My newest obsession is coffee cake, like – hello – Skinny Chocolate Chip Coffee Cake. Probably because it’s cake. I always feel the best way to start off my day is with dessert, don’t you? I’m also a traditionalist in the since that good ol’ fashion chocolate chip cookies are my absolute favorite thing in the pantry. And this coffee cake . . . this giant coffee cake that is so scrumptious you could just scream . . . is also super skinny! 😉
Yeah, I pretty much want to eat coffee cake into eternity. And this is one of my favorite recipes. Just say it. Skinny Chocolate Chip Coffee Cake. The words say it all. Yup, this, specifically, I vow to make once a week. Once a day. Wait, once a . . . meal. Ugh, too much leg work. All I’m trying to say is that this recipe is one of the ones that is worth it. So get some worthy equipment:
Pancake Batter Dispenser I Blue and Gold Apron I Polka Dot Flatware I Copper Mixing Bowl I Cupcake Measuring Cups I Measuring Spoons I Flat Spatula I Vintage Whisk I Crepe Maker I Mini Pancake Pan I Oven Mitts I Nonstick Griddle I Waffle Stick Pan
Favorites? Who doesn’t want a pancake batter dispenser to make amazing designs with? Also, if I can’t have those copper mixing bowls, I don’t even want pancakes. Psych! But seriously, I love them. And lastly, count me in for that nonstick griddle. It. IS. Awesome.
- 1/3 cup pastry flour (110 calories - if using whole wheat pastry flour, double amount of cottage cheese)
- 2 tablespoons Truvia
- 1 teaspoon baking powder (2 calories)
- 1/16 teaspoon salt
- 1/4 cup fat-free cottage cheese (45 calories)
- 1/2 tablespoon I Can't Believe It's Not Butter "Lite," melted (20 calories)
- 1 teaspoon pure vanilla extract (12 calories)
- 1 tablespoon eggbeaters or liquid egg-whites (7 calories)
- 20 semisweet chocolate chips (40 calories)
- 1 tablespoon powdered Swerve or organic powdered sugar, optional (0 - 30 calories)
- Preheat oven to 350F.
- In a medium-sized bowl, mix together all dry ingredients excluding the powdered sugar if using.
- Once dry ingredients have been mixed well, add in wet ingredients one-by-one, stirring well after each addition. Whisk until smooth. You can include chocolate chips in batter or add them on top of batter before popping in the oven.
- Pour batter into non-stick, individual-sized baking pan.
- Bake for about 10 minutes, or until coffee cake gets to a nice golden color and passes the toothpick test (stick a toothpick in the center of your cake and remove it to check for wet batter. If toothpick is clean, your cake has finished baking!)
- Top with powdered sugar if desired and enjoy!