Friday Foodspiration: Coconut Coffee Cake


If I start my day with sugary sweet pastries or even carb laden cereal, I’m in for a blood sugar roller coaster that will leave me craving more sweets all day long.  The problem is, savory breakfast foods like eggs and sausage aren’t always what I’m in the mood for.  

These Coconut Coffee Cakes make a perfect substitution for muffins and breakfast bread and pair with a mid-morning cup of coffee beautifully.  When adding collagen protein powder (optional in this recipe) I feel even better about this breakfast choice. 



  • 1 cup Almond Flour
  • 1 tsp Coconut Flour
  • 1/8 tsp Sea Salt
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 2 eggs
  • 2 tbsp Coconut Sugar or substitute*
  • 1 tsp Vanilla Extract
  • 1/3 cup Unsweetened Apple Sauce
  • 1/4 cup Collagen Protein Powder (optional)


  • 1/4 cup Coconut Sugar*
  • 1/3 cup Coconut Oil, soft but not melted
  • 1/4 cup Almond Flour
  • 1/4 cup Unsweetened Coconut, finely shredded
  • 2 tsp Cinnamon
  • 1/8 tsp Sea Salt


  1. Preheat oven to 350 degrees and grease muffin tin.
  2. Whisk together all dry ingredients in a large bowl.  
  3. Add the wet ingredients to the dry ingredients and pour into muffin tins.
  4. Mix together the topping ingredients until chunks form and sprinkle over muffin batter.
  5. Bake for 15 minutes or until toothpick comes out clean. 

* You can substitute Golden Monk Fruit Sweetener to lower sugar and carbohydrates even more (See Amazon affiliate links below to see what I buy). 

Big Tree Farms Organic Brown Coconut Sugar, Non-GMO, Gluten Free, Vegan, Fair Trade, Natural Sweetener, 2 Pound (Packaging May Vary)Lakanto Monkfruit 1:1 Sugar Substitute | 3 Ib NON GMO (Golden)