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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.
Course Breakfast, Brunch, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
chill time 20 minutes
Total Time 1 hour 15 minutes
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.