Hawaiian Coffee Cake Sugar Free

Indulge in the tropical flavors of this Hawaiian Coffee Cake that’s completely sugar-free and perfect for a guilt-free treat! This recipe combines the nutty richness of almond and coconut flours with the natural sweetness of unsweetened crushed pineapple and shredded coconut, delivering a moist and tender cake with every bite. Enhanced by a hint of warm cinnamon and the crunch of optional macadamia nuts, this healthy dessert is gluten-free, low-carb, and perfect for those following a keto-friendly or diabetic-friendly lifestyle. Quick to prepare in just 15 minutes, this delightful coffee cake bakes to perfection within 35 minutes, making it an ideal choice for breakfast, brunch, or a light afternoon snack. Serve it plain, or elevate it with a sprinkle of extra coconut or a drizzle of sugar-free glaze for an irresistible tropical twist.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.5 cups Coconut flour
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Unsweetened shredded coconut
• 1 cup Crushed pineapple (unsweetened, drained)
• 3 large Eggs
• 0.5 cups Coconut oil (melted)
• 1 teaspoon Vanilla extract
• 0.25 cups Stevia or monk fruit sweetener
• 1 teaspoon Cinnamon
• 0.25 cups Chopped macadamia nuts (optional)

Directions

Step 1

Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking dish or line it with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, shredded coconut, and cinnamon. Whisk well to blend the dry ingredients.

Step 3

In a separate bowl, whisk together the eggs, melted coconut oil, vanilla extract, and sweetener until smooth.

Step 4

Gently fold the wet ingredients into the dry ingredients, mixing until just combined.

Step 5

Stir in the drained crushed pineapple and chopped macadamia nuts (if using). Be careful not to overmix.

Step 6

Pour the batter evenly into the prepared baking dish and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove from the oven and allow the cake to cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely before slicing.

Step 9

Serve as is or garnish with a sprinkle of extra shredded coconut or a light drizzle of sugar-free glaze, if desired.

Nutrition Facts

Serving size	924.3 grams (924.3g)

Amount per serving	% Daily Value*
Calories	3289

Total Fat 292.80g	375%
Saturated Fat 149.90g	750%
Polyunsaturated Fat NaNg
Cholesterol 558mg	186%
Sodium 1787mg	78%
Total Carbohydrate 135.30g	49%
Dietary Fiber 60.40g	216%
Total Sugars 43.40g
Protein 78.30g	157%

Vitamin D 123IU	615%
Calcium 609mg	47%
Iron 17mg	96%
Potassium 1229mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.5%

Protein: 9.0%

Carbs: 15.5%