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Cinnamon Roll Breakfast Bake🍂🤎 Recipe👇🏼: Ingredients: Breakfast Bake: •150g almond flour •30g erythritol (or any sweetener of your choice) •1½ tsp baking powder ••½ tsp ground cinnamon •Pinch of salt •3 medium eggs •100g 5% Greek yogurt •50g unsalted butter, melted •1 tsp vanilla extract Cinnamon Swirl: •25g unsalted butter, melted •30g brown sugar substitute •1½ tsp ground cinnamon Cream Cheese Icing: •50g cream cheese, softened •1 tbsp erythritol (powdered/fine works best) •½ tsp vanilla extract •15ml double cream, plus more as needed Method: 1. Preheat your oven to 175°C (155°C fan). 2. Lightly grease a loaf tin and line it with baking paper. 3. Add the almond flour, erythritol, baking powder, cinnamon and salt to a large bowl and mix together. 4. In a separate bowl, whisk the eggs. 5. Add the Greek yogurt, 50g melted butter and vanilla extract and whisk until smooth. 6. Pour the wet ingredients into the dry ingredients and mix until you have a thick, smooth batter. 7. In a small bowl, mix together the 25g melted butter, brown sugar substitute and 1½ tsp cinnamon to make the cinnamon swirl. 8. Spoon half of the batter into your prepared loaf tin and spread evenly. 9. Drizzle half of the cinnamon mixture over the batter and gently swirl through using a knife or skewer. 10. Add the remaining batter and smooth out the top. 11. Drizzle over the remaining cinnamon mixture and gently swirl through again. 12. Bake for 30–40 minutes, checking from around the 30-minute mark. A skewer inserted into the centre should come out without any wet batter. 13. Leave to cool in the tin for 10–15 minutes, then carefully lift it out and allow it to cool further. 14. For the topping, add the softened cream cheese, erythritol and vanilla extract to a bowl and whisk until smooth. 15. Gradually drizzle in the double cream while continuing to whisk, until the topping becomes thick, creamy and fluffy. 16. Once the breakfast bake has cooled, generously spread the whipped cream cheese topping over the top. 17. Cut into 8 slices and serve slightly warm. 🤤 Approx Macros (Whole Recipe): •Calories: 2,000 kcal •Protein: 65g •Fat: 180g •Net Carbs: 29–32g Approx Macros (Per Slice - 8 Slices): •Calories: 250 kcal •Protein: 8g •Fat: 22–23g •Net Carbs: 3.5–4g (Macros are approximate and may vary depending on the brands used.) #keto #ketocooking #lowcarbrecipe #ketofood #EasyRecipes
Cinnamon Roll Breakfast Bake🍂🤎 Recipe👇🏼: Ingredients: Breakfast Bake: •150g almond flour •30g erythritol (or any sweetener of your choice) •1½ tsp baking powder ••½ tsp ground cinnamon •Pinch of salt •3 medium eggs •100g 5% Greek yogurt •50g unsalted butter, melted •1 tsp vanilla extract Cinnamon Swirl: •25g unsalted butter, melted •30g brown sugar substitute •1½ tsp ground cinnamon Cream Cheese Icing: •50g cream cheese, softened •1 tbsp erythritol (powdered/fine works best) •½ tsp vanilla extract •15ml double cream, plus more as needed Method: 1. Preheat your oven to 175°C (155°C fan). 2. Lightly grease a loaf tin and line it with baking paper. 3. Add the almond flour, erythritol, baking powder, cinnamon and salt to a large bowl and mix together. 4. In a separate bowl, whisk the eggs. 5. Add the Greek yogurt, 50g melted butter and vanilla extract and whisk until smooth. 6. Pour the wet ingredients into the dry ingredients and mix until you have a thick, smooth batter. 7. In a small bowl, mix together the 25g melted butter, brown sugar substitute and 1½ tsp cinnamon to make the cinnamon swirl. 8. Spoon half of the batter into your prepared loaf tin and spread evenly. 9. Drizzle half of the cinnamon mixture over the batter and gently swirl through using a knife or skewer. 10. Add the remaining batter and smooth out the top. 11. Drizzle over the remaining cinnamon mixture and gently swirl through again. 12. Bake for 30–40 minutes, checking from around the 30-minute mark. A skewer inserted into the centre should come out without any wet batter. 13. Leave to cool in the tin for 10–15 minutes, then carefully lift it out and allow it to cool further. 14. For the topping, add the softened cream cheese, erythritol and vanilla extract to a bowl and whisk until smooth. 15. Gradually drizzle in the double cream while continuing to whisk, until the topping becomes thick, creamy and fluffy. 16. Once the breakfast bake has cooled, generously spread the whipped cream cheese topping over the top. 17. Cut into 8 slices and serve slightly warm. 🤤 Approx Macros (Whole Recipe): •Calories: 2,000 kcal •Protein: 65g •Fat: 180g •Net Carbs: 29–32g Approx Macros (Per Slice - 8 Slices): •Calories: 250 kcal •Protein: 8g •Fat: 22–23g •Net Carbs: 3.5–4g (Macros are approximate and may vary depending on the brands used.) #keto #ketocooking #lowcarbrecipe #ketofood #EasyRecipes

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