Coffee Coffee Cake (Low-Carb)

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Coffee cake is already delish on its own or eaten with a cup of coffee, but what if you add the coffee right into the cake for a two-​for experience? You get something that I gave myself a major pat on the back for having come up with, and I trust you’ll enjoy it as much as I do. Sure, I didn’t invent it (internet searches do indeed yield a few results), but I do believe this is the healthiest one out there!  I use espresso, which you don’t even need to brew right when you make the cake. If it’s easier for you to buy it and store it in the fridge for a day or two, that works perfectly well. To give this recipe a more classic texture, there’s an optional streusel topping. I think the cake is rich enough without it, but streusel certainly doesn’t ever hurt things!

Excerpted with permission from Wake/Sleep: What to Eat and Do For More Energy and Better Sleep. Filled with recipes for food and DIY health and beauty treatments, Wake/Sleep is two books in one: one half has advice and tips on staying alert and energetic, but turn the book over and discover the best ways to calm down, relax, and fall asleep.

Further Food Nutritionist Commentary:

This coffee coffee cake sounds like the perfect boost for busy weekday mornings! It sounds silly, but have you ever thought to add coffee to your coffee cake? The espresso added will give you that extra pep in your step you need to get the day started and with only 9g of net carbs, this is a perfect breakfast for those following a ketogenic or low carb diet!

By Liz Lederman

Coffee Coffee Cake (Low-Carb)

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Servings: 12

Ingredients

Dry:
1 ½ cups almond flour
½ cup coconut flour
½ cup Swerve sweetener or cane sugar, or a combo
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt 

Wet:
¼ cup (2–​3 large shots) espresso
3 eggs or vegan egg replacer equivalent
½ cup neutral oil, such as avocado or grape seed
¼ cup Greek yogurt (dairy or coconut)
¼ cup honey
1 teaspoon vanilla extract
1 teaspoon coffee extract, optional

Instructions

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine all the dry ingredients with a fork or whisk, making sure no lumps of almond or coconut flour remain.
  3. Add all the wet ingredients to the dry and stir until uniform in texture.
  4. Pour the batter into a greased 9-​inch (23 ​cm) cake pan, add optional topping if desired (see below), and bake about 30 minutes, or until a knife inserted comes out clean.
  5. Optional Topping Ingredients: ¼ cup salted butter, ½ cup almond flour, ½ cup  sugar, 2 tablespoons coconut flour, large pinch cinnamon – Pulse all the ingredients together in a food processor until crumbly, or combine by hand with a pastry blender.
Preheat the oven to 350°F. In a large mixing bowl, combine all the dry ingredients with a fork or whisk, making sure no lumps of almond or coconut flour remain. Add all the wet ingredients to the dry and stir until uniform in texture. Pour the batter into a greased 9-​inch (23 ​cm) cake pan, add optional topping if desired (see below), and bake about 30 minutes, or until a knife inserted comes out clean. Optional Topping Ingredients: ¼ cup salted butter, ½ cup almond flour, ½ cup  sugar, 2 tablespoons coconut flour, large pinch cinnamon – Pulse all the ingredients together in a food processor until crumbly, or combine by hand with a pastry blender.

Nutrition Information

Per Serving: Calories: 210; Total Fat: 17 g; Saturated Fat: 2 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 7 g; Cholesterol: 0 mg; Sodium: 215 mg; Potassium: 12 mg; Carbohydrate: 12 g; Fiber: 3 g; Sugar: 7 g; Protein: 4 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 0%; Iron: 7%; Calcium: 5%

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