Paleo Running Momma · by Michele★ 4.7 (35)

Carrot Cake Coffee Cake {Paleo, GF, DF}

Name: Carrot Cake Coffee Cake {Paleo, GF, DF}
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 9
Cuisine: american
Ingredients: 3/4 cup blanched almond flour; 1/3 cup maple sugar (coconut sugar, or a mix); 1 1/2 tsp ground cinnamon; 1/4 cup organic coconut oil (refined, solid, or ghee, or grass-fed butter, cold and cut into pieces); 2 cups blanched almond flour; 1/3 cup tapioca flour (or arrowroot); 1/2 tsp baking soda; 1/4 tsp sea salt; 1 Tbsp ground cinnamon; 1/2 tsp ginger; 1/4 tsp nutmeg; 3 large eggs (room temp); 1/4 cup coconut milk (full fat or light); 1 Tbsp lemon juice; 1/4 cup organic coconut oil (refined, melted and cooled to almost room temp); 2/3 cup maple sugar (coconut sugar, or a combination (I used 1/3 + 1/3)*); 1 tsp pure vanilla extract; 2 cups shredded carrots (squeezed dry with paper towels); 1/2 cup cashews; 3 Tbsp coconut milk (I used light); 3 Tbsp pure maple syrup; 2 tsp lemon juice; 1/2 tsp pure vanilla extract; Chopped walnuts or pecans

NUTRITION · PER SERVING60M COOK

CAL 19%·PRO 20%

CARBS 18G19% OF CAL

5G FIBER0G ADDED0G INTRINSIC8G OTHER5G TOTAL SUGAR

FAT 32G76% OF CAL

13G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist, cinnamon-forward coffee cake made with almond flour and topped with a cinnamon crumb topping. Sweet with warm spice notes, tender crumb, and naturally sweetened. A grab-and-go breakfast or dessert for those avoiding grains and dairy.

dessertamericanbaked gooddairy freegluten freepaleovegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 9

3/4 cup blanched almond flour
1/3 cup maple sugar (coconut sugar, or a mix)
1 1/2 tsp ground cinnamon
1/4 cup organic coconut oil (refined, solid, or ghee, or grass-fed butter, cold and cut into pieces)
2 cups blanched almond flour
1/3 cup tapioca flour (or arrowroot)
1/2 tsp baking soda
1/4 tsp sea salt
1 Tbsp ground cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
3 large eggs (room temp)
1/4 cup coconut milk (full fat or light)
1 Tbsp lemon juice
1/4 cup organic coconut oil (refined, melted and cooled to almost room temp)
2/3 cup maple sugar (coconut sugar, or a combination (I used 1/3 + 1/3)*)
1 tsp pure vanilla extract
2 cups shredded carrots (squeezed dry with paper towels)
1/2 cup cashews
3 Tbsp coconut milk (I used light)
3 Tbsp pure maple syrup
2 tsp lemon juice
1/2 tsp pure vanilla extract
Chopped walnuts or pecans

At a glance

PER SERVING · TIME 60M