Low Carb Cinnamon Crunch Coffee Cake Recipe


 

This recipe is a sponsored post written by me on behalf of Atkins. The opinions, text and recipe are all mine.

Remember my last Atkins recipe for Creamy Ice Cream Bites? This time I decided to try my hand at baking a low carb cake, using the Atkins French Vanilla Shake. Then I got creative with it, and added a nice cinnamon swirl and “peanut butter crunch” by including Atkins Peanut Butter Granola Bars! πŸ™‚ The result…

Low Carb Cinnamon Crunch Coffee Cake

Low Carb Coffee Cake Recipe

This low carb cake can be made with or without the cinnamon swirl and the peanut butter crunch.

I was going for a nice “breakfast coffee cake” that could double as a dessert.

Low Carb Cinnamon Crumble Cake

Low Carb Cinnamon Crunch Coffee Cake Recipe

Ingredients:

Atkins Shake Recipes - Low Carb Cake, Pound Cake or Coffee Cake

  • 11oz French Vanilla Atkins Shake (room temperature)
  • 3 Cups Almond Flour
  • 2 Large Eggs
  • 1/2 Cup (8 Tbsp.) Melted Butter
  • 2 tsp Baking Powder
  • 1/4 Cup Sweetener*
  • 1 Tbsp. softened butter to grease your dish
  • Optional: 2 Atkins Peanut Butter Granola Bars
  • Optional: 1 Tbsp. Cinnamon, 1/2 Tbsp. sweetener

* You’ll want to use the artificial sweetener of your choice. Some of them measure out different than sugar, so start with the equivalent to 1/4 cup of sugar – and sweeten to taste from there.

* This recipe works best if the Atkins Shake is room temperature. If refrigerated, warm them up to room temperature in the microwave for a few seconds.

Directions:

Atkins Bar Recipes

Optional: chop two Atkins Peanut Butter Granola Bars into small pieces.

Mix 1 Tbsp. of cinnamon and 1/2 Tbsp. of sweetener (or sugar equivalent – sweeten your cinnamon to taste).

Preheat the oven to 350 degrees.

Grease your cake pan liberally with real butter. I used a full Tbsp. of butter to grease a standard sized bundt cake pan.

Well Greased Pan

Atkins Shake Recipe for Coffee Cake

Add dry ingredients (almond flour, baking powder, sweetener) to a large mixing bowl. Beat two eggs and melt the butter, then add those to the dry ingredients.

Stir the mixture together, then slowly pour in the room temperature Atkins French Vanilla Shake. Mix on medium speed until well blended and smooth.

Low Carb Cake Batter Recipe

Stir in the chopped Atkins Bars.

Pour your cake batter into the greased cake pan.

Then swirl in the sweetened cinnamon mixture.

Low Carb Baking Recipes

Bake at 350 degrees for 35 minutes.

Note: The size pan you use, whether you use a deeper bundt cake pan like I did, or a more shallow baking dish – or individual smaller baking dishes – will determine how long to bake the cake. Check it every 10 minutes until the edges are golden brown and a toothpick comes out clean.

For the best results, use a traditional flat cake pan. This cake is SO moist (think: super moist “crumble cake”) that it is NOT as easy to get out of the bundt pan. πŸ˜‰

Low Carb Bundt Cake

Macros: 4.5 Net Carbs per Slice

Your macros and carb count will depend on the size of your cake servings. I cut my cake into 10 decent sized slices, so they came out to 4.5 net carbs per slice.

Atkins Shake Recipe Macros

That net carb count includes the cinnamon swirl and two Atkins Peanut Butter Granola Bars. You can use the MyFitnessPal recipe calculator to enter your recipe based on the labels of your brands for each ingredient, and what you choose to add and/or leave out.

Atkins Low Carb Coffee Cake Recipe Nutrition Facts

I have an optional low carb cream cheese icing or drizzle you can use too, that worked beautifully on this cake.

 

Low Carb Cream Cheese Icing (optional)

I discovered that you can mix equal parts of cream cheese and the Atkins French Vanilla Shake together, warm them up then blend with a hand mixer into a smooth creamy drizzle to make your coffee cake gorgeous!

Atkins Shake Recipes

You can add sugar-free sweetener to taste, of course.

For this Cinnamon Coffee Cake, I made just enough cream cheese icing for two cake servings.

I used 2 Tbsp. of the Atkins French Vanilla Shake, 2 Tbsp. of cream cheese, 1 Tbsp. of real butter, and a teaspoon of the cinnamon/sweetener mixture I had leftover that I swirled in the cake earlier.

It made just enough for a generous icing on two pieces of the coffee cake.

Low Carb Cream Cheese Icing

This cake was half gone by the time I got the icing ready, lol – I had company in and out and everyone took one look at it and wanted a bite!

It went even faster with the cinnamon vanilla cream cheese icing drizzled over the top. πŸ™‚

Low Carb Cinnamon Coffee Cake with Cream Cheese Vanilla Icing

This deliciously moist low carb cake recipe can also be made into smaller cakes and frozen, for easy personally-portioned desserts you can enjoy anytime!

Individual Low Carb Cakes

As I mentioned, this recipe works best in a well-greased glass baking dish.

I’ve also made it in smaller (5β€³ x 5β€³) glass dishes for individual cakes you can freeze separately.

Low Carb Cake Recipe

Low Carb Cake

The smaller cake above was made with the same recipe, minus the Atkins Bars and the sweetened Cinnamon Swirl.

Leaving those out lowers the carb count of course, but the Peanut Butter Crunch and Cinnamon Swirl were a delicious addition! ♥

Low Carb Cinnamon Crumble Cake

Low Carb Cake Baking

Enjoy this super simple low carb cake recipe! πŸ™‚

I kept it really simple using things you probably already have around your low carb kitchen, or can easily get at your local grocery store.

It took me four tries to get the batter JUST right for a “crumble coffee cake” and this final version is definitely a winner!

My recipe is not overly sweet, but just sweet enough to enjoy with coffee for breakfast. You can sweeten yours to taste of course, if you prefer it sweeter.

Everyone that tried it here said “it’s not too sweet” and “no, there’s no aftertaste at all – it’s great!”

Have fun with this one. πŸ˜‰ *cheers*

Best,
Lynn Terry
aka @LowCarbTraveler

P.S. I often refer people to the Atkins site for the Acceptable Foods List. The phase one list is ketogenic friendly and is exactly what I used to get started eating low carb. You can also check out their site to learn more about The Hidden Sugar Effect and make sure you’re avoiding foods that you may think are healthy, but aren’t actually as healthy as you think.

On Atkins, you eat the right foods, not less – which I love! You never have to go hungry on a low carb diet. They have a new lifestyle book out by that title: Atkins: Eat Right, Not Less too that you’ll love!

 

instagram low carb @lowcarbtraveler @lowcarbtraveler @lowcarbtraveler pinterest low carb

 


About Lynn Terry

I love making the low carb diet EASY for people with a busy lifestyle (like me!) with my KISS / Keep It Simple method. :) About Lynn Terry: Host of the Low Carb Challenge
This entry was posted in Low Carb Desserts and tagged . Bookmark the permalink.

 

28 Responses to Low Carb Cinnamon Crunch Coffee Cake Recipe

  1. Edith Bice says:

    This looks and sounds delicious. Is there an alternate granola bar that can be used that doesn’t contain peanuts or peanut butter? I have an extreme allergy to peanuts but love the idea of some extra crunch.

    • Lynn Terry says:

      Hi Edith πŸ™‚ Sure! You can use anything you prefer to add the crunch, even another bar that doesn’t have peanuts in it. This particular bar bakes really well, so I imagine others might too. Let me know what you decide to use!

  2. Wendy says:

    What artificial sweetener did you use for your cake?

    • Lynn Terry says:

      Hi Wendy,

      I used the Sweet Like Sugar Substitute, which measures out the same as sugar in recipes.

      If you use something else, you will want to use the equivalent to the amount of sugar (not the amount itself) – since they all measure to sugar differently in recipes.

      I didn’t make mine overly sweet because I enjoyed it as a breakfast coffee cake, so definitely sweeten to taste. πŸ˜‰

  3. Vicki Kron says:

    Great recipe Lynne. And you keep saying that you don’t cook! This is just what I’ve been looking for, a great tasting, fancy-looking dessert to serve to company. Actually, I’m making it for Valentine’s day as a surprise for my husband. It just might become our new family favorite.

    • Lynn Terry says:

      Thank you Vicki! And lol – yes, I’ll confess it took me FIVE tries to get this batter perfected… but it was totally worth it! This cake was DELICIOUS. Super moist, and just right for a breakfast / coffee cake. πŸ™‚ Enjoy!

  4. Marti says:

    We have a family event coming up complete with lots of food so this will be my contribution along with mock potato salad! Everyone loves the “potato salad”….they don’t even know it’s made with cauliflower! I bet they gobble up this cake too!! Thanks!

    • Lynn Terry says:

      I think you’ll find it’s a hit with a mixed crowd if you don’t use an artificial sweetener with a strong aftertaste. Mine was not as sweet as traditional yellow cake, but my daughter couldn’t even tell it was sugar free. πŸ˜‰ Enjoy!

  5. Cindi says:

    And you keep telling us you don’t cook! This looks fabulous, Lynn. I’m the only LC’er in my house so may try a half recipe, as your ingredient measurements are perfectly divisible by two. Then I’ll cook in smaller, individual baking dishes. Thanks for another delicious LC option!

    • Lynn Terry says:

      I impressed even myself with this one, Cindi. πŸ˜‰ lol. I had exactly two Atkins Bars left to make myself another cake to freeze in portions – but someone ate one of my two last bars 😐 lol… so luckily this recipe IS easy to halve. πŸ™‚ Enjoy!!

  6. Nicole Deckard says:

    That l@@ks amazing Lynn! I can’t wait to try this recipe……

  7. Betsy says:

    Oh my gosh that looks delicious! I cannot wait to make it. Coffee cake is my absolute favorite. I also have some cranberry almond Atkins bars that I wonder if I could sub for the peanut butter, I bet it would be good. Can’t wait!

    • Lynn Terry says:

      Oh my gosh – YES, Betsy! That would be delicious for that nice little added crunch. πŸ˜‰ Get creative with it and have fun!! Enjoy. πŸ™‚

    • Lynn Terry says:

      p.s. The chopped up bars make a GREAT crunchy topping on this cake, but you have to add them on toward the end (last 10 minutes maybe) so they don’t scorch. Lesson learned, lol – but the toasted crunch on top is nice too!

  8. Cindi says:

    That’s a super idea, Betsy! The cranberry almond and the blueberry are my favorite Atkins bars.

  9. CHeryl says:

    YUMMY Lynn! I have some Sukrin Gold I’m thinking of trying as an topping mixed with butter. Just like Mom made!

  10. Kristin Ulrich says:

    This looks so yummy! Do you think it would work using a muffin/cupcake pan?

    • Lynn Terry says:

      Hi Kristin πŸ™‚ Yes, that should work fine. I didn’t test it with this exact recipe, but I think with two batters before this one and they were super moist. I used papers though so they kinda stuck to the paper – but I improved the batter since then and haven’t tested them in a buttered muffin tin or muffin papers. It should work though! *fingers crossed* πŸ™‚

  11. Julie says:

    Good Morning Lynn,
    Was so excited to try this recipe…. I made early this morning but made 1/2 batch which gave me 5 small cakes.They look amazing but waiting for them to cool! (Very Hard to do!. When I added up carbs decided by 5, mine came out to 2.5 carbs each.

  12. Janet Small says:

    My hubby and I made this coffee cake this morning on Valentines Day. After reading your comments about getting the cake out of the bundt cake pan, we used a 9 X 9 glass cake pan (baked at 325 degrees) and cooking spray instead of butter to “grease” the pan. Other than those changes, we followed the recipe to the letter. The cake turned out perfect! We like peanut butter, but the taste of the peanut butter was a little overwhelming. So, when we make it again, (and we will!) we’ll use one Atkins Cinnamon Bun Bar instead of the two peanut butter bars. We liked the crunch that the Atkins bar gives the cake. We also made the icing which was enough to top the whole 9 X 9 cake.
    Thanks for the great recipe.

    • Lynn Terry says:

      Happy Valentine’s Day, Janet πŸ™‚

      I’m so glad your cake turned out perfect, and it’s a “keeper” in your kitchen! I had SO much fun coming up with this recipe. It certainly took me enough tries, lol. But WOW, this final version is great!!

      I’m loving all the ideas & modifications. I can’t wait to make another one myself now. πŸ™‚ I agree the crunch made it really nice – a last minute idea, but a perfect touch! *cheers*

  13. Anne Clinton says:

    Hi Lynn,

    What can I use in place of the shakes? I am trying to cut products out right now. I though about almond milk but I don’t think it will be rich enough and I don’t want to use all heavy cream. Maybe like 8oz of almond milk and 3 TB of HWC. Not sure. I’m good at baking with flour and real sugar but I know that Almond flour does not react the same in the cooking process.

    PS. Finally made your famous spinach biscuits! I loved them as is or topped with cream cheese (as you suggested). I was scared to try this out because I had so many failures with Almond flour bread recipes before. Now I can wait to try the sausage biscuits :))

    I’m a teacher so I’m off on winter break right now. I though it would be a good time to experiment in the kitchen so I have fun new keto options so I can eat healthy when I got back to work.

    • Lynn Terry says:

      Hi Anne πŸ™‚

      You want something about the same consistency – so your mix sounds like a good idea. You might start with less and add more until you get your batter to look about the same consistency as mine. I’m not much of a baker at all lol, but that might work!

      I’m so glad to hear you enjoyed the spinach biscuits. The sausage biscuits are great too! That recipe is so versatile and so easy, you can add practically anything to it. πŸ™‚ Here’s another example: http://www.travelinglowcarb.com/4275/low-carb-biscuit-recipe/ where I used leftovers, even. Enjoy!

  14. Nicole says:

    I can’t get this to come out in once peice from the Bundt pan. So I’m giving up. What size baking dish did you use. Not the personal size ones πŸ™‚

    Nicole

    • Lynn Terry says:

      Hi Nicole! Yes, I mentioned that – it’s definitely too moist for that style of pan. A regular glass cake pan or dish is good, well greased of course. I have an 8×8 glass dish, so if you use that and have any extra just put it in cupcakes or a smaller extra dish for personal sized cakes. πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *