Honey Bun Cake

It's fall in Southwest Va! It's the most beautiful place. Everywhere you turn their is a reason to love fall: the trees, the air, the smells, the temperature, and the FOOD. These are all great, until you realize that most of the food enjoyed during this time of year is not very T1D friendly, or calorie friendly for that matter.
This week my sweet girl has a party at school, all the kids there will be eating more junk food than I would care to imagine. I hate the idea of her feeling like she is missing out on an import part of childhood. So what am I to do? The only option is to make things that make her feel like she is eating things she shouldn't.

Honey Bun Cake

What you will need for the cake:

• 1 stick of softened butter
• 1 package of softened cream cheese
• 3 eggs
• 1 cup of erythritol/stevia blend (or the sweetener of your choice)
• 2 tablespoons of peanut butter
• 1 teaspoon of vanilla
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 3/4 cup almond flour
• 1 scoop of vanilla protein powder
• Cinnamon - this part is to taste 

What you will need for the glaze:

• 1/2 cup powdered erythritol
• 3 tablespoons of milk
• 1 teaspoon of vanilla

How you do it:

Mix the butter and cream cheese together until fluffy (this is about 30 seconds on high). Add in the sweetener and mix until fluffy. Add the eggs and mix once again until fluffy. Then combine all the ingredients together and mix (this time it won't be too fluffy). 

Line a 9x9 glass pan with parchment paper, NOT wax paper. Pour the mixture into the pan and smooth. Sprinkle with cinnamon and bake on 325˚ until the edges start to brown.

Combine all ingredients for the glaze into the bowl and pour over the cake.

That's it! It's nothing too fancy, but it is something that will make your taste buds smile, without making your blood sugar spike!