Blackberry Coffee Cake
A summertime brunch favorite!
Ingredients
Filling
- ½ cup Brown Truvia or brown sweetener of your choice
- ¼ cup Butter
- 6oz pkg Blackberries fresh or frozen
Topping
- ½ cup Brown Truvia or brown sweetener of your choice
- 1 tbsp Cinnamon
Batter
- 2¾ cup Almond Flour
- ½ cup Ground Flaxseed
- ½ cup Vanilla Protein Powder
- 1 tbsp Baking Powder
- ¾ cup Butter softened
- ¾ cup Truvia or your granulated sweetener of choice
- 6 Eggs
- 1 tbsp Vanilla Extract
- ½-¾ cup Almond Milk depending on consisitency
Instructions
- Preheat oven to 350℉ and prep a 9in tube pan (or bundt cake pan) with nonstick spray - set aside
- In a stovetop pan, melt and mix together all filling ingredients until bubbly. Remove from heat and set aside
- In a small bowl, whisk together topping ingredients with a fork - set aside
- In a larger bowl, whisk together almond flour, ground flaxseed, protein powder, and baking powder
- On top of whisked dry ingredients add butter, truvia, eggs and vanilla extract. Mix until combined
- Add in almond milk if needed to reach cake batter consistency
- Scoop half of the batter into the bundt cake pan and spread evenly.
- Add all of the filling on top of that first layer of cake batter
- Scoop the rest of the cake batter on top of filling layer
- Sprinkle topping mixture evenly over the top of the cake
- Bake for 40-50 minutes
- Let cake cool then transfer to a plate for serving. Enjoy!