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Gluten-free Coffee Cake

January 17, 2019

Gluten-free Coffee Cake

" cinnamon-pecan coffee cake " ( CC BY-NC-ND 2.0 ) by awhiskandaspoon

Ingredients

For Base

  • 2 eggs
  • 2 tbsp salted grass-fed butter softened
  • 1 cup blanched almond flour
  • 1 cup pecans chopped
  • 1/4 cup sour cream at room temperature
  • 1/4 cup full-fat cream cheese softened
  • 1/2 tsp salt
  • 1/2 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 1/4 tsp baking soda

For Topping

  • 1 cup sugar-free chocolate chips
  • 1 cup pecans chopped
  • 1/2 cup Swerve confectioners (or more, to taste)
  • 1/2 cup heavy whipping cream

Instructions

  1. Pour 3 cups of filtered water into clay pot, then insert a steam basket.
  2. Combine the eggs, butter, flour, pecans, sour cream, cream cheese, salt, cinnamon, nutmeg, and baking soda. Mix thoroughly. Transfer this mixture into a well-greased, pan (or dish).
  3. Using a sling if desired, place the pan onto the steam basket, and cover loosely with aluminum foil. Close your VitaClay cooker and set on “Fast” or “Stew” for 30 to 40 minutes. 
  4. While cooking, in a large bowl, mix the chocolate chips, pecans, Swerve, and whipping cream thoroughly. Set aside.
  5. Once cooked, open your VitaClay pot and remove the pan. Evenly sprinkle the topping mixture over the cake. Let cool, serve, and enjoy!

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