Eggnog Coffee Cake | Gluten Free, Low Carb | Wheatless Buns
First off, I have to explain my absence from this website. During the past three months I've been busy with moving, visiting family, volunteering, and being wrapped up in the Holidays. Consequently, posting recipes was just 'one more stressor' I felt I needed to momentarily not include in my life. However, I'm happy to report that "SHE'S BACK!!!"
Eggnog Coffee Cake | Gluten Free, Low Carb | Wheatless Buns
Ahhh, the Holidays . . . I absolutely love everything about 'em. I especially enjoy it when the stores begin stocking their shelves with products you never see at any other time of the year, i.e., candy canes, chocolate-covered cherries, fresh whole cranberries, eggnog, holiday-flavored coffee creamer . . . coffee creamer?!? What?!? (Read on. . .it's part of the recipe;)
Eggnog Coffee Cake | Gluten Free, Low Carb | Wheatless Buns
So, last Thanksgiving I had a craving for something made with eggnog--like a coffee cake. The only problem is that I couldn't find any low-carb eggnog in the stores--at least not where I live. So I improvised and used a small amount of sugar-free pumpkin spice coffee creamer, and I also added some nutmeg. Actually, I'm looking forward to the day when the creamer-manufacturers invent "sugar-free 'eggnog' coffee creamer." Although I'm not a coffee drinker, I like a little creamer in other hot drinks. I'll admit there's healthier flavor additives besides creamer, but I use it in moderation.
Anyway, my Eggnog Coffee Cake was a hit with everyone that tried it! It had a subtle eggnog flavor, and, in my opinion, I think it was the best coffee cake I've ever had!
Anyway, my Eggnog Coffee Cake was a hit with everyone that tried it! It had a subtle eggnog flavor, and, in my opinion, I think it was the best coffee cake I've ever had!
Ingredients:
For the Cake--
1/2 C. butter (salted, softened)
1/2 C. granulated erythritol
2 large eggs
3 C. almond flour--blanched (Costco has it)
2 TBLS. coconut flour
3 TBLS. Sugar-Free Pumpkin Pie Spice Liquid Coffee Creamer
3 TBLS. heavy whipping cream
1 tsp. baking powder
1/2 tsp. xanthan gum (local health/nutrition stores carry it) (or add in one egg white; or one egg white equivalent from a carton; or 1/2 tsp. powder gelatin)
1/2 tsp. nutmeg
10 drops vanilla stevia
For the Topping--
1 C. pecans
2 TBS. low calorie brown sugar --or--(I use Ideal)
1 tsp. soft butter
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
Preheat oven to 350 degrees. For the cake, mix together the butter and erythritol. Then add in the rest of the ingredients, beating after each addition. Spray grease an 8 1/2" spring form pan, or a round or square pan of a similar size. Spoon the batter into the pan and smooth the top (batter will be quite thick.)
Add the "topping" ingredients to a small food processor or blender and pulse several times until mixture is a course, nutty-ground texture. Pour the topping onto the cake batter and spread evenly over the top, patting it down until it's flat. It's okay if the topping is pressed slightly into the batter. If using a spring form pan, set it on a cookie sheet before placing in the oven. Bake for 30 min, or until a toothpick inserted in the center comes out clean. Enjoy!!
For the Cake--
1/2 C. butter (salted, softened)
1/2 C. granulated erythritol
2 large eggs
3 C. almond flour--blanched (Costco has it)
2 TBLS. coconut flour
3 TBLS. Sugar-Free Pumpkin Pie Spice Liquid Coffee Creamer
3 TBLS. heavy whipping cream
1 tsp. baking powder
1/2 tsp. xanthan gum (local health/nutrition stores carry it) (or add in one egg white; or one egg white equivalent from a carton; or 1/2 tsp. powder gelatin)
1/2 tsp. nutmeg
10 drops vanilla stevia
For the Topping--
1 C. pecans
2 TBS. low calorie brown sugar --or--(I use Ideal)
1 tsp. soft butter
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
Preheat oven to 350 degrees. For the cake, mix together the butter and erythritol. Then add in the rest of the ingredients, beating after each addition. Spray grease an 8 1/2" spring form pan, or a round or square pan of a similar size. Spoon the batter into the pan and smooth the top (batter will be quite thick.)
Add the "topping" ingredients to a small food processor or blender and pulse several times until mixture is a course, nutty-ground texture. Pour the topping onto the cake batter and spread evenly over the top, patting it down until it's flat. It's okay if the topping is pressed slightly into the batter. If using a spring form pan, set it on a cookie sheet before placing in the oven. Bake for 30 min, or until a toothpick inserted in the center comes out clean. Enjoy!!
Eggnog Coffee Cake | Gluten Free, Low Carb | Wheatless Buns
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