Low Carb Cinnamon Roll Coffee Cake (Keto, Paleo)
Low Carb Coffee Cake given a keto and paleo makeover! This super fluffy and bakery style cake uses almond flour and is super moist. Gluten Free, Grain Free, Dairy Free, Sugar Free.
Macros/per serving: 108 calories
0.8g net carbs
For Perfect Keto
Are you craving dessert for breakfast but don't know what to choose? I've got you covered. Not only is this low carb cinnamon coffee cake keto, paleo and gluten-free, but it's delicious too!
For beginners new to the keto or Paleo Diet, finding desserts might seem like a challenge at first. However, that is not the case here. In fact, the keto and paleo diet offer a number of delicious treats sure to satiate your taste buds. Often times one recipes are made with certain ingredients that can come out dry or not be as tasty as you'd hoped but this keto cinnamon roll coffee cake is tasty while being loaded with healthy fats.
The mid-september fall air is here and it's the perfect time to have a delicious piece of this low carb keto cinnamon roll coffee cake with a hot cup of coffee. You don't even have to worry about the carb count. Being keto friendly means it has a minimal amount of carbs so you can maintain a state of ketosis but you can still eat it no matter what diet you're following.
I live in a house a very picky eaters and this was actually a big hit at the dinner table...and breakfast table...and lunch table... I mean, why limit yourself to any meal when you can have this dessert at any time of day.
In order to make this keto coffee cinnamon roll cake you'll need a number of different ingredients. You'll need a monk fruit sweetener, ground cinnamon, almond flour, eggs, grass-fed butter, unsweetened almond milk, soften cream cheese and heavy whipping cream.
Start with this recipe by preheating the oven to 350 degrees Fahrenheit. And a small bowl mix together the monk fruit sweetener and Ground cinnamon filling and set that bowl aside. where the coffee cake mix together the almond flour sweetener, eggs, butter and almond milk in a large bowl. Set that bowl aside as well.
in a 9 by 9 inch baking dish pour the batter into the pan. Sprinkle about two-thirds of the filling mixture on top. Then add the rest of the cake batter. Baked in the oven for about 35 minutes. When it's done take it out and brush it with melted butter. Mix the cream cheese, heavy whipping cream and sweetener together in a small mixing bowl.
Drizzle the frosting over the cake and for the rest of the cinnamon filling over the cake evenly. And there you have it
3 tbsp Monk Fruit Sweetener
2 tbsp ground cinnamon
3 cups almond flour
3/4 cup Monk Fruit Sweetener
3 large eggs
1/2 cup melted grass-fed butter
1/2 cup unsweetened almond milk
3 tbsp softened cream cheese
1 tbsp heavy whipping cream
2 tbsp Monk Fruit Sweetener
Preheat oven to 350 F.
In a small bowl, mix together the Monk Fruit Sweetener and ground cinnamon for the filling -- set aside.
For the coffee cake, mix together the almond flour, sweetener, eggs, butter and almond milk in a large bowl.
In a 9x9 inch baking dish pour half the batter into the pan. Sprinkle about 2/3 of the filling mixture on top. Then add the rest of the cake batter.
Bake in the oven for about 35 minutes. When it's done, take it out and brush it with melted butter.
Mix the cream cheese, heavy whipping cream and sweetener together in a small mixing bowl.
Drizzle the frosting over the cake and pour the rest of the cinnamon filling mix over the cake evenly.