Cinnamon Roll Cake

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

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Grease an 8×8 baking dish.
2. In a bowl, mix almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk eggs, almond milk, melted butter, sweetener, and vanilla.
4. Combine wet and dry ingredients until smooth.
5. Pour batter into prepared dish.
6. Mix cinnamon swirl ingredients and drop spoonfuls over batter.
7. Use a knife to gently swirl through the cake.
8. Bake 30–35 minutes, until golden and set in center.
9. Cool slightly before adding glaze.

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📊 Nutrition (Approx. per slice, 9 servings)

• Carbs: ~6–8g net carbs
• Sugar: 0g added sugar
• High healthy fats
• Low glycemic impact

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💡 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