Servings: 12 servings
Almond Flour Coffee Cake
Paleo coffee cake made with almond flour and sweetened with pure maple syrup. Moist, fluffy, perfectly sweet and decadent with the most amazing streusel topping! Perfect for breakfast or snack.
Ingredients
For the Coffee Cake:
- 4 large eggs
- 1/3 cup coconut oil melted and cooled
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 2 cups super fine almond flour leveled
- 1/2 cup tapioca flour leveled
- 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 3/4 tsp sea salt
For the Topping:
- 1 cup raw pecans chopped
- 2 Tbsp coconut sugar or raw cane sugar
- 3 Tbsp coconut oil
- 2 tsp ground cinnamon
- 1 pinch sea salt
Instructions
- Preheat the oven to 350 degrees F. and line an 8”x8” or 9” x 9” baking pan with parchment paper.
- In a mixing bowl, Whisk together the eggs, coconut oil, pure maple syrup, and vanilla extract.
- In a separate mixing bowl, stir together the almond flour, tapioca flour, ground cinnamon, baking powder, and sea salt.
- Add the flour mixture to the mixing bowl with the wet mixture and mix until completely combined.
- Stir together the ingredients for the pecan topping in a small bowl until well combined.
- Pour half of the coffee cake batter into the parchment-lined baking pan and smooth into an even layer. Add half of the cinnamon pecan topping mixture and swirl around. Add the remaining coffee cake batter and smooth into an even layer, followed by the rest of the topping mixture.
- Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cake has set up and appears golden-brown.
- Allow cake to cool completely before slicing and serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also store the coffee cake in a zip lock bag in the freezer for up to 3 months.
Nutrition
Serving: 1of 12, Calories: 318kcal, Carbohydrates: 15g, Protein: 8g, Fat: 24g, Fiber: 1g, Sugar: 9g