Preheat oven to 325 degrees. And spray the mini bundt pan or prepare or muffin pans. Serves 12
For the Cinnamon Filling:
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
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.
If you're out of THM Baking Blend I can recommend Quick Mix from a THM admin as a great sub.
Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/mini-cinnabundts-low-carb-s/