Christmas Peppermint Coffee Cake (Grain-Free & Festive)
A gently sweet almond and coconut flour cake with a peppermint-cocoa swirl, finished with a snowy glaze or a dusting of powdered sweetener. Lightly cooling, subtly chocolatey, and perfect with coffee or tea.
Servings 8 One 8″ round or 8×8” square cake
Calories 210kcal
Ingredients
- Dry Mix
- 1¼ cup almond flour
- ¼ cup coconut flour
- ¼ cup unflavored whey protein or additional almond flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine salt
- Wet Mix
- 3 large eggs
- ¼ cup melted butter or coconut oil
- ⅓ cup unsweetened almond milk
- ⅓ cup Swerve Granular or allulose
- ½ tsp vanilla extract
- ¼ tsp peppermint extract food-grade
- Peppermint Cocoa Swirl Optional but recommended
- 2 tbsp cocoa powder
- 1 tbsp butter
- 1 tbsp Swerve Confectioners
- ¼ tsp peppermint extract
- Glaze Optional
- ½ cup Swerve Confectioners
- 1 tbsp almond milk
- ⅛ tsp peppermint extract
- Optional: crushed sugar-free peppermint candies or peppermint-flavored cocoa nibs
Instructions
- Step 1: Preheat & Prep
- Preheat oven to 325°F (convection) or 350°F (conventional)
- Line or grease an 8″ round or square pan
- Step 2: Make Batter
- In a large bowl, whisk together almond flour, coconut flour, whey protein, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, melted butter, almond milk, sweetener, vanilla, and peppermint extract.
- Add wet to dry and stir just until combined. Let sit 2–3 minutes to hydrate.
- Step 3: Create Swirl
- In a small bowl, mix cocoa, melted butter, sweetener, and peppermint extract.
- Spoon half the cake batter into pan.
- Drizzle the cocoa swirl and lightly marble with a knife or skewer.
- Add remaining batter and smooth the top.
- Step 4: Bake
- Bake 35–40 minutes, until golden on top and a tester comes out clean.
- Cool at least 20 minutes in pan before removing or glazing.
- Step 5: Glaze (Optional)
- Mix confectioners sweetener with almond milk and peppermint extract.
- Drizzle over cooled cake.
- Garnish with crushed peppermint candies, shaved dark chocolate, or cocoa nibs.
Notes
Nutrition (per slice, 1/8 of cake, without glaze)
- Calories: 210
- Fat: 17 g
-
Carbs: 7 g
- Fiber: 3 g
- Sugar alcohols: 3 g
- Net Carbs: 1 g
- Protein: 7 g
🌟 Optional Add-Ins or Variations
- Stir in dark chocolate chips, crushed nuts, or peppermint-flavored cocoa nibs
- Add a cream cheese swirl for extra richness
- Turn into mini loaves or cupcakes using a #20 scoop (~12 cupcakes)
🛡️ Consumer Safety Note
⚠️ Contains eggs, dairy, and tree nuts. Always use culinary-grade peppermint extract and label sweeteners clearly for those with sensitivities. Not suitable for children under 1 if honey or erythritol is used in the glaze.
