Low Carb Individual Coffee Cakes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 263.8
- Total Fat: 23.1 g
- Cholesterol: 124.0 mg
- Sodium: 151.3 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 5.1 g
- Protein: 5.9 g
View full nutritional breakdown of Low Carb Individual Coffee Cakes calories by ingredient
Introduction
Here's a great breakfast idea. Here's a great breakfast idea.Number of Servings: 6
Ingredients
-
Cake:
4 eggs, separated
1 tsp. cream of tartar
3 T Swerve
1/4 cup coconut oil, melted and cooled
1 tsp. vanilla extract
1/2 cup coconut flour
1/4 tsp. baking soda
1/8 tsp. salt
Topping:
1/4 cup Swerve
1/4 cup coconut oil, melted and cooled
2 T. coconut flour
1/2 tsp. ground cinnamon
Tips
Serve warm with a pat of butter.
Directions
Preheat the oven to 350 degrees. Place 6 liners into a jumbo muffin pan.
In the bowl of a mixer, combine egg whites and cream of tartar. Beat on high speed, gradually adding 3 T of Swerve until mixture forms stiff peaks.
In a mixing bowl, mix coconut oil, egg yolks, and vanilla extract. In a separate bowl, combine the 1/2 cup coconut flour, baking soda, and sea salt. Add dry ingredients to wet ingredients.
Mix up to half of the egg whites into the batter until it is thin enough to fold in the remaining egg whites. Pour mixture into the prepared liners.
In a small mixing bowl, combine the topping ingredients. Spread half the mixture over the batter. Swirl the topping with the batter. Spoon the remaining topping on top of each cake.
Bake for 20 minutes or until a toothpick inserted near the center comes out clean.
Cool slightly before serving.
Net Carbs: 4.1
Makes 6 individual cakes.
In the bowl of a mixer, combine egg whites and cream of tartar. Beat on high speed, gradually adding 3 T of Swerve until mixture forms stiff peaks.
In a mixing bowl, mix coconut oil, egg yolks, and vanilla extract. In a separate bowl, combine the 1/2 cup coconut flour, baking soda, and sea salt. Add dry ingredients to wet ingredients.
Mix up to half of the egg whites into the batter until it is thin enough to fold in the remaining egg whites. Pour mixture into the prepared liners.
In a small mixing bowl, combine the topping ingredients. Spread half the mixture over the batter. Swirl the topping with the batter. Spoon the remaining topping on top of each cake.
Bake for 20 minutes or until a toothpick inserted near the center comes out clean.
Cool slightly before serving.
Net Carbs: 4.1
Makes 6 individual cakes.