keto Cinnamon Swirl cake

Keto Cinnamon Swirl Cake

SERVES

Prep Time
Cook Time

Ingredients

 

Prep Time: 15 minutes
Cook Time: 45 minutes
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.
    Tried this recipe?Mention @thermofoodieandthechef or tag #lchfthermofoodies!

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