Sugar Free Low Carb Cinnamon Sponge Cake: simple but healthy and delicious. And only 2.5g carbs per slice.
Having made this recipe on several occasions, I thought it was high time that I should publish it and share it with everyone. Although it may sound like a lot of cinnamon is going into the mix, this sponge cake delivers a subtle flavour, not at all overpowering. I tested it on someone who hates cinnamon with a vengeance and they asked for another slice… 🙂 
Going sugar free and low carb has saved the munching monster
My kitchen is never without a keto cake, pastry, biscuit or spoon dessert. Not just because I love baking, creating, testing and experimenting, but because my husband is officially the world’s biggest munch monster. By munch I mean anything outside a main meal, i.e. desserts, sweet snacks, savoury snacks, anything you can ‘pick’.
Seriously! I am not exaggerating! It is usually women who love sweet foods and ‘picking’ in general, while men tend to have an occasional treat, but my husband’s sweet tooth takes another dimension. He cannot have any meal without some sweet fix at the end, whether it be a slice of cake, a nut bar, a pastry, a biscuit or 5…, or chocolate. OMG! Don’t let me start on his chocolate mania! He will go to extreme lengths for his sugary fixes, and yes, that includes service-station buys and secretly eating extra portions of whatever I’ve already served him!
Any dessert or sweet treat I make disappears faster than you can blink when he’s around.
Then there’s the savoury snacks. Whether he’s relaxing or driving he HAS to have something to pick. It used to be mainly bags of potato crisps and chocolate bars but, since our keto conversion, it is now pork scratchings or nuts. Loads of nuts. I’ve even resorted to hiding stuff, so I could enjoy some of it before it vanished into the monster’s belly! I know what you’re thinking: he has issues. I couldn’t agree more! But luckily, as keto ‘converts’, anything my husband or I eat is always high fat, low carb and sugar free, with the addition of healthy ingredients, such as cinnamon, so my husband can continue with his habits AND remain healthy.
Well, with the one-day-old chocolate cake in the fridge fast disappearing, it was time for a fresh dessert yesterday morning. I remembered a cinnamon cake I had baked a few weeks ago and decided a repeat was due.
The steps for this cake are dead easy, so it took no time at all for it to be in the oven.
You do need two baking trays of equal size. I find that round baking tins, 20 cm in diameter, are perfect. The picture below shows what I used. You can pick up these inexpensive tins easily from most houseware stores and some supermarkets. They have a non stick PFOA free coating, which is good news.
As for ingredients, there is nothing fancy or out of the ordinary that you will require. I’m pretty confident that your ketogenic kitchen stock will already include butter, cream, eggs and cream cheese, plus almond flour, erythritol and stevia. These are all standard ingredients for the keto lifestyle but, if you’re new to this, feel free to click on the links and you will be taken to the specific items I cook and bake with from the Amazon website. Let me assure you that I have tested hundreds of different products from different suppliers and my links relate to the ones I personally use (which I consider to be the best quality at the best price).
I used my own DIY coconut milk for this cake, but you can use shop-bought coconut milk or ordinary full-fat cow’s milk if you prefer (the carbs count will be higher, so remember to adjust macros accordingly).
A low carb and sugar free delight with a hint of cinnamon
I bet you’re wondering if the munch monster liked my sugar free low carb cinnamon sponge cake….just kidding…It is virtually impossible for him not to like any sweet concoction, whether home made or out of a wrapper…but everyone else I offered a slice to said they really liked it, and the fact that there is just one little sliver left in the fridge tells me it was a hit.
Here is my sugar free low carb cinnamon sponge cake
Totally yummy sponge cake with a heavenly, creamy layer and topping. No need to dress it further, it is simply divine.
Perfectly keto and healthy. I’m off to eat the last slice before munch monster gets home…
Enjoy!
UPDATE*** My favourite brand of pure stevia is no longer available 🙁 The recipe has therefore been updated to take into account the reduced sweetness of the new brand of stevia I’m using.
- Yield: 8 slices
- Serving: 1
- Calories: 393
- Fat: 35.4g
- Net Carbs: 2.5g
- Protein: 13.8g
- 160g fine almond flour (U.S. option HERE)
- 3 tsp ground cinnamon
- a pinch of fine Himalayan pink salt (U.S. option HERE)
- ½ tsp baking powder
- 3 tbsp erythritol (U.S. option HERE)
- 150g softened unsalted butter
- 2 medium eggs (room temperature)
- 3 tsp pure stevia powder (U.S. option HERE)
- ¾ tsp vanilla extract(U.S. option HERE)
- 100-120ml coconut milk (make your own)
- 60-80ml water
- 350g full-fat cream cheese
- 100g double cream (whipped)
- butter your cake tins and set aside.
- mix almond flour with 1 tsp cinnamon, salt and baking powder.
- in a separate bowl, beat 100g butter with erythritol and 1.5 tsp stevia, then add ½ tsp vanilla extract and eggs, one at a time; incorporate 100ml milk.
- prepare the syrup by warming up 50g butter, 1 tsp stevia, 2 tsp cinnamon, ¼ tsp vanilla extract and 60ml water; should the syrup be too thick (it should be runny-honey consistency), add 20ml water.
- pre-heat oven to 175°C static.
- add the dry mix to the egg mix and blend well; add the remaining 20ml milk if mixture is too dry; swirl in the cinnamon syrup.
- pour equal amounts of the cake mixture into the cake tins.
- bake for 35-40 min or until a knife comes out clean; set aside to cool completely.
- beat cream cheese, milk and ½ tsp stevia until a thick and creamy paste is obtained, then incorporate whipped cream.
- once the cakes have cooled completely, flip them so they are bottom-up, smother cream cheese paste all over one cake, flip the other cake over and smother remaining cream cheese paste all over the top. refrigerate immediately; best served straight out of the fridge.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use in the UK. For U.S. option click HERE.
From the US here….where does the double cream come in? And would that be the same as whipping cream here? Thanks!
Hi Marcee, you can either use heavy cream or whipping cream. I’ve now added it into the recipe instructions – sorry about the oversight.
Hi, wondering what the carb count is for this cake, trying to get diabetic hubby off of the store bought stuff, or made regular home stuff on to keto stuff. So this looks yummy and wondering if you know the carb count, calorie count of this recipe. Thanks Hollea
Hi Hollea, the total carb count is 20.5g. Divide that by 8 slices you have 2.5g carbs per slice. If you wait 24 hours and refresh the recipe page, you’ll find it updated…unfortunately some of the original ingredients are no longer available, so I need to update the links and adjust ingredient quantities slightly. I’ll also add macros. Sorry for the inconvenience.
Just made it Antya. I had all the ingredients! Beautiful. I love your recipes. Tks for sharing.
Thank you so much! Very pleased you’re giving keto a go. You’re making the best decision. If you need any help or suggestions with ingredients or meal plans, just ask. 🙂
This cake is delicious !!!!
Thank you Silvia! Glad you like it! Why not subscribe so you get to find out new recipes as soon as they are published? I hope you have a great Christmas and New Year.