Almond and Coconut flours are staples in our low carb pantry. Imagine my delight when I was contacted by
I love, love, love BRM products and use many of them regularly in my low-carb baking and cooking. To celebrate my win and share the spoils with you, my readers, I had 2 recipes in mind to try and blog.
The first, a recipe I had recently seen and pinned and the second an original recipe that was rolling around in my head and half written on one of the many raggity pads of paper that toggle between my kitchen and my study (aka, the blogging room). The second recipe will be shared in a blog post later in the week.
This recipe got my attention mostly because any recipe with the word skillet in it does get my attention. I love my cast iron skillets -- most especially my grandma's old skillet and look for reasons to put it to work.
Almond Flour Skillet Sour Cream Coffee Cake -- the original recipe appears here and credit for it goes to Gourmet Girl Cooks -- a wonderful blog that is dedicated recipes that are grain-free and gluten-free. You should be following her -- I do -- her recipes are top-notch!
Below is the recipe as I slightly adapted it to bring the carb count down a little lower.
Almond Flour Skillet Sour Cream Coffee Cake
1 cup almond flour
1/4 cup ground golden flax seed
1/4 cup coconut flour
3/4 cup granulated sweetener (I used erythritol)
2 tsp aluminum-free baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
3/4 cup unsweetened almond milk with 1 Tbsp apple cider vinegar added (the original recipe calls for buttermilk)
2 Tbsp butter, melted
1/2 cup sour cream
1 tsp vanilla extract
1/2 tsp pure maple flavor
Butter to grease skillet
1/2 cup chopped walnuts
2 Tbsp granulated sweetener (I used erythritol)
1/2 tsp ground cinnamon
Preheat oven to 350°F. In a large bowl, combine almond flour, flax, coconut flour, 3/4 cup sweetener, baking powder, baking soda, salt, and 1/2 teaspoon cinnamon; whisk to combine and break up any lumps.
In a separate small bowl, beat almond milk, eggs, melted butter, sour cream, vanilla and optional maple flavor together. Stir wet mixture into dry mixture; mix just until combined.
In a small bowl, mix walnuts, 2 tablespoons sweetener and 1/2 teaspoon cinnamon together.
Generously brush or coat a 10-inch cast iron skillet with butter or coconut oil. Heat the skillet over medium high heat, just until hot; remove from heat. Pour batter into hot skillet; top with the cinnamon walnut mixture. Place skillet into preheated oven and bake for approximately 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Let cool in pan for approximately 30 minutes. Using a rubber spatula, gently loosen and carefully slide onto a plate or platter. Cut into wedges and serve.
Serves 8 - each serving contains 240 calories and 3.77 net carbs.
So to conclude this post, MANY, MANY thanks to Cathy from Wives with Knives, Bob's Red Mill AND last, but not least, Ayla from Gourmet Girl Cooks!! YOU ALL blessed me!!