Cinnamon Roll Cake 😋 Low Carb Cake Recipe

Ingredients

• 2 cups Almond Flour (finely ground, for batter)
• 1 pinch Salt
• 1 teaspoon Baking Powder
• 4 large Egg Yolks (separated from whites)
• 1/2 cup Granulated Sweetener (erythritol or preferred low‑carb sweetener)
• 1/4 cup Almond Milk (unsweetened, add as needed to loosen batter)
• 4 large Egg Whites (whipped to stiff peaks)
• 1/4 cup Brown Sweetener (brown erythritol or similar)
• 2 teaspoons Ground Cinnamon
• 2 tablespoons Almond Flour (for topping)
• 4 tablespoons Butter (room temperature, cut into cubes)
• 1/4 cup Confectioners Sweetener (powdered erythritol; blend granulated if needed)
• 1 teaspoon Vanilla Extract
• 2 tablespoons Nut Pod Blend (coconut‑almond milk blend; any low‑carb nut milk works)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together almond flour, a pinch of salt, and baking powder until evenly distributed.

   Time: PT5M

2. Mix Egg Yolks and Sweetener

   Separate the egg yolks from the whites. In a separate bowl, beat the yolks with the granulated sweetener until the mixture is smooth and the sweetener is fully dissolved.

   Time: PT3M

3. Combine Wet and Dry, Add Almond Milk

   Add the yolk‑sweetener mixture to the dry ingredients, stir, then slowly pour in almond milk until the batter reaches a thick but pourable consistency.

   Time: PT2M

4. Whip Egg Whites

   Using a clean blender or hand mixer, whip the egg whites on high speed until stiff peaks form.

   Time: PT5M

5. Fold Egg Whites Into Batter

   Gently fold the whipped egg whites into the batter using a spatula, turning the bowl over until just incorporated. Do not over‑mix.

   Time: PT2M

6. Prepare Cinnamon Topping

   In a small bowl, combine brown sweetener, ground cinnamon, 2 Tbsp almond flour, and room‑temperature butter. Mix until a crumbly paste forms.

   Time: PT5M

7. Assemble Cake in Pan

   Line the baking dish with parchment paper. Pour the batter into the pan, spreading evenly. Drop dollops of the cinnamon topping over the surface, then gently swirl with a fork or skewer to create a marbled effect.

   Time: PT5M

8. Bake

   Preheat the oven to 350°F (177°C). Bake the cake for about 35 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT45M

   Temperature: 350°F

9. Cool Slightly

   Allow the cake to cool in the pan for 10 minutes before removing it onto a wire rack.

   Time: PT10M

10. Prepare Optional Glaze

    In the blender, combine confectioners sweetener, vanilla extract, and nut‑pod blend. Blend until smooth; add a splash more nut milk if needed for a pourable consistency.

    Time: PT3M

11. Glaze and Serve

    Drizzle the glaze over each slice of cake, or serve the cake plain if you prefer less sweetness. Slice and enjoy.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

6 g

Carbohydrates

5 g (net carbs)

Fat

15 g

Fiber

2 g