Flourless coffee cake — paleo, gluten free, dairy free, and keto/sugar free friendly! Who’s in? I promise you won’t regret making this, it’s soo easy and so dang delicious! My house smells like a bakery! To keep the recipe sugar free/keto, see recipe notes below the recipe!
2 cups almond flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla
1/4 tsp maple syrup
1/4 cup melted coconut oil, ghee or vegan butter
1/4 cup coconut oil, ghee or vegan butter, softened
1/4 cup maple syrup
2/3 cup almond flour
1 tsp cinnamon
In a small bowl mix together your topping ingredients with a fork until crumbly and well combined.
Place your topping mixture in the fridge and refrigerate for at least 1 hour.
While the topping hardens, preheat the oven to 350° and line a non-stick, 8-inch cake pan with parchment paper (or simply spray it with cooking spray).
While the oven is preheating, whisk together your coffee cake ingredients in a large dish until smooth.
Once mixed, pour your coffee cake batter into your prepared baking dish and set it aside.
Once your topping mixture has chilled for at least an hour in the refrigerator, crumble the topping mixture over your coffee cake batter with your fingers until the cake is completely covered (make sure you use all the topping!).
Bake your coffee cake at 350° for 30-35 min, until fully cooked through.
Let your coffee cake cool for 10-15 minutes before slicing into it! Enjoy!
To keep the recipe sugar free/keto, simply use a sugar free maple syrup like Lakanto!
Did you try this recipe? I would love to get your feedback below!