Serves 10
55 min
Skillet Chocolate Chip Coffee Cake
Recipe GLPRc261432f62cc9a
A gluten-free chocolate chip coffee cake baked in a cast iron or oven-safe skillet. This cake features a tender crumb made from almond flour and protein powder, studded with rich chocolate chips, and topped with a buttery cinnamon-almond crumble. Perfect for brunch or as a special breakfast treat.
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Ingredients
1/4 cup almond flour
2 cups almond flour
1/2 cup almond milk
2 tsp baking powder
1 tbsp butter, softened
6 tbsp butter, softened
1/2 cup chocolate chips
1 & 1/2 tsp cinnamon
2 large eggs, room temperature
1/4 tsp salt
1/2 cup Swerve Sweetener
1 tbsp Swerve Sweetener
1 tsp vanilla extract
1/4 cup unflavoured whey protein powder
Directions
Preheat your oven to 325°F. Lightly grease a 10-inch oven-safe skillet (cast iron works beautifully, but any oven-safe skillet will do).
Make the topping: In a small bowl, whisk together 1/4 cup almond flour, 1 tbsp sweetener, and 1 & 1/2 tsp cinnamon until combined. Add 1 tbsp softened butter and use a fork or your fingertips to work the mixture until it resembles coarse crumbs. Set this topping aside.
Make the cake batter: In a medium bowl, whisk together 2 cups almond flour, whey protein powder, baking powder, and salt. Set aside.
In a large bowl, beat the 6 tbsp softened butter with 1/2 cup sweetener until well combined and creamy. Beat in the 2 eggs and vanilla extract until fully incorporated.
Add half of the dry almond flour mixture to the butter mixture and beat until combined. Pour in the almond milk and beat until smooth, then add the remaining dry almond flour mixture and beat until just combined.
Fold in the chocolate chips, then pour the batter into the prepared skillet, spreading it evenly.
Bake for 25 minutes. Remove the skillet from the oven and evenly sprinkle the cinnamon-almond topping over the surface.
Return to the oven and bake for an additional 15 to 20 minutes, until the edges are beginning to brown and the center feels just firm to the touch.
Remove from the oven and allow the cake to cool in the skillet for at least 20 minutes before serving. The cake is fragile while hot, so handle carefully.
