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DRY INGREDIENTS

Almond flour = 240 g / 2 cups

Coconut flour = 60 g / 1/2 cup

Other flour options:

1.  Solely almond flour = 480 g / 4 cups

2.  Solely coconut flour = 120 g / 1 cup

Baking powder = 12 g / 3 tsp

Monk fruit = 50 g / 1/4 cup (This is a much-reduced quantity in order to offset the sweetness from the cinnamon and icing glaze. If you are not doing the icing glaze, then you need to increase the sweetness level in the cake.)

Salt = 3/4 tsp

WET INGREDIENTS

Eggs = 4 large (room temperature)

Cream Cheese (in block) = 120 g / 1/2 cup (softened)

Unsalted Butter = 120 g / 1/2 cup (room temperature)

Whipping Cream = 240 ml / 1 cup

Vanilla Extract = 1 tsp (Sorry I forgot to add this in the video)

INGREDIENTS FOR CINNAMON GLAZE

Ground Cinnamon = 12 g / 1 1/2 tbsp (If you prefer a stronger flavor, you can add more ground cinnamon)

Keto Brown Sweetener = 67 g / 1/3 cup (OR any keto friendly sweetener. If you add more ground cinnamon, then you need to add more sweetener here.)

Melted Unsalted Butter = 57 g / 4 tbsp

INGREDIENTS FOR ICING GLAZE

Powdered sweetener = 125 g / 1 cup

Water = 1 to 2 tbsp

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 350F or 180C.

3.  In a bowl, mix the softened cream cheese with a spatula until creamy. Add the room temperature butter and whisk until smooth and creamy. Then add the eggs, one at a time and whisk until combined. Finally, add the whipping cream and whisk to combine. Set aside.

4.  In a separate bowl, add all the dry ingredients and mix until well combined.

5.  Add the wet ingredients into the dry ingredients and whisk until well combined. The batter is thick and smooth. Transfer the batter into a 9x12 inch (23x30 cm) pan lined with parchment paper. Spread evenly. Set aside.

6.  To make the cinnamon glaze, mix the ground cinnamon, sweetener, melted butter in a bowl and whisk to combine. Spoon onto the top of the batter then use a wooden skewer to make a marble effect. Bake for 50 to 60 minutes or until a wooden skewer comes out clean. Cool completely.

7.  After the cake has cooled, make the icing glaze. Add the water gradually to the powdered sweetener and mix until you get the right consistency. If the mixture is too thick, add more water. If too dilute, add more powdered sweetener. Then drizzle onto the top of the cake

8.  The cake can be cut into 20 servings, and they can be kept at room temperature for 1 to 2 days provided you have a cool and dry climate. Otherwise, it's best to refrigerate earlier for up to a week or freeze for up to 3 months.

[Total Servings = 20]

NUTRITION INFO PER SERVING

Total Carb = 3.2 g

Dietary Fiber = 1.3 g

Net Carb = 1.9 g

Calories = 176

Total Fat = 16.9 g

Protein = 3.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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