Low Carb Fiber One Coffee Cake
Indulge guilt-free with this Low Carb Fiber One Coffee Cake, a wholesome spin on a classic treat. Packed with nutrient-rich ingredients like almond flour, coconut flour, and Fiber One cereal, this cake delivers a satisfying dose of fiber without compromising on flavor. Sweetened naturally with erythritol and spiced with a hint of cinnamon, this low-carb coffee cake perfectly balances sweetness and warmth. Topped with a buttery pecan streusel, it bakes up golden and fragrant, making it a crowd-pleasing addition to any brunch table or afternoon coffee break. Ready in under an hour, this gluten-free and keto-friendly recipe offers a healthier way to enjoy dessert while sticking to your dietary goals. Perfect for those seeking a delicious low-carb bake that doesn’t skimp on indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Fiber One cereal
- 1 cup Almond flour
- 0.5 cup Coconut flour
- 0.75 cup Erythritol sweetener
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsweetened almond milk
- 0.5 cup Pecans, chopped
- 2 tablespoons Coconut oil, melted
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish with some butter or nonstick spray.
In a food processor, pulse the Fiber One cereal until it resembles a coarse flour. Transfer to a large mixing bowl.
To the bowl of ground cereal, add almond flour, coconut flour, and erythritol sweetener. Stir in baking powder, 1 teaspoon of ground cinnamon, and salt until well combined.
In a separate bowl, whisk together melted butter, eggs, vanilla extract, and unsweetened almond milk until smooth.
Combine the wet and dry ingredients, mixing just until incorporated. Do not over mix.
Pour the batter into the prepared baking dish, smoothing the top with a spatula.
For the streusel topping, combine chopped pecans, remaining 1 teaspoon of ground cinnamon, and melted coconut oil in a small bowl. Mix until crumbly.
Evenly sprinkle the streusel topping over the cake batter in the baking dish.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.8 g | 315% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 1825 mg | 79% | |
| Total Carbohydrate | 356.0 g | 129% | |
| Dietary Fiber | 99.5 g | 355% | |
| Total Sugars | 11.3 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 659 mg | 51% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 991 mg | 21% | |
*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.
