Aunt Rocky’s Cinnamon Crumb Coffee Cake (LCHF)

Preheat oven to 350ºF. Using butter or coconut oil, grease a 6×8 baking dish. Set aside.

For the cinnamon layer:
In a small bowl, mix half of the brown sugar substitute and half of the cinnamon. Set aside.

For the crumb topping (see note 2 for nut-free option):
In another small bowl, mix remaining brown sugar substitute and cinnamon, almond flour, and chopped pecans. Cube 1/3 of the butter into the dry ingredients and with pastry cutter or fingers, mix all together until crumbly. You want to have little beads, not a creamy topping, so use cold butter for this layer. Set aside.

For the coffee cake:
Whisk coconut flour, salt, baking powder, erythritol, and oat fiber in a medium mixing bowl until there are no lumps in the coconut flour. Set aside.

In a small mixing bowl, melt remaining butter in the microwave (40 seconds or so). Add eggs, vanilla and water to melted butter and whisk well. Add wet ingredients to dry ingredients and quickly whisk.

Pour half of the batter into baking dish, and spread to edges of dish. Sprinkle the cinnamon layer evenly over the top. Add remaining batter and spread. Sprinkle the crumb topping evenly on the top.

Bake 45 minutes. Center should be set; check with knife. Bake an additional 5 minutes if knife does not come out clean. When done, remove from oven and cool on a rack before cutting.

Serve warm or cold. May be frozen.

Notes:
1. Sukrin Gold or other granular brown sugar substitute may be used, but the flavor and texture won’t be the same.
2. For nut-free option, omit crumb topping. Make another cinnamon layer and sprinkle over cake batter. Drizzle 1/2 stick melted butter over top. Nutritional information will have slightly different values.

Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 293, Total Fat 28 g, Saturated Fat 14 g, Sodium 219 mg, Potassium 42 mg, Total Carbohydrate 16 g, Dietary Fiber 14 g, Net Carbs 2 g, Sugars 0 g, Protein 5 g. Macros: 90% fats, 7% protein, 3% carbs.

© October 12, 2016 Roxana Lopez for Aunt Rocky’s