Hawaiian Coffee Cake Sugar Free
Indulge in the tropical flavors of this Hawaiian Coffee Cake that’s completely sugar-free and perfect for a guilt-free treat! This recipe combines the nutty richness of almond and coconut flours with the natural sweetness of unsweetened crushed pineapple and shredded coconut, delivering a moist and tender cake with every bite. Enhanced by a hint of warm cinnamon and the crunch of optional macadamia nuts, this healthy dessert is gluten-free, low-carb, and perfect for those following a keto-friendly or diabetic-friendly lifestyle. Quick to prepare in just 15 minutes, this delightful coffee cake bakes to perfection within 35 minutes, making it an ideal choice for breakfast, brunch, or a light afternoon snack. Serve it plain, or elevate it with a sprinkle of extra coconut or a drizzle of sugar-free glaze for an irresistible tropical twist.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened shredded coconut
- 1 cup Crushed pineapple (unsweetened, drained)
- 3 large Eggs
- 0.5 cups Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 0.25 cups Stevia or monk fruit sweetener
- 1 teaspoon Cinnamon
- 0.25 cups Chopped macadamia nuts (optional)
Instructions
Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking dish or line it with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, shredded coconut, and cinnamon. Whisk well to blend the dry ingredients.
In a separate bowl, whisk together the eggs, melted coconut oil, vanilla extract, and sweetener until smooth.
Gently fold the wet ingredients into the dry ingredients, mixing until just combined.
Stir in the drained crushed pineapple and chopped macadamia nuts (if using). Be careful not to overmix.
Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing.
Serve as is or garnish with a sprinkle of extra shredded coconut or a light drizzle of sugar-free glaze, if desired.
Nutrition Facts
Calories |
3289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.8 g | 375% | |
| Saturated Fat | 149.9 g | 750% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1787 mg | 78% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 60.4 g | 216% | |
| Total Sugars | 43.4 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 609 mg | 47% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1229 mg | 26% | |
*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.
