CHOCO CRUMBLE COFFEE CAKE

CHOCO CRUMBLE COFFEE CAKE

The topping on this coffee cake makes it a very substantial treat.  Folks probably think I eat dessert every single day.  Actually that's not entirely true.  I do like something sweet almost every day but often it is just a piece of fruit, peanut butter (I pretend it's a peanut butter cookie on a spoon - haha), or part of a homemade protein bar or plain yogurt, sweetened.  Desserts that I make are often shared with family or company and more often than not, I freeze leftovers.  Then when I have a craving for baked goodies, I can generally find something in my freezer, although not always.  Bet you didn't know that about me.  I don't bake every day or even every week.  Think back to our days of low-fat, Weight Watchers-style eating.  Did we eat dessert every single day?  Nope.  I think some of us who are naturally thin can afford to eat low-carb desserts every day, but I try not to focus too much on desserts and rather make regular food for my hubby and I (not always new creations either), especially when I'm trying to drop a few pounds.  Now I absolutely know that none of you believe me!  LOL

¹/₂cup butter, softened (125 mL)

Liquid sucralose equal to 1 cup (250 mL)

  sugar

2 tbsp granulated erythritol (30 mL)

1 cup sour cream (250 mL)

2 eggs

3¹/₄  tsp unflavored gelatin (16 mL)

1 tsp vanilla extract (5 mL)

2¹/₄  cups Gluten-Free Bake Mix (560 mL)

1 tsp baking powder (5 mL)

1 tsp baking soda (5 mL)

¹/₂ cup sugar-free chocolate chips (125 mL)

Crumble Topping:

1 cup Gluten-Free Bake Mix (250 mL)

1 tbsp powdered erythritol (15 mL)

2 tsp cocoa (10 mL)

¹/₄  cup butter, softened (60 mL)

Liquid sucralose to equal ¹/₂ cup sugar (125 mL)

1 cup sugar-free chocolatechips (250 mL)

¹/₄  cup finely chopped almonds (60 mL)

In food processor or in bowl with electric mixer, process butter, liquid sucralose, erythritol, sour cream, eggs, gelatin and vanilla extract. 

In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder and baking soda.  Add to wet ingredients and process until well combined.  Spread evenly in greased 9 x 13-inch (22 x 33 cm) casserole dish.  Sprinkle with Crumble Topping.  Bake in 350°F (180°C) oven 35 to 40 minutes or until a knife inserted in cake comes out clean.

Crumble Topping:  In medium bowl, combine Gluten-Free Bake Mix, page___, erythritol and cocoa.  In small bowl, combine butter and liquid sucralose.  Stir into dry ingredients.  Stir in chocolate chips and almonds.

Yield:  20 servings

1 serving

238.4 calories

5.2 g protein

18.9 g fat

5.1 g net carbs