ground cinnamon
  • GLAZE (optional):
  • 2oz cream cheese, very soft
  • 1 tbsp butter, very soft
  • 2 tbsp Swerve icing sugar


  1. Preheat oven to 350 F. Lightly grease an 8x8" baking pan.
  2. In a large bowl or stand mixer, beat xylitol yogurt, eggs, melted butter, vanilla extract, and molasses together on high for 2-3 minutes until light and smooth.
  3. In a separate bowl, stir almond flour, coconut flour, flaxseed meal, baking powder, and salt together. Add to wet ingredients and stir until well combined. Pour into prepared pan. Sprinkle cinnamon on top of batter. Use a knife or toothpick to swirl cinnamon into batter. Bake for 40 minutes, or until knife comes out clean.
  4. In a small bowl, beat glaze ingredients together until smooth. Spread over cake while it is still warm.


You can substitute 1 cup of Baking Blend in place of the almond flour, coconut flour, and flaxseed meal.

Gentle Sweet can be used in half the amount of xylitol, or Super Sweet in a quarter of the amount.

Prefer a single-serve version of this recipe? Try this Cinnamon Roll Muffin In A Mug!

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31 thoughts on “Cinnamon Roll Cake | THM: S, Low-Carb, Gluten-Free”

  1. I made this yesterday, and it is really delicious!! It’s curing my craving for cinnamon rolls. I am so happy anyway, thanks for sharing this recipe! I’ll definitely be making this again. 🙂

    • Kelly, since we (Trim Healthy Mamas) don’t count calories, there may not be any nutrition facts available. You can plug the ingredients into an app for that, though, if you like. HTH!

  2. This. Is. A. Winner!
    My husband doesn’t usually like THM cakes… But he had a piece when he came home from work last night and gave it a thumbs up! He then had some for breakfast this morning, too! This will definitely be a repeat in our house!H

  3. I’ve made this twice now and it is so good! I was lazy and grabbed a cup of my Briana’s Baking Blend instead of your 1/3 1/3 1/3 mix, and made it in a 9×13 and doubled the icing…lol SOOO GOOOD!
    Even my fussiest asked for a repeat. 😀

  4. What could I substitute for the molasses please? Liquid Stevia??

    Also could I use Gentle Sweet or the Super Sweet instead of Swerve?? Other sweetners give me migraines so I hate to mess with anything new…

    Thank you sooo much for your help!! This looks sooo yummy!

  5. Jenna you are probably having issues with one of the sweeteners you used. A lot of artificial ones can do that in larger quantities. Have you tried gentle sweet? It can be easier on tummies. It can be trial and error figuring out which versions you can use but once you know it’s adaptable for all recipes. They used to feed us “sugar free” candy at camp then watch all 100 diabetic kids run to the bathroom all afternoon because we had ate enough to have “issues”.

  6. Hi! What substitutions do you recommend for the Greek yogurt? My family can’t have dairy. Would almond milk work the same, but maybe just use a bit less since it’s thinner than Greek yogurt?

    Thank you so much 🙂

  7. When subbing the flours with baking blend do I do 3 cups of baking blend then? One cup for each or 1 cup total for all three flours? Which would be 1 cup baking blend for total recipe?

  8. This is one of the easiest recipes and delicious!! Really hits the spot for cinnamon rolls;);)
    I’m just made one for my husbands birthday breakfast.

  9. I’m impressed! This cake is just the perfect texture! Love it! I used Briana Thomas’ baking blend rather than the 3-flour mixture in the recipe and as was the case with someone else who commented, it turned out perfect! I used Xylitol in the case part and Gentle Sweet in the frosting and that was just right too. So thank you very much for such a perfect cake! I couldn’t be more pleased.


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