Sugar Free Cinnamon Coffee Cake
Introduction
Have you ever craved a delicious piece of coffee cake that satisfies your sweet tooth without the guilt of sugar? If so, get ready to indulge in our Sugar Free Cinnamon Coffee Cake! This delightful recipe offers a moist and flavorful twist on the classic coffee cake, featuring the warm spices of cinnamon and a crumbly topping to elevate your coffee break. Perfect for breakfast or dessert, this cake challenges the belief that healthy treats can’t be delicious!
Ingredients List
To make this delightful Sugar Free Cinnamon Coffee Cake, gather the following ingredients:
- Dry Ingredients:
- 2 cups almond flour (or all-purpose flour for non-keto version)
- 1/2 cup erythritol or your favorite sugar substitute
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Wet Ingredients:
- 4 large eggs
- 1/2 cup unsweetened applesauce (for moisture and sweetness)
- 1 teaspoon vanilla extract
- Cinnamon Swirl and Topping:
- 1/2 cup walnuts or pecans, chopped (optional)
- 1/4 cup erythritol (or sugar substitute) for sprinkling
- 1 tablespoon ground cinnamon for the topping
Timing
This Sugar Free Cinnamon Coffee Cake is quick and easy to prepare! Here’s how the timing breaks down:
- Preparation Time: 15 minutes
- Cooking Time: 30-35 minutes
- Total Time: Approximately 50-60 minutes, which is significantly shorter than traditional coffee cake recipes that can take much longer!
Step-by-Step Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C) to ensure your cake bakes evenly and achieves that perfect golden brown color.
Step 2: Prepare the Pan
Grease a 9×9-inch baking dish or line it with parchment paper to prevent sticking. This step is crucial for an easy dessert release!
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the almond flour, erythritol, baking powder, baking soda, ground cinnamon, and salt. This combination serves as the foundation of your cake, ensuring it rises perfectly and has a uniform texture.
Step 4: Mix the Wet Ingredients
In a separate bowl, beat the eggs, and then mix in the unsweetened applesauce and vanilla extract. Combine until smooth; this mixture will lend moisture and flavor to the cake!
Step 5: Combine Wet and Dry Ingredients
Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—be cautious not to overmix, as this can lead to a dense final product.
Step 6: Prepare the Cinnamon Swirl and Topping
In a small bowl, combine the chopped nuts, erythritol, and ground cinnamon for the topping and swirl. Set this aside; this will create a delightful texture and extra flavor!
Step 7: Assemble the Cake
Pour half of the batter into your prepared baking pan, smoothing it out evenly. Then sprinkle half of the cinnamon swirl mixture over the top. Add the remaining batter on top and finish with the last of the cinnamon mixture. Use a knife to swirl it slightly for a marbled effect.
Step 8: Bake the Cake
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it towards the last few minutes to ensure it doesn’t over-bake!
Step 9: Cool and Serve
After baking, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, slice into squares and enjoy your Sugar Free Cinnamon Coffee Cake with coffee or tea!
Nutritional Information
Here’s a breakdown of the approximate nutritional information per slice (assuming a yield of 12 slices):
- Calories: 150
- Protein: 5g
- Fat: 10g
- Carbohydrates: 10g
- Fiber: 2g
Healthier Alternatives for the Recipe
If you’re looking for ways to enhance the nutritional profile while maintaining flavor and satisfaction, consider these alternatives:
- Substitute the granulated erythritol for a natural, non-caloric sweetener like monk fruit or stevia.
- Use oat flour instead of almond flour for a different flavor and texture.
- Add shredded carrots or zucchini into the batter for added moisture and nutrients.
Serving Suggestions
This Sugar Free Cinnamon Coffee Cake is a delightful treat that can be served in various ways:
- With Fruit: Serve with fresh berries or slices of banana for added flavor and nutrition.
- With Cream: Top with unsweetened whipped cream for a touch of indulgence.
- As Breakfast: Enjoy a slice for breakfast with a side of yogurt or a protein smoothie.
Common Mistakes to Avoid
- Be careful not to overmix the batter; this can result in a dense texture rather than a fluffy cake.
- Ensure the sweetener used is appropriate for baking, as some sweeteners can alter the texture or taste during cooking.
- Don’t open the oven door too frequently while baking; this can lower the temperature and affect cake rise.
Storing Tips for the Recipe
If you have any leftovers, keep them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, freeze individual slices wrapped tightly to maintain freshness. When ready to eat, let them thaw in the refrigerator overnight or reheat gently in the microwave.
Conclusion
This Sugar Free Cinnamon Coffee Cake is a fantastic way to indulge in a sweet treat without the added sugar. It’s easy to prepare and loaded with flavors that will please everyone. Try it out, and I’d love to hear how it turned out for you in the comments! Don’t forget to subscribe for more delightful recipes and updates!
FAQs
Can I use different types of flour?
Yes! Almond flour works wonderfully for a keto option, but you can also use regular all-purpose or whole wheat flour if preferred.
How should I store leftover cake?
Store leftover cake in an airtight container at room temperature or refrigerate for up to seven days. It can also be frozen for later enjoyment.
Can I make this recipe vegan?
Yes! Use flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) in place of regular eggs and substitute dairy products with plant-based alternatives.