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Cinnamon Streusel Coffee Cake
1 cup NOW Real Food® Almond Flour*
2 tablespoons organic coconut flour
1 1/2 tsp aluminum-free baking powder
1 teaspoon organic cinnamon
1/4 teaspoon sea salt
1/4 cup powdered (coffee grinder works well for powdering) NOW Real Food® Xylitol*
3 large eggs
1 tablespoon NOW Real Food® Organic Vanilla Extract*
1/4 cup high-oleic sunflower oil
Topping - In a medium saucepan over low-heat combine:
2 tablespoons organic butter
1-2 tablespoons. organic heavy cream
1-2 tablespoon organic cinnamon
1 tablespoon NOW Real Food® Xylitol*
30 drops NOW Real Food® Liquid Stevia*
1 teaspoon NOW Real Food® Organic Vanilla Extract*
2 tablespoons chopped NOW Real Food® Pecans*
dash sea salt
  1. Preheat oven to 325 degrees F.
  2. Line an 8X8 pan with parchment paper, oiling the pan and paper lightly; set aside. 
  3. Combine dry ingredients.
  4. Whisk together wet ingredients.
  5. Combine wet and dry ingredients.
  6. Pour into prepared pan.


  1. Once butter and xylitol are melted, add 1-2 tablespoons organic heavy cream.
  2. Mix well and add 2 tablespoons chopped pecans.
  3. Spoon cinnamon mixture over cake batter and swirl it in with a knife. 
  4. Next combine the following in a coffee grinder: 2 tablespoons each of whole flaxseed, xylitol, pecans, organic cinnamon, and a dash of sea salt, then grind until powdery.
  5. Sprinkle over top of cake.
  6. Cut 2 tablespoons of chilled organic butter into cubes.
  7. Sprinkle over cake with 2 tablespoons of chopped pecans.
  8. Place in preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

*NOW items available at your local health food store