Ingredients
2 cups blanched almond flour
1 cup erythritol or monk fruit sweetener
4 large eggs (room temperature)
1/2 cup unsalted butter (melted)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Pinch of salt
2 tablespoons coconut flour (if needed)
Cinnamon Swirl:
3 tablespoons erythritol
1 tablespoon cinnamon
1/3 cup unsalted butter (softened)
Frosting:
4 oz cream cheese (room temperature)
1/4 cup powdered erythritol
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
Whisk almond flour, erythritol, eggs, melted butter, vanilla, baking soda, and salt in a bowl until smooth.
For the cinnamon swirl: Mix erythritol and cinnamon. Whisk softened butter until creamy. Spread half the batter in the pan, drizzle cinnamon butter mixture over it, then top with remaining batter.
Bake for 25-30 minutes, or until golden and a toothpick comes out clean. Cool slightly.
For the frosting: Beat cream cheese, powdered sweetener, and vanilla until creamy. Spread over warm cake and slice into 12 pieces.
Notes
Use room temperature eggs for better emulsification.
Coconut flour alternative: Substitute 1/4 cup for almond flour (increase eggs by 1) if needed for extra binding.
Storage: Keep in an airtight container for 2-3 days or freeze for 1 month.
Increase cinnamon for stronger flavor.
Food processor works best for almond flour with large eggs.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast & Snacks
- Method: Baking
- Cuisine: American
- Diet: Keto-Friendly
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg