Keto Cinnamon Roll Cake

Keto Cinnamon Roll Cake

Ingredients

• 2 3/4 cup almond flour
• 1 cup Swerve Sweetener (powdered)
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup oil
• 240 g zucchini ((powdered))
• 1 tbsp vanilla
• 1 1/2 tbsp cinnamon
• 4 oz cream cheese
• 1/2 cup Swerve Sweetener
• 3 tbsp heavy cream

Instructions

1. Instructions:Add eggs, oil, zucchini and vanilla to blender and blend until smooth.
2. In a separate bowl; whisk together almond flour, swerve, baking powder, and salt. Mix the wet ingredients in with the dry until you reach a cake batter consistency. Scoop out 1½ cups of the cake batter and mix in cinnamon, set aside. Next, pour the cake batter into a 10'' cast iron skillet, followed by the cinnamon batter in a circular swirl.
3. Once the cinnamon batter is in the skillet, drag a fork through it following the circular swirl to mix the cinnamon below the surface.
4. Bake at 350℉ for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place all the ingredients for the glaze in a bowl and mix with a hand mixer until smooth. Allow the cake to cool before spreading on the glaze with a spatula or knife.