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. Continue reading “Low-Carb Cinnamon Roll Cake”→
Combine all dry ingredients except the reserved flour in a large bowl.
Heat your butter, milk and water in a microwave safe cup for roughly 50s to a minute.
Stir the warm mixture into the dry ingredients along with the egg.
Use a spoon to start forming a dough. Add the extra 1/4 cup almond flour as you go to make it less sticky.
Use your hands to begin kneading the dough.
Knead it for roughly 3-5min (it contains quite a bit of vital wheat gluten so we want to be careful we don’t over-knead or it will become too dense).
Next form the dough into a neat ball and sprinkle the bottom/sides of your bowl with almond flour before placing it back down.
Cover the bowl with a towel and move it to a warm location like an oven that still has a bit of heat in it but is not hot, or use the microwave method (just heat water or nothing particular in it for about a minute or so before placing the dough in to rest).
After and hour, remove the dough from the bowl and place it on an (almond) floured surface.
Roll the dough to be a rectangle roughly 12×9 inches in size (about 1/4 inch thick)(see instructional photo for a better idea-don’t mind the 5-year-old style rolling pin)
Using a spoon, spread the butter gently over the entire surface of the dough then combine your cinnamon and sweeter of choice and sprinkle on top.
Roll the dough, long-side to long-side, being careful not to tear it. Tuck in the ends and use your fingers to press any cracks back together if they do occur.
Next, slice the dough into 7 even pieces and place them, inner-side up, in a butter or coconut oil greased baking dish.
*Cover the rolls and let them rise for another 30-45 minutes in a warm location.
Finally, bake the rolls uncovered at 375* for 15-18min. (I purposely took them out a little early so they wouldn’t over-bake).
Combine your coconut oil and cream cheese in a microwave-safe dish and microwave it for 30 seconds.
Mix in your egg whites, vanilla and sweeter and almond milk until it becomes smooth.
Drizzle or spread on the glaze on each cinnamon roll and then don’t wait for them to cool at all, just tear them straight out of the pan and devour them like a crazy hungry keto monster.
JK. If you want to be normal and not burn your mouth(that definitely didn’t happen to me…..)then wait for the cinnamon rolls to cool before gently removing them from the dish with a knife or spatula (trust me, it will make your life SO much easier).
NOW you can devour them. ENJOY!
Store in an air-tight container in the fridge or freeze until you have another cinnamon roll craving!
*Note : You CAN skip step 14 if you are in a hurry BUT I recommend completing the recipe as written for best results.
Nutrition per 1/7 of recipe WITH frosting (these are SO filling btw guys): 31F/5C(NET)/20P
Nutrition per 1/7 of recipe WITHOUT frosting: 27.5F/4.8C(NET)/20P
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They are light, fluffy and chewy..OH and the frosting.. I could literally put that on a shoe and I’d be happy.
It’s that good.
If you love Cinnabons, actually even if you don’t (I’m not a huge fan of them myself) you need to make these NOW.
They contain no sugar, no white flour and are packed with protein and fibre.
It’s actually still hard for me to comprehend.
ANYWAYS HERE IS THE RECIPE.
-2 tbsp(30g) grass-fed butter (softened)
-1 tbsp(15g) egg whites
-1 tbsp +1 tsp vitafiber syrup(20g) (This helps a ton with getting the dough to stick together properly! You can try making it without by adding a bit more butter but I cannot vouch for the results)
-1/2 tsp vanilla extract
-3/4 cup +2tbsp(98g) almond flour
-1/2 scoop(14g) unflavoured protein
-1 tbsp+ 1 tsp truvia
-1 1/2 tbsp splenda
-1/8 tsp baking soda
-1/4 tsp xanthan gum
-1/8 tsp salt
Stir in the wet ingredients until a dough forms (it will start out dry but do not add more liquid just yet because it firms up a lot!)
Form dough into a log, cover with saran wrap or parchment and place in the fridge for 20min.
Take out the dough and roll it into a small rectangle on parchment paper. (Don’t roll your dough too thin).
Next Brush the dough with 1/2 tbsp of butter and sprinkle the cinnamon mixture over the dough (I only added a small bit but I think it would be great with more!).
Roll the dough from one of the short ends to the other. Don’t be too concerned if the dough cracks, for me it was more like folding then rolling but I just made sure to press all the dough together at the end.
Next press the dough into a small rectangular, block-like shape (You can choose how big to make it based on how many cookies you want, I made mine quite small so each cookie was a decent size)
Wrap the dough in saran wrap or parchment and place back in the fridge for another 20min.
Pre-heat your oven to 350* and make the frosting during this time by combining the cream cheese and coconut oil, microwaving for 25-30 seconds, then stirring in the egg white, vanilla and splenda until smooth.
Take out your dough and cut it into 7 slices. Place each one on a parchment-lined baking sheet and bake for 6-8 minutes.
Remove the cookies from the oven when they are lightly browned on the bottom and also lightly browned on some of the edges. (They may still seem a little soft but they will set!)
Leave them on the baking sheet for another 5-10 minutes to finish baking and setting.
Place the cookies on a plate and drizzle/spread with cream cheese frosting.
And that’s it! Enjoy!
(Note: You can add milk to the frosting if you’d like it to be drizzled on or leave it as is. I preferred it thicker just slathered on the cookie!!)