I always think of this cake as a breakfast coffeecake. But my MIL always served it for dessert.


This is my mother-in-law’s favorite cake. While still living in her own home, she made it every year at Christmastime. What didn’t get eaten at Christmas dinner, was finished off with breakfast coffee the next morning. She always made hers with 1 c. chopped pecans, but I leave them out as my husband isn’t so fond of nuts. To be more authentic, you could substitute sour cream in for the heavy cream, but carbs will be a tad higher if you do. This recipe is not suitable until the grains rung of OWL due to the bake mixes.



INGREDIENTS:

2 T. granular Splenda
2 tsp. cinnamon
1½ c. CarbQuick bake mix
1 c. Jennifer Eloff’s Splendid Low Carb Bake Mix: http://low-carb-news.blogspot.com/2...stomize-to.html
½ c. plain whey protein
2 T. golden flax meal
1 T. coconut flour
1 tsp. baking powder
¼ c. erythritol
1 large egg, beaten
3 T. sugar-free maple syrup
1/4 tsp. maple extract
4 T. melted butter (for batter)
3 T. melted butter (to drizzle on cake)
1 tsp. vanilla extract
¼ c. vegetable glycerine (or ¼ c. more erythritol)
liquid Splenda to equal 1/3 c. sugar
2 T. water
¼ c. + 1T. heavy cream



DIRECTIONS: Preheat oven to 350º. Grease an 8″ round cake pan or ceramic baking dish (the Corning dish I used is 3″ deep). Mix 2 T. granular Splenda with cinnamon (and nuts if using) on paper plate and set aside for now. In a large mixing bowl, measure and mix all the dry ingredients. In a separate mixing bowl, microwave melt the 4T. butter. Beat in egg and add all other wet ingredients and whisk until fairly smooth. Stir wet ingredients into dry. Blend well. Drop approximately 1/3 of the batter onto bottom of baking dish by tablespoons sort of randomly. Sprinkle with about 1 T. of the cinnamon topping. Drop another layer of 1T. blobs of batter on top. Again sprinkle with about 1 T. cinnamon topping. Drop the final 1/3 of the batter on top and sprinkle with remaining cinnamon topping. Pop into 350º oven and bake for about 30 minutes. Gently remove from oven and check for doneness with toothpick stuck in center. Mine wasn’t done at 30 minutes. It took 10 minutes more cooking. It is done when toothpick stuck in center comes out completely dry. Cool 5-8 minutes before tipping out onto serving platter. Can be enjoyed either warm or cooled.



NUTRITIONAL INFO: Makes 8 slices, each contains:

249 calories
21 g fat
14.59 g carbs, 10.26 g fiber, 4.33 NET CARBS (4.64 NC if you add 2 oz. chopped pecans)
17.1 g protein
218 mg sodium
78.4 mg potassium
16.5% RDA Vitamin A, 13.5% iron, 12.4% calcium