Low-Carb Cinnamon Roll Cake

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This cake is super moist, soft, fluffy and delicious. You’d never know it wasn’t loaded with sugar.

Don’t be afraid by the ingredient list, this cake is actually VERY simple to make and requires little effort on your part. It’s best served the next day so if you don’t mind a little waiting time..it’d definitely worth it.

Serves: 8

Ingredients

Cake:

-1 cup(112g) almond flour
-1/2 cup(56g) coconut flour
-1 1/2 tbsp vital wheat gluten (OR 1 tsp xanthan gum + 1 tbsp almond flour)
-1/4 tsp salt
-1/4 cup splenda (OR any other sweetener that measures like sugar)
-2 1/2 tbsp truvia (OR 7 1/2 tbsp of a sweetener that measures like sugar)
-2 1/2 tsp baking powder
-300ml (~1 1/4 cups) unsweetened vanilla almond milk (OR cream of any percentage for a richer cake)
-2 lightly beaten eggs
-1 tsp vanilla extract
-1/4 cup(60g) melted butter

Topping:
-2 tbsp(30g) melted butter
-1/2 tsp blackstrap molasses (optional!)
-1/4 cup splenda (OR any other sweetener that measures like sugar)
-1/2 tbsp coconut flour
-1/2 tbsp cinnamon

Frosting:

-1/3 cup+1 tbsp swerve confectioners (or another sweetener that measures like sugar)
-1/3 cup (80g) cream cheese
-1/2 tsp vanilla extract
-3-6 tbsp almond milk or heavy cream to thin out
-Optional: pinch or two of xanthan gum to thicken

(Frosting will thicken in the fridge)

Directions:

  1. Pre-heat your oven to 350*F.
  2. In a large bowl, combine all of your dry ingredients.
  3. Stir in your wet ingredients until well incorporated.
  4. Pour the mixture into an 8×8 inch baking dish. DSC_0946 copy 2
  5. Stir together your “Topping” ingredients in a small bowl and drop by spoonfuls onto the cake batter.  DSC_0948 copy.jpg
  6. Use a knife to swirl the cake batter with the topping. DSC_0952 copy.jpg
  7. Place in the oven and bake for 25-35min or until the cake pulls away from the edges and the center is just set. (It’s okay if the cake looks slightly under-cooked, it will set!)
  8. Leave the cake in the pan to cool and prepare your frosting by whisking together all of the listed ingredients until smooth(you can add more or less milk depending on how thin or thick you want the frosting, but like I said it will harden up further in the fridge!) DSC_0963 copy.jpgDSC_0970 copy.jpg
  9. Drizzle the frosting over the cake OR spread if you made it thicker. DSC_0996 copy
  10. Place the cake in the fridge for at least 4 hour or preferably over-night (you can eat it immediately but I recommend waiting until it sets so you can properly slice it(unlike my impatient self, see photos, haha), plus I found it tasted even better the next day!)
  11. Serve chilled! Store in an airtight container in the fridge. Enjoy!
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  13. I may have stolen a bite..
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Nutrition per slice: 21.5F/4C(NET)/8P & 4g fibre

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