Coffee Cake - Cinnamon Roll KETO

Ingredients:

Cinnamon Filling:

• 3 tablespoon Swerve Sweetener
• 2 teaspoon ground cinnamon

Cake:

• 3 cups almond flour
• ¾ cup Swerve Sweetener
• ¼ cup unflavored whey protein powder
• 2 teaspoon baking powder
• ½ teaspoon salt
• 3 large eggs
• ½ cup butter melted
• ½ teaspoon vanilla extract
• ½ cup almond milk
• 1 tablespoon melted butter

Cream Cheese Frosting:

• 3 tablespoon cream cheese softened
• 2 tablespoon powdered Swerve Sweetener
• 1 tablespoon heavy whipping cream
• ½ teaspoon vanilla extract

Instructions:

Preheat oven to 325F and grease an 8x8 inch baking pan.

For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.

For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bowl.

Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined. 

Spread half of the batter in the prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.

Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.

Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.

For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.

Notes

Serves 16. Each serving has 5.4 g of carbs and 2.2 g of fiber. Total NET CARBS = 3.2 g.

Source: alldayidreamaboutfood