Low Carb Bread Scrumptious Low Carb Cinnamon Coffee Cake
The recipe that I’ll be sharing with you guys today just might make the ultimate low carb cake. It’s definitely one of the tastiest cakes I’ve ever tried. This scrumptious low carb cinnamon coffee cake is made with nothing but real whole food ingredients — there’s no unhealthy junk or additives anywhere to be found here. Just a whole lot of cinnamon spice deliciousness. And just wait until you try the homemade topping! It’s made with a terrific blend of cinnamon, apples, and walnuts, and it’s simply to die for. I made this cake for dessert the other night after dinner and it was a HUGE hit with everybody in my family. And don’t worry — since this coffee cake is low carb and made with such a great mix of healthy ingredients, you won’t have to feel guilty about going for seconds.
The Ultimate Low Carb Coffee Cake
Whenever I make this coffee cake, I like to get the topping out of the way first. You’ll first need to melt two tablespoons of butter over a medium heat. For all of our low carb baking recipes that call for butter, I always recommend that you use grass-fed butter. It’s a much healthier choice than butter from grain-fed cows — grass-fed butter contains a lot more vitamin K2 and heart healthy omega-3 fatty acids. (1) With the butter melted, you can then add in one cup of chopped Granny Smith apples, ¼ cup of Stevia, and one teaspoon of ground cinnamon.
Cook the apples for about two minutes, and then remove the mix from the heat. Next, add in the almond flour and chopped walnuts to finish the topping off. Both of these ingredients go perfectly with the apples and cinnamons, as they add a delicious nutty flavor to the topping along with a large amount of healthy fats.
Almond flour is also a solid source of dietary fiber and protein. Walnuts are a great snacking option in general on a low carb diet, as they’re incredibly nutrient-dense and satiating. Studies have also found that walnut consumption helps to keep your brain healthy while you age — yet another reason to enjoy them in yummy recipes like this. (2)
With the topping done, you can start to make the cake itself by combining the remaining almond flour, coconut flour, baking powder, cinnamon, and salt in a bowl. Along with almond flour, coconut flour is one of my favorite types of flour to use when making low carb baked goods. And just like with the topping, the combination of almond flour and ground cinnamon produces some fantastic results when it comes to flavor. I absolutely love the taste of cinnamon to begin with — the fact that it’s full of beneficial anti-inflammatory and antioxidant properties is just the proverbial icing on the cake. (3)
The next step is to cream together six tablespoons of butter with ½ cup of Stevia before beating in a couple of eggs. Finally, gradually mix in the almond flour mixture, one teaspoon of pure vanilla extract, and ½ cup of unsweetened almond milk. Transfer the batter mix to your prepared cake pan, spoon the topping evenly over it, spread it out, and you’ll be all set to fire the cake into the oven.
More Low Carb Recipes:
Must-Try Low Carb Wraps
Low Carb Cauliflower Toast Grilled Cheese
Chewy Low Carb Tortillas
Low Carb Almond Flour Everything Bagels
Low Carb Zucchini Bread That Tastes Just Like Grandmas
Easy Low Carb Almond Flour Banana Bread
Scrumptious Low Carb Cinnamon Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 5 minutes
- Yield: 12 1x
Ingredients
For the cake:
1 cup almond flour
⅓ cup coconut flour
2 tsp baking powder
1 tsp ground cinnamon
pinch of salt
6 tbsp butter (or ghee)
⅓ cup granulated Stevia or other low carb granulated sweetener
2 eggs
1 tsp vanilla extract
½ cup unsweetened almond milk
For the topping:
2 tbsp butter (or ghee)
1 cup Granny smith apples, chopped into ½ inch pieces
¼ cup granulated Stevia or other low carb granulated sweetener
1 tsp ground cinnamon
¾ cup almond flour
¼ cup walnuts, chopped
Instructions
- Preheat oven to 350°F.
- Line an 8 inch springform cake pan with parchment paper. Set aside.
- To make the topping, melt the butter in a large skillet over medium heat.
- Add the apples, sweetener and cinnamon and cook for 2 minutes, stirring constantly.
- Remove from the heat, add the almond flour and chopped walnuts and mix to combine. Set aside.
- To make the cake, in a bowl combine the almond flour, coconut flour, baking powder, cinnamon and salt.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sweetener until smooth.
- Add the eggs and beat to combine.
- Add the vanilla extract, almond flour mixture and milk and beat until combined.
- Transfer the batter in the prepared cake pan.
- Spoon the topping evenly over the cake batter and spread out.
- Bake in preheated oven for 45- 55 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow to cool before serving.
Oh wow! This is THE BEST low carb coffee cake I have had!!! Bonus points for not being too sweet, which is a constant complaint for me with most desserts. It was just right.
I followed all instructions with the exception of using half and half for liquid and powdered erythritol-monkfruit for sweetener. It baked a little faster than I expected so the top and sides were a little overdone (we live close to sea level). Next time I will try baking at 325 and see if it works out better. Very tasty though!
★★★★★