Keto cinnamon roll cake bars!

Ingredients

• 4 large Eggs (room temperature or straight from fridge)
• 0.5 cup Sour Cream (can substitute almond‑milk yogurt, Greek yogurt, or goat's milk yogurt for dairy‑free version)
• 0.5 cup Coconut Oil (melted; do not use solid coconut oil)
• 0.5 cup Swerve Granular Sweetener (zero‑calorie erythritol‑based sweetener)
• 0.5 cup Coconut Flour (gluten‑free, absorbs a lot of moisture)
• 2 cup Almond Flour (finely ground, provides structure)
• 0.25 cup Unsalted Butter (melted for filling)
• 1 tsp Almond Flour (for thickening the filling)
• 0.25 cup Swerve Brown Sweetener (brown version gives caramel‑like flavor)
• 1 tablespoon Ground Cinnamon (freshly ground for best flavor)
• 1 cup Swerve Powdered Sweetener (for glaze; zero‑calorie)
• 0.5 cup Heavy Whipping Cream (can substitute almond milk, coconut milk, goat's milk, or water for dairy‑free version)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat.

   Time: PT10M

   Temperature: 350°F

2. Combine Wet Ingredients

   In a large mixing bowl, whisk together 4 eggs, 1/2 cup sour cream, 1/2 cup melted coconut oil, and 1/2 cup Swerve granular sweetener until smooth.

   Time: PT5M

3. Add Flours

   Stir in 1/2 cup coconut flour and 2 cups almond flour until just combined. The batter will look thick and a little clumpy—that's normal.

   Time: PT3M

4. Spread Bottom Layer

   Divide the batter in half. Press the first half evenly into the bottom of the greased 8x8‑inch pan, reaching all four corners.

   Time: PT2M

5. Prepare Cinnamon Filling

   In a small bowl, combine 1/4 cup melted butter, 1 tsp almond flour, 1/4 cup Swerve Brown sweetener, and 1 tbsp ground cinnamon. Mix until a thick paste forms.

   Time: PT3M

6. Swirl Filling

   Pour the cinnamon filling over the bottom batter. Using a spatula, drag the filling down to the pan bottom, creating swirls and grooves.

   Time: PT2M

7. Add Top Layer

   Spread the remaining half of the batter over the filled layer, smoothing the top.

   Time: PT2M

8. Bake

   Place the pan in the preheated oven and bake for about 12 minutes, or until the edges are lightly golden and a toothpick inserted near the center comes out clean.

   Time: PT12M

   Temperature: 350°F

9. Make Glaze

   While the bars bake, whisk together 1 cup powdered Swerve and 1/2 cup heavy whipping cream until smooth and pourable.

   Time: PT2M

10. Cool and Glaze

    Remove the pan from the oven and let the bars cool in the pan for 5 minutes, then drizzle the glaze evenly over the top.

    Time: PT6M

11. Slice and Serve

    Cut the cooled bars into 12 even squares and serve. Store leftovers as directed.

    Time: PT2M

Nutrition Facts

Calories

291

Protein

5 g

Carbohydrates

3 g

Fat

25 g

Fiber

2 g