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A slice of Grandma's gluten-free cinnamon coffee cake recipe.

My Grandma's Gluten Free Cinnamon Coffee Cake Recipe

www.melissaraecarr.com
On a crisp Sunday morning, the smell of freshly brewed coffee and My Grandma's Gluten Free Cinnamon Coffee Cake wafts through the air welcoming everyone in the kitchen for a morning treat.
These smells were a familiar one in my grandma's house, where she would whip up the best coffee cake recipe for special holidays and weekend brunches. 
Now I can recreate the smells in my own kitchen with my converted recipe of my grandma's recipe that still has the same amazing flavor but without carbs and gluten. 
for 1/16th=1.5 net carbs/11.8g fat/2.2g protein
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Course Breakfast, gluten free breakfast, gluten free cake, keto breakfast, low carb breakfast, sugar free cake
Cuisine American, New England
Servings 16 Pieces
Calories 124 kcal

Equipment

  • 8x8 pan or 9-inch tube pan
  • parchment paper
  • Spatula
  • Whisk
  • Large Bowl
  • small bowl
  • hand mixer or stand mixer

Ingredients
  

Cinnamon Streusel

  • 1 1/2 cup almond flour
  • 1 Tablespoon coconut flour
  • 1/2 cup keto brown sugar
  • 1/4 cup monkfruit
  • 1/2 teaspoon salt
  • 1 Tablespoon cinnamon
  • 4 ounces butter melted or dairy free butter alternative

Cake

  • 1 cup almond flour
  • 2 Tablespoon coconut flour
  • 3/4 cup monkfruit
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces butter room temp
  • 1/4 cup sour cream
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoon vanilla

Icing Drizzle

  • 2 Tablespoon very soft butter
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon Stevia Drops or powdered stevia
  • 2/3 cup heavy cream or coconut cream for dairy free
  • 1 cup powdered erythritol

Instructions
 

  • Preheat oven to 350F. Line an 8x8 pan with parchment paper. Set aside.
  • In a large bowl whisk all streusel ingredients except butter.
  • Now add butter and whisk until it resembles wet sand. Set aside.
  • In a bowl of a mixer, make cake. Add almond flour, coconut flour, monk fruit, baking powder, baking soda and salt.
  • Add butter in chunks (If too soft, put in freezer 3 min.) and 1/4 cup sour cream. Beat until all incorporated.
  • In a separate large bowl whisk egg, 1/2 cup sour cream and vanilla. Add this wet mixture to the batter in thirds, beating well after each addition.
  • Beat until smooth and fluffy. Put 1 cup batter in prepared pan. Sprinkle 1/2 c streusel over the top. Break up any too large pieces with your hands.
  • Spread another 1 cup batter on top. Add another 1/2 cup streusel on top.
  • Add rest of batter and spread evenly. Spread another 1/2 cup streusel on top.
  • Bake @350F for 30 min. Now sprinkle the rest of streusel on top and bake for 20 min. Toothpick test a few crumbs. Cool 15 min.
  • Drizzle with icing and store at room temperature up to 7 days or in fridge for 10 days.

Icing Drizzle:

  • In a small bowl vigorously whisk all icing ingredients. Thin with extra heavy cream if a thinner consistency is desired.

Video

Notes

  • Choose the freshest ingredients for the best results. Think, farm fresh eggs, high quality butter and high quality cream so the richness comes through in every bite!
  • Next time you make this great coffee cake recipe, sprinkle some chopped berries when they are in season. If frozen, thaw first so it doesn't make your cake soggy. I would recommend adding to the middle layer after the first layer of streusel.
  • Try your hand at making this recipe in a tube pan. It would not work well in a bundt pan because of the crumbly nature of the streusel, but a 9 -inch tube pan which converts to a 9 cups tube pan would work. The recipe makes approximately 8 cups of batter which will leave room for rising.
  • Make these into muffins when you fill each muffin cup as directed in the cake but on a smaller scale. If you make 6 large bakery style ones, bake for the same time as the cake. If you are making regular muffin size, start out with half of the bake time and toothpick test a few minutes early.
What makes this recipe for your grandma's keto coffeecake recipe so special?
 Grandma's keto gluten free coffeecake recipe is special because it's been a cherished family tradition. The technique is where the real secret lies as you do not cream the sweetener with the butter like regular coffee cake recipes. It still has all of the warm cinnamon flavor and tender crumb, and is the perfect treat for special holidays and weekends.
Is there a way to make this coffeecake dairy-free?
 Absolutely! For a dairy-free version, I recommend substituting dairy-free margarine for the butter or a butter flavored shortening. Use dairy-free sour cream or dairy free yogurt instead of traditional sour cream. As long as you love the product alone then the flavors will turn out for you!
Can I substitute the coconut flour in this recipe?
Since we are only using 1 tablespoon of coconut flour in this recipe you can replace it with another moisture absorbing ingredient like tapioca starch, rice starch or corn starch. Its reasoning for being added in this recipe is absorption of liquid ingredients to create a moist crumb versus dry. Usually coconut flour cannot be substituted in a recipe but in this recipe it can because there is so little asked for.
Can I use all-purpose gluten-free flour instead of almond flour?
 Yes, you can substitute almond flour with all-purpose gluten-free flour if you prefer. Just keep in mind that the texture and flavor may vary slightly from the original recipe as usually all-purpose gluten free flours have a very starchy base.
Can I use this recipe to make muffins instead of a coffeecake?
 Absolutely! This modified recipe for Grandma's recipe for coffee cake is versatile, so you can easily adapt it to make muffins instead of a coffeecake. Simply pour the batter into muffin tins and adjust the baking time to half if filling regular cups, or same time if large bakery style.
What if I don't have sour cream on hand?
If you don't have sour cream, you can use Greek yogurt as a substitute. You need to make sure it is thick and creamy like sour cream.
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Nutrition Facts
Serving size: slices
Servings: 16
Amount per serving  
Calories 124
% Daily Value*
Total Fat 11.8g 15%
Saturated Fat 6.6g 33%
Cholesterol 51mg 17%
Sodium 54mg 2%
Total Carbohydrate 2.7g 1%
Dietary Fiber 1.2g 4%
Total Sugars 0.3g  
Protein 2.2g  
Vitamin D 10mcg 52%
Calcium 19mg 1%
Iron 0mg 1%
Potassium 27mg 1%

Nutrition

Calories: 124kcal
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