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LOW CARB CINNAMON CRUMB COFFEE CAKE Recipe

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This recipe for LOW CARB CINNAMON CRUMB COFFEE CAKE is from Don's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 ounces almond flour, 1 cup
1/3 cup granular Splenda, not liquid
1 teaspoon cinnamon
1/4 cup cold butter, diced

1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
1 egg
1 teaspoon vanilla

4 ounces cream cheese, softened
1 egg
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon vanilla
1/8 teaspoon cinnamon
Directions:
Directions:
In a medium bowl, mix the almond flour, 1/3 cup Splenda and cinnamon. Cut in the butter with a pastry cutter until coarse crumbs form. Set aside 1/2 cup of the crumb mixture for the topping and keep chilled until needed.

To the remaining crumb mixture, add the baking powder, baking soda, sour cream, 1 egg and 1 teaspoon vanilla. Beat on medium speed until well blended. The batter will be thin. Spread in a greased 8" round cake pan.

In the same bowl, beat the cream cheese, 1 egg, 2 tablespoons Splenda, 1/8 teaspoon vanilla and 1/8 teaspoon cinnamon until smooth. The filling will be thin. Spoon over the batter. Top with the reserved crumb mixture. Bake at 350 30-35 minutes or until golden brown. This is best if chilled well before serving.

 

 

 

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