Keto Cinnamon Swirl Cake Recipe
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Ingredients
For the Cake
- 2 cups Almond Flour
- ½ cup Low Carb Sugar Substitute
- ½ cup Sunflower Oil
- ¼ cup Coconut Flour
- ¼ cup Almond Milk
- 5 medium Eggs
- 2 teaspoon Vanilla Extract
- 1 tablespoon Baking Powder
- ¼ teaspoon Sea Salt
For the Cinnamon Swirl
- ½ cup Low Carb Sugar Substitute
- 1 ½ teaspoon Ground Cinnamon
Instructions
- Preheat the oven to 350°F/180°C and line a 9x5-inch loaf pan with baking paper. Grease the baking paper and set it aside.
- Start with the cinnamon swirl: In a small mixing bowl combine the Erythritol with the cinnamon and set aside.
- In another bowl, whisk together the eggs, Erythritol, sunflower oil, almond milk, and vanilla. Set aside.
- In a third bowl, combine the almond flour, coconut flour, a pinch of salt, and baking powder.
- Finally, combine the egg mixture and flour mixture together into a batter.
- Pour half the amount of the batter onto the prepared loaf pan.
- Sprinkle half the reserved cinnamon swirl mixture, add the remaining batter and sprinkle the remaining cinnamon swirl mixture on top.
- Swirl a skewer into the batter to create a marble effect.
- Cover with a piece of aluminum foil and bake the cake for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Allow to cool in the pan before removing and slicing. Serve at room temperature.
Makes 10
Nutrition
Serving: 1sliceCalories: 182Fat: 17.3gProtein: 4.2gTotal Carbs: 3.3gNet Carbs: 2gFiber: 1.3gSugar: 0.5g