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
Ingredients:
- 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:
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*
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!
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.
Hi Edith 🙂 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!
What artificial sweetener did you use for your cake?
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. 😉
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.
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. 🙂 Enjoy!
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!
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. 😉 Enjoy!
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!
I impressed even myself with this one, Cindi. 😉 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. 🙂 Enjoy!!
That l@@ks amazing Lynn! I can’t wait to try this recipe……
Enjoy Nicole – let me know how it turns out, or if you decide to do any fun modifications. 🙂 *cheers*
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!
Oh my gosh – YES, Betsy! That would be delicious for that nice little added crunch. 😉 Get creative with it and have fun!! Enjoy. 🙂
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!
That’s a super idea, Betsy! The cranberry almond and the blueberry are my favorite Atkins bars.
YUMMY Lynn! I have some Sukrin Gold I’m thinking of trying as an topping mixed with butter. Just like Mom made!
This looks so yummy! Do you think it would work using a muffin/cupcake pan?
Hi Kristin 🙂 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* 🙂
I just made these this morning as muffins. They were perfect! FYI… I used a dark chocolate shake instead of the vanilla. I put the cinnamon directly into the dry ingredients and didn’t even use the sweetner. They were perfect!!!
How long did you bake the muffins and did you grease the tins or use baking cups?
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.
That should be…”divided into 5”!
Awesome! I loved making them in smaller individual cakes. Someone on instagram made them into muffins instead – and hers turned out beautiful. 🙂 I think I may try that for my next batch! Enjoy 🙂
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.
Happy Valentine’s Day, Janet 🙂
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. 🙂 I agree the crunch made it really nice – a last minute idea, but a perfect touch! *cheers*
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.
Hi Anne 🙂
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. 🙂 Here’s another example: http://www.travelinglowcarb.com/4275/low-carb-biscuit-recipe/ where I used leftovers, even. Enjoy!
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 🙂
Nicole
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. 🙂
So if you want us to use a “flat pan” instead should it be a 13×9 or a square 9×9 or what? Would you still bake it at 350 for 35 minutes? How long for cupcake/muffin pans? Hope you will try some variations for us…(like chocolate drink with chopped chocolate bars!)
Hi Dianna 🙂 I think a 9×9 or a 9×11 would probably be just about perfect. It’s really moist, so if you make it too deep it’s hard to get out in one piece. And you definitely want to let it cool ALL the way before you cut it.
There are so many fun variations you could do with different flavors!
For the cake I start mine out at 350 for 20 minutes and then watch it every 10 minutes from there – depending on the size and depth of pan I’m using. Once it rises and then gets golden brown – I test with a toothpick to see if it’s done. You’d do the same for muffins. 😉
Hi Lynn!! Was wondering if I can use coconut flour instead of almond…
I tried coconut flour, and a mix of coconut and almond flours, and I couldn’t get it to come out right. But I’m new to working with coconut flour and NOT great at recipe development lol. If you figure out a way to make that work, let me know! 😉
Those look great!! What about baking them in muffin tin? How long would you suggest baking them?
You can definitely make muffins, or small individual cakes even. You would just have to start with 10 minutes and check them until done from there. 🙂
I figured out my net carbs for the coffee cake and I’m getting 9 net carbs what am I doing wrong I am following Atkins
Hi Keri,
Did you use the MyFitnessPal Recipe Calculator – or how did you calculate it?
Did you use the same brands I used?
How many servings did you cut your cake into? The number of servings will play a big part in the per serving carb count.
Why can’t we print these recipe?? Or am I missing something?
Hi Nancy,
You can copy the ingredients and instructions and paste them into a document and print it that way. 🙂
I just made this and it was great! I did spread the icing on top. Since I live above 5000 ft. altitude in Wyoming I had to increase the cooking time to 42 minutes. I also put some pecans in the cinnamon and sweetener mixture, put half the batter in the pan, top it with the cinnamon and sweetener mixture and then the rest of the batter.
That sounds delicious, Wendy! I love all the fun modifications to this recipe. 🙂 🙂 This was the same one I saw on Instagram, right? If so, it looked amazing!!
Hi Lynn,,
Kudos on the cake recipe,, It had a very good flavor, and very moist, I cooked it for about 35 minutes in a glass dish. Perfect. served to some guests at dinner on sunday, and even though he was full,, he asked for seconds.. (hes a tiny man, and they were small pieces) lol
Anyway, i think for me,, I love a cinnamon flavor so much, that the peanut butter granola bar detracted from the cinnamon. Atkins used to make a cinnamon bun bar, not sure if thats still available.
Next time I may add some pecans toasted in butter, other than that i loved the cake recipe,,easy peasy,
Traci 🙂
I’m so glad, Traci. 🙂 Definitely try out different versions. It works fine with or without the bar of course, which will also lower the carb count. Enjoy!! 🙂
Is there a way to print this without all the pictures??
Hi Dianne,
You can copy the ingredients and instructions and paste them into a document and print it that way. 🙂 Enjoy!
Where do you store this cake, on the counter or in the fridge and do you keep it covered? Just wondering as I recently made a chocolate cake with almond flour and at room temperature within two days it was getting fuzzy mold on it.
Sealed and refrigerated is definitely ideal. 😉
To me peanut butter and cinnamon don’t sound good together so I looked through my stash of Atkins bars and found Harvest Trail coconut almond bars! I made this last night, pulled it out of the oven after 11 and had to have a small piece before it cooled, oh my! I so longed for a tall glass of cold milk or cup of coffee but since it was so late I refrained! It is better warm though so for breakfast I put a piece in the microwave a few seconds, a good Sunday morning breakfast…. Thanks
Awesome, I’m so glad you enjoyed it! 🙂 The different ideas & modifications are so fun. I can’t wait to make it again, in new ways. I like it just as well without the bars or crunch, which lowers the carb count of course – as just cinnamon coffee cake style.
I made this cake yesterday and cannot believe how good it was! It is so moist and tasty! Will definitely make it again!
I’m so glad you enjoyed it, Garry! 🙂
I just tried this and I must say..EXCELLENT!!! I only had Mocha Chocolate so I used that and it was very good. Added nuts as well