Description
Moist, spiced, and topped with a tangy, spicy cream cheese frosting — this cinnamon sheet cake is low-carb, keto-friendly, and perfect for satisfying your sweet (and heat!) cravings!
Ingredients
For the Cake:
1 cup almond flour
¼ cup coconut flour
½ tsp baking powder
½ tsp ground cinnamon
Pinch of salt
¼ cup melted coconut oil or butter
¼ cup heavy cream or unsweetened almond milk
¼ cup powdered erythritol or monk fruit sweetener
2 large eggs
½ tsp vanilla extract
For the Cream Cheese Spicy Frosting:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
¼ cup powdered sweetener (erythritol or allulose)
½ tsp vanilla extract
1–2 drops hot sauce or pinch of cayenne pepper
Optional: Fresh raspberries or extra cinnamon for garnish
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper or grease well.
In a bowl, mix almond flour , coconut flour , baking powder , cinnamon , and salt .
In another bowl, whisk melted oil , heavy cream , powdered sweetener , eggs , and vanilla until smooth.
Gradually mix wet ingredients into dry until just combined (don’t overmix!).
Pour batter into the prepared pan and bake for 20–25 minutes until golden and firm to touch. Let cool completely.
Make the Frosting:
Beat cream cheese , butter , and powdered sweetener until light and fluffy.
Add vanilla and a few drops of hot sauce or a dash of cayenne for that spicy kick.
Spread evenly over cooled cake. Slice and serve cold.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 9 squares
- Calories: 160
- Fat: 12g
- Carbohydrates: 4g
- Protein: 6g