Craving a gluten-free coffee cake with cinnamon-pecan streusel topping… that’s also low carb? Read on!
Growing up, my grandmother seemed to always have some form of coffee cake sitting on the counter. Usually one that was sticky sweet and topped with a cinnamon glaze and gooey pecans.
Of course, even as a kid, I knew that coffee cake was really a dessert and NOT a breakfast. But that didn’t stop me from indulging any time I had the chance.
Like most breakfast pastries, there isn’t much that is nutritionally redeeming about coffee cake. After all, it’s almost entirely refined flour and sugar, with a few eggs to give it lift.
The good news is that with the substitution of just a few “intelligent ingredients,” you can still enjoy the taste of a classic coffee cake with a fragrant cinnamon-pecan streusel topping… and without all the gluten, grains, carbs and sugar you would find in the original.
And making it is a snap!
Making Low Carb and Gluten Free Coffee Cake: The Step By Step
Using our versatile Miracle Mix, you can make this recipe very low in sugar (less than 2 grams per serving) if you use primarily Erythritol. You could also use a 50/50 blend of Erythritol and Coconut Sugar. This will give you a more rounded sweetness with a hint of brown-sugar. And still each serving would provide just 7 grams of sugar (roughly what you get in a third of an apple).
The great thing about this gluten-free coffee cake is that you can modify it to your dietary needs. I used full fat coconut milk and a bit more coconut sugar for a richer, more dessert-like indulgence. But you can lighten it up by using light coconut milk (just 50% water + 50% full fat coconut milk) and mostly Erythritol to slash the sugar and calories (see nutrition information in the printable recipe below). If you are on the Specific Carbohydrate Diet (SCD) you can easily use honey as a sweetener (although we generally don’t recommend honey for the high sugar and fructose content).
Enough talk… Let’s get baking!
For this recipe, you’ll need two deep metal bowls, a hand mixer, a silicone spatula, measuring cups and your pan of choice (I prefer an 8” square or 9” angel food cake pan). You’ll also need 1½ cups Miracle Mix, 4 farm fresh eggs, ¾ coconut milk or almond milk, ¾ cup melted coconut oil, ¾ cup sweetener of choice, ½ cup finely ground pecans and some vanilla extract.
Preheat your oven to 350 F and grease your pan.
First make the streusel. Add the ground pecans, ¼ cup oil and ¼ cup sweetener to a small bowl and mix well.
Now, let’s make the cake. Add the wet ingredients to a medium bowl, and the dry ingredients to another bowl.
Add dry ingredients into wet and beat on medium-high speed to combine. Spread the batter (it will be thick) into a greased pan.
Now, place dollops of the streusel over the batter and use a knife to swirl.
Now transfer to the oven for 25-28 minutes or until a toothpick comes out clean. Here are the delicious results…
Do you have a favorite breakfast pastry you’d like to see get a healthy low-glycemic, gluten-free makeover? Wellness Bakeries would love to help! Please post your requests in the comments section of this page.
- 1.5 cups Miracle Mix (160 g)
- 4 free range eggs
- ½ cup coconut oil, melted
- ½ cup Erythritol or Coconut Sugar (or a blend)
- 1 tsp. vanilla extract
- ¾ cup coconut milk or almond milk
- ¼ cup coconut oil, melted
- ¼ cup Coconut Sugar or Erythritol (or a blend)
- ½ cup pecans, finely ground (75 g)
- 3 Tbsp. cinnamon
- Preheat oven to 350 F. Grease an 8” square pan or an angel food cake pan.
- Make the streusel topping. In a small bowl, add the ground pecans, cinnamon, ¼ cup Coconut Sugar or Erythritol and ¼ cup coconut oil.
- In a medium bowl, combine Miracle Mix and ½ cup Erythritol or Coconut Sugar. In another bowl, add the eggs, ½ cup melted coconut oil, vanilla and coconut milk or almond milk. Mix dry ingredients into wet and beat on medium speed with an electric mixer until fully incorporated. Batter will be thick.
- Spread batter into greased pan, smoothing the top.
- Spoon streusel topping over the top of the batter and use a knife to swirl.
- Transfer to oven and bake 25-28 minutes or until a toothpick comes out clean. Let cool slightly. Serve with a hot cup of organic coffee.
214 calories, 18 g fat, 11 g saturated fat, 4 g monounsaturated fat, 2 g polyunsaturated fat, 71 mg cholesterol, 16 g carbohydrate, 7 g sugar, 2 g fiber, 4 g protein, 134 mg sodium, 119 mg potassium, 62 mg phosphorous
NUTRITION INFORMATION (Prepared with Sinless Sweetener)
193 calories, 18 g fat, 11 g saturated fat, 4 g monounsaturated fat, 2 g polyunsaturated fat, 71 mg cholesterol, 16 g carbohydrate, 12 g sugar alcohols, 1 g sugar, 2 g fiber, 4 g protein, 134 mg sodium, 119 mg potassium, 62 mg phosphorous