Indulge in this deliciously moist and fluffy Keto Cinnamon Roll Cake, perfect for breakfast or dessert, without the guilt!
Prep Time: 15 minutes Cooking Time: 55 minute Total Time: 1 hour 10 minutes Difficulty Level: Easy Recipe Makes: 12 Servings
- 2 ¾ cups almond flour
- 1 cup powdered Swerve
- 2 teaspoons baking powder
– ½ teaspoon salt
- 6 eggs
- ½ cup oil
- 240 g zucchini pureed
- 1 tablespoon vanilla
- 1½ tablespoons cinnamon
1. Preheat oven to 350ºF and grease a 9x13-inch pan.
2. In a large bowl, combine almond flour, powdered Swerve, baking powder, and salt.
3. In another bowl, whisk eggs, oil, zucchini puree, vanilla, and cinnamon until smooth.
4. Add wet ingredients to dry ingredients, mix well, and pour into the prepared pan.
5. Bake for 30-35 minutes, until a toothpick comes out clean.
6. Let the cake cool slightly, spread the cream cheese icing on top, cut into slices, and enjoy!
Make sure your ingredients are at room temperature for even mixing and a good rise. Almond flour can make the cake dense, but don’t worry—zucchini and cinnamon keep it moist and tasty!
Curious about how to whip up the perfect Cream Cheese Icing?