Low Carb Cinnamon Swirl Coffee Cake

Updated: Feb 28, 2020



5 eggs whisked 1 cup coconut flour, sifted 2 tablespoons baking powder 1/2 cup granulated sugar substitute 1 tablespoon lorannoils cinnamon spice emulsion flavoring 1 tablespoon cinnamon 1/2 teaspoon vanilla extract 1/2 cup melted cocoa butter or coconut oil (i used cocoa butter) 1-1/2 cup heavy cream

Cinnamon Swirl:

1 cup butter, room temperature

1/4 cup granulated sugar substitute (we used Pyure)

1/2 tablespoon Lorannoils cinnamon spice emulsion flavoring

1/2 tablespoon cinnamon

Mix all evenly in a bowl, distribute in cake batter as instructed above.


Preheat the oven to 325 degrees Fahrenheit Mix all dry cake ingredients together, then add in the wet ingredients. Mix evenly. Pour into a greased GLASS 8×10 baking dish- add in cinnamon swirl mixture (below) by dropping in dollops and swirling with a knife. Bake at 325 for 40 minutes. Let rest Cut and top with whipped cream

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