Diabetic-Friendly Cinnamon Roll Cake
🛒 Ingredients
Cake Batter
- 2 cups almond flour
- ½ cup coconut flour
- 1 tbsp baking powder
- ½ tsp salt
- 4 large eggs
- ¾ cup unsweetened almond milk
- ½ cup melted butter (or coconut oil)
- ¾ cup granulated monk fruit sweetener (or erythritol blend)
- 1 tsp vanilla extract
Cinnamon Swirl
- ⅓ cup melted butter
- ½ cup brown monk fruit sweetener (or brown sugar substitute)
- 1 tbsp cinnamon
Optional Glaze
- ½ cup powdered monk fruit sweetener
- 1–2 tbsp heavy cream or almond milk
- ½ tsp vanilla
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 baking dish.
- In a bowl, mix almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, melted butter, sweetener, and vanilla.
- Combine wet and dry ingredients until smooth.
- Pour batter into prepared dish.
- Mix cinnamon swirl ingredients and drop spoonfuls over batter.
- Use a knife to gently swirl through the cake.
- Bake 30–35 minutes, until golden and set in center.
- Cool slightly before adding glaze.
📊 Nutrition (Approx. per slice, 9 servings)
- Carbs: ~6–8g net carbs
- Sugar: 0g added sugar
- High healthy fats
- Low glycemic impact
💡 Tips for Blood Sugar Control
- Use a monk fruit + erythritol blend for best texture.
- Pair with protein (like Greek yogurt or eggs) to reduce glucose spikes.
- Always monitor blood sugar response, as everyone reacts differently.
If you’d like, I can also give you:
• A version made with oat flour
• A traditional flour but reduced-sugar version
