Got inspired to try and make a cinnamon roll low carb. It didn’t end up rolling but made an amazing moist and delicious cake! Whole recipe has about 4-5 g of carbs. Made the batter in my MagicBullet, took all of 5 mins to put together, 10 mins in the oven. Yum!
Low Carb Cinnamon Cake
Cake Batter:
- 2 tbs pecan flour (blended in the Magic Bullet)
- 2 tbs almond flour
- 2 tbs melted butter
- 1 egg
- 1/2 tsp stevia
- splash of vanilla extract
- pinch of salt
Put all ingredients in the magic bullet or blend and blend until smooth. Transfer to a greased small loaf pan (I used tin foil shaped about the size of a loaf pan) and bake at 350F for 10 mins. Remove and allow to cool (mostly cool, this was great warm).
Cinnamon Topping:
- 1 tbs melted butter
- 1 tsp cinnamon
- 1 tbs sugar free maple syrup (I used Joseph’s)
Combine, pour over cake while cooling. Cake should still be pretty hot when you pour this over so it soaks in.
Cream Cheese Frosting:
- 1 heaping tbs cream cheese, softened
- 1-2 tsp heavy cream
- 1 tsp stevia
- splash of vanilla extract
Combine with a whisk.
Once cake has cooled slightly and cinnamon topping has soaked in, cut in half. Put 1/3 of the frosting on the bottom half, then stack the second half on top. Top with the rest of the frosting and enjoy (add a pecan if you have one laying around).