Tonia’s Cinnamon Streusel Coffee Cake, By Jeles

Ingredients for the Cake:

6 tbsp butter (softened)

3/4 cup Monk Fruit

3 large Eggs

1/4 cup Heavy cream

2 tsp Vanilla extract

3 cups Anthony’s Almond Flour

2 tsp baking powder

1/4 tsp sea salt

Streusel:

1 1/2 cups Anthony’s Almond Flour

3/4 cup Truvia Brown Sugar

1 1/2 tbsp Cinnamon

1/8 tsp sea salt

4 tbsp butter (melted)

1/2 tsp Vanilla extract

Icing:

3 tbsp Anthony’s Powdered sugar

1 1/2 tbsp Heavy cream

INSTRUCTIONS:

Preheat the oven to 325 degrees

Grease a 9x9 inch Baking dish or cake pan

Coffee cake batter:

In a large mixing bowl, use a hand mixer to beat together the butter and Monk fruit, until fluffy and light yellow.

Beat in the eggs, cream, and vanilla.

Beat in the almond flour, baking powder, and sea salt, until mixed well

The batter will be fairly thick

Streusel topping:

In a small mixing bowl, stir together the almond flour, Brown sugar, cinnamon, and salt, mix well

In another small mixing bowl, stir together the melted butter and vanilla and now add the melted butter mixture to the brown sugar mixture and stir until crumbly

Assembly:

Spread half of the coffee cake batter evenly over the baking dish

Crumble half of the streusel (about 1.5 cups) on top

Dollop tablespoonfuls of remaining batter over the streusel, then spread evenly Crumble remaining streusel on top

Bake for about 25-30 minutes, until the streusel is darker golden

IMPORTANT:

Tent the top with foil and bake for another 20 - 30 minutes, until the inserted toothpick comes out clean

Icing:

Whisk together the Anthony’s Confectioner Powdered Sugar and heavy cream.

Allow the cake to cool for at least 30 minutes before drizzling with icing Enjoy!

Holiday’s~ Breakfast~ Dessert ~ Parties ~ Coffee Cake~ Keto~ ~ Jeleszinhas recipes Total Servings: 12 ~ Serving size: 1 Slice ~ Calories: 287 ~ Net. Carb: 5.5 g

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