This low carb chocolate chip coffee cake is baked in a skillet for unbelievably great flavor and texture. The edges get slightly crispy while the center stays deliciously moist.
What is it about coffee cake that is so delightfully comforting? Is it the crumbly, cinnamon scented topping? Is it the remembrance of a simpler time when friends and neighbours dropped by for a daily chat? Or is the fact that you can get to eat cake with your morning coffee and no one looks at you strangely? A big slice of a multi-layered cake with frosting for breakfast might have some people judging you rather harshly. But if it’s coffee cake, it somehow more socially acceptable. No one is going to give you the hairy eyeball or question your dietary choices, or if they do, you can simply shrug and say “But it’s coffee cake”. Then their brow will un-furrow, a smile of understanding will come to their faces and they will nod knowingly. But be careful, because their eyes might light up and they might just ask you for a piece. Coffee cake is so universally loved and so acceptable at any time of day that if you’re going to eat it in a public place, you’d better bring enough to share.