Sugar Free Chocolate Chip Coffee Cake

Sugar Free Chocolate Chip Coffee Cake is a perfect no added sugar homemade bakery-style treat for breakfast, brunch, coffee breaks, or as a simple dessert.

Made with creamy Greek yogurt, rich chocolate chips, and simple pantry ingredients, this cake is incredibly moist, tender, and packed with flavor.

Why this recipe works.

Whether you are serving it for breakfast, brunch, an afternoon coffee break, or dessert, this easy coffee cake delivers all the comfort of a classic recipe while keeping sugar levels lower.

Here is what else you will like about this recipe.

• The ingredients used to make this recipe are simple ingredients that you may already have on hand.
• Greek yogurt gives this simple cake a pleasing soft and moist texture.
• You can easily serve this cake with a cup of coffee, tea, a glass of milk, or even with a scoop of Sugar Free Vanilla Ice Cream.
• This is really an easy crowd-pleasing cake that is simple enough to make for everyday enjoyment yet, special enough for sharing with family and friends.

Have you tried my recipe for Sugar Free Apple Streusel Coffee Cake?

Made with a filling featuring fresh apples and topped with a crunchy streusel topping, that cake this cake is moist, tender, and sweet. Both this Chocolate Chip Coffee Cake and that Apple Streusel Coffee Cake are easy and delicious coffee cake recipes made with no added sugar!

Sugar Free Chocolate Chips for baking are used in this recipe. You can find Sugar Free Chocolate Chips for Baking here.

Ingredients needed.

Topping.

• Butter. Your butter should be softened.
• Sugar Alternative. Use a granular sugar alternative that can be baked with.
• Flour Regular all purpose flour.

Cake

• Leaveners. Baking Soda and Baking Powder.
• Flour Regular all purpose flour.
• Butter. If you are using unsalted butter you can add a half teaspoon of salt to the flour.
• Brown Sugar Alternative. Use a brown sugar alternative that measures like sugar and that can also be baked with.
• Eggs. Large eggs at room temperature.
• Greek Yogurt. Use a full-fat plain yogurt.
• Sugar Free Chocolate Chips. Use chocolate chips that can be baked with.

How to Make Sugar Free Chocolate Chip Coffee Cake

• Prep Time 15 minutes .
• Bake Time 25 minutes .
• Servings 16 .
• How to serve : Serve with coffee, milk, tea, or a favorite beverage of choice.
• Notes: You will need mixing bowls, a whisk, rubber spatula or similar item, and an 8x8" baking pan.

1. Prepare. Preheat your oven to 350°F. Also, prep an 8x8" baking pan for nonstick.
2. Streusel Layer. In a medium bowl, use a whisk to combine together the softened butter, sugar alternative, and flour. Mix the ingredients until they resemble 'wet sand'. Cover the bowl and refrigerate the streusel while you move on with the next steps.
3. Dry Ingredients. In a medium bowl, use a whisk to combine together the flour and leaveners (baking powder and baking soda).
4. Cream. Using a large mixing bowl, beat together the softened butter and brown sugar alternative until creamy and smooth (about three minutes), scraping down the sides of the bowl about midway through.
5. Dairy. Add the eggs to the large mixing bowl lightly mixing between additions. Then add the Greek yogurt gently mixing.
6. Combine. Scrape down the sides of your mixing bowl and set the mixer on low or slow speed. Gradually add the dry ingredients from the third step to the mixing bowl, mixing until just combined.
7. Chocolate Chips. Use a rubber spatula or similar item to fold the chocolate chips into the mixture.
8. Bake. Transfer the cake batter to your prepared baking pan evenly spreading the mixture around the pan. Then sprinkle the chilled streusel topping from second step over the cake batter. Bake the coffee cake for 25-30 minutes or until the top is lightly golden brown and springs back when gently touched.
9. Cool Place the baking pan with the baked cake on a wire to cool until set before slicing and serving (about 20 minutes).

Tips for making the best sugar free coffee cake

For best results, select a brown sugar alternative that measures like sugar and that can also be baked with. Baking blends, such as Swerve Brown or Lankato Golden can work in this recipe.

More helpful tips for you.

1. The streusel topping is made before the cake batter in this recipe because it needs to be chilled first in order to bake to a crunchy texture. Room temperature streusel can incorporate into the cake batter and become part of the cake rather than a topping on the cake.
2. The dairy ingredients, eggs, Greek Yogurt, and butter should be at room temperature. Even better, the butter should be soft enough to blend with the other ingredients.
3. Avoid overbaking. Your cake is done baking when the top of the cake is a light golden brown and springs back when you gently touch it. You may also notice that the sides of the cake are pulling away from the pan. While you could do the toothpick test, note that you may get a false result if you insert the toothpick into a chocolate chip. I would check for doneness early as ovens can vary and sugar alternatives can affect baking. Lastly, allow the cake to fully cool and set before slicing.

FAQ

• Can I use regular brown sugar instead of a brown sugar alternative?
  Yes. If you do not want your cake to be sugar free, you can simply use regular light brown sugar. The cake may be slightly softer and more moist as a result too.
• What is the best brown sugar alternative for this recipe?
  I like like brown sugar alternatives such as Swerve Brown, Lakanto Golden, or Besti Brown Monk Fruit Sweetener in this recipe. They can provide a rich brown sugar flavor while helping keep the recipe lower in sugar.
• Why is my batter thicker than a traditional cake batter?
  Many sugar substitutes absorb moisture differently than regular sugar, creating a thicker batter. This is normal and it should help produce a moist, tender coffee cake.
• When is my cake done baking ?
  You cake should be done baking when the top of the cake is lightly golden brown and springs back when gently touched. Also, the edges of the cake begin to pull slightly away from the sides of the pan. If you do decide to use the toothpick test, avoid sticking the toothpick into areas where there are melting chocolate chips as they can give a false negative result. A toothpick inserted in a center cake portion without chocolate chips should come out clean or with a few moist crumbs.
• Why did my coffee cake turn out dry?
  The most common causes for a dry cake are over-baking, over-measuring the flour, or using a sweetener that tends to dry out baked goods. Measure your flour carefully and check the cake a few minutes before the recommended baking time.

Variations.

• My favorite variation is to add a teaspoon or two of ground cinnamon to the brown sugar alternative used in the topping to make a Cinnamon Streusel Topping.
• For a bit of a crunch in the cake, add a half cup or so of chopped nuts to the chocolate chips before folding the into the cake batter.
• Make this into a layered crumb cake by making a double batch of the topping, splitting the cake batter in half, and layering the cake batter, topped with streusel, topped with cake batter, which is topped with streusel.

How to store chocolate chip coffee cake.

Once this cake has fully cooled it can be stored in an airtight container. When properly stored, chocolate chip coffee cake should keep for up to a few days at room temperature, refrigerated for up to a week, or frozen for up to a few months.

You may also be interested in these no added sugar cake recipes.

• Sugar Free Lemon Cream Cheese Dump Cake
• Sugar Free Strawberry Jam Snack Cake
• How to Make Sugar Free Pound Cake
• Sugar Free Devil's Food Cake
• No Added Sugar Crumb Cake
• Sugar Free Chocolate Pudding Cake