Healthy Chocolate Chip Coffee Cake Individual-Sized 1/3 cup pastry flour 1 teaspoon baking powder ½ teaspoon baking soda 1/16 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon egg beaters 20 chocolate chips 1 tablespoon powdered sugar 2 tablespoons Truvia 1/4 cup fat-free cottage cheese

Skinny Chocolate Chip Coffee Cake

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! 😉

Skinny Chocolate Chip Coffee Cake by Skinny Girl Standard, a low calorie food blogSkinny Chocolate Chip Coffee Cake by Skinny Girl Standard, a low calorie food blogSkinny Chocolate Chip Coffee Cake by Skinny Girl Standard, a low calorie food blogYeah, 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 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 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.

Skinny Chocolate Chip Coffee Cake by Skinny Girl Standard, a low calorie food blog

Skinny Chocolate Chip Coffee Cake

Calories per serving: 235 - 265

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350F.
  2. In a medium-sized bowl, mix together all dry ingredients excluding the powdered sugar if using.
  3. 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.
  4. Pour batter into non-stick, individual-sized baking pan.
  5. 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!)
  6. Top with powdered sugar if desired and enjoy!
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Skinny Chocolate Chip Coffee Cake by Skinny Girl Standard, a low calorie food blogSkinny Chocolate Chip Coffee Cake by Skinny Girl Standard, a low calorie food blog

6 Comments on Skinny Chocolate Chip Coffee Cake

  1. Kristen
    January 29, 2015 at 4:07 pm (4 years ago)

    Hi Jordan, I am wondering whether there is a missing “wet” ingredient here. I made this last night, but the batter was so dry, and the cake turned out as tough as a leather shoe! Hmmm…

    Reply
    • jordan urtso
      January 29, 2015 at 4:39 pm (4 years ago)

      Kristen,

      Thank you for taking the time to message me about this. It is so important to me that all of my viewers/subscribers are satisfied with the recipes I post 🙂 In order to resolve the problem, mind if I ask you a question? Were you using pastry flour or all-purpose flour?

      I am going to remake the recipe today and make any adjustments necessary so that you can enjoy an awesome chocolate chip coffee cake 🙂

      Jordan

      Reply
      • Kristen
        January 29, 2015 at 4:46 pm (4 years ago)

        I used pastry flour (whole wheat pastry flour to be precise). Thanks so much for looking into this!

        Reply
        • jordan urtso
          January 29, 2015 at 5:39 pm (4 years ago)

          Kristen, it is so important to me that you enjoy SGS’s healthy chocolate chip coffee cake and so I have revised the recipe in hopes that you will approve. Note that the ingredients have changed slightly. I have used yogurt instead of cottage cheese for a smoother, creamier texture. I also have added 1/2 a tablespoon of butter (such as I Can’t Believe It’s Not Butter, “Lite”). Hope this is something you will make again and again.

          Xox & God bless,

          Jordan

          Reply
          • Kristen
            January 29, 2015 at 6:27 pm (4 years ago)

            Excellent, I am optimistic because the volume of the wet ingredients is now double compared to before. Plus, I am always excited to use yogurt! I look forward to giving this a second shot tonight, and I’ll let you know how it goes. 🙂

  2. Kristen
    January 30, 2015 at 5:01 am (4 years ago)

    OK so I just made two versions: one using yogurt and one using cottage cheese. The cottage cheese version turned out great! And this thing is a protein bomb! Seriously, there are like 20 grams of protein in here. This brings me joy. I think I underbaked the yogurt version, but I may not even retry it since I liked the cottage cheese version so much. Yay 🙂

    Reply

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