Ba ba ba baaaahhhh! It’s a bird! No… wait… it’s a plane… It’s…. it’s…. Diana’s coffee crumb cake, and it’s sugar free, gluten free and perfect for diabetics (and those who are working to keep blood sugar stable).
And guess what. You’ll never know what you were missing. Filled with flavor, texture and winning, this dessert just might be your new favorite sweet tooth avenger, whether it’s grab-and-go breakfast, with coffee, or after dinner.
And guess what what. I want to also say, Diana is just pretty much freaking amazing. Between her gorgeous chocolate-covered roll cake and her Mexican bake, I want her to come and live with me. She keeps inspiring me in ways I didn’t even consider for oopsie roll batter. To make them look like something I slap myself in the face for wishing I’d thought of is just another of the many fabulous traits of her wholesome, delicious ideas.
Thinky thoughts and recipe ruminations:
- This cake freezes well, so don’t be afraid to sock some away for a rainy day.
- Don’t have cream of tartar? You can sub in an 1/2 tsp of white vinegar or lemon juice in place of the tarter to help stiffen those yolks.
- Freeze slices to send to school in lunches.
- This dish is gluten free, sugar free, vegetarian friendly, and only 4 net carbs per slice.
- This dish is not induction friendly due to addition of almond flour.
- Want to save a few calories? Use lower fat cream cheese.
- Diana uses the Ideal/Kroger co-brand of brown sugar substitute, but use whatever you have on hand.
- Recipe may be doubled.
Diana’s Oopsie Coffee Crumb Cake
6 eggs, separated
6 oz. cream cheese, softened
1/2 cup sugar equivalent substitute
1/4 cup protein powder
1 tsp vanilla extract
1/4 tsp cream of tartar
1 tsp cinnamon
1 1/2 cups finely ground almond flour
2 tsp cinnamon
1/2 cup brown sugar equivalent substitute
1/2 stick (1/4 cup) cold butter, cubed
1/2 cup heavy whipping cream
1 Tbsp sugar equivalent substitute
1 tsp cinnamon
2 tsp softened butter
Preheat oven to 300 degrees Fahrenheit.
Prepare Oopsie batter:
Separate the egg yolks from the whites. Whip the whites with the cream of tartar until stiff peaks form.
Prepare other moist ingredients:
Beat the egg yolks with cream cheese, substitute sweetener, protein powder, vanilla extract, and cinnamon. Fold this mixture with the eggs whites gently as not to deflate the whites.
Spoon mixture in an 8 inch square baking dish lined with parchment paper. You can also use an 8 inch spring form pan, generously greased with butter. Set aside.
Prepare the crumb topping:
Place almond flour, brown sugar substitute, cinnamon and butter in a bowl and combine with your fingers (or a fork or pastry cutter) until well combined. It won’t be crumbly, but it will hold together. Add half of the crumb topping to the Oopsie batter evenly (it may sink to the bottom).
About half way through baking the cake, remove cake and add the remaining topping. Continue baking. While the cake should bake for 40-50 minutes, Diana says to be sure to start testing the batter after 30 minutes with a toothpick to test for doneness (a clean toothpick), as some ovens cook hotter than others.
To prepare the glaze:
Combine heavy cream, sweetener and cinnamon in a heat-proof measuring cup. Heat in microwave or small sauce pan until sweetener has dissolved. Mix well, adding butter and mix again. You can whip this to make it thicker when it’s well chilled. Drizzle glaze on semi cooled crumb cake. Keep refrigerated.
This cake is best served the next day, even though it may be hard to resist. It gives the ingredients time to come together.
Nutritional information for 1/9th of the recipe without glaze: Calories: 330, Carbohydrates: 6g, Fiber: 2g, Net Carbohydrates: 4g, Protein: 12.2g, Fat: 29.8g
Nutritional information for 1/9th of the recipe with glaze: Calories: 394, Carbohydrates: 6g, Fiber: 2g, Net Carbohydrates: 4g, Protein: 12.3g, Fat: 36.9g