Coffee Cake (S)

DSC_0324I had the wonderful opportunity to spend time with my entire family over this past Christmas holiday.  Along with the amazing fellowship and delicious food, I have to say that the coffee ranks right up there in the highlights of the trip!  Partly because we would all sit around Mom’s kitchen table sharing and laughing, but partly because we were drinking 100% pure, organic Kona Coffee straight from the slopes of Mouna Kea on the Big Island of Hawaii that my Brother and his family brought to share with us all!  We got to bring a pound of this black gold home with us and have been savoring it on the weekends.  So came the inspiration for this next recipe.  A sugar-free, grain-free, low-carb but Full Flavor Coffee Cake!

Coffee Cake


In a bowl, mix together:

1/4 cup ground flax

1/4 cup coconut flour

1/4 cup almond flour

(or 3/4 cup THM Baking Blend)

2 tsp baking powder

Crush up the clumps, mix well and set aside.

In a mixing bowl combine:

3 eggs

1/4 cup of melted butter 

1/3 cup of sour cream

1 tsp maple extract (you may also use caramel, coffee or vanilla extract)

1/4 cup of Sweet Blend from THM (truvia, erythritol blend or other sweetener may be used but you may need to increase the amount to taste)

Blend above ingredients well then add dry ingredients. Pour into 8×8 square baking dish or comparable dish of your choice.


1/4 cup melted butter 

2 Tbls melted coconut oil (or more butter)

1  Tbls of ground cinnamon

2 Tbls Sweet Blend or other sweetener to taste

1/4 tsp molasses

Mix topping well and spoon onto batter then swirl with a knife

Top with 1/3 cup chopped walnuts or other nuts of your choice.

Bake at 350 for 30 min.

Dairy Free Option:  Used coconut oil or a non-dairy butter spread like Earth Balance in place of the butter and Use coconut milk or coconut milk Kefir in place of the sour cream.

May be served warm, room temperature or cold,

but make sure you have a cup of coffee or tea to go with it!  

Options and Info:

2014-04-011~For a Single Serve, quick and easy, microwave version, find it exclusively on my Facebook Page!

~I have found that the combination of Flax, Coconut
Flour and Almond Flour lends itself to the DSC_0388flavor and texture that I like best.  If you need to sub out one of these for more of another it certainly can be done.  Coconut flour tends to be much dryer so it is not an even swap for almond or flax.  You will need to play with amounts of flours and liquids if you want to make substitutions.

~Plain Greek Yogurt may be subbed for the sour cream, but if you have the sour cream, use it… So yummy!  Full or reduced fat should work.

~This recipe can also work great in muffin tins.  Just portion it out equally into greased muffin tin or use paper liners.

~Pin this recipe on Pinterest.


For Trim Healthy Mama’s, this recipe should be kept in you S fuel setting.

Divided into 8 servings, each one will contain approximately :

2 net carbs, 25 grams of fat, 6 grams of protein and 2 grams of fiber.



89 thoughts on “Coffee Cake (S)

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    1. I am so sorry… I wish I was better at this whole blogging thing but right now my job with THM is keeping me crazy busy and I have NO time. You can always copy and paste the recipes to a document and then print from there. I know it is an extra step for you but at the moment it’s all I have for you. Glad you enjoy the recipes though.

  1. I just made this with the THM baking blend (which I don’t always like, texture-wise). This is SUPER moist and SO delicious. Getting ready to make a second one now, lol. Thank you for creating this!

    A lover of all things bread and sweet 🙂

  2. Made this for Christmas morning. I had cashew flour and it made a lighter, cake like texture. Also, when it came out of the oven I brushed it with a glaze made out of melted butter, coconut oil with stevia and vanilla mixed in. It was so good! Such a great recipe.

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