Warm, sweet cinnamon flavored Sugar Free Mini Cinnabundts (Low Carb, S) just hit the spot.
My craving for all things cinnamon has been giving me some problems lately so I devised a way to enjoy my favorite cinnamon baked cake whenever the need strikes. These Mini Cinnabundts use a half batch of my Cinnamon Bundt Cake from last fall and are baked into a cute little mini bundt pan (but you can also make them in a donut maker or a muffin pan).
I cut the sweetener in half for the cakes and included the glaze (pictured) for a special occasion type look and taste, but these mini cakes have a perfect, baked, cinnamon donut appeal to me when unglazed. So now we have a mix in one bowl, freezable, portable mini cinnamon donut. Problem solved!
Mildly sweet, donut style, Mini Cinnabundts (Low Carb, S)
These are made using a low carb/low fat/high fiber baking blend that is fantastic!
You can purchase it using my affiliate link here if you’d like. Or for an alternative to make your own this one is highly recommended.
Sugar-Free Mini Cinnabundts (Low Carb, S)
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
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Sugar Free Mini Cinnabundts (Low Carb, S)
Ingredients
Preheat oven to 325 degrees. And spray the mini bundt pan or prepare or muffin pans. Serves 12
For the Cinnamon Filling:
- 3 1/4 teaspoons Gentle Sweet (or 2 tablespoons Swerve or 1 3/4 teaspoons Truvia or Pyure
- 1/4 cup chopped Pecans
- 2 teaspoons cinnamon
For the cake:
1/2 cup softened butter
1/4 cup Gentle Sweet or ( 2 tablespoons Pyure or Truvia)
1/2 cup fat-free greek yogurt (I use Chobani and 2% will work also)
3 eggs
1/2 teaspoon vanilla extract
1/4 tsp. mineral salt
1 cup THM Baking Blend * measure this scantly, do not pack it down!
1/2 tsp. baking soda
1/2 tsp. baking powder
For the Glaze:
Update: the cream cheese needs to be well melted in the microwave or in a saucepan on the stove. If after whisking together all the ingredients it is still not basically smooth have a mini processor or even a little low-speed blender on hand and it will turn very smooth!
1 1/2 teaspoons melted cream cheese
1 tablespoon melted butter
1/2 tablespoon water
1/2 teaspoon vanilla
2 tablespoons Gentle Sweet or 1/4 cup Swerve or 1/4 cup xylitol
Instructions
For the Cinnamon Filling:
Mix together in a small bowl and set aside.
For the Cake:
Soften the butter to room temp. Then add in the sweetener and beat, next add in the eggs one at a time beating after each and then add the flavorings. Really beat some air into this cake at this stage. Add yogurt to the wet mixture.
Now sprinkle the baking blend right on top of the well mixed wet ingredients, then sprinkle the baking soda and powder on top of all and mix by hand, just until it is mixed in well. Pour 1/2 of the batter in the bottom of the prepared mini bundt or muffin pan.
Next, sprinkle the cinnamon sugar filling all around the top of the cake and finish up with the other 1/2 of the batter. Place in the oven to cook at 325 degrees for 20 minutes. Test for doneness by inserting a fork in the dampest looking part of the cake and when the fork comes out clean the cake is done. Do not overcook!
While the cake is baking make the glaze.
For the Glaze:
Melt the cream cheese and butter together and mix well. (There will be no white specks if they are both melted and if the cream cheese has not been previously frozen). Then continue adding ingredients until they are well mixed and a glaze, rather than icing consistency. If any consistency problems arise (because of previously frozen ingredients, etc.) just use a stick blender or regular blender to smooth it right out. Pour the glaze or warm or cooled cakes.
Notes
If you're out of THM Baking Blend I can recommend Quick Mix from a THM admin as a great sub.
This are amazing! I just added Lily’s chocolate chips to the center and oh my! Yummy!
Yay Christy glad you liked it!
It is a flour that makes cakes taste more like “normal” flour is used in certain combinations. It is also more nutrient dense and lighter than using a single low carb nut flour. I should have an Amazon link to it in the post.
You have cream cheese listed twice in the glaze. Was that intentional? In the cake recipe you used cream.
Just wondering…
Fixed it! Thanks for taking the time to let me know and I hope you enjoy the little cakes!
At the beginning of the recipe, you say preheat oven to 350 degrees, but when putting the pan in the oven, the recipe says to cook 20 mins. at 325 degrees.
Thanks Margery I fixed it! Bake at 325. 🙂
Could this be made in a large bundt pan and sliced?
Hi Tami! The full sized version of these is the Cinnamon Bundt Cake and it is sweeter and more cake like rather than bread like. Otherwise it is the same, but it is twice as large in volume. https://www.nanaslittlekitchen.com/cinnamon-bundt-sock-it-to-me-cake/
Hi I am baking in a muffin pan any suggestions on how long to bake?
It should be about the same Lillie. Both the regular sized muffin pans and the mini bundt pans yielded the same amount so the cook time should be the same.
I don’t have the THM baking blend. Is there anything I can use instead?
Hello Terri! I’m trying to include a link for a baking blend that I recommend in most of these posts. The mix was developed by an admin so I know it meets the FP qualifications and I’ve heard great thing about it. Here’s the link: http://www.runamokmama.com/blog/runamok-mamas-quick-mix
Can these be frozen? And if I freeze should I glaze before or after I thaw?
Thanks!
I have frozen them Carol with the glaze on and they worked out fine.
The recipe says mini but it sounds like it is made in a regular muffin pan. Am I reading that correctly?
Hi, Rebecca you have a point there. I guess I said mini because I have a larger personal sized bundt pan that yields 6. This pan looks like a regular muffin but the middle of each little bundt is taking up a lot of space so I just went with mini so no one would think 1 would be a serving. I hope that helps.
That makes sense. Thank you.
Is there any way to print the receipe? They sound wonderful.
I’m sorry Sharla but I’m having problems with my recipe card and I’m trying to get it straightened out. If you can copy and paste for now that’s all I can think that you could do. 🙁
I really dislike cream cheese. Is there a THM replacement that could be used for the glaze instead?
Hi Angela! I’m sorry but I don’t know of one that will work exactly the same but you could just make a glaze with the equivalent amount of melted butter and then whisk in the sweetener. The consistency will be thinner but it should still taste good. 🙂
I was making a recipe that called for cream cheese, I didn’t realize I didn’t have any until I was already making the recipe. I improvised with cottage cheese creamed in the mini food processor and a lil THM gentle sweet to taste. It tasted great and also didn’t seem to change the recipe in any way. Not sure of nutritional value because I didn’t calculate it. All I could think about was the dessert I was making and how soon I could eat it. Lol
Hey, Sherrie! Glad that worked well and I’ll definitely keep it in mind. Thanks so much for letting me know. Being able to sub ingredients in makes this diet much more do-able. <3
how many of these are a serving?
We made these and the are amazingly good!!
Hi, Diana! Glad you loved them and 2-3 usually make a good serving size I think but they are relatively light since they’re made with baking blend so use your discretion.
Do you allow Pinterest pins….would love a “pin” for this recipe page? Thanks!
My shareaholic buttons for all social media pins are down right now and I’m having the site updated so they should be back by tomorrow. If you see that little red save button on a picture though it will let you pin from there.
Are there any other baking blends that would work ? I really want to make these .
I have a couple that I normally recommend and this one is linked to in most of my posts. Hope this helps. http://www.runamokmama.com/blog/runamok-mamas-quick-mix
This was so amazing! Hit the spot for my cinnamon craving! Thanks so much!
Delicious!!!!