Keto Cynamonowiec (Wersja do druku)
Miękki keto cynamonowiec z cynamonową smugą i polewą z serka śmietankowego, bez cukru i bez pszennej mąki.
# Składniki:
Ciasto
01 -
2 cups (200 g) blanched almond flour
02 -
1/3 cup (40 g) coconut flour
03 -
1/2 cup (90 g) erythritol or keto sweetener
04 -
2 teaspoons baking powder
05 -
1/2 teaspoon fine salt
06 -
4 large eggs, room temperature
07 -
1/2 cup (120 g) sour cream, room temperature
08 -
1/3 cup (75 g) unsalted butter, melted and cooled
09 -
1/4 cup (60 ml) unsweetened almond milk
10 -
2 teaspoons vanilla extract
Cynamonowa smuga
11 -
5 tablespoons (70 g) unsalted butter, melted
12 -
1/3 cup (70 g) brown erythritol sweetener
13 -
2 tablespoons ground cinnamon
14 -
1 tablespoon almond flour
Polewa
15 -
3 oz (85 g) cream cheese, softened
16 -
3 tablespoons heavy cream
17 -
2 tablespoons powdered erythritol
18 -
1/2 teaspoon vanilla extract
# Przygotowanie:
01 -
Heat the oven to 350°F (175°C). Line an 8 inch (20 cm) square pan with parchment paper and lightly grease the sides.
02 -
In a large bowl, whisk almond flour, coconut flour, erythritol, baking powder, and salt until no coconut flour lumps remain.
03 -
Add eggs, sour cream, melted butter, almond milk, and vanilla. Stir until thick and even. Let the batter stand for 3 minutes so the coconut flour can hydrate.
04 -
In a small bowl, mix melted butter, brown erythritol, cinnamon, and 1 tablespoon almond flour until pourable and smooth.
05 -
Spread the batter in the pan. Spoon the cinnamon mixture over the top and drag a knife through it 6-8 times. Bake for 35-40 minutes, until the center is set and springy.
06 -
Cool the cake for 15-20 minutes. Beat cream cheese, heavy cream, powdered erythritol, and vanilla until smooth, then spread over the warm cake. Slice into 12 pieces.
# Uwagi:
01 -
Best served slightly warm.
02 -
Let the cake cool before clean slicing.
03 -
Store refrigerated in an airtight container for up to 5 days.