This coffee cake is just like the real thing. My recipe calls for glucomannan you can substitute this with gaur gum or arrowroot or some other thickening agent. It also calls for Protein Crunch that you can omit
1 tablespoon heavy cream
2 tablespoons butter
2 packages Splenda
1/8 teaspoon glucomannan
2 tablespoon almond flour
1/4 teaspoon baking powder
1/4 teaspoon vanilla
1/4 teaspoon lemon juice
1/2 teaspoon cinnamon
1 tablespoon protein crunch
In bullet or food processor beat egg, heavy cream and sprinkle 1/2 the glucomannan. Process for a few seconds and sprinkle remaining glucomannan, process again.
Add butter, almond flour, baking powder, vanilla, lemon juice, cinnamon,and Splenda, process again until smooth.
Add topping below
(will come out crunchy if you bake instead of microwaving)
1 tablespoon almond flour
1-2 teaspoons butter
1 teaspoon sf maple syrup
Mix above ingredients until crumbly
Place batter in a microwave, greased glass bowl. Add protein crunch and slight mix. Add topping and microwave 1-1 1/2 minutes. Topping will not be crunchy as if you were to bake it but be buttery and yummy.
When done sprinkle a little cinnamon on top
* This recipe can be made in the oven on 350o for 30 minutes. Can be doubled or tripled ect.. Topping will be crisp