Cinnamon Spice Cake with Cream Cheese Frosting, THM-S, Keto, Low Carb

By seamline

My Montana Kitchen
THM-S, Keto, Low Carb

Ingredients

• Cake:
• 1 Cup Trim Healthy Mama Baking Blend (See below for substitutions)
• 2 Teaspoons Cinnamon
• ⅛ Teaspoon Cloves
• ¼ Teaspoon Nutmeg
• ½ Teaspoon Baking Soda
• ¾ Teaspoon Baking Powder
• ¼ Teaspoon Salt
• 1/2 Cup Gentle Sweet (or my Low Carb Powdered Sugar)
• ⅓ Cup Melted Coconut Oil (I use refined, so there is no coconut flavor)
• 1 Teaspoon Vanilla Extract
• 2 Eggs
• ⅔ Cup Warm Water
• Frosting:
• 1 8 Ounce Cream Cheese, Softened
• 3 Tablespoons Gentle Sweet (or my Low Carb Powdered Sugar)
• 3 Tablespoons Heavy Whipping Cream
• 1/4 Teaspoon Cinnamon

Details

Preparation time 10mins
Cooking time 45mins
Adapted from mymontanakitchen.com

Preparation

Step 1

Cake:
1. Preheat oven to 350.
2. In a large mixing bowl, mix all the dry cake ingredients together.
3. Add melted coconut oil, vanilla, eggs, and warm water and mix well.
4. Pour batter into a greased 8x8 cake pan (it may be thick).
5. Bake in preheated oven for 30-35 minutes, or until center top of cake is dry.
6. Allow cake to completely cool.
Frosting:
1. Beat softened cream cheese until fluffy.
2. Add Gentle Sweet and heavy whipping cream and beat for 1-2 minutes.
3. Spread frosting onto cooled cake.
Notes
If you do not have the Trim Healthy Mama Baking Blend, you can use ⅓ cup each of almond flour, coconut flour, and flax meal.

If you do not have Gentle Sweet, you can use my Low Carb Powdered Sugar in equal amounts.
Nutrition
Serving: 1Piece | Calories: 244kcal | Carbohydrates: 12g | Protein: 6g | Fat: 22g | Fiber: 9g