Glenda Thompson Coffee cake is a classic dessert that pairs perfectly with your morning coffee or afternoon tea.
For those managing diabetes, enjoying this sweet indulgence might seem challenging. But due to it being sweetened with natural alternatives like allulose and monk fruit extract, this recipe allows you to enjoy the warm, comforting taste of coffee cake without worrying about a spike in your blood sugar levels.
Ingredients
For the Cake:
– 1 1/4 cups almond flour
– 1/2 cup coconut flour
– 1/2 cup allulose
– 1/4 cup monk fruit extract
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 4 large eggs, at room temperature
– 1/2 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
For the Streusel Topping:
– 1/2 cup almond flour
– 1/4 cup chopped nuts (pecans or walnuts)
– 2 tablespoons allulose
– 1 tablespoon monk fruit extract
– 2 teaspoons ground cinnamon
– 3 tablespoons melted coconut oil
For the Glaze:
– 1/2 cup powdered monk fruit sweetener
– 2-3 teaspoons unsweetened almond milk
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan and line it with parchment paper.
2. Prepare the Streusel Topping:
– In a small bowl, combine almond flour, chopped nuts, allulose, monk fruit extract, and ground cinnamon.
– Add the melted coconut oil and mix until the mixture is crumbly.
– Set aside.
3. Prepare the Cake:
– In a large bowl, whisk together almond flour, coconut flour, allulose, monk fruit extract, baking powder, baking soda, salt, and ground cinnamon.
– In another bowl, whisk together the eggs, unsweetened almond milk, melted coconut oil, and vanilla extract.
– Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
– Pour the batter into the prepared baking pan and spread it out evenly.
4. Add the Streusel Topping:
– Sprinkle the streusel topping evenly over the cake batter.
5. Bake the Cake:
– Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
6. Prepare the Glaze:
– In a small bowl, whisk together the powdered monk fruit sweetener, unsweetened almond milk, and vanilla extract until smooth.
– Drizzle the glaze over the cooled coffee cake.
7. Serve and Enjoy:
– Cut the cake into squares and serve. Enjoy your diabetic-friendly coffee cake alongside a cup of your favorite coffee or tea!
