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Put on a fresh pot of coffee and enjoy a slice of this scrumptious Keto Cinnamon Coffee Cake. I made mine with collagen, protein powder, and MCT Oil but none of those are required if you don’t wish to use them.




Prep Time | 10 Minutes |
Cook Time | 30 Minutes |
Servings |
Squares
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Ingredients
Cake
- 3 cups Bob's Almond Flour
- 3/4 cup Swerve
- 1 scoop Quest Protein Powder Vanilla Milkshake
- 1 stick Vital Proteins Collagen Stick
- 2 tbsp MCT Oil
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3 large Eggs
- 1/2 cup Butter
- 1 tsp Vanilla Extract
- 1/2 cup Almond Butter
Sprinkle
- 2 tsp ground cinnamon
- 3 tbsp Swerve Confectioners Sweetener or Granular
Frosting
- 3 tbsp Cream Cheese Softened
- 2 tbsp Swerve Confectioners Sweetener
- 1 tbsp Heavy Whipping Cream
- 1/2 tsp Vanilla Extract
Ingredients
Cake
Sprinkle
Frosting
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Instructions
- Heat Oven to 325
- Prepare the sprinkle by mixing swerve and cinnamon in a small bowl
- Pour 1/2 of the mixture into an 8 x 8 pan (I use a silicone pan) and sprinkle 1/2 of the sprinkle mix
- Pour other 1/2 on top and then top with the rest of the sprinkle mix
- Bake for 30 minutes
- Top with frosting after the cake is cooled. Optional choices is to sprinkle again with a bit of cinnamon and powdered swerve.
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