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

Whole New Mom - https://wholenewmom.com

Course: Dessert

Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan

Keyword: Paleo Coffee Cake

Prep Time: 15

Cook Time: 50

Total Time: 1 5

Servings:

Calories: 479kcal

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!

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

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.

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

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.

- 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.

- 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.)

- 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.

- 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.