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! 🙂 The result…
Low Carb Cinnamon Crunch Coffee Cake
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 Crunch Coffee Cake Recipe
- 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.
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.
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.
Stir in the chopped Atkins Bars.
Pour your cake batter into the greased cake pan.
Then swirl in the sweetened cinnamon mixture.
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. 😉
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.
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.
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!
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.
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. 🙂
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!
As I mentioned, this recipe works best in a well-greased glass baking dish.
I’ve also made it in smaller (5″ x 5″) glass dishes for individual cakes you can freeze separately.
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! ♥
Enjoy this super simple low carb cake recipe! 🙂
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. 😉 *cheers*
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!