Step 1: Preheat the oven to 350 degrees and grease an 8 X 8 baking pan. Step 2: Combine butter, eggs, egg white, Lakanto Monkfruit powdered, cinnamon, and vanilla and beat well. Step 4: Add coconut flour, baking powder, and salt to the other ingredients and mix well. Step 5: Pour batter into the baking dish.
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A delicious light and tender Cinnamon Tea Cake. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper. In a large mixing bowl, beat butter, sugar and vanilla with an electric mixer until pale and creamy, approximately 1-2 minutes.
Our Keto Cinnamon Tea Cake recipe is a light and fluffy treat that’s perfect for a low-carb afternoon tea. We’ve keto-fied the classic tea cake using almond flour and swerve to cut the carbs. Cinnamon tea cake brings back fond memories of visiting Nana’s house.
Sift flours and cinnamon together. Fold in alternately with milk in 2 batches. Spoon into pan and smooth surface. Bake for 1 hour or until skewer inserted into the centre comes out clean. Cool your Cinnamon Tea Cake in the pan for 15 minutes.
Reserve 2 teaspoons spread and 2 teaspoons stevia. Using electric beaters, beat remaining spread and stevia with egg, vanilla extract and half the cinnamon in a bowl until combined. Stir in half the flour, then milk. Stir in remaining flour until combined. Spoon mixture into prepared tin. Using a spatula, smooth the surface.