Chocolate Chip Coffee Cake



Crumb Topping:

1/4 cup almond flour

1 tbsp Swerve Sweetener

1 & 1/2 tsp cinnamon

1 tbsp butter, softened


2 cups almond flour

1/4 cup unflavoured whey protein powder

2 tsp baking powder

1/4 tsp salt

6 tbsp butter, softened

1/2 cup Swerve Sweetener

2 large eggs, room temperature

1 tsp vanilla extract

1/2 cup almond milk

1/2 cup homemade chocolate chips OR Lily's chocolate chips


1. In a small bowl, whisk together almond flour, sweetener, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.

2. For the cake, preheat oven to 325F and grease a 10 inch oven-proof skillet (does not need to be cast iron, but it's great if it is!)

3. In a medium bowl, whisk together the almond flour, whey protein powder, baking powder and salt.

4. In a large bowl, beat butter with sweetener until well combined. Beat in eggs and vanilla, then beat in half the almond flour mixture. Beat in almond milk and remaining almond flour until well combined.

5. Stir in chocolate chips and spread batter in prepared skillet. Bake 25 minutes, then remove from oven and sprinkle with topping. Return to oven and bake another 15 to 20 minutes, until sides are beginning to brown and center is just firm to the touch.

6. Remove and let cool at least 20 minutes before serving (cake will fall apart easily if you remove it while it's still very warm).


Each serving has 7.79 g of carbs and 3.68 g of fiber. Total NET CARBS = 4.11 g