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Sticky Bun Coffee Cake

(1 Votes)
Updated August 03, 2018
EDR Sticky Bun Coffee Cake
SERVES
16
COOK TIME
35 Min

Whether you prefer to have it at breakfast, or as an after-dinner treat, our Sticky Bun Coffee Cake will satisfy your sweet tooth. Sticky, gooey, and a little crunchy, this coffee cake recipe will wow the taste buds, impress the guests, and, the best part? It's low-carb! That's right! So you can serve this treat anytime you want, and we bet no one will be able to tell it's diabetes-friendly!

What You'll Need

  • 3 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) margarine, softened
  • 1/2 cup Splenda
  • 3 eggs
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar-free caramel sauce, divided
  • 1/2 cup chopped pecans, divided

What to Do

  1. Preheat oven to 325 degrees F. Coat a bundt pan with cooking spray.
  2. In a medium bowl, combine almond flour, baking powder, baking soda, and salt; mix well and set aside.
  3. In a large bowl, beat margarine and Splenda until fluffy. Beat in eggs, milk, and vanilla. Add flour mixture and beat until well mixed. Pour half the batter in bundt pan, drizzle with half the caramel sauce, and sprinkle with half the pecans. Swirl with a knife. Pour remaining batter over nuts.
  4. Bake 35 to 40 minutes or until toothpick comes out clean. Let cool 15 to 20 minutes, then invert onto platter. Let cool completely. When ready to serve, drizzle with remaining caramel sauce and sprinkle with remaining pecans.

Check This Out!

Nutritional InformationShow More

Servings Per Recipe: 16

  • Amount Per Serving % Daily Value *
  • Calories 232
  • Calories from Fat 177
  • Total Fat 20g 30 %
  • Saturated Fat 2.3g 12 %
  • Trans Fat 1.1g 0 %
  • Protein 6.0g 12 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 35mg 12 %
  • Sodium 270mg 11 %
  • Total Carbohydrates 6.7g 2 %
  • Dietary Fiber 2.6g 10 %
  • Sugars 1.0g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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far too many ingredients that are not available in south west

I for one like this , being diabetic, and having grandchildren with gluten allergy's. Its nice to have a treat for us. Thank you and please put more recipes on here like this.

Come on guys - almond flour??

I was wondering about the same thing with the Splenda and the almond milk. If you need it fine, but we don't and we don't like it, so can you use sugar and how much would that substitute to? Seems this recipe would suit a restricted diet but it does sound good and I'd like to try it with normal ingredients.

Hi there! We haven't tried making this recipe with the substitutions you mentioned, since it was developed to be diabetic-friendly; however, we do think that it may work. We suggest keeping the same amounts in the substitutions with sugar, flour, and milk. We'd love to hear how it turns out!

Can u make this with regular sugar and milk don't need the diabetic recipe.

Why are you on this site? This IS a "Diabetic Recipies" site, in case you were not paying attention....? (lol)

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