For months I’ve been dreaming of an Empower Bar Coffee Cake. The holidays seemed like an appropriate time to test out a recipe. It was easier to throw together than I anticipated! I had created a coffee cake for my cookbook, but having to make the crust layer from scratch necessitated more steps. The Empower Bar baking mix makes the bottom layer come together in a breeze!
The grain-free elements of this coffee cake make it a more blood sugar balancing option, but I wanted to take the metabolic benefits a step further and create it to be completely keto-friendly. I offer substitutions in the way of the sweeteners and liquid ingredients, but in a nutshell:
Substitution options:
- Use Lakanto monk fruit syrup instead of the maple syrup.
- Use granulated erythritol (such as Swerve brand) instead of the coconut sugar.
- To make this recipe dairy-free, use melted coconut oil in the center filling, and cold vegan butter for the crumble topping.
- To make this recipe completely vegan, use flax eggs in the Empower Bar layer, melted coconut oil in the center filling, and cold vegan butter for the crumble topping.
- Use coconut flour instead of the almond flour for the crumble topping.
A recipe outfitted to fit your needs!
As I am typing this, I just made a batch to bring with me to my mother-in-law’s for Christmas. I will be honest, sometimes I wrestle with “bringing my own food” for the holidays. Part of me wants to take as much food prep off of my plate (pun intended) as possible. I did this last year. I savored and enjoyed the Christmas morning brunch in all it’s refined carbohydrate holiday glory. Then I crashed and had to take a two hour nap while my 6-month-old napped and missed out on some festivities. That is not what I want to happen this year, so I am unapologetically bringing my own food to grandmother’s house we go!
I can’t wait to enjoy this on Christmas morning and many more mornings to come!
Empower Bar Streusel Coffee Cake {Grain-free, Keto-friendly}
Equipment
- 8×8 baking tin
- Mixing bowls
Ingredients
For the Empower Bar layer
- 1 Gratisfied Empower Bar Baking Mix Pouch see note
- 2 eggs beaten
- 1/2 cup melted coconut oil
- 1/3 cup liquid sweetener
- 1 teaspoon vanilla extract
For the center filling
- 3/4 cup granulated sugar of choice I used Swerve granulated erythritol
- 1 tablespoon cinnamon
- 1/4 cup melted grass-fed butter, vegan butter, or coconut oil
For the crumble topping
- 1 cup almond flour, coconut flour or flour of choice
- 1/4 cup granulated sugar of choice
- 1 teaspoon cinnamon
- 4-5 tablespoons cold grass-fed butter or vegan butter cut into 1/2-inch chunks
Instructions
- Preheat the oven to 350 degrees F. Spray an 8×8 baking tin with cooking spray and line with parchment paper.
- Make the Empower Bar layer. In a large bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until creamy. Pour the Empower Bar Original baking mix into the bowl with the wet ingredients and use a spatula to stir until a thick batter is formed. Transfer the batter to the baking tin, spreading it evenly to all sides. Set aside.
- Make the center filling. In a small bowl, combine the coconut sugar and cinnamon. Stir. Pour the melted butter over the coconut sugar and cinnamon mixture and stir until blended until a crumble is formed. Sprinkle the center filling mixture evenly on top of the Empower Bar layer.
- Make the topping. In a small bowl (you can use the same one as the center filling), combine the almond flour, coconut sugar, and cinnamon. Using your hands, "cut" the cold butter into the mixture until a crumble is formed. Sprinkle the crumble on top of the center filling.
- Bake for 30 minutes. Allow the coffee cake to cool in baking tin (for at least 1 hour) before removing from the baking tin and slicing into squares.
