Cinnamon Crumb Healthy Coffee Cake - grain free with low-carb & vegan options

Name: Cinnamon Crumb Healthy Coffee Cake - grain free with low-carb & vegan options
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 9 serving
Ingredients: 1 tablespoon unsalted butter; 6 teaspoons low carb sweetener; 1 1/2 teaspoons ground cinnamon; 1 cup walnut pieces; 1 tablespoon unsalted butter; 3 tablespoons low carb sweetener; 1 tablespoon ground cinnamon; 3 1/2 cups blanched almond flour; 1/4 cup coconut flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup low carb sweetener; 1/4 cup unsalted butter; 5/8 cup coconut milk; 4 large eggs; 2 egg whites; 1 tablespoon pure vanilla extract; 2 teaspoons apple cider vinegar

User Reviews

4.6

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
9
Calories
479 kcal
Course
Dessert
Cuisine
Vegan, Keto, AIP

Cinnamon Crumb Healthy Coffee Cake - grain free with low-carb & vegan options

Iris Warren

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This low-carb & grain-free paleo coffee cake recipe reminds me of the not-so-healthy ones I grew up enjoying! This recipe is VERY allergy-friendly!

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Ingredients

Servings

Topping

1 tablespoon unsalted butter
6 teaspoons low carb sweetener (see Recipe Notes for alternatives)
1 1/2 teaspoons ground cinnamon
1 cup walnut pieces (finely chopped)

Cinnamon Swirl

1 tablespoon unsalted butter
3 tablespoons low carb sweetener (see Recipe Notes for alternatives)
1 tablespoon ground cinnamon

Cake

3 1/2 cups blanched almond flour
1/4 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low carb sweetener (see Recipe Notes for alternatives)
1/4 cup unsalted butter (melted)
5/8 cup coconut milk
4 large eggs (use an egg substitute for a vegan option--See Recipe Notes / Special Diet Options for details.)
2 egg whites (optional but recommended.)
1 tablespoon pure vanilla extract
2 teaspoons apple cider vinegar

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Instructions

Preheat oven to 315°F. Lightly oil a 9" x 9" baking dish; set aside.

For the Topping

In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Add the finely chopped walnuts (or other nut or seed) and toss well to combine. Set aside.

For the Cinnamon Swirl

In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Set aside.

For the Cake

In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg whites (or egg alternative) to the top of the dry ingredients in the order given. Cover and pulse a few times to combine. Then process until the batter is smooth and creamy (about 20-25 seconds).
Add the eggs and egg whites (or alternative). Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter (about 10-15 seconds). Use a thin spatula as needed to scrape down the sides.
Carefully spoon half of the batter into the prepared baking dish. Use an offset spatula to smooth out the top.
Drizzle with the cinnamon swirl across the top of the batter. Then carefully spoon the remaining cake batter on top. Use an offset spatula to smooth the top of the batter. Next, starting at the edges of the cake, crumble the topping evenly across the cake. Use your fingers to gently press the topping into the batter a bit.
Bake the cake for 45-55 minutes until light golden brown along edges and a toothpick inserted into center comes out clean. Allow the cake to cool on the stovetop about 5 minutes. Serve warm with your favorite coffee or tea.

Notes

Butter Alternatives: You can use organic coconut oil instead of the butter in the topping and swirl, and you can substitute either organic palm shortening or organic coconut butter - here's how to make your own, for the butter in the cake. If using coconut oil, you will need to soften or melt in a pan in order to use it.
Butter Alternatives: You can use organic coconut oil instead of the butter in the topping and swirl, and you can substitute either organic palm shortening or organic coconut butter - here's how to make your own, for the butter in the cake. If using coconut oil, you will need to soften or melt in a pan in order to use it.
Egg Alternatives: If you use a vegan egg alternative, the cake won't be as light and will be a little gooey in places, but it still tastes great. We make it this way all the time and it never sticks around often. Optional Egg Whites: I made the vegan version of this cake for years using 4 egg alternatives (no whites) and it turns out great that way. However, using the additional egg whites makes it lighter. Either version is great.
Egg Alternatives: If you use a vegan egg alternative, the cake won't be as light and will be a little gooey in places, but it still tastes great. We make it this way all the time and it never sticks around often.
Optional Egg Whites: I made the vegan version of this cake for years using 4 egg alternatives (no whites) and it turns out great that way. However, using the additional egg whites makes it lighter. Either version is great.
Sweetener Options: The cake is low carb as written. You can substitute 1/2 cup honey for the sweetener in the cake, 4 teaspoons of honey in the topping, and 2 tablespoons in the swirl. Coconut sugar could be subbed easily 1:1 for the low-carb sweeteners. (While the recipe as written calls for honey, I have personally always used a low-carb sweetener and it's worked out fantastically. I use 1/2 - 3/4 of the amount since honey is sweetener than sugar. Personally I love using Lakanto or another erythritol / monk fruit sweetener.)
Sweetener Options: The cake is low carb as written. You can substitute 1/2 cup honey for the sweetener in the cake, 4 teaspoons of honey in the topping, and 2 tablespoons in the swirl. Coconut sugar could be subbed easily 1:1 for the low-carb sweeteners. (While the recipe as written calls for honey, I have personally always used a low-carb sweetener and it's worked out fantastically. I use 1/2 - 3/4 of the amount since honey is sweetener than sugar. Personally I love using Lakanto or another erythritol / monk fruit sweetener.)
Nut alternatives: You can substitute in other nuts or seeds instead of walnuts. We have used almonds with success. You could also try coconut chips to go nut free.
Nut alternatives: You can substitute in other nuts or seeds instead of walnuts. We have used almonds with success. You could also try coconut chips to go nut free.
Homemade Coconut Milk: See Homemade Coconut Milk for a homemade coconut milk option.
Homemade Coconut Milk: See Homemade Coconut Milk for a homemade coconut milk option.
Egg Substitutes: Use a flax egg, chia egg, or gelatin egg. This egg replacer works great as well (see my homemade version here).
Egg Substitutes: Use a flax egg, chia egg, or gelatin egg. This egg replacer works great as well (see my homemade version here).
AIP: substitute organic tiger nut flour or organic cassava flour for the almond flour. Use gelatin egg or an AIP version of this Egg Substitute, or another egg substitute for the eggs.
AIP: substitute organic tiger nut flour or organic cassava flour for the almond flour. Use gelatin egg or an AIP version of this Egg Substitute, or another egg substitute for the eggs.

Nutrition Information

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Calories 479kcal (24%) Carbohydrates 15g (5%) Protein 15g (30%) Fat 43g (66%) Saturated Fat 11g (55%) Polyunsaturated Fat 7g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 93mg (31%) Sodium 289mg (12%) Potassium 129mg (4%) Fiber 7g (28%) Sugar 2g (4%) Vitamin A 347IU (7%) Vitamin C 1mg (1%) Calcium 133mg (13%) Iron 3mg (17%) Net Carbohydrates 8g

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 479 kcal

% Daily Value*

Calories	479kcal	24%
Carbohydrates	15g	5%
Protein	15g	30%
Fat	43g	66%
Saturated Fat	11g	55%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	4g	20%
Trans Fat	1g	50%
Cholesterol	93mg	31%
Sodium	289mg	12%
Potassium	129mg	3%
Fiber	7g	28%
Sugar	2g	4%
Vitamin A	347IU	7%
Vitamin C	1mg	1%
Calcium	133mg	13%
Iron	3mg	17%
Net Carbohydrates	8g