This can be a delicious part of a great breakfast. The almond and coconut proteins and fats help sustain bloodsugar levels through the morning, avoiding those post-breakfast spikes so common with diabetic kids.
2 cups blanched almond flour
1/2 cup coconut flour, sifted
3/4 tsp baking soda
1 cup butter, melted over low heat
2 large eggs
Stevia to taste (I use KAL brand organic, about 15 of those little scoops)
Butter, ghee or coconut oil for greasing pan
1 T vanilla extract
1/2 cup walnuts or pecans, chopped
1/4 cup blanched almond flour
2 T cinnamon
4 T coconut oil, ghee or butter, melted over low heat
stevia to taste (I use about 10 scoops of KAL)
1/2 tsp ground nutmeg and/or ground cloves (optional)
Preheat oven to 350 F. Grease an 8″ X 8″ baking dish with your oil of choice, and dust with a little extra almond flour (or you can use parchment paper).
Combine the flours, stevia and baking soda in a large bowl.
In a medium-sized bowl, beat the eggs, then whisk in the butter and vanilla.
Thoroughly stir wet ingredients into the dry.
Spread tis batter into the prepared baking dish.
For the topping, combine all ingredients, mix well, and spread evenly over the batter.
Bake for about 25 minutes, or until a fork inserted in the center of cake comes out clean. Let the cake cool in the pan for 1/2 an hour or so, then cool in the fridge for another half hour.