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  1. Ingredients

    For the swirl
    • ⅔ cup almond flour
    • ⅓ cup sugar free brown sweetener, packed
    • 1 ½ teaspoons ground cinnamon
    • ¼ teaspoon kosher salt
    • ¼ cup melted butter

    For the cake
    • 2 cups almond flour
    • ¾ cups sugar free granulated sweetener,
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon kosher salt
    • 4 large eggs, beaten
    • ½ cup plain Greek Yogurt or sour cream
    • 2 teaspoons vanilla extract

    For the icing (optional)
    • ½ cup sugar free powdered sweetener
    • 2 tablespoons heavy cream
    • ½ teaspoon vanilla extract
    • water for thinning

    1. Pre-heat the oven to 350F
    (175C) and grease a 9×9 inch (23×23 cm) metal cake pan
    with butter or cooking spray and create a parchment paper
    “sling” so the cake can easily be removed from the pan.
    2. In a medium mixing bowl, combine the swirl ingredients.
    Mixture will be thick. Set aside.
    3. In a large bowl combine the almond flour, sweetener, baking powder, baking soda, and salt. Stir in the eggs, Greek Yogurt or sour cream, and vanilla. Pour into the prepared dish.
    4. Distribute the cinnamon mixture evenly around the cake batter. As it bakes, the batter will rise around the mixture, resembling a swirl. Bake in the oven for 30-35 minutes, until golden brown and a toothpick comes out clean. Let cool for
    15-30 minutes
    5. In a small bowl, whisk together the icing ingredients. Add water ½ tablespoon at a time to make it thin enough to drizzle. Drizzle the icing evenly all over the cake. Cut into 12 squares and serve.

    Nutrition per serving
    Calories: 230 | Carbohydrates:
    5g | Protein: 8g | Fat: 20g |
    Fiber: 3g
    Nutrition is provided as a
    courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.

  2. And just a quick FYI, coffee cake in America does not contain coffee. It is eaten with coffee 🤩

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