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Swirl Cinnamon mixture into batter using a knife.
Top with 1 1/2 tablespoons raisins (snipped in half)...Optional
Out of the oven in 35 minutes.
Frosted with the most delicious, rich Cream Cheese Frosting!
LOW-CARB CINNAMON
ROLL CAKE
A delicious cake with the flavors of a cinnamon roll and a
rich cream cheese frosting (which I doubled), but so much easier to make and
low-carb! This cake barely lasted 24
hours in our house! If you decide not to
double the frosting, you can put the frosting in a plastic bag, cut off one
corner and drizzle substantial stripes across the top or simply spread a thinner layer over the top, although I think the former idea looks prettier. I chose the thick frosting option and spread it over the entire cake. I didn’t put on weight eating this dessert
either. It adds negligible carbs, but the calories do increase, so I wrote the recipe with the more conservative amount of frosting. The gelatin that I use in baking (to bind all the components of the low-carb bake mix, however, most of the time gelatin is not even necessary) is wonderful for our skin, hair and nails. Studies show that if gelatin is consumed regularly skin damage by the sun is minimal.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
Ingredients: 
13/4 cups
Gluten-Free Bake Mix 2, OR (425 mL)
Grain-Free, Gluten-Free Bake Mix, OR 2 cups Keto Bake Mix
Grain-Free, Gluten-Free Bake Mix, OR 2 cups Keto Bake Mix
2 tsp baking powder (10 mL)
1/8 tsp salt (0.5 mL)
2 eggs
Liquid sweetener to equal 2/3 cup sugar (150 mL)
1/4 cup almond milk (60 mL)
1/4 cup butter, melted (60 mL)
1 tsp unflavored gelatin (5 mL)
1 tsp vanilla extract (5 mL)
11/2 tbsp
raisins, snipped in half, optional (22 mL)
Cinnamon Swirl:
1/3 cup powdered sweetener of choice, OR (75 mL)
1/3 cup Splenda®
Granular, OR (75 mL)
8 coffee sweetener packets
1/4 cup Gluten-Free Bake Mix 2 (60
mL)
2 tbsp unsalted butter, softened (30 mL)
2 tsp cinnamon (10 mL)
Cream Cheese Frosting(double, if desired):
4 oz cream cheese (125 g)
Liquid sweetener to equal 1/3 cup sugar (75 mL)
2 tbsp unsalted butter, softened (30 mL)
1 tbsp whipping cream (15 mL)
1/2 tsp vanilla extract (2 mL)
Instructions:
Preheat oven to
350°F (180°C).
In
medium bowl, combine Gluten-Free Bake Mix 2 (OR alternative bake mix), baking powder and
salt. In food processor, process eggs,
liquid sweetener, almond milk, butter, gelatin and vanilla extract. Add dry ingredients; process. Spread evenly in 8-inch (20 cm) square baking
dish.
Cinnamon Swirl: In small bowl, combine powdered sweetener,
OR Splenda® Granular,
OR coffee sweetener, Gluten-Free Bake Mix 2, unsalted butter and
cinnamon. Sprinkle the mixture over top
of batter. Swirl mixture into batter
using a knife. Top with snipped raisins, if using. Bake 30 to 35 minutes, or
until knife inserted in cake comes out clean.
Frost when cool.
Cream Cheese Frosting: In food processor, process cream cheese,
liquid sweetener, unsalted butter, whipping cream and vanilla extract until
smooth.
Yield: 16 servings
1
serving
152.9
calories
4.0
g protein
13.4
g fat
0.1 g fiber
3.5
g net carbs
