This Sugar Free Cinnamon Coffee Cake is a good bet for desert or even for a breakfast treat.
Being able to make this without adding a bunch of sugar is even better!
Sugar Free Cinnamon Coffee Cake
This is a universally liked cake which makes it even better.
More people will usually agree on something like this coffee cake.
Coffee Cake can be made with or without a topping.
You use the optional topping you you want to. Or you could also use this sugar free glaze recipe to make a glaze topping for this coffee cake.
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This recipe calls for cinnamon.
You can find ground cinnamon with no added sugar online. Also, for some great ideas on Holiday Baking, be sure to check this post out.
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Sugar Free Cinnamon Coffee Cake
The recipe for Sugar Free Cinnamon Coffee Cake
You can find ground cinnamon with no added sugar online. Also, for some great ideas on Holiday Baking, be sure to check this post out.
What you will need to make the topping.
- Flour (AP)- 3/4 cups.
Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour. - Brown Sugar Alternative– 1/4 Cup Equivalent to sugar.
- Ground Cinnamon with no added sugar- 1 teaspoon.
- Butter- 1/2 stick cold and cut up into chunks.
Ingredients needed for the Sugar Free Cinnamon Coffee Cake
- Flour- 3 cups (AP).
Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour. - Baking Soda- 1 teaspoon.
- Butter- 2 sticks (1 cup) softened to room temperature.
- Ground Cinnamon- 2 tablespoons.
- Optional- chopped nuts 1/2 -3/4 cup.
- Sugar Alternative- 2 1/2 cups, granular 1:1 equivalent to sugar. We will divide this.
- Eggs- 4.
- Vanilla Extract- 2 teaspoons.
- Sour Cream- 2 cups + 1 tablespoon. Full fat works best. You could also try subbing in Greek Yogurt for part.
- Optional- topping such as the one included in this recipe or use this sugar free glaze recipe. Some folks like both!
To make the topping.
- In a medium bowl, combine together the flour, brown sugar, and cinnamon.
- Cut the butter into the mixture.
- Set this aside until ready to use.
How to make Sugar Free Cinnamon Coffee Cake
- Prepare any optional topping in advance (glaze can be made while cake cools). Prep a 9 X 13 or similar pan well for nonstick. Preheat your oven to 325.
- In a bowl, mix together your flour and baking soda. Set this bowl aside.
- Next, in a smaller bowl, blend together 1/2 cup of the sugar alternative and cinnamon. You can add any optional nuts here as well. Set this bowl aside as well.
- In a mixing bowl, combine together the butter and 2 cups of sugar alternative. When smooth you can add the eggs, one at a time and then the vanilla, mixing between additions.
- Now in this step we will alternate adding the sour cream and the flour mixture to the mixing bowl. Add 1/2 of each at a time, mixing between additions.
- For this step we will be using layers to create the cake. Pour half of the batter from the mixing bowl into the prepped pan. Cover this with the sugar alternative and cinnamon mix from the smaller bowl. Then cover with the remaining batter. For more layers simply pour in thirds instead of halves.
- If adding the crumble topping do so now. However, you may want to loosely cover this or tent over it half way through baking if this browns too fast.
- Bake your coffee cake for 45-50 minutes or until a toothpick comes out clean. Allow your cake to cool before covering with a glaze.
The Recipe Card.
- 3 cups Flour
- 1 tsp Baking Soda
- 1 cup Butter
- 2 tbsp Ground Cinnamon
- 2 1/2 cups Splenda divided
- 4 Eggs
- 2 tsp Vanilla Extract
- 34 tbsp Sour Cream
-
Prepare any optional topping in advance (see post). Prep a 9 X 13 or similar pan well for nonstick. Preheat your oven to 325.
-
In a bowl, mix together your flour and baking soda. Set this bowl aside. Next, in a smaller bowl, blend together 1/2 cup of the sugar alternative and cinnamon. You can add any optional nuts here as well. Set this bowl aside as well.
-
In a mixing bowl, combine together the butter and 2 cups of sugar alternative. When smooth you can add the eggs, one at a time and then the vanilla, mixing between additions.
-
Now in this step we will alternate adding the sour cream and the flour mixture to the mixing bowl. Add 1/2 of each at a time, mixing between additions.
-
For this step we will be using layers to create the cake. Pour half of the batter from the mixing bowl into the prepped pan. Cover this with the sugar alternative and cinnamon mix from the smaller bowl. Then cover with the remaining batter. For more layers simply pour in thirds instead of halves
-
If adding the crumble topping do so now. However, you may want to loosely cover this or tent over it half way through baking if this browns too fast.Bake your coffee cake for 45-50 minutes or until a toothpick comes out clean. Allow your cake to cool before covering with a glaze
- Make this recipe gluten free by using gluten free flour instead of regular flour. Or, you can make this recipe low carb by using low carb Carbalose flour.
- Optional- topping such as the one included in this recipe or use this sugar free glaze recipe. Some folks like both!
If using topping:
What you will need to make the topping.
- Flour (AP)- 3/4 cups.
- Brown Sugar Alternative- 1/4 Cup Equivalent to sugar.
- Ground Cinnamon with no added sugar- 1 teaspoon.
- Butter- 1/2 stick cold and cut up into chunks.
To make the topping.
- In a medium bowl, combine together the flour, brown sugar, and cinnamon.
- Cut the butter into the mixture.
- Set this aside until ready to use.
See post for more details!!
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Happy baking, eating, and enjoying life!
I get a lot of visitors who ask me about baking without sugar.
Baking cakes, cupcakes, and cookies has gotten a lot easier over the years. This is mostly thanks to the many new products and options that are now on the market.
For me, the alternative that I choose to use in a recipe has a lot to do with what that recipe actually is.
Every alternative behaves differently when added to a recipe. This has a lot to do with how we use that alternative in our recipe.
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A self-proclaimed Reformed Sugar Addict, The Sugar Free Diva is a restaurant owner by day and author by night.She has been featured in numerous media outlets as well as serving on speaking panels. Most importantly, she is an avid pet owner who loves life.
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