Skillet Chocolate Chip Coffee Cake

Name: Skillet Chocolate Chip Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
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

Recipe GLPRc261432f62cc9a

Breakfast

55 min

301 cal

Servings: 10

Oven

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Almond flour and whey protein powder demand a second trip—neither Harris Teeter, Food Lion, Publix, nor ALDI reliably stock both together, and you'll likely end up at Walmart or a specialty natural-foods section. The ingredient list runs about $18–22 total ($1.80–2.20 per serving), driven by the almond flour and protein powder; butter and chocolate chips are cheap, but specialty flours and powders push the cost above a standard cake. The 55 minutes is honest only if your oven is preheated and you measure dry ingredients beforehand; expect 70 minutes door-to-done if you're starting from scratch. This is a coffee-cake-shaped protein dessert, not a traditional crowd-pleaser—it's fussy about ingredient sourcing and better suited to someone already buying almond flour and protein for other reasons, though it does keep as a next-day snack and reheats reasonably well in the microwave.