Begin by cooking 2 strips of bacon and cutting them into bite-size pieces. Place in a small bowl until later. 

Mix all these dry ingredients: lupin flour, oat fiber, coconut flour, vital wheat gluten, protein powder, baking powder, baking soda, xanthan gum, salt, ground vanilla (if you’re using it), then set the bowl aside.

Divide the brown swerve and cinnamon into two small bowls. In one bowl, add 1/2 tbsp of butter. Now in the other bowl, add in the remaining 1/4 tbsp of butter. The bowl with the 1/2 tbsp of butter, add 1 tbsp of the dry mix to it. In the other bowl with the 1/4 tbsp of butter, add 1 1/2 tbsp of the dry mixture. Mix both well, using a fork. The one with more butter will look darker and be softer. The one with the least amount of butter will appear lighter in color and be crumblier. Set these two bowls aside.

To the dry mix, add the granular sweetener and stir. Next, add the wet ingredients: egg, low carb yogurt, non-dairy milk, oil, maple extract, vanilla extract (if using), buttery sweet dough bakery emulsion (if using) main bowl. Stir until you have a thick, fragrant, cake batter. Toss in the bacon and fold it in with a rubber spatula.

Pour a little under half the batter into an oiled microwave-safe baking dish. Smooth the layer out and top with the darker looking cinnamon and brown swerve filling. Pour the remaining batter on top, before careful not to disturb the sweetener layer and spread the batter out neatly.

Lastly, top with the remaining bowl of cinnamon and brown swerve, patting it down gently into the batter. Now microwave for 2:45-3:30 minutes, depending on the watt of your microwave. Top with some icing or whipped cream. Serve while warm.

 

*If you don’t have ground vanilla, then using vanilla extract.

 

Nutritional Facts for 1 serving of Maple Bacon Coffee Cake: 353.2 Calories, 27.2g Fat, 2.5g Net Carbs, 18.8g Protein.

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