Berry Crumb Cake
Streuselkuchen, also known as crumb cake, is actually a German specialty. Traditionally, it is made of a yeast dough covered with a sweet crumb topping referred to as streusel. Instead of a yeast dough, there are many variations such as a cake, short crust pastry or even puff pastry at the bottom. It is also referred to as streusel coffee cake because it's the perfect complement to a cup of coffee - not because it has coffee in it. I tried with both coconut and almond flour versions so am providing both recipes here. Both tastes the same, but the coconut version is moister and denser. The almond flour version is slightly less dense and yields a taller cake hence, I reduced the amount of crumbs. Coconut flour version is obviously much lower in net carbs than the almond flour version, so the choice is yours. I like to have a thick layer of crumbs as I love its crispy texture which balances so well with the moist and soft cake. But you can opt to reduce the crumbs as you prefer. And most crumb topping does not have nuts, but I added chopped walnuts for that extra crunch.
1. For best results, weigh the ingredients with a digital scale
2. Preheat oven to 350F or 180C.
3. In a bowl, mix all the dry ingredients and set aside.
4. In another bowl, whisk the butter and sweetener until the butter turns into a lighter color. Then add all the wet ingredients and whisk until well combined.
5. Add the dry ingredients and whisk until smooth and thick. Scrape the sides with spatula and smoothen the batter.
6. Pour batter into a greased 6x6" square pan with removable bottom. You can also use a 6" or 7" spring form pan. Set aside.
7. Meanwhile, prepare the toppings. In a bowl, add the flour, erythritol and cold butter. Cut the butter with hands until small crumbs are formed. Then add the ground cinnamon and walnuts and mix to combine.
8. Top the batter with the berries.
9. Sprinkle with the toppings until the entire batter is covered.
10. Bake at the middle rack for about 45 to 60 mins or until a wooden skewer comes out clean. If the top is browning too fast, cover with foil.
11. Cool the cake before slicing.
[Total servings = 9]
NUTRITION INFO PER SERVING (COCONUT FLOUR)
Total carb = 4.3 g
Dietary fiber = 1.4 g
Net carb = 2.9 g
Calories = 224
Total fat = 21.9 g
Protein = 4.2 g
NUTRITION INFO PER SERVING (ALMOND FLOUR)
Total carb = 8.2 g
Dietary fiber = 3.2 g
Net carb = 5.0 g
Calories = 345
Total fat = 31.6 g
Protein = 8.5 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
