Mini Cinnamon Streusel Coffee Cakes

There is no way you will be able to tell that these delicious little cakes are gluten free and sugar free. Great as a tasty little dessert, snack or with your morning coffee you'll want to make them often. The entire family will love them and you can make them for your next book club meeting or get together and serve them proudly to your friends. No one will be able to tell the difference. I hope you enjoy.

Mini Cinnamon Streusel Coffee Cakes

Ingredients:

Dry:

3/4 cup almond flour

2/3 cup coconut flour

1/4 tsp. salt

2 tsp. baking powder

1/2 tsp. baking soda

2 tsp. cinnamon

1/4 cup blanched almonds, chopped (optional)

Wet:

3 Tbsp. unsalted butter, melted

2 eggs

2/3 cup sour cream

1/3 cup Splenda

1 tsp. vanilla extract

Streusel Topping:

1 Tbsp. unsalted butter, room temperature

1/4 cup Splenda

1/4 cup almond flour

1/2 tsp. cinnamon

Vegetable spray

Preheat oven to 375'

Combine the dry ingredients together in a large bowl with a whisk. Blend the wet ingredients together until smooth. Mix the wet into the dry and stir until well mixed. In a separate small bowl combine the ingredients for the streusel topping with a fork until well mixed and crumbly or sandy in appearance. Coat a mini muffin pan with vegetable spray and divide the cake mixture evenly into the compartments. Top each with about 1/2 tsp. of the streusel mixture. Bake for about 15 minutes. Cool cakes in pan on wire rack before removing. Store in an airtight container for up to 5 days.

Nutrition Facts

24 Servings

Amount Per Serving

Calories 78.3

Total Fat 6.4 g

Saturated Fat 2.6 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.1 g
Cholesterol 25.7 mg
Sodium 100.0 mg
Potassium 24.8 mg
Total Carbohydrate 4.6 g
Dietary Fiber 2.0 g
Sugars 0.2 g
Protein 2.2 g