CINNAMON & NUTMEG CAKE

Preparation Time: 15 minutes | Cooking Time: 40 minutes
| Servings: 14
INGREDIENTS:
For the cake:
1½ cups almond flour
5 oz. unsalted butter, softened
1 tsp. ground cinnamon
¾ cup sweetener, granulated
1 tsp. baking powder, gluten-free
2 tbsp. coconut flour
½ tsp. ground ginger
5 oz. cream cheese, softened
¼ tsp. ground cloves
½ tsp. ground nutmeg
5 large eggs
⅛ tsp. salt
For the icing:
⅔ cup Natvia icing mix
4 oz. unsalted butter, softened
2 tbsp. heavy whipping cream
4 oz. cream cheese, softened
1 tsp. ground cinnamon
INSTRUCTIONS:
Cake:
1. Preheat oven to 350°. Use butter to grease an 8-inch cake pan
liberally, and then cover the base of the cake pan with baking
paper.
2. In a large bowl, use an electric beater to blend the cream
cheese and baking powder.
3. Add the butter and sweetener until combined. Then sprinkle
the cinnamon, cloves, nutmeg, and salt into the mixture.
4. Then add the almond flour, coconut flour, and eggs making
sure there are no lumps present; combine well. Use a
scraper/spatula on the bowl and thoroughly mix.
5. Distribute the cake batter in the prepared pan and place in the
oven for 30 – 40 minutes. Ensure it is baked all the way
through by poking a toothpick into the middle.
6. Remove the pan and place it on the cake platter. Set to the
side.
Frosting:
1. In a medium-sized bowl, blend cream cheese until the mixture
is creamy.
2. Combine the butter and mix thoroughly.
3. Add the Natvia icing mix one spoonful at a time to ensure it
gets thoroughly mixed. Then add in the heavy whipping cream
and cinnamon, continuing to stir the frosting until smooth.
4. Frost the top first, and then complete the frosting process after
the cake has completely cooled.
NUTRITIONAL INFO (PER SERVING):
Net Carbs 8.3g, Calories 341, Total Fat 31.2g, Saturated Fat
15.3g, Cholesterol 129mg, Sodium 206mg, Total Carbohydrate
9.8g, Dietary Fiber 1.5g, Total Sugars 6g, Protein 6.4g, Calcium
32mg, Iron 1mg, Potassium 60mg

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