Low Carb Cinnamon Coffeecake (My Version)

I hope everyone has had a wonderful holiday. This year, I didn't cook. I only made dessert. My plan was to go out visiting but I started hurting to bad to get out.

Anywho, I made a Cinnamon Roll Coffee Cake. I found the recipe while hanging out in one of the low carb groups I belong to on Facebook. The original recipe came from All Day I Dream About Food. I made some tweak to the recipe based on what I had in the kitchen. If you want to try the original version, please be sure to visit her site. I'm sure my version doesn't take the same because I butchered the instructions. Below is my version:

Yield: 9 servings (Her's says 16 but I think I cut mine too big

Ingredients:

Cinnamon Filling:
• 3 tbsp Splenda
• 2 tsp ground cinnamon
• 
  
Cake:
• 3 C. almond flour
• 1/4 C. unflavoured whey protein powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 C. butter, softened
• 1/4 C. granulated erythritol
• 2/4 cup Splenda
• 3 large eggs
• 3/4 tsp vanilla extract
• 3/4 C skim milk (original calls for almond milk)
• 1 tbsp melted butter
• 
  
Cream Cheese Frosting:
• 2oz. cream cheese, softened
• 2 tbsp Splenda
• 2 tbsp cream
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 325F and grease an 8x8 inch baking pan.
2. For the filling, combine Splenda and cinnamon in a small bowl and mix well. Set aside.
3. For the cake, in a separate bowl, whisk together almond flour, protein powder, baking powder, baking soda and salt. 
4. In a different bowl bowl, beat butter until smooth. Add Splenda and beat well-combined, about 2 minutes. Beat in eggs, one at time, scraping down sides of bowl with a rubber spatula as needed. Blend in vanilla extract.
5. Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined.
6. Spread half of the batter in prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or spatula. (This is where I messed up the directions. oops)
7. Bake 40 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.
8. Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.
9. For the frosting, beat cream cheese, splenda, cream and vanilla extract together in a small bowl until smooth. Drizzle or spread over cooled cake

OK, I accidentally added the splenda to the flour batter. then I fished out what I could and added it directly to the butter. I realized that was wrong after I started beating the butter. Then I poured all of the batter in the pan, only to realized it was supposed to be half. I pulled the batter on the bottom to the top and accidentally added the rest of the cinnamon mixture. Yes, I completely didn't read the directions beforehand and butchered the entire process. LOL All I can do is laugh at myself. 

Next time, I'm going to follow the directions as written. Now, I did use skim milk because my almond milk expired (I prefer Almond Milk). I sent someone to the store and she got the skim because I only needed a half of a cup. I think it needed a touch more sugar. It wasn't until writing this that I realized that the filling was supposed be 3 Tablespoons of Splenda and I used 3 teaspoons. I'm sure that would've made a difference. 

Before anyone asks, yes I was sober when I baked this but in my defense, I didn't have my glasses on. Umm...will that work? LOL

Anywho, give my version or the original a try and let me know how it turns out.