I have you to thank for inspiring this recipe! After publishing my Cinnamon Loaf recipe, I received several requests to make a version that didn’t contain almond butter. Apparently, that’s not an ingredient everyone keeps on hand! Plus, almond butter is quite pricey, so I created this much more frugal (and even better tasting, in my opinion!) low-carb, gluten-free, THM S Cinnamon Roll Cake!
This Cinnamon Roll Cake delivers all the flavors of a traditional cinnamon roll without any of the fuss! It takes just 15 minutes to prepare and doesn’t contain any special ingredients.
- sweetener (I used xylitol in the cake, and Swerve’s Icing Sugar replacement for the glaze)
- Greek yogurt – and fat
- vanilla extract
- almond flour
- coconut flour
- flaxseed meal
- baking powder
- mineral salt
- cream cheese
Instead of using the combination of almond flour, coconut flour, and flaxseed meal, you can also substitute 1 cup of Trim Healthy Mama’s Baking Blend.
This Cinnamon Roll Cake has the texture of a tender coffee cake. There’s no need to chill it overnight for a better taste; it’s delicious served warm while the glaze is still ooey-gooey, too!
You can serve Cinnamon Roll Cake without the glaze (also scrumptious!), but I think it’s totally worth the extra minute or two to make and makes it more cinnamon roll-ish.
You can substitute 1 cup of Baking Blend in place of the almond flour, coconut flour, and flaxseed meal. Gentle Sweet can be used in half the amount of xylitol, or Super Sweet in a quarter of the amount.
You can substitute 1 cup of Baking Blend in place of the almond flour, coconut flour, and flaxseed meal.
Gentle Sweet can be used in half the amount of xylitol, or Super Sweet in a quarter of the amount.