HCG Diet (P3) Maria's Cinnabon Coffee Cake

Photo by Aubrey F.

PREP TIME

60

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

PREP TIME

60

minutes

TOTAL TIME

--

minutes

SERVINGS

14

servings

Ingredients

  • Cake:

  • 2

    cups blanched almond flour (OR 1 cup coconut flour)

  • 1

    TBS aluminum free baking powder

  • 1

    tsp cinnamon

  • 3/4

    tsp Celtic sea salt

  • 2/3

    cup butter or coconut oil

  • 1 1/3

    cups erythritol (or Truvia)

  • 1

    tsp stevia glycerite (omit if using Truvia)

  • 1 1/2

    tsp vanilla extract

  • 3

    eggs (6 eggs if using coconut flour)

  • 2/3

    cup unsweetened almond milk

  • Cinnamon Syrup:

  • 1/2

    cup erythritol

  • 1

    tsp stevia glycerite

  • 6

    tbsp butter

  • 1/3

    cup water

  • 1

    tsp vanilla extract

  • 3

    tsp ground cinnamon

  • Cream Cheese Layer:

  • 8

    oz cream cheese or coconut cream (if dairy allergy)

  • 1/4

    cup unsweetened vanilla almond milk

  • 1/2

    tsp Stevia glycerite (or to taste)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pan. Stir together the almond flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside. In a large bowl, beat butter, 1 1/3 cups erythritol, stevia, and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the almond flour mixture alternately with the milk. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup erythritol, 1 teaspoon stevia, butter, water, 1 teaspoon vanilla and cinnamon. Heat and stir until butter melts. Pour onto warm cake or place in a serving dish and serve along with each slice of cake. Cream Cheese filling: beat cream cheese with 1/4 cup vanilla almond milk and stevia (to taste). You can make this ahead of time and store in the fridge (it will get thicker overnight). Dollop a tablespoon or two on top of cake. Makes 14 servings. NUTRITIONAL COMPARISON (per serving) Traditional Cinnamon Cake = 396 calories, 21.9g fat, 3.6 g protein, 42 g carbs, 0.6 g fiber "Healthified" Almond Flour Cake = 292 calories, 28g fat, 6.1 g protein, 4.3 carbs, 1.9 g fiber "Healthified" Coconut Flour Cake = 244 calories, 22g fat, 4.9g protein, 5.5g carbs, 3g fiber

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: