By making some interesting substitutions; subbing erythritol for sugar and almond flour for wheat flour, this delicious low carb recipe is also gluten free!
Adapted from a variety of low carb coffee cakes, I decided to venture off the straight and narrow and incorporate the sugar alcohol; erythritol. A sugar alcohol that does not impact blood sugar or insulin response, erythritol does not cause the GI side effects linked to other sugar alcohols.
Make a batch for a Sunday Morning treat. As it bakes, your house will fill with the fragrance of cinnamon.
Preheat Oven to 325 degrees F and Spray an 8×8 baking pan with nonstick baking spray and set aside
For topping and between layers:
4 tbsp granulated erythritol (like Swerve sweetener)
3 tsp ground cinnamon
3 c almond flour
1/4 c low carb vanilla or plain whey protein powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c softened butter
3/4 c granulated erythritol (like Swerve sweetener)
1/2 tsp vanilla extract
1/2 c unsweetened almond milk
2 tbsp melted butter
1/4 c softened low fat cream cheese
3 tbsp powdered erythritol (pulverize in blender)
2 tbsp unsweetened almond milk
1/2 tsp vanilla extract
1. Make the sweet cinnamon that will be sprinkled between the layers
In a small bowl, mix together the cinnamon and erythritol and set aside. This will be used later sprinkled between the two layers and on top of the cake.
2. Make the Cake Batter
In a medium bowl, mix together almond flour, whey protein powder, baking powder, baking soda and salt
In a large bowl, beat softened butter until smooth. Add granulated erythritol and beat for several minutes until it becomes light and fluffy.
Add eggs, one at time, beating them and scraping down beaters and sides of bowl with a rubber spatula as needed. Add vanilla extract.
To the butter and egg mixture, add half of the almond flour mixture, and beat in almond milk. Beat until well combined.
Add remaining almond flour mixture until well combined.
3. Cake Batter Goes into Baking Dish
Pour half the cake mixture into the baking dish
and use a rubber spatula to smooth the layer
Sprinkle the layer with half the cinnamon and erythritol mixture made in Step 2
Next, pour the remaining cake batter on top of the first layer and smooth with a rubber spatula.
4. Bake for 35 minutes
Bake 35 minutes, or until a tester inserted in the center comes out with a few crumbs attached. The top should be golden brown.
5. Out of the oven!
Brush the cake top with melted butter and sprinkle with remaining sweet cinnamon mixture.
Let cool in pan.
6. Make the frosting and drizzle over cooled cake
For the frosting, beat cream cheese, powdered erythritol, unsweetened almond milk and vanilla extract together in a small bowl until smooth.
Pipe or drizzle frosting over cooled cake.
Serve directly from the baking pan onto plates
The cake is easy to make, serves from the pan, takes no time to ice, and tastes too good to be low in carbohydrate and gluten free. But it is! On The Metabolism Miracle or Diabetes Miracle program, count this delicious treat as NEUTRAL!