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Savory Nutty Snack Cake (Grain-Free, Sugar-Free)

A grain-free, sugar-free breakfast bread or tea cake that tastes like a satisfying whole wheat treat.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Breakfast, Snack
Cuisine American, european
Servings 9

Ingredients
  

Cake

  • 1 1/2 Cup Almond Flour This would probably taste great with cassava or Tiger Nut if you're nut-free, may need to make some adjustments or add 1 tsp. unflavored gelatin though.
  • Powdered Stevia to Taste I used 3 "shakes" - you could sweeten with something else but it will change the texture. :)
  • 2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 4 Eggs
  • 1/2 Cup Full-fat Canned Coconut Milk
  • 3 Tbsp Melted Grassfed Butter
  • 1 tsp Vanilla Extract

"Crumb" Topping

  • 2 Tbsp Melted Grassfed Butter
  • 1 Tbsp Melted Coconut Oil
  • 1/3 Cup Almond Flour
  • 1/3 Cup Chopped Nuts I used pecans & sliced almonds. Shredded unsweetened coconut would also be yummy!
  • Powdered Stevia to Taste I used 1 more "shake"
  • 1 1/2 tsp Maple Syrup
  • 1/8 tsp Sea Salt

Instructions
 

  • Heat oven to 350.
  • Whisk flour, stevia, cinnamon and baking powder together in a bowl.
  • In a separate bowl, whisk together the eggs, coconut milk, melted butter and vanilla.
  • Mix cake ingredients together and place in a 9X9 glass pan coated with cooking spray.
  • Mix together all the Crumb ingredients and spread/sprinkle it over the cake.
  • Bake for 30-35 minutes, or until a toothpick comes out clean.
  • Enjoy! It tastes great with butter! If you are tracking your Macros and need more carbs- it would taste great with fig or fruit-sweetened jam or applebutter.
Keyword breakfast, breakfast cake, cake, coffee cake, gluten free, grain free, LCHF, low carb, paleo, stevia