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Coffee Cake So Good, You Won’t Believe it’s Low Carb

low carb coffee cake

coffee cake low carb

My daughter, God bless her, she’s a particular eater. She won’t try just anything, and even when she does agree to sampling something new, the odds are greatly stacked against getting her approval.

In her defense, she’s come a loooong way since the days of only eating white foods, or when she subsisted mostly on candy, pizza and Dr. Pepper. She’s now a water-drinking, whole-food-consuming, conscientious eater, and I’m proud of the effort she’s put into eating well. But she’s still quite particular. Which is another reason I’m so excited about this coffee cake.

  1. Not only did she try it . . . 
  2. She says it tastes like coffee cake. 

Do you know what this means? This recipe is a winner, low carb or not!

So, without further ado, here you go.

Coffee Cake So Good, You Won’t Believe it’s Low Carb

For the cake 

6 tbsp. unsalted butter

1/4 cup Domino Light: Sugar & Stevia Blend (I’m skeptical about this product and choose to use organic sweetener with a bit of powdered stevia instead)

3/4 cup almond flour

1/4 cup coconut flour

1 tsp. baking powder (make sure it’s still good; you can make your own)

1/8 tsp. Celtic Sea Salt

2 eggs, separated (preferably eggs you’ve obtained from a local farmer!)

1/4 cup whole milk (plus a little more if needed)

1/2 tsp. vanilla extract

For the streusel topping

1/2 cup chopped pecans or walnuts

1/8 cup golden raisins (a calorie AND carb loaded ingredient that could easily be skipped)

1 tbsp. honey 

1/4 tsp. powdered stevia (next time I make this, I think I’ll omit some of this and/or honey as it was pretty sweet for my new–less needy sweet tooth)

1/4 cup butter, melted

2 tsp. cinnamon

1 tsp. coconut flour

  • Preheat oven to 350 degrees. Spray 8×8-inch pan or cup cake tin with nonstick spray (I use this). Set aside.
  • To prepare the streusel topping, combine coconut flour, cinnamon, stevia, nuts, and raisins in a small bowl. Stir in butter and honey. Set aside.

  • Beat egg whites until stiff. Set aside.

egg whites, beaten stiff


  • Cream butter with sugar at a high speed until fluffy. Add egg yolks, one at a time, beating after one. 
  • Add milk and vanilla; mix until combined.
  • In a separate bowl, combine flours, salt and baking powder. Stir into wet ingredients.
  • Fold in beaten egg whites.

coffee cake batter


  • Spread into prepared pan, then top with streusel (as evenly as possible).
low carb coffee cake with streusel

Here, my streusel is more clumped than spread.


  • Bake for 20 to 25 minutes, or until golden on top and set.

slice of low carb coffee cake

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