I have a confession to make.

I actually don’t drink coffee. 

I hate coffee. I despise tea. 

My preferred choice of caffeine? Monster Zero. Bang Energy Drinks. Preworkout with 400+ mg of caffeine per serving. (It’s all about moderation, right..?) Maybe some day I’ll hop on the Starbucks train, but for now I will stick to my beloved energy drinks and pre workout. 

So what’s up with this coffee cake recipe?? And what the heck is a coffee cake? A coffee cake is a type of sweet, rich bread often topped with a streusel topping and served with coffee. So, a coffee cake does not actually have to contain any coffee! The best part about coffee cake is, that since it is a) a “bread” and b) best served with coffee, it is 100% acceptable to eat a slice (or two) for breakfast. 

The typical ingredients you will see in a coffee cake include but are not limited to: butter, sour cream, flour, sugar, full fat cream cheese and milk, more butter, more sugar. 

My healthy coffee cake recipe? 

Almond Flour

Greek Yogurt

Almond Milk

Protein Powder

neufchâtel cheese

Swerve and Truvia sweeteners

Nutrition Info for 1 slice Starbucks Coffee Cake:

390 calories

16g fat

57g carbs

31g sugar

5g protein

Nutrition Info for 1 Slice Be Fit Creations Coffee Cake:

182 calories

14.1g fat

11.5g carbs

5g sugar

6.6g protein

This was my first time baking with sugar substitutes like Swerve and Truvia and I couldn’t be happier with the results! This is the best coffee cake I have ever made, even including the full fat and full sugar recipes. You would never guess that this is actually healthy!!

So I bet you’re wondering by now.. how do I make this delicious coffee cake?! Let’s begin!!

Here’s what you will need:

(not pictured: Syntrax Matrix Protein and Coconut Flour)

First, preheat your oven to 350 degrees.

Mix together your dry ingredients –  2 cups almond flour, protein powder, baking soda, baking powder, and salt. Set aside.

Next, mix together greek yogurt, eggs, melted coconut oil, vanilla and brown sugar blend using hand-held or standing mixer (or a wooden spoon if you’re a badass). 

Add wet mixture to dry mixture and stir until combined. Gently stir in 1/4 cup mini chocolate chips. Mixture will be thick.

Add half of mixture into greased 9 inch springform pan. For the cream cheese filling, mix together 8 oz softened cream cheese, 1 egg white, and swerve sweetener. Spread mixture evenly on top of coffee cake batter. Add the remaining coffee cake batter on top (it may not cover the entire cream cheese layer, that is okay!)

For the streusel topping, combine Truvia brown sugar blend, cinnamon, almond flour and coconut flour. Fun fact: I actually meant to add coconut oil to the mixture but completely forgot! I baked it anyways, thinking it was ruined but it actually turned out perfect! Win-win because now you save on additional calories. Sprinkle the streusel mixture on top. You may add extra chocolate chips, if desired! 

Place in oven and bake for 25-30 minutes, until golden brown on top and center no longer jiggles. Once cool, cut into 16 slices. Coffee cake may be stored in fridge for up to one week! Serve with coffee, or in my case, a 24 oz can of Monster Zero. 

 

 

Gluten Free Chocolate Chip Coffee Cake
Serves 16
Low sugar, macro friendly, gluten free coffee cake!
Write a review
Print
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 2 cups almond flour
  2. 1 scoop Syntrax Vanilla Matrix Protein
  3. 1 1/2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. 2 eggs
  7. 1/4 cup vanilla greek yogurt
  8. 1/4 cup unsweetened almond milk
  9. 1/4 cup coconut oil, melted
  10. 1/4 cup Truvia brown sugar blend
  11. 1 tsp vanilla
  12. 1/4 cup dairy free mini chocolate chips
For the Filling
  1. 8 oz neufchâtel cheese
  2. 1 egg white
  3. 1/4 cup Swerve granulated sweetener
For the Topping
  1. 25g almond flour
  2. 25g coconut flour
  3. 1/4 cup Truvia Brown sugar blend
  4. 1/2 tsp cinnamon
Instructions
  1. Preheat your oven to 350 degrees.
  2. Mix together almond flour, protein powder, baking soda, baking powder, and salt. Set aside.
  3. Next, mix greek yogurt, eggs, melted coconut oil and brown sugar together using hand-held or standing mixer.
  4. Add wet mixture to dry mixture and stir until combined. Gently stir in 1/4 cup mini chocolate chips. Mixture will be thick.
  5. Add half of mixture into greased 9 inch springform pan.
  6. For the cream cheese filling, mix together 8 oz softened cream cheese, 1 egg white, and swerve sweetener.
  7. Spread mixture evenly on top of coffee cake batter. Add the remaining coffee cake batter on top.
  8. For the streusel topping, combine cinnamon, Truvia brown sugar blend, almond flour and coconut flour. Sprinkle the streusel mixture on top. You may add extra chocolate chips, if desired!
  9. Place in oven and bake for 25-30 minutes, until golden brown on top and center no longer jiggles.
  10. Once cool, cut into 16 slices. Cake may be stored in fridge for up to one week.
Notes
  1. Use code "syntraxcarissa" for 40% off all Syntrax Protein
  2. For dairy free version, omit the cream cheese filling
Makes 16 slices. Macros per slice
  1. 182 calories
  2. 14.1g fat
  3. 11.5g carbs
  4. 5g sugar
  5. 6.6g protein
Be Fit Creations http://befitcreations.com/


1 Comment

  1. Shawn Bones

    January 12, 2018 at 8:46 pm

    One of the most delicious desserts I’ve ever tried! Definitely a keeper!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Be Fit Creations