Oh yes we did! Coffee cake used to be a staple at our house… you know, in the hot mess days. But once you give up grains, dairy and refined sugar the coffee cake goes out the window.
What if I told you you can make a delicious version at home without all that crap?
Now before everyone gets in a tizzy about calling this “paleo” I’ll repeat what I answered the commenters in my Chocolate Cupcakes post. I’m not calling this “Paleo Coffee Cake” because I think our ancestors where hunting or gathering coffee cake at any given time but rather because for those of us who eat a paleo, primal, mostly nutrient dense diet (albeit with an 80/20 approach), searching for “grain free dairy free legume free refined sugar free crap free coffee cake” is just ridiculous, amiright?
Now that that bit of business is settled, on to the fun stuff…
Paleo Coffee Cake Muffins
Muffin Ingredients:
- 6 eggs (where to buy organic, soy-free eggs)
- 1/4 cup ghee (where to buy grass-fed ghee)
- 1/4 cup coconut flour (where to buy coconut flour)
- 1/4 cup water chestnut flour (where to buy water chestnut flour)
- 2 Tbsp grade B maple syrup (where to buy grade B maple syrup)
- 2 Tbsp vanilla (where to buy vanilla)
- 1 Tbsp raw honey (where to buy raw honey)
- 1/4 tsp sea salt (where to buy sea salt)
- 1/2 tsp cinnamon (where to buy organic cinnamon)
Topping Ingredients:
- 1/2 cup pecans (chopped)
- 1/4 cup grade B maple syrup
- 4 Tbsp ghee
- 2 Tbsp almond flour (where to buy almond flour)
- 1 tsp cinnamon
- 1/8 tsp sea salt
Directions:
- Preheat oven to 350 degrees.
- Put eggs in a large mixing bowl and mix thoroughly with an immersion blender until frothy.
- Add remaining ingredients and mix well.
- Fill muffin pan evenly (should make 1 dozen).
- Place in oven and set timer for 20 minutes.
- Now combine ingredients for the topping in a separate bowl.
- At the 20 minute mark take out the muffins and add the topping evenly between all the muffins.
- Put them back in the oven for another 10 minutes.
- Broil for an additional 2 minutes and remove quickly.
- Let cool.
- Enjoy with a hot cup of coffee! Ok, I guess I’ll let you do tea if you insist… 😉
What is your favorite dessert?
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These muffins sound and look so good. I was so disappointed with the results. Loved the topping but the base was like a dense egg thing.
I’m with everyone else about the water chestnut flour; never heard of it. Will try to sub almond flour like someone else did. It’s normal to use a lot of eggs with coconut flour, but I may try it with 5 since 2 people thought 6 eggs was too many.
Such a bizarre recipe. 6 eggs but only half cup of flours. The result I got was basically a cinnamon flavoured frittata.
i am allergic to tree nuts and yes water chestnut too, except for coconuts and I do not use butter at all. I would like to make this recipe but adapt it to my food allergies as well as me being Celiac. I am wondering if I could use cassava flour in place of the water chestnut flour… coconut ghee in place of the butter ghee and no nuts on the top do like a streusel.
OK….I just made the recipe using Almond and Coconut Flour. I also used less (2T) Maple Syrup, 1 T Erythritol and 1 T Coconut Palm sugar in the topping. I might actually not use any Maple Syrup and only the Coconut Palm sugar and Erythritol. I think it might be gooyer. Worth a try, or maybe just 1 T Maple Syrup, 2 Palm Sugar and 1 Erythritol. At any rate, I only had a mini cupcake pan, so I think the first batch was slightly over done. I baked half the time with the second batch. I will know better tomorrow, as I’ve eaten too many for testing!! Also, I think I may have used too much ghee by measuring it when solid. If I make them again, I will melt ghee first, before measuring. Is this the proper way to measure it? I’ve never baked with ghee, but I had it!!
I am trying to remain very low carb at the moment. I am going to try Erythritol instead of the Maple Syrup and Raw Honey, of which I do have both ingredients, just in case the E doesn’t work out.
Will let you know. Excited to make these treats!
Sylvie, have you tried using gelatin as a flour substitute in baking? I tried a biscuit recipe that called for gelatin powder as one of the ingredients and it did not rise very well but had a nice flavor.
I haven’t Robin, but I love that idea! 🙂 Btw, I think I saw you try to purchase The Gelatin Secret. #stalkeralert Let us know if we can help you with that. -Sylvie
I substituted corn starch for the water chestnut flour… I burned the topping under the broiler (keep an eye on them!) and they deflated after cooling… but they still smell delicious and I can’t wait to eat them!
Corn starch? I’m SHOCKED that didn’t turn out worse 🙂
Are you sure these measurements are correct? Only 1/2 of a cup of “flour” for 6 eggs? I just made these and they came out tasting like a dry, vanilla flavored egg “muffin”.
Yep. Did you make any substitutions? Did you use the recommended flour etc?
I used almond flour in place of the chestnut flour. It turned out fine. The only problem I had was with the baking times. 15 min was plenty and I left them in for 5min with the topping and they burned.
That’s good to know Charity. Thanks for sharing as I’m sure others are wondering about substitution results.
Hello,
I’ve never seen water chestnut flour much less heard if it. Can I Subsitute it with almond flour? Thanks!
Probably, but it will most likely be less moist so I’m not sure… Do let us know if you try it!