All the warm cinnamon roll vibes in cake form, but made lighter so it fits into a WW lifestyle without feeling deprived.
WW Points (Estimated)
- 4 Points per slice
(Based on 12 slices, reduced-fat dairy, almond flour, and zero-cal sweetener)
Ingredients
Cake
- 1½ cups almond flour
- 2 tbsp coconut flour
- ⅓ cup granulated zero-calorie sweetener
- 1 tbsp baking powder
- ½ tsp salt
- 3 large eggs
- ⅓ cup light butter, melted (or light margarine)
- ½ cup unsweetened almond milk
- 2 tsp vanilla extract
Cinnamon Swirl
- 2 tbsp light butter, melted
- 3 tbsp brown sugar–style zero-cal sweetener
- 1½ tbsp cinnamon
Light Glaze (optional but worth it 
)
- 2 tbsp powdered zero-cal sweetener
- 1–2 tbsp fat-free half & half or almond milk
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Line or lightly spray a 9×9 baking dish.
- In a large bowl, whisk almond flour, coconut flour, baking powder, sweetener, and salt.
- In another bowl, whisk eggs, almond milk, melted butter, and vanilla.
- Combine wet and dry ingredients until a thick, smooth batter forms.
- Spread batter evenly in baking dish.
- Mix cinnamon swirl ingredients and drizzle over batter.
- Use a knife to gently swirl throughout.
- Bake 25–30 minutes, until center is set.
- Cool slightly, then drizzle with glaze.
WW-Friendly Tips
- Skip the glaze to save 1 point per slice
- Serve warm for maximum cinnamon roll flavor
- Pairs perfectly with coffee for a satisfying low-point breakfast
Storage
- Fridge: Up to 5 days
- Freezer: Slice, wrap individually, freeze up to 2 months
