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Cinnamon Crunch Protein Coffee Cake, Thm S
Low carb coffee cake with a protein twist.
Prep Time: 00:10
Cook Time: 00:35
for the cake:
1 cup almond flour
3/4 c whey protein isolate, unflavored and unsweetened
1/4 c pyure or thm gentle sweet
1/2 tsp baking soda
1/4 tsp salt
4 eggs 1/2 c unsweetened vanilla almond milk
1/4 c coconut oil, melted
1 tsp vanilla bean paste (if you don't have it, add extra vanilla extract)
1/2 tsp vanilla extract
coconut oil spray
for the nut topping:
1/4 c softened butter
1 tbsp pyure or thm gentle sweet
1 tbsp ground cinnamon
1/3 c chopped nuts (pecans, almonds, hazelnuts, walnuts, etc. )
1Preheat oven to 350.
2Combine dry cake ingredients in a small bowl: almond flour, protein, sweetener, baking soda, and salt.
3Combine wet cake ingredients in a separate bowl: eggs, milk, oil, vanilla paste and extract.
4Whisk wet and dry together.
5Combine all ingredients for the nut topping in a small bowl and set aside.
6Prepare an 8x8 pan with parchment paper and coconut oil spray.
7Add half of the cake batter to the dish, dot with half of the nut mixture, pour on second half of cake, and finish with the second half of the nut mixture.
8Bake at 350 for 30-35 minutes, or until completely set in the middle and golden throughout.
*Notes: A few have experienced an "eggy" taste with this recipe. Baking with whey can have that taste. Make sure you add enough vanilla to your batter, even if you don't have the paste. To further tone down the whey, add some almond extract as well (about 1/2 tsp of almond and 1 tsp vanilla). The final note is to TASTE the batter before you bake it. If the batter is good, the cake will be good. Happy baking!
Credit: Erin Murray, My Fling with Food
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