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 so it’s the perfect dessert to serve when you have friends over!
Ingredients
For the cake:
1 cup Baking Essentials Almond Flour
⅓ cup Baking essentials Coconut Flour
2 tsp baking powder
1 tsp ground cinnamon
pinch of salt
6 tbsp butter (or ghee)
⅓ cup Sweet Best Stevia- Erythritol
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 Sweet Best Stevia- Erythritol
1 tsp ground cinnamon
¾ cup Baking Essentials 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.
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