Keto Cottage Cheese Cinnamon Roll Cake
This crowd-pleasing dessert brings classic bakery sweetness straight to your table. It is wonderfully rich, low carb, and keto friendly.
Ingredients
For the Cake
- 2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1/2 cup Granulated Erythritol Sweetener
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 3 Large Eggs, Room Temperature
- 3/4 cup Full-Fat Cottage Cheese
- 1/4 cup Unsalted Butter, Melted
- 2 tsp Vanilla Extract
For the Cinnamon Swirl
- 1/4 cup Unsalted Butter, Melted
- 1/3 cup Brown Sugar Substitute
- 1 tbsp Ground Cinnamon
For the Glaze
- 2 oz Cream Cheese, Softened
- 1/3 cup Powdered Erythritol Sweetener
- 2 tbsp Heavy Cream
- 1/2 tsp Vanilla Extract
Equipment
- blender
Instructions
- Preheat the oven to 350°F. Grease a 9x9-inch baking pan and line it with parchment paper.
- Blend the cottage cheese until smooth. Whisk it with the eggs, melted butter and vanilla, then stir in the almond flour, coconut flour, sweetener, baking powder and salt until a thick batter forms.
- Spread the batter evenly into the pan.
- Stir together the melted butter, brown sugar substitute and cinnamon for the swirl. Drizzle it over the batter in lines, then drag a butter knife or skewer through it in a zigzag pattern to create swirls.
- Bake for 30 to 35 minutes, until golden and a toothpick in the center comes out clean. Let it cool for 15 minutes.
- Whisk the cream cheese, powdered sweetener, heavy cream and vanilla until smooth and pourable.
- Drizzle the glaze over the warm cake so it melts slightly into the swirls. Slice and serve warm or at room temperature.
Nutrition
Serving: 1servingCalories: 337kcalCarbohydrates: 9gProtein: 10gFat: 29g
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