Servings: 9-12 squares

Cake

Ingredients:

• 2 cups almond flour

• 1/4 cup coconut flour

• 2 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup softened butter or coconut oil

• ¾ cup powdered sweetener

• 1 tsp molasses

• 3 large eggs, room temperature

• 1 tsp vanilla

Crumb Topping

Ingredients:

• 6 tbsp cold butter 

• 1 1/2 cups almond flour

• 1/2 cup sweetener

• 1 tbsp cinnamon

Directions:

1. Preheat the oven to 350F. Grease a 8x8 inch pan with parchment paper and set aside.

2. In a small bowl, whisk together the almond flour, coconut flour, baking powder, and salt and set aside. In a mixing bowl, use a hand mixer to cream together the butter and sweetener until creamy. Add the eggs in, one at a time. Add the vanilla extract, then mix through the dry ingredients until combined.

3. In a small bowl, whisk together the crumb topping ingredients until combined.

4. Add half of the cake batter into the prepared baking pan, then spread half of the crumble mixture on top. Add the last half of the cake batter mixture to cover the middle layer crumble. Then, top with the remaining half of the crumble mixture.

5. Bake your coffee cake for 35-40 minutes, halfway through, cover with aluminum foil so your almond flour doesn’t burn. 

6. or until a toothpick comes out mostly clean. Let the cake cool in the pan completely, before slicing and serving.

Nutrition:

Nutrition (per square for 9 servings):

• Calories - 441

• Protein - 12g

• Fat - 39g

• Sugar - 1.9g

• Net Carbs - 5g

Nutrition (per square for 12 servings):

• Calories - 330

• Protein - 9g

• Fat - 30g

• Sugar - 1.4g

• Net Carbs - 4g

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