Empower Bar Streusel Coffee Cake {Grain-free, Keto-friendly}
A Gratisfied Empower Bar bottom layer creates a nutrition yet cake-like crust to this coffee cake. The various layers lend a delicious texture to every bite. Customize the ingredients with the substitutions offered to fit your dietary needs. Grain-free, keto-friendly, dairy-free and vegan options.
Equipment
- 8x8 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 8x8 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.