Cinnamon Roll Coffee Cake
Recipe Info
Nutrition
| Amount Per Serving | %Daily Value* |
|
|---|---|---|
| Total Fat | 11g | 17% |
| Saturated Fat | 6g | 28% |
| Trans Fat | 0g | — |
| Cholesterol | 48mg | 16% |
| Sodium | 181mg | 8% |
| Total Carbohydrates | 21g | 7% |
| Dietary Fiber | 1g | 5% |
| Total Sugars | 18g | — |
| Protein | 4g | 8% |
|
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
||
Recipe Info
Ingredients
- 2 1/4 cups almond flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp salt
- 3 large eggs
- 1/3 cup Cinnamon Roll Protein Shake
- 1/2 cup maple syrup
- 1 tsp vanilla
Crumb Topping
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/3 cup coconut oil, melted
- 2 tsp cinnamon
Directions
- Preheat oven to 350F and line an 8×8 pan or 8-inch round cake pan with parchment paper or nonstick spray.
- In a medium sized bowl, mix together almond flour, baking soda, cinnamon, and salt. In a larger bowl, whisk together eggs, protein shake, maple syrup, and vanilla. Add dry ingredients to wet and stir to combine. Pour into baking dish.
- In small bowl, mix together the crumb topping completely. Sprinkle it over top of the cake batter until evenly dispersed.
- Bake in oven for 25-30 minutes or until toothpick inserted in certain comes out clean. Let cool at least 30 minutes before serving. Optional, sprinkle with powdered sugar. Store on counter for 24 hours or longer in fridge.
- Note: Be sure to watch this when cooking. Loosely cover the bars with aluminum foil around the 15 minute mark. The foil prevents the top from getting too brown.