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Since I’m reducing my baked goods intake now, I have to confess this is more fruit than coffeecake. It’s almost like a fruit “crisp” with light crumble topping. I only taste tested this today and just ate a delicious, giant California plum for breakfast, but the temptation to finish a serving was strong.
You might want to make 1½ or double recipe of the batter to result in a taller, cakier coffeecake. This was really, REALLY good and I look forward to trying it with berries, pears and other fruit. 🙂 I was reticent to mix mango with applesauce, but the resulting fruity flavor was quite good. Neither fruit dominated or came through tasting like themselves. This recipe is not suitable until Atkins Pre-Maintenance or Maintenance, but it is certainly Paleo/Primal acceptable.
INGREDIENTS:
2 T. butter for greasing dish (softened)
9 oz. mango (yield from 14-oz. peeled, seeded fruit)
4 oz. unsweetened applesauce (I use Musselman’s with no additives)
¼ c. flax meal (ground flax seed)
¼ c. almond flour
1 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. nutmeg
2 large eggs, beaten
1 T. more butter, melted
Equivalent sweetener of your choice to equal 2 tsp. sugar
2 oz. chopped pecans (or some other nuts)
DIRECTIONS: Preheat oven to 350º. Liberally grease a round quiche dish or pie plate with 2 T. softened butter. Peel, seed and slice the mango evenly on the bottom of the dish right on top of the butter. Gently dot and spread the applesauce over the mango with the back of a spoon. In a small mixing bowl, mix all remaining ingredients, ALL EXCEPT the pecans. Stir well. When batter is well-blended, spread it evenly over the fruit using the back of a large spoon, trying not to disturb the fruit too much. Sprinkle the pecans evenly over the top of the batter and pop into a preheated 350º oven for about 15-17 minutes. Cake should feel firm and dry at center when touched. Cool a few minutes, cut into 6 wedges and serve warm with your morning coffee or tea.
NUTRITIONAL INFO: Makes 6 servings, each containing: (calculated using 2 pkts. stevia for the sweetener)
235 calories
18.3 g fat
13.72 g carbs, 4.2 g fiber, 9.52 g NET CARBS
5.1 g protein
67 mg sodium
159 mg potassium
16% Vitamin C, 26% copper, 35% manganese, 24% phosphorous, 16% thiamin, 66% iron
Buttoni's Low-Carb Recipes 