Preheat oven to 350. Spray a 9x13 baking pan with cooking spray.
Mix together all the cake ingredients. Spread in the prepared pan. This is a VERY thick batter.
Mix together the cinnamon swirl ingredients. Pour on top of the cake batter. Run a knife through the batter to swirl together the cinnamon filling and cake batter. It will look bumpy. (Check out the step by step photos in the blog post!)
Bake at 350 for 35-40 min. The center should be set and not jiggly.
Mix together the glaze and spread on the warm cake.
Video
Notes
Nutrition: this cake has 18 large pieces. There are 3 NET carbs per piece. The recipe can be halved to fit an 8 x 8 pan and make 9 pieces.Brown Sugar Sweetener: to easily make your own mix 1 teaspoon of molasses into 1 cup of a 1:1 sweetener. Or ½ cup of a 2:1 sweetener such as Gentle Sweet or my sweetener.Substitutions: swap the sour cream for Greek yogurt or coconut cream. To Reheat: place a piece of the cake on a microwave-safe plate and heat up for 15-20 seconds. Don’t it heat too long, or it will dry out. To Freeze: put the cake in an airtight container for up to three months. Defrost in the fridge or on the counter before serving. Notes on Sweeteners: