Cinnamon Roll Cake – Low Carb Keto Dessert Recipe

Ingredients

• 2 cups Almond Flour (for cake batter, sifted)
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup Powdered Erythritol (sweetener for cake batter)
• 1/2 cup Unsalted Butter (room‑temperature, cut into cubes)
• 2 large Eggs (lightly beaten)
• 1 Egg Yolk (extra yolk for richness)
• 2 tablespoons Water
• 1/4 cup Sour Cream
• 1 teaspoon Vanilla Extract
• 1/4 cup Brown Sugar Substitute (for cinnamon swirl)
• 2 tablespoons Ground Cinnamon
• 2 tablespoons Almond Flour (for cinnamon topping)
• 2 tablespoons Unsalted Butter (melted, for cinnamon topping)
• 1/2 cup Powdered Erythritol (for icing)
• 1 teaspoon Vanilla Extract (for icing)
• 3 tablespoons Heavy Cream (add gradually to achieve drizzle consistency)

Instructions

1. Prepare Baking Dish

   Lightly coat an 8x8 (or 9x7) inch baking dish with a thin layer of oil and set aside.

   Time: PT5M

2. Mix Dry Ingredients for Batter

   In a medium mixing bowl combine 2 cups almond flour, 1 tsp baking powder, and 1/4 tsp salt. Whisk until smooth and free of clumps.

   Time: PT3M

3. Cream Sweetener and Butter

   In a separate bowl add 1/2 cup powdered erythritol and 1/2 cup room‑temperature unsalted butter. Beat with an electric mixer on medium speed until the mixture is crumbly and well combined.

   Time: PT4M

4. Add Eggs and Wet Ingredients

   Add 2 lightly beaten eggs and 1 egg yolk to the butter‑sweetener mixture. Then stir in 2 tbsp water, 1/4 cup sour cream, and 1 tsp vanilla extract. Mix until just combined, scraping the sides of the bowl as needed.

   Time: PT4M

5. Combine Wet and Dry Mixtures

   Add half of the almond‑flour mixture to the wet ingredients, stir, then add the remaining almond flour. Mix until the batter is smooth and uniform.

   Time: PT3M

6. Transfer Batter to Dish

   Pour the batter into the prepared baking dish. Smooth the top with a spatula and give the dish a few gentle shakes to level the batter.

   Time: PT2M

7. Prepare Cinnamon Swirl Mixture

   In a small bowl combine 1/4 cup brown‑sugar substitute, 2 tbsp ground cinnamon, and 2 tbsp almond flour. Whisk to break up clumps, then stir in 2 tbsp melted unsalted butter until a moist crumbly mixture forms.

   Time: PT3M

8. Swirl Cinnamon Mixture Into Batter

   Drop spoonfuls of the cinnamon mixture onto the top of the batter in several spots. Using a butter knife, gently swirl the mixture through the batter to create a marbled effect. Finish with a few more gentle shakes to flatten.

   Time: PT3M

9. Bake the Cake

   Place the dish in the middle of a pre‑heated 350°F oven and bake for 38–43 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.

   Time: PT40M

   Temperature: 350°F

10. Cool Slightly

    Remove the cake from the oven and transfer the pan to a cooling rack. Let it cool for about 10 minutes while you prepare the icing.

    Time: PT10M

11. Make the Cream Icing

    In a small bowl whisk together 1/2 cup powdered erythritol and 1 tsp vanilla extract. Gradually add 3 tbsp heavy cream, whisking until the icing reaches a pourable but slightly thick consistency.

    Time: PT5M

12. Glaze the Cake

    Drizzle the warm icing over the still‑warm cake, allowing it to seep into the swirls. Let the cake sit for a few more minutes so the icing sets.

    Time: PT5M

13. Slice and Serve

    Run a knife around the edges of the pan, then cut the cake into nine equal pieces. Serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

333

Protein

8g

Carbohydrates

4g (net 2g)

Fat

25g

Fiber

3g