Lazy Sunday afternoon after a powerful message at church and a delicious lunch…well fed indeed.
While mindlessly going through Facebook, I came across a picture of a chocolate chip cake and although, I didn’t have some of the ingredients, I jumped out of the chair and began to try to harness that concept with the ingredients on hand! Sometimes, these moments of creativity end up being disasters…but not today!
I have to say this is truly one of the best desserts I have had while doing the Trim Healthy Mama lifestyle. This would qualify as an S…a very scrumtious S!
Who doesn’t like cake?? The beauty of this one is that it is not overly sweet…think scone flavor with coffee cake body… 🙂
First blending wet ingredients in blender..or just use your mixer making sure all are softened if not using blender..I was too impatient to wait for butter to soften…it’s how I roll…
Mix dry ingredients together and then combine. Put half of dough in bottom of greased 8 inch square pan and sprinkle with cinnamon/sweetener mixture(I use equal parts swerve/xylitol) then sprinkle with chips.
Bake at 325 for 30-35 minutes or until golden brown on top.
Low Carb Chocolate Cinnamon Coffee Cake
2 cups THM baking blend
¼ cup whey isolate protein powder
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup lowfat cottage cheese
2 T grassfed butter
¼ cup heavy cream
1/3 cup erythritol/xylitol
1 tsp vanilla extract
3 tbsp erythritol/xylitol
2 tsp cinnamon
3 oz Lily’s Dark Chocolate Chips (sugar free)
2 oz softened cream cheese
3 T softened butter
2 tsp sweetener
1/2 tsp vanilla
Mix together and set aside
preheat oven to 325 and spray 8 inch square pan
For filling, whisk together the cinnamon and sweetener, set aside.
Mix together baking blend, protein powder, baking powder, baking soda and salt.
Blend cottage cheese, cream, butter, sweeteners, vanilla extract and eggs together.
Combine wet and dry ingredients
Spread half of the batter into the pan, then sprinkle half the cinnamon/sweetener mixture and half the chocolate.
Evenly drop the rest of the batter randomly on top and press down lightly. Add the rest of the cinnamon/sweetener mixture and chocolate on top.
bake for 35 minutes or until the top is golden brown. Frost while hot. ( I put mine in ziptop bag and snipped corner to make it pretty!)
Enjoy! I sure did!