This Orange Cinnamon Roll Cake recipe makes a great keto, low carb friendly cake with collagen peptides to help satisfy your sweet tooth. Keto, low carb, gluten free
Everybody needs a good cake recipe in their back pocket. Even if you eat a mostly low carb and keto friendly diet like me, you still need a little somethin’ somethin’ every now and again. It’s imperative.
So this past weekend we really needed a little cake action and so I set about making one. I love the taste of citrus in sweets–I think it adds such a nice lightness to anything that’s typically otherwise pretty heavy so here we’re using orange juice and zest to add a little flavor while giving it that bright flavor we love.
I also added in some unflavored collagen peptides from Omega. If you’re unfamiliar with collagen, it’s the most abundant protein in the human body and can help support the health of your skin, hair, nails and joints. So cake that helps your body?
Sounds like a win-win to me.
Plus, how pretty and summery are these colors? This is super easy to make as a big batch or as individual cakes so it’d be great for a summer cook out or even just a nice evening on the patio.
What I Used to Make Orange Cinnamon Roll Cake:
Collagen Peptides (unflavored) from Omega
Orange Cinnamon Roll Cake
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Description
This Orange Cinnamon Roll Cake recipe makes a great keto, low carb friendly cake with collagen peptides to help satisfy your sweet tooth. Keto, low carb, gluten free
Ingredients
For the cake:
- 3/4 cup almond flour
- 2 scoops omega collagen peptides unflavored* (find here: http://bit.ly/2MckneA )
- 1 tbsp cinnamon roll flavored sweetener (If you can't find this, use 1 tsp liquid sweetener of choice with 1/2 tsp cinnamon and 1 tsp vanilla extract))
- 2 tbsp heavy cream
- 1 tsp baking powder
- 2 tbsp butter
- 1 orange ((zest and juice))
- olive oil to grease ramekin
For topping:
- 4 tbsp cream cheese
- orange juice and zest
- 1/4 cup heavy cream
- more sweetener of choice (optional)
- chopped mint (for garnishing)
Instructions
- Preheat oven to 400 degrees.
- In a bowl, melt 2 tbsp butter in the microwave then mix in almond flour, collagen peptides, 1 egg, sweetener, heavy cream, baking powder, 2 tbsp orange zest, 1/4 cup orange juice. (Keep remaining orange zest and juice, set aside.)
- Mix all ingredients together really well until a batter forms.
- Microwave for 2 minutes and 30 seconds. Cake should come out fluffy. Once cake is cooked, slice it into cubes.
- Rub olive oil in a ramekin or glass dish then add in cake pieces.
- In a separate bowl, mix cream cheese, more orange juice and zest, heavy cream and more sweetener (if using). Pour on top of the cake cubes. Top with orange zest.
- Cook in oven at 400 degrees for 20 minutes. Garnish with chopped mint.
Notes
If you don’t have collagen peptides, you can omit but then up the almond flour to 1 cup.
- Category: Dessert
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