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The best part about this coffee cake is definitely the streusel on top. Just sayin’.
Since posting my single-serve coffee cake, I’ve been wanting a larger version. This recipe makes 4 servings. You could eat it for breakfast or a snack, or use it as dessert after an S meal (for Trim Healthy Mamas). Eat it plain, top it with sugar-free syrup or whipped cream and pecans, eat it with ice cream, douse it with unsweetened almond milk or coffee…there are tons of different ways you could eat this coffee cake. I prefer mine cold from the fridge.
I used a combination of flours to make this coffee cake; combinations usually work best when you’re using funky low-carb flours. I used what I had on hand: ground golden flax, oat fiber, and coconut flour. If you’re sensitive to the taste of flax, I suggest replacing the ground golden flax with almond flour. The oat fiber is of course one of my favorite flours. If you’ve followed my blog for any length of time, you’ve come across dissertations about oat fiber already, so I’ll spare you this time. As for the coconut flour, I’m talking about the store-bought kind. We happened to find a huge bag of it at our local Sam’s Club for a stupendous price, so I’ve been trying to learn how to use it. Coconut flour is like oat fiber in that it soaks up a TON of liquid. Therefore, it needs some special treatment when you’re using it for baking. A note to the wise: don’t try to substitute other flours for the oat fiber or coconut flour in this recipe because it won’t work well (unless you’re used to substituting and messing with liquids and all that good stuff, of course).
You can pin this recipe by clicking the “Pin it” option on any of the photos in this post, or you can snag my official pin here.
This recipe isn’t in my cookbook, but an even better streusel coffee cake recipe using my baking mix is! It’s called “My Favorite Cinnamon Streusel Coffee Cake,” and you can find it in my cookbook, Necessary Food.
- ⅓ cup golden flaxmeal (substitute almond flour for this if you're sensitive to the taste of flax)
- ¼ cup oat fiber (use gluten free if gluten is an issue)
- ½ cup coconut flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- ⅛ tsp. salt
- Low-glycemic sweetener to taste (see note below)
- ¼ cup melted coconut oil
- 3 eggs
- 2 tsp. vanilla extract
- 1 tsp. maple flavoring
- ½ cup sour cream or Greek yogurt
- ½ cup water
- ¼ cup butter, softened
- ½ cup old-fashioned oats (use gluten free if gluten is an issue)
- 1 T oat fiber (use gluten free if gluten is an issue)
- 1 T store-bought coconut flour
- 1 tsp. cinnamon
- 4 packets Truvia (3 tsp.; you could also use 1½ tsp. THM Super Sweet Blend)
- Mix together the dry ingredients. Add the wet ingredients and mix with a hand mixer. The dough will be thick. Smooth into a small well-greased glass pan. I used a 4½ cup (1 L) pan that was about 6" x 7". This gave me a thick coffee cake. Feel free to use a bigger pan, but you'll probably have to decrease the baking time.
- Combine the streusel ingredients with a fork. Crumble on top of the coffee cake and press it into the top a little.
- Bake at 350 degrees F for 35-40 minutes or until a toothpick comes out cleanly and the middle isn't too mushy. Don't overbake it though. Let the coffee cake cool for a few minutes before cutting into 4 squares. I prefer to eat mine cold from the fridge.
Do not attempt to substitute another flour for the oat fiber or coconut flour unless you're a kitchen guru. Those two flours need special treatment with liquids and such.
The carbs from the oats come out to a little over 5 g net carbs/serving. This is well within S guidelines for Trim Healthy Mamas.
- Oat fiber (you can buy a gluten free product from the Trim Healthy Mama online store)
- Coconut flour
- THM Pure Stevia Extract Powder and THM Sweet Blend can be purchased from the Trim Healthy Mama online store.
- Maple flavoring
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