Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More

With this FREE eCookbook filled with recipes for desserts, diabetic salads, diabetic appetizers, and more, you're all ready to enjoy some good eats with even better company!

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Sticky Bun Coffee Cake

(1 Votes)

Share This Recipe

SERVES: 16

SERVING SIZE: 1 (3/4-inch) slice

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

Preheat oven to 325 degrees F. Coat a bundt pan with cooking spray.
In a medium bowl, combine almond flour, baking powder, baking soda, and salt; mix well and set aside.
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.
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!

If you love our coffee cake recipe, then you have to try these decadent Caramel Espresso Brownies, or, if you want dessert for one, try our Coffee Cake in a Mug! Plus, if you're looking for a drink to pair it with, try out Your Very Own Iced Coffee! It's perfect, especially during the hot summer months.
For more low-carb dessert options, check out our No-Bake Key Lime Pie, these moist and yummy Berry Chocolate Cupcakes, or our so-creamy Bottomless Chocolate Chip Cheesecake!

Up Next:

Diabetic-Friendly Cake Mix Recipes

Share This Recipe

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.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

britmaid 5952362

Aug 31, 2017

far too many ingredients that are not available in south west

REPLY
WAS THIS HELPFUL? Yes No
REPORT ABUSE

paiger

Aug 23, 2015

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.

REPLY
WAS THIS HELPFUL? Yes No
REPORT ABUSE

kramer144

Aug 22, 2015

Come on guys - almond flour??

REPLY
WAS THIS HELPFUL? Yes No
REPORT ABUSE

dars47

Aug 22, 2015

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.

REPLY
WAS THIS HELPFUL? Yes No
REPORT ABUSE

Test Kitchen Team

Aug 24, 2015

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!