240gzucchinipureed (about 2 medium zucchini or just over a cup)
1tablespoonvanilla
1½tablespoonscinnamon
Cream Cheese Icing:
4ozcream cheese
½cupswerve
½teaspoonvanilla
3tablespoonsheavy cream
Instructions
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.
Nutrition
Nutrition Facts
Keto Cinnamon Roll Cake
Amount Per Serving
Calories 312Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 5g31%
Cholesterol 97mg32%
Sodium 162mg7%
Potassium 167mg5%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 9g18%
Vitamin A 341IU7%
Vitamin C 4mg5%
Calcium 120mg12%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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