Cinnamon Streusel Coffee Cake
Gluten Free, Sugar Free
Gluten Free, Sugar Free
3/4 c gluten free, low carb baking blend*
2 tsp baking powder
3 eggs
1/4 c of melted butter
1/3 c of sour cream
1 tsp maple extract
1/4 c of sweetener (stevia, erythritol, xylitol or blend) or to taste
2 tsp baking powder
3 eggs
1/4 c of melted butter
1/3 c of sour cream
1 tsp maple extract
1/4 c of sweetener (stevia, erythritol, xylitol or blend) or to taste
Topping:
1/4 c melted butter
2 tbsp melted coconut oil (or more butter)
1 tbsp of ground cinnamon
2 tbsp sweetener or to taste
1/4 tsp molasses
1/3 c chopped walnuts
1/4 c melted butter
2 tbsp melted coconut oil (or more butter)
1 tbsp of ground cinnamon
2 tbsp sweetener or to taste
1/4 tsp molasses
1/3 c chopped walnuts
Preheat oven to 350 degrees.
Grease 8x8 pan.
In a small bowl, mix together baking blend and baking powder, set aside. In a separate bowl, mix together eggs, 1/4 c
butter, sour cream, maple extract and sweetener. Add dry ingredients and mix well. Pour batter into 8x8 pan and spread evenly.
Mix together all topping ingredients except walnuts. Pour evenly over the batter and use a knife
to swirl it in. Sprinkle walnuts on top.
Bake at 350 for 30 minutes or until set.
*Can use equal amounts almond flour, coconut flour, and ground golden flax seed.
*Can use equal amounts almond flour, coconut flour, and ground golden flax seed.
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