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Serves 8
Have your cake and eat it, too, with this Jicama “Apple” Cinnamon Coffee Cake! Yes, that’s right, we used crispy and crunchy jicama in our coffee cake! It has a very similar texture as apples, without the carbs and fructose. Fresh spice gives this cake all the delicious flavors of Fall you have been excited to bite into, bake this today and let us know what you think!
Prep Time: 10 minutes
Cooking Time: 35 minutes
Ingredients:
Cake:
2 cups almond flour
¼ cup coconut flour
1/3 cup erythritol
¼ teaspoon sea salt
1 tablespoon pumpkin pie spice
½ cup diced jicama
3 large eggs
½ cup 2% milk
8 tablespoons butter, melted
Crumble:
1 cup almond flour
2 tablespoons erythitol
¼ teaspoon sea salt
2 teaspoons dry instant coffee
1 tablespoon pumpkin pie spice
4 tablespoons butter, melted
½ cup diced jicama
½ cup chopped walnuts
Instructions:
Preheat oven to 350 degrees Fahrenheit.
Mix all dry cake ingredients together in a large bowl and the wet ingredeitns together in another bowl. Gently combine.
Mix all crumble ingredeints together in a separate bowl and set aside.
Pour all but about ¼ of the cake batter into a loaf pan lined with parchment paper.
Spread 1/3 of the crumble over the cake batter, followed by the remaining cake batter and topping with the remaining crumble.
Bake for 35-40 minutes, or until a toothpick pierced in its center comes out clean.
Remove from the oven, allow to cool for a few minutes and serve beween 8, storing any leftovers in a glass container for up 3 days.
Enjoy!
Calories: 480
Carbs: 27
Net Carbs: 20
Protein: 13
Fat: 44
