Cake - Cinnamon Roll Coffee Cake

By tinathorn

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

Ingredients

• Cinnamon Filling:
• 3 tbsp Swerve Sweetener or granulated erythritol
• 2 tsp ground cinnamon
• Cake:
• 3 cups almond flour
• 1/4 cup unflavoured whey protein powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup butter, softened
• 3/4 cup Swerve Sweetener or granulated erythritol
• 3 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup almond milk
• 1 tbsp melted butter
• Cream Cheese Frosting:
• 3 tbsp cream cheese, softened
• 2 tbsp powdered Swerve Sweetener or powdered erythritol
• 1 tbsp cream
• 1/2 tsp vanilla extract

Preparation

Step 1

Preheat oven to 325F and grease an 8x8 inch baking pan.
For the filling, combine erythritol and cinnamon in a small bowl and mix well. Set aside.
For the cake, whisk together almond flour, protein powder, baking powder, baking soda and salt in a medium bowl.
In a large bowl, beat butter until smooth. Add granulated erythritol and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in vanilla extract.
Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined.
Spread half of the batter in 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.