THE CLASSIC COFFEE CAKE GETS A HEALTHY MAKEOVER WITH THIS PALEO, LOW CARB, AND GLUTEN-FREE TWIST. IT'S THE PERFECT DESSERT FOR BREAKFAST.
– almond flour – tapioca flour – eggs – maple syrup – coconut oil – baking soda – apple cider vinegar – cinnamon – salt – coconut sugar
CRUMBLE TOPPING In a small bowl, mix together the almond flour, coconut oil, coconut sugar, and cinnamon for the crumble topping.
Store the crumble mixture in the fridge while you’re preparing the coffee cake batter.
COFFEE CAKE Preheat the oven to 350 F and line or grease an 8x8 baking dish.
In a large bowl, whisk together the dry ingredients: almond flour, tapioca flour, baking soda, cinnamon, and salt until there are no clumps.