Streusel Coffee Cake with Cinnamon Sugar Ripple & Coconut Butter Glaze

Mary Draper
Sep 11
2 min read

Updated: Sep 12

Gluten-Free, Dairy-Free, Refined Sugar Free, No Starch, Keto/Low-Carb-Friendly

The perfectly cozy fall coffee cake, with warm cinnamon sugar streusel and cinnamon sugar ribbon, topped with a creamy coconut butter drizzle.

Use your go-to granulated sweetener to easily customize this for your lifestyle: make it easy with white/brown sugar, use your fav sugar sub for a low-carb/keto/diabetic-friendly version, or use coconut/maple sugar for a paleo RSF version.

⬇️ RECIPE ⬇️

Keto-Optional GF Coffee Cake:

2 cup almond flour
1/4 cup coconut flour
1/3 cup white sweetener/sugar of choice (or if you choose to use allulose, use 1/2 cup since it’s only 70% as sweet as white sugar)*
2 tsp baking powder
1/2 tsp salt
3 large eggs, room temperature
1/2 cup coconut oil, melted
1/3 cup water/milk of choice
2 tsp vanilla

Streusel:

1 cup almond flour
1/3 cup brown sweetener/sugar of choice, or 1/3 cup white sweetener/sugar of choice +1/2 tsp molasses (or if you choose to use allulose, increase to 1/2 cup since it’s only 70% as sweet as white sugar)*
1/3 cup coconut oil, melted
1 tbsp cinnamon
1/2 cup walnuts, rough chopped

Coconut Butter Glaze:

2 tbsp (30g) coconut butter, warmed**
1 tbsp coconut oil, melted
2 tbsp maple or sugar-free syrup, room temperature
1/2 tbsp vanilla

*DIY brown sweetener: https://youtu.be/eQDzlXlMwPk?si=Gyjbe_Im2zBeszt7

**DIY coconut butter: https://youtu.be/6a10QQZ212I?si=YPWG7AHtoiqaWK0Q

⬇️ INSTRUCTIONS ⬇️

►Preheat oven to 350F, and line an 8x8 pan with parchment paper

►For streusel: combine streusel ingredients and pop into fridge while you prepare the cake batter

►For cake: combine dry ingredients, then add wet, and mix until combined.

►Spread half the cake batter into your pan, then sprinkle with half the streusel topping, spread the rest of your cake batter (I find scooping/adding dollops makes it easier to spread, as it doesn’t like to stick to the streusel) then sprinkle with the last of the streusel topping

►Bake at 350F for 30-40 minutes (check it about 20min in and cover with foil if your topping starts to brown too much), let cool.

►For coconut butter drizzle: combine ingredients in a microwave safe bowl (in case you need to gently rewarm it), and whisk until it comes together. It takes a bit of mixing to get the oil to incorporate and the glaze to emulsify and come together & thicken. If any ingredients are straight from the fridge, you may need to gently warm it in 15sec intervals to get it to come together.) Then transfer to a ziplock bag, snip off 2-3mm of a corner and drizzle over your coffee cake.

►Enjoy warm! Or pop in the fridge for drizzle to set. (I actually really LOVE this after it has sat in the fridge for a bit, and the drizzle has set up, but you do you).

Follow along in our step-by-step video here: https://youtu.be/UXA_t1KJ0xQ?si=MCu2oP-s2XvtTRiH

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