Cinnamon Bun Cake – low carb
My husband loves cinnamon buns. I sometimes think if he had to choose between them and me — well let’s just say I am not sure if I would win that battle. 😬😉
Early on in our marriage we shared Mondays as our day off. One Monday I had purchased two cinnamon buns from a local bakery as a morning treat. He was delighted and looked like a kid who was just given a double scoop of their favorite ice cream cone. The next Monday my husband got up early and went to that same bakery and purchased two more cinnamon buns. He was excited to share his purchase with me. Guess what’s happened the next Monday? If you guessed 2 more cinnamon buns, then you either know my husband, have someone like him in your life , or possibly are like him yourself. This time when he returned home I questioned him as to why he went to purchase cinnamon buns again. He looked at me with a smile and stated, “It’s our tradition”.
That tradition was quickly stopped with a lot of laughter.
On a Mission
Its not that I don’t like cinnamon buns. They are scrumptious, however they don’t fit into my eating plan. I have been on a mission to make a yummy low carb cinnamon bun or cake that resembles a cinnamon bun. I have made several attempts at making low carb cakes and desserts. Some have been horrible and some have been edible but not fantastic. After different attempts I came up with one that my hubby rates a 10 star. Not only is it scrumptious — it’s easy. My kind if recipe. 😀
There are three parts to this cake.
- 3 Tbsp sweetener (I used swerve or erytheritol) — I find erytheritol the best for taste
- 2 tsp cinnamon
- 3 cups almond flour
- 3/4 cups sweetener (I used swerve or erytheritol — I prefer erytheritol
- 1/4 cup vanilla whey protein powder
- 2 tsp baking powder
- 1/2 tsp salt
- 3 eggs
- 1/4 cup melted butter
- 1-2 tsp vanilla (I used 2 as I love vanilla)
- 1/2 cup unsweetened vanilla almond milk
- 1 1/2 Tbsp melted butter
Cream Cheese Icing
- 3 Tbsp cream cheese, softened
- 2 Tbsp sweetener (I used swerve)
- 1 Tbsp heavy whipping cream
- 2 tsp vanilla — you can use 1 tsp — I use 2 as I love vanilla
Preheat oven to 325*
Prepare your 8X8 cake pan by greasing it (can use Pam).
Using a small bowl combine the sweetener with the cinnamon to prepare the filling. Set aside.
In a large bowl combine almond flour, 3/4 cups sweetener, whey protein powder, baking powder and salt. Mix this really well.
In a small bowl mix together the eggs, 1/4 cup melted butter, vanilla, and almond milk. Mix well.
Slowly add the wet ingredients to the dry ingredients and mix well.
Transfer 1/2 of the batter to the prepared cake pan and spread evenly. Sprinkle 1/2 of the cinnamon filling over the whole cake (I used a small spoon to help spread it evenly). Carefully add the remaining cake batter and spread evenly.
Bake for 35 – 40 minutes until golden brown and cake tester in the middle comes out with small crumbs.
Brush the cake with the 1 1/2 Tbsp butter — I had a wee bit of butter left over once I spread the butter on the cake.
Take the remaining cinnamon filling and sprinkle evenly over top of the cake.
Let cake cool. I put it in the fridge for an hour.
Mix the softened cream Cheese, sweetener, heavy whipping cream and vanilla until you get a smooth consistency. Transfer the icing to a piping bag. I did not have a piping bag — instead I transferred my icing into a ziplock sandwich bag. I cut a wee (very small) opening in the corner. Once my cake was cooled I used my DIY piping bag and piped the icing in squiggles over the cake. Now I am sure that you could make extra icing and ice the entire cake, however I think it may end up being way too sweet. I think it would also cover up the yummy cinnamon bun taste of the cake.
Cut and serve
If you make it, please let me know your thoughts. If your looking for more healtheir treats I have a recipe for Peppermint Chocolate Protein Balls.
Be blessed 💞💞💞
per serving: 152 calories; 12 g fat; 5.1 g sat fat; 0.5 g polyfat; 2.4 g mono fat; 0 transfat; 101.2 g sodium; 10.3 g carbs; 3.5 g fiber; 0.9 g sugar; 5.9 g protein. I minus the fiber carbs from the whole so it’s 6.8 carbs
Please note that I am not a nutritional or medical professional. I am sharing my own experiences and not advising. Nothing that I express should be taken as medical advice and you should consult with a medical professional before starting any diet or exercise plan. The reason that I am providing some of the nutritional information is as a courtesy.
I use MyFitnessPal to calculate and I usually will remove sugar substitutes (erythritol, Splenda, swerve etc..) from the final carb count and net carb count, as it doesn’t affect my own blood glucose levels. It is my goal to do my best to be as accurate as possible, but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.