almond flour coffee cake with streusel + crumble for blood sugar balance

the moist, gooey, spongy coffee cake you didn't think was possible: gluten free and refined sugar free!

Most of you know that I gave up refined sugar at age 35 when I was suffering from mitral valve prolapse syndrome, and removing sugar from my diet was offered as a possible cure for the chest pain I was experiencing.

That was almost 23 years ago now. Giving up refined sugar was the start of my experimentation with alternative, healthier ingredients. But up until this week, I had never made a coffee cake!

If you have ever baked with almond flour, you know that it can be dry. It is always essential to mix almond flour with another ingredient (or 2) that will soften the crumb. Sometimes, that extra ingredient is arrowroot (as with a lot of my cookie recipes), but with a cake, arrowroot can be gummy. This coffee cake uses yeast to give it lift, air bubbles and a moist, spongy crumb. I really do think you’re gonna love this one!

And yes, removing refined sugar from my diet, along with increasing my hydration and adding magnesium supplementation, keeps my chest pain under control.

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my glucose response to this coffee cake with streusel center + crumble topping

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Now for almond flour coffee cake + crumble! As with all my recipes, this coffee cake is free of gluten and refined sugar and is blood-sugar-friendly. I have included substitutions for many ingredients, including ways to make this nut-free. Feel free to download and print the PDF below🧡

almond flour coffee cake + streusel + crumble topping

By Beth Bollinger of Nest Wellness

Gluten-free,  refined sugar-free, low-carb

Serves 12

Equipment

Saucepan

Measuring spoons and cups

Cooking thermometer 

2 mixing bowls

Spatula

9 x 13 baking pan