Keto Cinnamon Roll Cake

Cake Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut flour
• ½ cup granulated erythritol (or your favorite keto sweetener)
• 1 tbsp baking powder
• ½ tsp cinnamon
• Pinch of salt
• 4 large eggs
• ⅓ cup melted butter or coconut oil
• ½ cup unsweetened almond milk
• 1 tsp vanilla extract

Cinnamon Swirl Filling:

• ⅓ cup melted butter
• 2 tbsp cinnamon
• ¼ cup brown erythritol (or regular if you prefer)

Cream Cheese Glaze:

• 2 oz cream cheese, softened
• 2 tbsp powdered sweetener
• 2 tbsp heavy cream
• ½ tsp vanilla extract

🔥 Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. Mix cake batter:
   In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt.
   In another bowl, mix eggs, melted butter, almond milk, and vanilla.
   Combine wet and dry ingredients until smooth.
3. Make cinnamon swirl:
   Mix melted butter, cinnamon, and brown sweetener in a small bowl.
4. Assemble the cake:
   Pour half the cake batter into the baking dish. Drizzle half of the cinnamon swirl.
   Repeat with remaining batter and swirl on top. Use a knife to lightly swirl the top.
5. Bake:
   Bake for 25–30 minutes or until a toothpick comes out clean.
6. Make glaze:
   While cake cools slightly, whisk together glaze ingredients until smooth.
7. Drizzle & serve:
   Pour glaze over warm cake and enjoy gooey, cinnamon-loaded deliciousness!

✨ Pro Tip:

Store leftovers in the fridge and microwave for 10–15 seconds to reheat — it tastes like fresh-baked every time!