This Low Carb Cinnamon and Walnut Cake was inspired by one of the many cakes I see in the window of the cafe that I live above. A perfect little afternoon tea treat with under 6g carbs per serve.
By Joanne Breakfast, Dessert, Snack
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- Prep 10 MINS
- Cook 20 MINS
- Yields 10
Ingredients
cake ingredients
1 pack of Low Carb Vanilla Cupcake Mix
1/2 cup of milk of choice
2 eggs
80g butter, melted.
topping
3 tablespoons Sugar-free Icing Mix (50g)
100g walnuts, chopped
2 tablespoons Cinnamon
Directions
IMPORTANT NOTE: If you are using our PREVIOUS RECIPE of Vanilla Cupcake Mix (220g pack) Please follow the measurements for the butter (70g) and milk (250ml) on the pack. All other additions will stay the same.
1Place chopped walnuts, icing mix and cinnamon in a bowl, combine well and set aside.
2Preheat oven at 180 degrees.
3Make Mix as per packet.
4Spoon half the mix into a cake tin (choose any shape you like)
5Sprinkle 1/2 the topping mix onto the cake batter
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7Add remaining cake mix and top with the remaining Icing, walnut and cinnamon mix.
8Bake for 20-25mins (test with a skewer, if it pulls out clean, remove from oven) - If using yoghurt, it will require a little extra time baking.
9Allow cooling on rack.
10SERVE - Warm with Cream 😍
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We use unsweetened almond milk in all of our recipes. You can also switch the milk to yoghurt for this recipe.
