Chocolate Chip And Almond Streusel Coffeecake
A low-carbohydrate dessert made with chocolate chips sounds too good to be true. Thanks to Zero-Carb chocolate chips, dieting has never been more rewarding. Each little morsel adds a divine flavor to an already scrumptious delight.
Almond Streusel Topping
¼ cup Splenda
¼ cup almond flour
2 tablespoons butter, well chilled and cut into 8 pieces
6 tablespoons sliced almonds
¼ cup Zero-Carb chocolate chips
¾ cup vanilla whey protein powder
¼ cup almond flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon coarse salt
5 tablespoons butter, at room temperature
2 large eggs
¾ cup Splenda
¼ cup milk
½ teaspoon almond extract
¾ cup Zero-Carb chocolate chips
Preheat oven to 350 degrees F. Lightly coat a 9-inch round cake pan with a nonstick vegetable spray and dust with almond flour. Set aside.
To make the almond streusel, combine ¼ cup Splenda and almond flour in a medium bowl and blend. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Fold in the almonds and ¼ cup chocolate chips. Set aside.
To make the coffeecake, combine the protein powder, almond flour, baking soda, baking powder, and salt in a medium bowl and blend with a wire whisk.
Place the butter in the mixing bowl of an electric mixer and beat on medium-high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Add ¾ cup Splenda and beat for 3 minutes. Add the milk and almond extract and blend. On medium-low speed, add the dry ingredients and beat until just blended. Fold in the chocolate chips. Spoon the batter into the prepared pan and sprinkle the Almond Streusel Topping over the top. Bake for 20 minutes or until a cake tester inserted into the center of the cake comes out clean.
Remove the pan from the oven and place it on a cooling rack. When cool, store the coffeecake in an airtight container in the refrigerator.