cinnamon crumb cake

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This cinnamon crumb cake was so surprising! I wouldn’t have guessed that it was grain and sugar free. The cake is fluffy and moist with a sweet, crunchy, cinnamon sugar center. Does it get better than that?

My sister was recently diagnosed with lyme and is on an ultra-restrictive diet (no sugar, grains, fruits). Her doctor had given her some approved recipes, like this one. After I made it for her, I was thrilled that it would be a nice healthy indulgence! She thoroughly enjoys eating it for breakfast with a nice cup of coffee!

how to make cinnamon crumb cake

The first step is making the crumb center. Do this by putting walnuts, sweetener, cinnamon and butter in a food processor. Pulse until mix is combined.

The sweetener I used is xylitol. You could substitute, using the same amounts of sugar. I love xylitol because it has 40% less calories and no aftertaste! It tastes exactly like sugar to me.

The batter uses almond flour which makes it grain free and reduces carbohydrates greatly. I don’t eliminate carbs completely from my diet, in fact, I think high fiber grains are essential. However, I do try and eliminate white flour and almond flour is the perfect substitute in the recipe.

Once the cake batter is made, spread a very thin layer on the bottom of a 9 x 9 pan. I used an icing spatula to even it out. Once the thin layer is down, spread the crumble on top, covering the entire area.

Lastly, carefully spread the remaining batter over the crumb topping.

Enjoy with a nice cup of coffee!! If you like this, try my quinoa granola with oats!