Unbelievable Delicious Keto Cinnabon Cake - Yes, It's Keto

Ingredients

• 1 cup Almond Flour (fine almond flour)
• 0.25 cup Coconut Flour (unsweetened)
• 0.25 cup Monk Fruit Erythritol Sweetener (natural sweetener blend, no carbs)
• 1 teaspoon Baking Powder (gluten‑free)
• 0.25 cup Coconut Oil (melted, refined or unrefined)
• 2 large Eggs (room temperature)
• 0.25 cup Full‑Fat Sour Cream (adds moisture and tang)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 6 tablespoons Butter (melted)
• 0.5 cup Brown Sugar Alternative (e.g., Swerve brown blend, keto‑friendly)
• 1 tablespoon Saigon Cinnamon (ground, strong flavor)
• 1 tablespoon Almond Flour (adds heft to cinnamon layer)
• 2 ounces Cream Cheese (softened, room temperature)
• 2 ounces Heavy Cream (to thin glaze)
• a pinch Monk Fruit Sweetener (for glaze) (just enough to add a hint of sweetness)
• 1/4 teaspoon Vanilla Extract (for glaze) (optional, for flavor)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and allow it to preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a medium mixing bowl, add 1 cup almond flour, 0.25 cup coconut flour, 0.25 cup monk fruit erythritol sweetener, and 1 tsp baking powder. Use a bamboo fork to gently sift and whisk together until no lumps remain.

   Time: PT2M

3. Melt Coconut Oil

   Melt 0.25 cup coconut oil in a small saucepan over low heat or in the microwave for 20‑30 seconds. Set aside to cool slightly.

   Time: PT2M

4. Mix Wet Ingredients

   In a glass measuring cup, combine the melted coconut oil, 2 large eggs, 0.25 cup full‑fat sour cream, and 1 tsp vanilla extract. Whisk until just blended.

   Time: PT3M

5. Form the Dough

   Pour the wet mixture into the dry ingredients. Stir with a spatula until a thick, dough‑like batter forms. It will be very dense—this is expected.

   Time: PT2M

6. Prepare Baking Dish

   Line the 8×8 baking dish with parchment paper, folding the edges over the sides to create handles. This makes removal and cutting easier.

   Time: PT2M

7. Press Dough into Pan

   Transfer the dough to the prepared pan. Using clean hands, press it evenly across the bottom. Smooth the top with a spatula.

   Time: PT2M

8. Prepare Cinnamon Swirl Layer

   Melt 6 tbsp butter. In a bowl, combine the melted butter, 0.5 cup brown‑sugar alternative, 1 tbsp Saigon cinnamon, and 1 tbsp almond flour. Stir until a smooth, pourable mixture forms.

   Time: PT5M

9. Add Cinnamon Layer

   Slowly pour the cinnamon‑butter mixture over the pressed dough. Using a butter knife, gently swirl it through the dough in a random pattern; the mixture will remain lumpy—that’s intentional.

   Time: PT2M

10. Bake the Cake

    Place the pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted near the center comes out mostly clean with just a tiny bit of cinnamon sugar attached.

    Time: PT30M

    Temperature: 350°F

11. Cool Slightly

    Remove the cake from the oven and let it sit in the pan for about 10 minutes. The cake should still be warm but not piping hot.

    Time: PT10M

12. Prepare Cream Cheese Glaze

    In a small bowl, combine 2 oz softened cream cheese, a pinch of monk fruit sweetener, 2 oz heavy cream, and a squeeze (≈1/4 tsp) vanilla extract. Whisk until smooth and pourable. If too thick, add a little more heavy cream, a teaspoon at a time.

    Time: PT5M

13. Glaze the Warm Cake

    Drizzle the cream cheese glaze over the still‑warm cake, spreading with a spatula to cover the surface evenly.

    Time: PT2M

14. Slice and Serve

    Using a sharp knife, cut the cake into 8 equal squares. Serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

6 g

Carbohydrates

5 g net

Fat

30 g

Fiber

5 g