Super quick post tonight, but I was playing around in the kitchen earlier and had a bad craving for something cinnamon. Before I knew it I was talking to myself and playing science experiment. By the taste and looks of it, I’d say this experiment was a success! My husband said I should call this “Low Carb Drake’s Coffee Cake.” We’re Seinfeld lovers, so he kept asking me, “What? Don’t you like Drake’s Coffee Cake? Everybody likes Drake’s Coffee Cake!”
Anyway, the cake was as perfect as I’ve ever gotten in a first try. As it cooled it became sturdy but didn’t lose its moisture, making it absolutely ideal for cutting into squares and freezing for future individual servings (which is exactly what I did)!
I used a variety of sweeteners in the recipe, including a brown sugar substitute. I used Sugar Twin Brown. If you do not have a brown sugar substitute, you could potentially use some xylitol or erythritol–or even some Splenda– and a teaspoon of molasses.
And now the recipe for this delicious piece of breakfast or any-time-of-the-day heaven:
- 1 1/4 cup almond flour (preferably Honeyville)
- 1/4 cup Millet flour
- 1/4 cup granulated erythritol
- 1/4 cup brown sugar substitute (or white granulated plus 1 tsp. molasses)
- 8 drops stevia extract
- 2 T butter, softened
- 3/4 cup sour cream
- 2 eggs
- 1/2 tsp. salt
- 1 T aluminum-free baking powder
- 1/2 tsp. baking soda
- 1 tsp. vinegar
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 2 T butter, softened
- 3 T brown sugar substitute
- 1 T gluten free oat flour
- 1/4 cup crushed walnuts
- Preheat oven to 325 degrees.
- Lightly grease a 9×9 or 8×8 cake pan.
- In large mixing bowl, cream together erythritol, brown sugar substitute, stevia, butter and sour cream, scraping the sides of the bowl as necessary.
- Add in eggs, salt, baking powder, baking soda, vinegar, cinnamon and vanilla and beat about 30 seconds on medium until smooth.
- Add in almond and millet flours by the quarter cup on a low speed until a smooth, thick batter forms.
- Pour the batter into the cake pan and set aside to prepare topping.
- In small bowl, combine butter, brown sugar substitute and gluten free oat flour and smash with a fork until a thick “dough” forms. Place small chunks of the “dough” topping onto the cake all over the top, then sprinkle with walnuts.
- Bake at 325 degrees for about 25 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool a few moments and serve.