LOW CARB CINNAMON ROLL COFFEE CAKE

LOW CARB CINNAMON ROLL COFFEE CAKE

This great recipe comes from a website called All Day I Dream About Food.  Olivia told me about this site and I wanted to make a nice coffee cake for hospitality hour at church.  This recipe fit the bill.  A number of people in our congregation are diabetic and I wanted to find a recipe that would be yummy yet good for them to eat.  The coffee cake has a nice texture, a great cinnamon center, and delicious cream cheese icing.  Grab a cup of coffee or tea and enjoy this cake.

-Nanette

Ingredients

Cinnamon Filling:

• 3 tbsp Swerve Sweetener
• 2 tsp ground cinnamon

Cake:

• 3 cups almond flour
• 3/4 cup Swerve Sweetener
• 1/4 cup unflavoured whey protein powder
• 2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1/2 cup butter melted
• 1/2 tsp vanilla extract
• 1/2 cup almond milk
• 1 tbsp melted butter

Cream Cheese Frosting:

• 3 tbsp cream cheese softened
• 2 tbsp powdered Swerve Sweetener
• 1 tbsp heavy whipping cream
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 325F and grease an 8x8 inch baking pan.
2. For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.
3. For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bowl.
4. Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined. 
5. Spread half of the batter in the prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.
6. Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.
7. Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.
8. For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.

Recipe Notes

Serves 16. Each serving has 5.4 g of carbs and 2.2 g of fiber. Total NET CARBS = 3.2 g.