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It’s Already Mid-october (whaatt/how/whyyy) And If You Hav

it’s already mid-october (whaatt/how/whyyy) and if you haven’t baked a PUMPKIN STREUSEL COFFEE CAKE let’s be frank and call it a big fall fall. but! there’s still time to redeem your inner festive and this one’s as fall-forward as they come. it’s also grain-free, gluten-free, half parts fluffy, half parts crumbly, and full parts perfect for those cozy coffee + couch situations that call for a little snack to your sippp! ?

feel free to swap butter for coconut oil, and if you’re feeling feisty, toss some chocolate chips and toasted pecans into the batter. enjoy!! ?

{gluten-free • grain-free • paleo-friendly • keto-adaptable}

1/2 cup canned pumpkin
1/4 cup coconut oil, melted
2 eggs
1/2 tsp. vanilla
1 cup almond flour
1/3 cup coconut flour
1/2 cup coconut sugar, sugar, or swerve granular
1/4 cup vanilla whey or egg white protein powder
2 tsp. baking powder
3/4 tsp. pumpkin pie spice
1/4 tsp. salt

streusel topping:
1 cup almond flour
1/4 cup coconut flour
1/2 cup brown sugar or swerve brown
1/2 tsp. pumpkin pie spice
1/2 cup butter or coconut oil, melted
1/4 tsp. salt

1. combine wet ingredients in a small bowl (pumpkin through vanilla); whisk until smooth. 2) in a large bowl, combine dry ingredients (almond flour through salt). 3) stir wet ingredients into dry and whisk until fully incorporated. 4) pour into a greased 9×9” baking pan. 5) make streusel topping: combine all ingredients in a small bowl until crumble forms; sprinkle over cake batter. 6) bake at 325F. for 35-40 mins.

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