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![Soft fluffy vanilla cake with a gooey cinnamon swirl concentrated across the top and a light creamy vanilla glaze. [No Added Sugar] · [Low Carb] · [Baked] Prep: 20 min · Bake: 32 min · Cool: 50 min · Serves: 9 🍰 Soft Vanilla Cake: * 1 cup low-carb wheat baking flour blend (120g) * ¼ cup almond flour, finely ground (28g) * ½ cup powdered allulose (80g) * 1½ tsp baking powder * ¼ tsp fine sea salt * 2 large eggs + 2 large egg whites, room temperature * 1 cup thick plain 0% Greek yogurt (227g) * 2 tbsp unsalted butter, melted and cooled (28g) * 2 tbsp unsweetened almond milk (30ml) * ½ tsp alcohol-free vanilla 🤎 Gooey Cinnamon Swirl: * ⅓ cup brown allulose (53g) * 2 tsp ground cinnamon * 1½ tbsp unsalted butter, very soft (21g) * 1 tsp unsweetened almond milk * Pinch fine sea salt 🤍 Light Creamy Glaze: * 1½ oz reduced-fat cream cheese, softened to room temperature (42g) * 3 tbsp thick plain 0% Greek yogurt (45g) * 2 tbsp powdered allulose (24g) * 1–2 tbsp unsweetened almond milk, added 1 tsp at a time * ¼ tsp alcohol-free vanilla 📋 Instructions: 1. Preheat oven to 325°F (165°C). Line an 8-inch square pan with parchment leaving overhang. 2. Whisk low-carb wheat flour blend, almond flour, allulose, baking powder, and salt until combined. 3. Whisk whole eggs and egg whites 60–90 seconds until lightly foamy; whisk in Greek yogurt, melted butter, almond milk, and vanilla until smooth. 4. Fold dry ingredients into wet just until combined — do not overmix; let batter stand 3 minutes so flour hydrates. 5. Spread evenly into prepared pan. 6. Mix brown allulose, cinnamon, softened butter, almond milk, and salt until a thick spreadable cinnamon paste forms. 7. Drop small spoonfuls of cinnamon paste evenly across the entire surface. 8. Drag a butter knife through the cinnamon in large loose spirals going only approximately ½ inch deep — cinnamon should remain concentrated mostly in the top quarter of the cake. 9. Bake at 325°F for 30–35 minutes — check at 30 minutes; done when edges are golden and a tester inserted into a pale cake area shows moist crumbs. 10. Cool in pan 45–60 minutes — do not glaze while warm. 11. Make glaze: beat cream cheese, Greek yogurt, allulose, and vanilla until completely smooth; add almond milk 1 tsp at a time until glaze flows slowly from a spoon but remains opaque white. 12. Drizzle glaze irregularly over the cinnamon swirls — do not frost the entire surface; let it pool naturally in the cinnamon grooves. 13. Let glaze settle 10 minutes; slice into 9 large squares with a clean dry knife. 💡 Tips: * Keep the cinnamon paste in the top quarter of the cake — dragging it deep into the batter makes it disappear and the swirl is lost. * Drizzle the glaze only over the cinnamon areas — the image shows white glaze pooling in the dark swirl grooves, not covering the whole surface. 📊 Nutritional Info (per serving, ~9 servings): Calories: ~175 Net Carbs: ~3g Protein: ~8g Fat: ~9g Fiber: ~2g Sodium: ~130mg Recipe 🔗👉 https://www.facebook.com/share/p/1Ct4w2hd6z/?mibextid=wwXIfr Credit & Gratitude This recipe is inspired by Mindfully Sugar Free. Explore more of their delicious creations here: ➡️ https://www.facebook.com/share/1AwhKojbh8/?mibextid=wwXIfr #creatorsearchinsights #keto #ketorecipes #cinnamonbuns #cake](/video/cover/7677719161803509005.webp)
