Low Carb Cinnabon Cake Dessert
I used to be obsessed with Cinnabons! If they were not so terribly unhealthy, I would eat one every single day if I could! Unfortunately, this is not the case, therefore I took matters into my own hands. I was unsuccessful in recreating the traditional cinnamon roll shape, but entirely successful in the texture and taste department!
1/2 cup raw vanilla protein powder can use whey, may change texture
1/2 cup liquid egg whites
1/8 cup oat flour
1 large whole egg
6 tbsp stevia in the raw powder less if using whey protein
1 tbsp pure vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
1 pinch salt
1/3 cup Fat Free Plain Greek Yogurt
1/3 cup Greek cream cheese
2 tbsp stevia in the raw powder
3 tsp lite maple syrup or sugar free (lite Mrs. Butterworth)
1 tsp pure vanilla extract
10 sprays parkay spray butter omit if desired
3 tsp ground cinnamon
2-3 tsp lite maple syrup or sugar free (lite Mrs. Butterworth)
Preheat oven to 320 degrees. Gather 2 medium bowls, all ingredients, a spoon, a fork, and a brownie/cake pan. Add all Cake ingredients in a bowl and make sure to mix well until there are no clumps. I use a fork, but feel free to use a whisk.
Spray a brownie pan with coking spray and add the low carb cake batter to the pan. Place in the oven and cook for 15 minutes on 320 degrees. I use a toothpick or fork to check the center and ensure is thoroughly cooked.
I attempted to roll the cake into a cinnamon roll, but failed miserably! At this point, feel free to simply cut the low carb cinnamon cake into squares if desired. I sprayed with spray butter and then sprinkled with additional cinnamon.
Let cool for a few minutes and then place on your plate. Top with icing and additional cinnamon and a drizzle of lite or sugar free syrup if desired. ENJOY your low carb and protein packed cinnabon influenced dessert!