It's chocked full of strawberries and walnuts. It makes 12 generous servings each containing approximately 7 net carbs, 3 grams of sugar and 11 grams of protein! Now how does THAT sound for a power breakfast? If you are one of the many folks over the years that have asked me for breakfast ideas "other than eggs"...this one is for YOU! You could eat it as a dessert or snack, too.
I hope you enjoy this coffee cake as much as I do. This cake is wheat free, grain free, gluten free and has no added sugar and a great addition to add to your low carb menu. You can find the recipe and photos below. Enjoy!
Fresh Strawberry Crunch Coffee Cake
2 cups blanched almond flour
1/2 cup ground golden flax seeds
1/4 cup PLUS 2 tablespoons coconut flour, sifted
1/4 cup chia seeds
1-1/4 cups Swerve granular sweetener (or preferred granular sweetener)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
4 large eggs
1 teaspoon vanilla extract
1 teaspoon strawberry extract
2/3 cup buttermilk
2 tablespoons oil (coconut oil or extra light olive oil)
3 cups diced strawberries
1 cup chopped walnuts, divided
Half of a 3.5-ounce 70-85% cacao chocolate bar, coarsely chopped into chunks (1-3/4 ounces)
Preheat oven to 350 degrees F. Grease a 9" x 13” nonstick baking pan.
Whisk almond flour, ground flax, coconut flour, chia seeds, sweetener, salt, baking powder, baking soda and cinnamon together in a bowl, breaking up any lumps.
In a separate bowl, beat eggs, vanilla extract, strawberry extract, buttermilk and oil together. Add wet ingredients to dry ingredients and mix well. Stir in strawberries and 1/2 cup chopped walnuts. Pour batter into prepared pan; spread evenly with a spatula. Top with reserved 1/2 cup chopped walnuts and chocolate chunks.
Bake for 50-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan.