Remove the bread from the pan, place it on a cooling rack and remove the parchment paper (as shown in the video). Cool the bread on the rack for at least 1 hour before …
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Cinnamon tea cake brings back fond memories of visiting Nana’s house. Nana always served it for morning or afternoon tea, a slice of light, fluffy cake covered in sweet cinnamon (my favorite part). This low carb cinnamon cake recipe makes 8 serves. 1 serving is 1 slice of cake.
We’ve keto-fied the classic tea cake using almond flour and swerve to cut the carbs. Preheat the oven to 170C/340F.Prepare an 8 inch round cake tin by greasing and lining the base with parchment paper. Place the butter and swerve in a bowl and beat with your hand mixer on medium speed until smooth and creamy.
( 2) With the topping done, you can start to make the cake itself by combining the remaining almond flour, coconut flour, baking powder, cinnamon, and salt in a bowl. Along with almond flour, coconut flour is one of my favorite types of flour to use when making low carb baked goods.
Mix together the swerve and cinnamon in a small bowl. Brush the warm cake with the melted butter and sprinkle over the cinnamon mixture. Serve the cake warm. Store tea cake in the fridge for up to 1 week or freeze it for up to 3 months.