This Low Carb Brownie Cake With Cinnamon Candy Crunch Topping is a mind boggling reason to stick to your low carb eating plan.
I love taking high carb recipes and trying to convert them to low carb. Sometimes I succeed, but more often things end up in the garbage and burnt, sad mess.
That being said, occasionally I hit a jackpot. And this recipe was exactly that. The gold at the end of the rainbow!
This is very sweet. If you don’t care for a highly sweet cake, omit the stevia.
This recipe adapted from Sweet Little Bluebird.
YOU MIGHT ALSO ENJOY THESE LOW CARB RECIPES:
LOW CARB BROWNIE CAKE WITH CINNAMON CANDY CRUNCH TOPPING RECIPE:
This delicious dessert will give you a candy crunch you never thought you'd have on a low carb eating plan. Delicious!
- 1 cup almond flour (amazon affiliate link) - blanched and fine ground is best
- 1/2 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 cup erythritol (amazon affiliate link) - reserve 1/4 cup for topping
- 1 tsp. baking powder
- 1/4 tsp. sea salt
- 1 tsp. white vinegar
- 1 tsp. pure liquid stevia
- 1 tsp. pure vanilla extract
- 1/4 cup coconut oil
- 2 cups water
- 1/2 tsp. ground cinnamon (or up to 1 tsp. , as you like, reserved for the topping)
Oil an 8 x 8 baking pan and preheat your oven to 350 F.
Mix together the 1/4 cup reserved erythritol and the cinnamon in a small bowl and set aside for just before baking.
Mix together the remaining dry ingredients, blending well.
Add in the wet ingredients and stir to combine, distribute the topping over the batter, then bake for 1 hour. It should be bubbling in the center when it's done.
Cool completely, transferring to the fridge when the dish has cooled enough to do so. Cut and serve.
You can add extra topping if needed by mixing a little more cinnamon and erythritol together and sprinkling over the top before serving. But be careful, because this can become sickeningly sweet pretty quickly!
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.