Greetings again Honeyville Fans! For those of you that don’t know me, my name is Ayla and I am a low carb, wheat, grain, and gluten-free, “no added sugar” food blogger, also known as “Gourmet Girl Cooks”.  Over the past couple of years, I have created and shared hundreds of wheat, grain and gluten-free recipes on my blog, Gourmet Girl Cooks. I am so excited to be invited to do another guest post on Honeyville’s blog since I’ve been using their blanched almond flour for almost 2 years now. Hands down, it’s my favorite almond flour to cook and bake with (and I have bought and tried numerous other brands).

Honeyville’s Blanched Almond Flour has been such a blessing with helping me achieve my personal health goals while also keeping me from feeling deprived. It has allowed me to continue to enjoy a variety of delicious baked goods and foods that don’t adversely affect my health.

One of my favorite coffee cakes that I used to make was a sour cream coffee cake that had a walnut, cinnamon, and sugar streusel topping. It was moist, dense, rich and delicious. I decided to see if I could come up with a wheat and sugar free version of that coffee cake. I am very happy with how my recipe turned out. I decided to bake this coffee cake in an ovenproof skillet rather than a traditional cake pan. This allows you to cut it into beautiful pie-shaped wedges. If you have a cast iron skillet, it would work nicely in that, too. You can either serve it directly from the skillet or let it cool a bit and then slide it out onto a serving plate or platter like I did. It goes great along with a cup of coffee or tea. If you are looking for an easy and delicious coffee cake to put on your Easter breakfast table, this coffee cake fits the bill perfectly.

The batter is made with a blend of blanched almond flour, coconut flour and ground flaxseed. It also uses one of my favorite alternative sweeteners, Swerve, which is made predominantly from erythritol. These ingredients help make this coffee cake wheat, grain, gluten and sugar free. This recipe is a great way to enjoy an old favorite that I thought I wouldn’t be able to have again. It is delicious either warm or at room temperature but I prefer it best the next day. If you’d like to kick it up a notch, you could add some dark chocolate chips to either the batter or the topping. You could also substitute pecans for the walnuts if you prefer or just omit them altogether. I add vanilla extract and a little bit of pure maple extract to flavor the cake. If you don’t have maple extract, you could just add a little extra vanilla in its place.

Check out my recipe below. I hope you like my Skillet Sour Cream Coffee Cake as much as I do! Enjoy!

P.S. — If you’d like to find more wheat/grain, and gluten-free, “no added sugar” recipes like this one, please check out my blog, Gourmet Girl Cooks!
For the Cake:
1/4 cup ground golden flax seed
3/4 cup Swerve Sweetener (or other granular sweetener)
1/4 tsp Salt
1/2 tsp Cinnamon
3/4 cup Buttermilk
3 Eggs
2 Tbsp Butter, melted
1/2 cup Sour Cream
1 tsp Vanilla extract
1/2 tsp pure maple flavor, optional
Butter or Coconut Oil to grease skillet
For the Topping:
1/2 cup chopped walnuts
2 Tbsp Swerve Sweetener (or other granular sweetener)
1/2 tsp ground cinnamon
Preheat oven to 350 degrees.
In a large bowl, combine almond flour, flax, coconut flour, 3/4 cup sweetener, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon; whisk to combine and break up any lumps.
In a separate small bowl, beat buttermilk, eggs, melted butter, sour cream, vanilla and optional maple flavor together. Stir wet mixture into dry mixture; mix just until combined.
In a small bowl, mix walnuts, 2 tablespoons sweetener and 1/2 teaspoon cinnamon together.
Generously brush or coat a 10-inch ovenproof or cast iron skillet with butter or coconut oil. Heat the skillet over medium high heat, just until hot; remove from heat. Pour batter into hot skillet; top with the cinnamon walnut mixture. Place skillet into preheated oven and bake for approximately 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Let cool in pan for approximately 30 minutes. Using a rubber spatula, gently loosen and carefully slide onto a plate or platter. Cut into wedges and serve.