LOW-POINT CINNAMON ROLL CAKE
Serves: 9 squares
Points: ~1–2 per serving
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INGREDIENTS
Cake
- 1 cup Kodiak Cakes Buttermilk protein pancake mix
- 1 cup unsweetened almond milk
- 1 large egg (or 2 egg whites to lower points)
- 1 tsp vanilla extract
- 2 tbsp zero-calorie sweetener (like Swerve or Monkfruit)
Cinnamon Swirl
- 2 tbsp light butter (I Can’t Believe It’s Not Butter Light) – melted
- 2 tbsp brown-style zero-calorie sweetener (Swerve Brown)
- 1–1½ tsp cinnamon
Glaze
- ¼ cup plain nonfat Greek yogurt
- 1–2 tbsp zero-calorie powdered sweetener
- Tiny splash of vanilla extract
- Optional: 1–2 tsp almond milk to thin
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INSTRUCTIONS
1. Make the cake batter
- Preheat oven to 350°F (175°C).
- Mix Kodiak mix, almond milk, egg (or egg whites), vanilla, and sweetener.
- Pour into a small greased baking dish (8×8 works best).
2. Add cinnamon swirl
- Mix melted light butter, brown sweetener, and cinnamon.
- Spoon over the batter in little lines or drops.
- Take a knife and gently swirl it through the batter.
3. Bake
- Bake 18–22 minutes or until a toothpick comes out clean.
4. Add glaze
- Mix Greek yogurt, powdered sweetener, and vanilla.
- Drizzle over the warm cake.
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POINT-SAVING TIPS
- Using 2 egg whites instead of whole egg = lower points
- Use zero-calorie brown sweetener (Swerve Brown)
- Swap glaze for vanilla Premiere Protein drizzle for fewer points
