This delicious sugar-free cinnamon and cardamom coffee cake is a delicious bake packed full of flavour. The mixture of the almond flour and coconut flour makes the sponge extra moist and soft. The cinnamon filling makes this cake sweet even though it doesn’t contain any of the usual sugars swapping it for erythritol powder and Stevia instead. The whole family are going to love tucking into this tempting cake on those cold, gloomy Sunday afternoons.
Ingredients
- 100g unsalted butter, melted, cooled
- 4 large eggs
- 3tbsp erythritol powder and 1/16tsp Stevia powder
- 100ml whipping cream
- 100ml coconut flour
- 100ml almond flour
- 1tbsp ground cardamom
- 2tsp baking powder
- For the filling:
- 50g unsalted butter
- 100ml almond flour
- 1tbsp cinnamon
- 2tbsp erythritol powder and 1/16tsp Stevia powder
- For the decoration:
- Slivered almonds
Method
Preheat the oven 180°C/350°F/Gas Mark 4. Line a 1½ liter loaf tin with greaseproof paper. Melt and cool butter.
Beat eggs and sweetner until light and airy. Whisk cooled butter and cream into the egg mixture.
In a seperate bowl, mix then dry ingredients then add to the cake mix while stirring, leaving no lumps.
For the filling: In a saucepan melt butter, then incorporate remaining ingredients, while mixing thoroughly.
Spoon half of cake mix into prepared tin and layer cinnamon filling on top. Cover with remaining cake mix.
Sprinkle evenly with slivered almonds, lightly pressing them into the surface. Bake for 30 mins. The cake is ready when a toothpick inserted in the centre comes out dry.
Top tip for making Low-sugar cinnamon and cardamom coffee cake
Store in an airtight container for up to 3 days.
