Keto Cinnamon Swirl Cake
Servings: 10 serves
Calories: 366kcal
Ingredients
Cake
- 4 eggs approx. 220g
- 1 pinch cream of tartar
- 50 g erythritol/xylitol or sweetener of choice
- 170 g blanched almond meal
- 1 tsp baking powder
- 100 g cream cheese
- 100 g softened salted butter
- 1 tsp vanilla extract
Cinnamon swirl
- 3 tsp ground cinnamon
- 3 tsp erythritol/xylitol or sweetener of choice
Icing
- 20 g powdered/milled erythritol/xylitol or sweetener of choice
- 100 g cream cheese
- 60 g almond milk or cow milk or coconut milk
Instructions
Cake
- If you need to mill the sweetener for the icing, do this now 20 seconds / speed 9 / mc on, remove and set aside
- Preheat oven to 150C fan forced or 160C conventional and line a 20cm cake tin with baking paper or grease well with butter
- Separate egg whites from yolks, set aside the egg yolks for step 7
- (Without washing the mixer from step 1) place egg whites and cream of tartar into the mixer and insert butterfly, whip 2 minutes / speed 3 / mc off
- Add sweetener, whip 2 minutes / speed 3 / mc off
- Remove whipped egg whites and set aside, remove butterfly
- Without washing the bowl, add all remaining ingredients including the yolks, excluding the egg whites, blend 30 seconds / speed 4 / mc on
- Scrape down, blend 10 seconds / speed 4 / mc on
- Add half of the whipped egg whites to the cake mixture, blend 10 seconds / speed 4 / mc off, scrape down and also loosen any mixture from the bottom of the bowl and under the blades
- Add the remaining egg whites, blend 10 seconds / speed 4 / mc off
- If there is still visible unmixed egg whites, using your spatula fold this into the cake mixture to combine
- Transfer half cake mixture into lined tin, sprinkle the cinnamon swirl ingredients onto the cake mixture as a layer
- Transfer the remaining cake mixture on top and spread out evenly with a spatula
- Remove any remaining mixture from the blades by spinning the empty bowl 2 seconds / speed 10 / mc on, add the extra mixture to the tin
- Bake 30-45 minutes checking cake from 30 minutes onwards. You’ll know it’s done as it won’t wobble, and a skewer will come out clean
- Turn off the oven, leave the fan running and oven door ajar and leave the cake in the oven for a further 10 minutes. This will help prevent the cake sinking
- Take the cake out of the oven, allow cake to cool slightly then prepare icing
- Icing
- For the icing, wash the mixer then place all ingredients into the bowl
- Mix 1 minute / speed 3 / mc off, check it is smooth with no lumps, spread onto cake while the cake is still warm and serve warm or cold
Conventional method
Cake
- Preheat oven to 160C fan forced or 170C conventional and line a 20cm cake tin with baking paper or grease well with butter
- Separate egg whites from yolks, set aside the egg yolks for step 5
- In a medium bowl, whip egg whites with cream of tartar to stiff peaks
- Add sweetener and continue whipping until the sweetener is dissolved. Set aside the egg whites
- In a separate bowl, cream together the remaining ingredients until well combined
- Add half the whipped egg whites to the cake mixture, mix well
- Add the remaining egg whites to the cake mixture, mix well
- Transfer half cake mixture into lined tin, sprinkle the cinnamon swirl ingredients onto the cake mixture as a layer
- Transfer the remaining cake mixture on top and spread out evenly with a spatula
- Bake 30-45 minutes checking cake from 30 minutes onwards. You’ll know it’s done as it won’t wobble, and a skewer will come out clean
- Turn the oven temperature off, leave the fan running, oven door ajar and leave the cake in the oven for a further 10 minutes. This will help prevent the cake sinking
- Take the cake out of the oven, allow cake to cool slightly then prepare icing
Icing
- For the icing, combine all ingredients in a bowl using hand beaters or a whisk until smooth with no lumps
- Spread onto cake while the cake is still warm and serve warm or cold
- Store the cake in a container, refrigerated up to 5 days or frozen up to 3 months
Nutrition Facts
CINNAMON SWIRL CAKE
Amount Per Serving (83 g)
Calories 366
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 15g75%
Sodium 277mg12%
Carbohydrates 2.5g1%
Sugar 1.5g2%
Protein 8.4g17%
* Percent Daily Values are based on a 2000 calorie diet.
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