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
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