This morning, I invented a new word:
Procrastibaking: verb. The act of delaying or postponing something by baking.
It’s Wednesday morning and my to-do list is longer than I’d like, so what do I do? DELAY, STALL, and AVOID - of course!
First, I took the dog with me on a coffee run. I know, I can make coffee at home, but he loves riding in the car, and our coffee shop has a tin of dog biscuits that have conditioned him to equate “mom getting coffee” with “Silva getting a cookie.”
Then on the way home, I took a detour to the dog park.
“It’s been a while, hasn't it, buddy? You wanna go run around a little? Okay, buddy! Whatever you want. It’s been raining for 3 days straight, and you hate basically all other dogs, but I’LL DO IT FOR YOU.”
He got in a good 20 minutes of stick-chasing and playing with another little dog named Miles. When two territorial, anti-social dogs collide, apparently they cancel each other out and make for great play mates.
Back at home, and still not quite ready to tackle that to-do list, I decided to test out a new recipe idea. Breakfast is the most important meal of the day. It would be wrong to skip it. Girl’s gotta eat, right? So while eggs and veggies would have been a quick and easy meal, nah - today was the day to whip up this Low-Carb Blueberry Coffee Cake with a Pecan Streusel Topping.
It’s been on my mind for a while. I just needed a good excuse. Like avoiding work.
The cake has been baked. A slice has been eaten and OH MY GOSH IT’S SO GOOD! See?! Sometimes putting off work really IS the best decision!
And now, I have nothing left to do except finish this blog post and tackle my to-do list. I’m at my desk, sleeves rolled up, with a hot mug of coffee within arms reach. I am officially ready to DO WORK. Although, I do really need to go to Target…
BAKERS NOTE: Do not attempt this recipe by substituting anything for the almond and coconut flour. This is the recipe. If you want it to turn out, follow it. Getting too many messages lately from readers who couldn’t just cool their jets and wait until they had all the ingredients to bake something, then they complain that it didn’t turn out. You can, however, substitute any 1:1 granulated sweetener here. If you need to make it dairy free, you could try using vegan butter and cream cheese, too. That should be fine. But again - leave the flour as is. Just trying to help you avoid disappointment and wasted ingredients.
Serves 9 - Adapted from Joy Filled Eats
1 c. Bob’s Red Mill almond flour (not almond meal)
1/2 c. coconut flour
1/3 c. Lakanto Monk Fruit Extract granulated sweetener (here’s the link to this brand: Lakanto Monk Fruit Extract)
1 tsp. baking powder
1/4 tsp. salt
4 eggs, beaten
1/2 c. unsweetened vanilla milk (I used Ripple for a little extra protein)
2 Tbs. butter, softened
2 oz. cream cheese, softened
2 tsp. vanilla extract
1/2 c. frozen blueberries
For Streusel Topping:
1/2 c. pecans, finely chopped
1 Tbs. Lakanto Monk Fruit Extract granulated sweetener
1/2 Tbs. ground cinnamon
2 Tbs. butter, melted
pinch of salt
1. Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
2. In a large bowl, combine almond flour, coconut flour, Monk Fruit extract, baking powder and salt. Whisk to combine.
3. In a separate bowl, combine eggs, milk, butter, cream cheese, and vanilla. Whisk to combine. Add liquid ingredients to dry ingredients and stir until blended. Fold in frozen blueberries. Pour batter into prepared pan.
4. FOR THE TOPPING: combine chopped pecans, Monk Fruit Extract, cinnamon, butter and salt. Stir to combine. Sprinkle evenly over the coffee cake batter. (FYI: It won’t cover the entire top, but it’s plenty of topping - don’t worry!)
5. Bake at 350 for around 25 minutes, or until a sharp paring knife comes out clean when inserted in the middle of the cake. (Mine was perfectly done at 25 mins, but all ovens are slightly different!)
MACROS for 1/9 of recipe:
250 calories, 21 g. fat, 16 g. carbs (5 g. fiber; 9 net carbs per slice!), 8 g. protein