Keto Cinnamon Roll Cake
If I were asked to envision my version of paradise there would be a luxurious tiny house with an awesome home theater and and film collection including the Harry Potter, Indiana Jones, and Star Wars box-sets overlooking a waterfall, and maybe a beach or perhaps a mountain, the jury is still out on that one. But one thing that would have to be there would be a never-ending supply of this cinnamon roll cake. Not only is it delicious, it’s versatile too, you can eat it for dessert or breakfast (or both).
I wouldn't go as far to say I am a cinnamon roll connoisseur, but I have sampled quite a few in my day. Before I got my diet in check, I used to stop by a local coffee shop on my way to my internship in my senior year of college. They had the absolute best cinnamon rolls, I’m not being hyperbolic either they were literally the best. The best part about them was the glaze, but it was more like icing or frosting. You couldn’t eat it with your hands unless you’re into being sticky all the time, and after the roll was devoured I would scrape the edges of the to-go container with a spoon and get all the “glaze” in one final bite. No wonder I was overweight. This keto version brings back all the glorious flavor without any of the guilt, sugar crashes, or upset digestive tract.
I always try to highlight at least one ingredient from every recipe and tout it’s nutritional benefits, and obviously you can’t have a cinnamon roll without cinnamon. Cinnamon is well known for its nutritional benefits and the ancient Egyptians considered cinnamon more precious than gold. In terms of antioxidants it ranks #1 in herbs and spices, as well as having anti-inflammatory, anti-diabetic, anti-clotting properties. All that being said, if you want to reap all the benefits cinnamon has to offer, be sure you are using ceylon cinnamon instead of the more common cassia (fake) cinnamon.
Check out the links below for more information on the nutritional benefits of cinnamon.
Keto Cinnamon Roll Cake
This Keto Cinnamon Roll Cake is delicious for dessert or breakfast! It even has a hidden veggie.
- 2 ¾ cups almond flour
- 1 cup powdered Swerve
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 eggs
- ½ cup oil
- 240g zucchini, pureed (about 2 medium zucchini or just over a cup)
- 1 tablespoon vanilla
- 1½ tablespoons cinnamon glaze:
- 4 oz cream cheese
- ½ cup swerve
- ½ teaspoon vanilla
- 3 tablespoons heavy cream
- Add eggs, oil, zucchini and vanilla to blender and blend until smooth.
- In a separate bowl; whisk together almond flour, swerve, baking powder, and salt.
- Mix the wet ingredients in with the dry until you reach a cake batter consistency.
- Scoop out 1½ cups of the cake batter and mix in cinnamon, set aside.
- Next, pour the cake batter into a 10'' cast iron skillet, followed by the cinnamon batter in a circular swirl. Once the cinnamon batter is in the skillet, drag a fork through it following the circular swirl to mix the cinnamon below the surface.
- Bake at 350℉ for 50-60 minutes, until a toothpick inserted into the center comes out clean.
- Place all the ingredients for the glaze in a bowl and mix with a hand mixer until smooth.
- Allow the cake to cool before spreading on the glaze with a spatula or knife.