Here’s a coffee cake for you, from Diana Lee’s invaluable Baking Low Carbo Notice that this has enough protein to be a satisfying breakfast all by itself.

Yield: 12 slices, each with 9 grams of carbohydrates and 1 gram of fiber, for a total of 8 grams of usable carbs and 24 grams of protein.

INGREDIENTS 

CAKE

• 1 cup sour cream
• 2/3 cup oil
• 1/2 cup water
• 3 eggs
• 2 teaspoons almond extract
• 1 1/4 cups vanilla-flavored whey protein powder
• 1/4 cup oat flour
• 2 tablespoons vital wheat gluten
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1/2 cup Splenda
• 1 tablespoon liquid saccharine sweetener (such as Sweet ‘n Low liquid)

TOPPING

• 1/2 cup chopped nuts
• 2 tablespoons Splenda
• 1/4 teaspoon cinnamon

INSTRUCTIONS

1. Preheat the oven to 350°F and grease a springform pan.
2. Combine the sour cream, oil, water, eggs, and almond extract. Mix these ingredients together well.
3. Add the protein powder, oat flour, vital wheat gluten, baking soda, baking powder, cinnamon, Splenda, and liquid saccharine. Mix until blended, and pour into the prepared pan.
4. Combine the nuts, Splenda, and cinnamon to make the topping, and sprinkle it over the batter in the springform pan.
5. Bake for 30 to 35 minutes.