1/2cupbaking stevia or 1 cup sweetener that measures like sugar
Coffee Cake
3cupsoat flour*
1 1/2tablespoonsbaking powder
1/2teaspoonsalt
3/4cupbaking stevia or 1 1/2 cup sweetener that measures like sugar
2eggs
1cupInternational Delight® Sugar-Free Pumpkin Pie Spice
1cupunsweetened vanilla almond milk
1 1/2cupcanned pumpkin purée (not pumpkin pie filling)
1/2teaspoonvanilla extract
Optional Crumble Topping
1cupalmond flour or finely chopped almonds, pecans or walnuts
2teaspooncinnamon
Pinchof salt
1/4cupalmond butter or nut/seed butter of choice, slightly melted
2tablespoonssugar free maple or pancake syrup
Instructions
Preheat the oven to 350 degrees, and spray an 9x9 baking pan with cooking spray.
In a small bowl, combine ingredients for cinnamon filling. Set aside.
In a medium bowl whisk together all of the dry ingredients for the cake. Add the wet to the dry and whisk together. Pour half of the batter into the pan, spreading it evenly in pan with spatula.
Sprinkle half of the cinnamon filling over the batter, then pour the rest of the coffee cake batter over top and smooth it out with a spatula. Sprinkle the rest of the cinnamon filling/topping over the top of the cake.
If adding optional crumble topping, mix everything for the crumble topping in a small bowl until crumbly. Sprinkle evenly over the top of coffee cake.
Place in the oven and bake for 50-55 min or until a tooth pick comes out clean. Cool to room temperature, then cut into 16 squares.
Notes
*To make oat flour, blend old fashioned oats in a blender or food processor until it reaches the texture of flour. You could swap 1/4 cup oat flour with 1/4 cup protein powder to make a higher protein version!**Nutritional info calculated with crumb topping.