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’s 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.
Add some chocolate chips to your coffee cake and you are in for it. You will be swarmed by your coworkers, your neighbours and the random stranger on the street, all sidling up to you, smiling, nodding, hoping for just a little piece of the warm, comforting, cinnamon scented, chocolate chip goodness. And then if you happen to tell them it was baked in a skillet, you will blow their coffee-cake loving minds!
Because things baked in a skillet are cool. Particularly things baked in a cast iron skillet. Once the old-fashioned, out of date cookware rusting quietly in your grandparents’ basement, cast iron has made a huge comeback. You simply can’t be a foodie if you don’t own at least one cast iron skillet. They’re incredibly durable, eco-friendly, and they conduct heat really well. They also leach a little additional iron into your food, so if you are a slightly anemic female (as most females are), they can boost your iron intake. But the best reason to use cast iron is because it’s cool. I mean, isn’t that the best reason to use anything? And it looks great in pictures, all moody and dark. Like the tattooed musician boyfriend you had in college. The one that made your parents breathe a huge sigh of relief when you broke up.
So coffee cake, that mild-mannered unassuming baked good that everyone loves suddenly becomes much cooler when it’s baked in a cast iron skillet. It becomes extra delicious too, because the sides get all wonderfully crispy while the center stays moist and tender. But don’t fret if you don’t own a cast iron skillet, as it would be just as tasty baked in any oven-proof skillet. You can still hang with the cool kids.
- 1/4 cup almond flour
- 1 tbsp Swerve Sweetener
- 1 & 1/2 tsp cinnamon
- 1 tbsp butter softened
- 2 cups almond flour
- 1/4 cup unflavoured whey protein powder
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp butter softened
- 1/2 cup Swerve Sweetener
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup almond milk
- 1/2 cup Lily's chocolate chips OR homemade chocolate chips
- In a small bowl, whisk together almond flour, sweetener, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
- For the cake, preheat oven to 325F and grease a 10 inch oven-proof skillet (does not need to be cast iron, but it's great if it is!)
- In a medium bowl, whisk together the almond flour, whey protein powder, baking powder and salt.
- In a large bowl, beat butter with sweetener until well combined. Beat in eggs and vanilla, then beat in half the almond flour mixture. Beat in almond milk and remaining almond flour until well combined.
- Stir in chocolate chips and spread batter in prepared skillet. Bake 25 minutes, then remove from oven and sprinkle with topping. Return to oven and bake another 15 to 20 minutes, until sides are beginning to brown and center is just firm to the touch.
- Remove and let cool at least 20 minutes before serving (cake will fall apart easily if you remove it while it's still very warm).
Serves 10. Each serving has 7.79 g of carbs and 3.68 g of fiber when made with my homemade chocolate chips. Total NET CARBS = 4.11 g. (If you use Lily's chocolate chips, each serving has 10.35 g of carbs and 4.56 g of fiber.)
Food energy: 275kcal
Saturated fatty acids: 8.54g
Total fat: 24.56g
Calories from fat: 220
Cholesterol: 59mg
Carbohydrate: 7.79g
Total dietary fiber: 3.68g
Protein: 9.03g
Sodium: 193mg
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Rachel says
This sounds delicious. Will make soon.
Ann says
Not really a chocolate person in the morning, can you substitute it for some blueberries instead or I guess just leave out?
Carolyn says
Of course you can!
Agnes says
Dear Carolyn,
could you please give me a link to the cast iron skillet in which you made this cake? It might be on my Christmas wish list. 🙂
Thanks.
Agnes
Carolyn says
Hi Agnes – It’s actually right below the recipe in an Amazon Affiliate link. Just scroll down a bit and you should see it! 🙂 Lodge is a great brand, you can also get it at Sur La Table.
Agnes says
Thanks! And sorry I had double-checked before I asked. :)))
Carolyn says
No worries!
Alice // Hip Foodie Mom says
Carolyn,
love this skillet chocolate chip coffee cake!! I need to try this! Are you guys packing yet? Hoping for a smooth transition for you and your family. . and I know baking things like this will keep you all together and smiling!
Twila Rowe says
I just don’t like the texture of almond meal. I haven’t seen any almond flour. Could I just Nutribullet the heck out of it or could I use coconut flour? I’m sure you have to answer this all the time. I’m sorry in advance and thank you for the fabulous recipes.
Carolyn says
You could try grinding it further or you could order Honeyville online, if that’s an option. But coconut flour just isn’t going to work in this recipe, you’d have to modify the whole thing and I don’t think it would come out that well.
FoodSnob says
If I don’t have the oven proof skillet, could I use a 10-inch pie tin, or 9-inch square pan?
Carolyn says
Yes, absolutely. It won’t crisp up along the edges as much but it will still be great.
Amanda says
This looks amazing!!
Lisa Spears says
I am wondering if you have a substitute for the whey protein?
Carolyn says
Yes, you can use powdered egg whites (meringue powder, just make sure it’s unsweetened) or hemp protein.
Vana says
Hey Carolyn,
I saw others ask about this substitute. Some said powdered whole milk could work. What do you think? I have psyllium husk powder on hand, do you think that could also be used as a sub?
Carolyn says
No, neither of those will really be a good sub
Darlene says
I made this and it is great, thank you!
Lisa says
This recipe calls for 1/2 cup Swerve. Does it matter in terms of sweetness in the final product whether it is granulated or powdered Swerve? That is, are they cup-for-cup equivalent, or, like regular sugar, is there a difference in how one would measure granulated vs. powdered? Thanks-
Carolyn says
I’ve used them interchangeably but I think it will be a better texture if you use granulated for this recipe. But if you only have powdered, you can use that.
Jan says
I tried this recipe today & I love it!!! Carolyn, thank you so much for all that you do! Your passion & desire for creating delicious recipes has helped me stay on to track with my Keto Diet as it’s very hard to find a variety of sweet treats that fit the bill while maintaining a state of ketosis. Your site has provided many wonderful options that actually taste really good. I’ve lost 20 pounds and I’m feeling so much better/healthier. So thank you for all that you do….it is very much appreciated.
Carolyn says
Fantastic! Congrats on your weight loss.
Shay @ Whine Less, Breathe More says
Oh yum! I need an iron skillet immediately.
Cathy says
I tried this recipe today and let me tell you, it is fantastic. I think this is going to become one of my favourites. It’s so quick and easy and tastes delicious. Thanks so much for the recipe. Oh, by the way, I chopped up a 72% dark chocolate bar for the chocolate chips and that worked out great. Thanks again!
Thalia @ butter and brioche says
I love cooking in my skillet.. so this recipe is perfect for me! This coffee cake looks & sounds delicious, i definitely am craving a slice right now.
charlotte says
do you think it would still taste good if i omitted or substituted something for the unflavoured whey protein powder?
Susannah says
The texture of this is amazing! It got 3 out of 4 thumbs up from our family (our 6-year-old didn’t like it, but he’s slightly picky with his sweets). And while my husband and I gobbled up our pieces (and split our son’s leftovers), we were tasting something slightly bitter or off when first trying it. Any thoughts? A reaction with the cast iron? Or the unincorporated Swerve in the topping? We’ll definitely make it again and maybe try coconut sugar in the topping to see if that helps. Thanks again for all the great recipes!
Carolyn says
It could be the Swerve or something with your cast iron pan, maybe a flavour left on it from whatever you made in it last time? I don’t think it would be a reaction to the cast iron, though. So glad you like it other than that!
Julie says
Can I substitute butter with oil anywhere in this recipe? Thanks. Can’t wait to try.
Carolyn says
What kind of oil? Coconut oil? If so, yes you can sub coconut oil.
Julie says
Great thanks! Equal amounts? Can I sub for topping and batter or just batter?
Carolyn says
Coconut oil is so much more greasy, I’d do a few tbsp less in the batter. Not quite sure how it will work in the topping but it’s certainly worth a try. Use just enough to get the topping crumbly.
charlotte says
i made this for my family for breakfast, and all eight of us loved it, even my older sister, who doesn’t like almond flour:)
Thanks!
Carolyn says
So glad to hear it, Charlotte.
Rachel says
Can I ask what the whey powder does in the recipe? I have looked everywhere locally for it and can’t find it. Do I really need it?
Carolyn says
Gluten is a protein and in its absence, you need a dry protein to help baked goods rise and hold their shape. You can order it online or get it at whole foods easily.
Anne o says
Just made this in my 11″ cast iron skillet.wonderful right from the oven- the crunchy bottom and sides make it delicious. Mine ended up just shy of 1″ tall- so good. Many thanks Carolyn!
Sarah Grace says
Ah two of my favorite things. Chocolate and coffee (hence my last post, chocolate chip espresso biscottis 🙂 )
xoxo Sarah Grace, Fresh Fit N Healthy.
Jamie says
i made this for a women’s ministry brunch. It was SO delicious! Everyone loved it! Thank you for the healthy (THM) option!
Bernadette Wheeler says
i have now made this several times. Each time it was fabulous. Twice I experimented with it but my experiment did not look as pretty but it never affected the taste. Everyone I have served this to have been delighted. Tonight I am going to make it with blueberries. Additionally I don’t have a cast iron skillet but just use my regular skillet in the oven. It crisps up and does fine. I do wonder how a cast iron skillet would make it taste.
Patti says
Your coffee cake was the inaugural recipe for my new 10-in. cast iron skillet and it is a winner!
I did substitute Natural Mate Stevia/Erythritol granular for the Swerve called for. I am one of those people who is highly sensitive to the cooling effect of Swerve. I don’t get it with this other sweetener product. Also, you only use half of the Natural Mate sweetener that’s called for in the recipe.
Carolyn says
Glad it worked out well!
Patti says
Carolyn, thank you for all you do for us living a LCHF lifestyle. Your recipes make it so much easier.
claudia says
yum looks so good!
Becca says
I hate to tell you all of the modifications I made to this recipe but am so excited! I’m not a huge fan of chocolate with anything other than more chocolate or with peanut butter, so I omitted the chocolate. Did not make the crumb crust. Instead, I divided the batter and used a mixture of cinnamon and swerve between the layers. When the cake finished baking, I poked holes all in it and poured a mixture of almond milk, vanilla extract and powdered swerve all over the cake. Not sure if you’ve ever had a honey bun cake but I have missed those cakes dearly. Your coffee cake base was simply perfect for it! Very tender. I don’t think I’ve ever gone wrong with a recipe from you. Thanks so much! 🙂
Carolyn says
Sounds delicious!
NancyE says
This is such a great recipe! Thank you. The cake is moist and perfectly crumbly…the perfect coffee cake texture! My sugar eaters LOVE it. Thank you for your recipes. They never disappoint.
NancyE says
I just had to update that I have a brunch in a few days and I am bringing your amazing recipe baked in muffin tins for pretty little individual coffee cakes. Thanks again!
Carolyn says
Thanks!
Sheryl says
Can I substitute regular whole milk for the almond milk? That might be a no-no (I don’t know), but that is what I have on hand right now. Thanks!
Carolyn says
That’s fine. It raises the carb count a tiny bit.
Lulu says
Yummy! Just made this and had a big slice with some cream. Made with your homemade chocolate chips. Lovely and easy on a cold Friday evening.
Maria says
Can I use Lankanto Sweetener instead of Swerve?
Carolyn says
I think that would be fine.
Jennifer says
Do you have a recommendation for a dairy-free protein powder for this recipe?
Carolyn says
You should be able to use egg white protein powder too.
Fatema says
Hello my dear
Can i use casein protein instead of whey protein!?
Carolyn says
I can’t say for sure but probably.
Valentina says
This Chocolate Chip Coffee Cake is amazing! Love this recipe!
Beth Pierce says
This will go nicely with a cup of coffee in the morning! Great way to start my day!
Natasha says
MY WEAKNESS!! Give me all the coffee cake deliciousness! My family will love me for this one 😉
Kristyn says
The thought of adding chocolate chips to an already delicious recipe is the greatest idea! Yum!
Trang ` says
Yes, to coffee cake! I love my iron skillet too but actually haven’t tried any desserts in it yet.
Ruby says
Hi there,
Can I get the serving size for this? Thanks!
Carolyn says
It serves 10. Therefore it would be 1/10th of the cake.