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Saturday, July 15, 2017

LOW-CARB CINNAMON ROLL CAKE



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.

13/cups Gluten-Free Bake Mix 2 (425 mL)
2 tsp baking powder (10 mL)
1/tsp salt (0.5 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
1/cup almond milk (60 mL)
1/cup butter, melted (60 mL)
1 tsp unflavored gelatin (5 mL)
1 tsp vanilla extract (5 mL)
11/tbsp raisins, snipped in half, optional (22 mL)
Cinnamon Swirl:
1/3  cup powdered erythritol, OR (75 mL)
  3/cup Splenda®  Granular, OR (175 mL)
  12 coffee sweetener packets
1/cup Gluten-Free Bake Mix 2, page___ (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/tsp vanilla extract (2 mL)

Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, 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 erythritol, 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

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For other great Low-Carb, Gluten-Free recipes by the team & me:



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