Living and sharing the Low Carb High Fat Lifestyle

Low carb cinnamon cake


June 4, 2014

Got inspired to try and make a cinnamon roll low carb. It didn’t end up rolling but made an amazing moist and delicious cake! Whole recipe has about 4-5 g of carbs.  Made the batter in my MagicBullet, took all of 5 mins to put together, 10 mins in the oven.  Yum!

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 1


Cake Batter

2 tbs pecan flour (blended in the Magic Bullet)

2 tbs almond flour

2 tbs melted butter

1 egg

1/2 tsp stevia

splash of vanilla extract

pinch of salt

Cinnamon Topping

1 tbs melted butter

1 tsp cinnamon

1 tbs sugar free maple syrup (I used Joseph’s)

Cream Cheese Frosting

1 heaping tbs cream cheese, softened

1-2 tsp heavy cream

1 tsp stevia

splash of vanilla extract


Cake Batter

1Put all ingredients in the magic bullet or blend and blend until smooth.

2Transfer to a greased small loaf pan (I used tin foil shaped about the size of a loaf pan)

3Bake at 350F for 10 mins then Remove and allow to cool (mostly cool, this was great warm).

Cinnamon Topping

1Combine, pour over cake while cooling.

2Cake should still be pretty hot when you pour this over so it soaks in.


1Combine with a whisk.

2Once cake has cooled slightly and cinnamon topping has soaked in, cut in half. Put 1/3 of the frosting on the bottom half, then stack the second half on top. Top with the rest of the frosting and enjoy (add a pecan if you have one laying around).


Nutrition Facts

Serving Size1
Total Fat63
Saturated Fat30
Polyunsaturated Fat1
Monounsaturated Fat4
Total Carbohydrates11
Dietary Fiber4

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