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?
Nutrition Info for 1 slice Starbucks Coffee Cake:
Nutrition Info for 1 Slice Be Fit Creations Coffee Cake:
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.