School is now officially back in session and this semester all of my classes start early. Since I don’t like to eat in the car while driving I need to eat breakfast before I leave or pack something to eat between classes. I’ve tried making muffins in the past using coconut flour but I find them to eggy (is that a word?) in consistency. I’ve tried replacing some of the coconut with almond flour but didn’t like that results either. I needed something to bind the mixture together besides several eggs. At first I tried Greek yogurt to moisten the batter up but the texture wasn’t right. Then I tried a mixture of yogurt and cream cheese and that worked out much better.
I’ve made this coffee cake recipe several times now. Instead of baking it in the oven you can microwave it. Talk about fast and easy. If you use a plastic container that has a cover you can eat half once it’s cooked and save the rest for the next day.
Low Carb Coffee Cake
2 tablespoons almond flour
1 tablespoon coconut flour
2 teaspoons Splenda (or sweetener of your choice)
1/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
pinch of salt
1 egg
2 tablespoons greek yogurt
1 tablespoon cream cheese
1 tablespoon butter
1/2 teaspoon vanilla extract
Topping
1 1/2 tablespoons almond flour
1/2 tablespoon butter, softened
2 teaspoons Splenda
1/2 teaspoon ground cinnamon
In a microwaveable bowl blend the almond flour, coconut flour, Splenda, salt, baking powder and cinnamon. In another bowl add the butter and cream cheese. Microwave it for 10 to 15 seconds to melt the butter and soften the cream cheese. To the butter mixture add the yogurt, egg and vanilla extract. Mix well. Add the butter mixture into the flour mixture and blend. Set this aside while you make the topping so it can absorb some of the liquid.
For the topping blend the almond flour, splenda and ground cinnamon. Add the butter and use a fork to mix until crumbly. Spread over the top of the batter.
Microwave on high for 2 minutes. Check to see if the center is cooked. If the center is still wet cook for an additional 30 seconds to 1 minute until the center is set. Remove from the microwave and allow to cool for a few minutes. Cut in half and serve.
Serves 2
Calories: 193.2
Fat: 17.5 grams
Total Carbs: 6.9 grams
Fiber: 3.7 grams
Protein: 7.5 grams
Here is the container I used to make the coffee cake:

Here’s what it looks like when it’s cut in half. The texture is still cake like:

If you try this recipe let me know what you think. Do you prefer recipes that use only coconut flour or a blend of coconut and almond flour. Got a favorite recipe that only uses coconut flour? Leave a comment with a link below. I’d love to try some other cake type recipes out.
This recipe is being linked back to the following blogs. Stop in to check out all the other great recipes, tips and ideas:
Real Food Wednesday at Kelly the Kitchen Kop
