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Just like it’s hard to imagine starting a morning off without coffee, it’s equally as hard to imagine dieting for months without enjoying coffee cake along with it. We don’t want you feeling hungry and sad all morning while you’re dieting, so we made a macro-conscious coffee cake to get you through those tough mornings and keep you rolling along with your diet!


Wet Ingredients:

  • 1 tsp vanilla extract
  • 8oz sour cream 
  • 2 whole eggs 
  • 1/2 cup apple sauce

Dry Ingredients:

  • 75g Snickerdoodle Core MRP
  • 95g Cinnamon Roll Pro
  • 160g multigrain pancake mix 
  • 1 tbsp of cinnamon (flavor as desired) 
  • 1 tsp baking soda
  • 1 tsp baking powder 
  • 1/4 tsp sea salt

Topping (Optional):

  • 50g Snickerdoodle Core MRP
  • 32g Cinnamon Roll Core Pro
  • 3 tbsp of margarine
  • 1 tbsp cinnamon 
  • 60g brown sugar zero calorie sweetener


Preheat oven to 350 degrees.

In two separate bowls, combine wet ingredients together and dry ingredients together. Bake for 35-45 minutes or until just golden brown, then remove and allow to cool slightly. For the topping, combine all ingredients except margin. Then cut in margin until evenly distributed and a topping of “crumbs” is created to top cake with when finished baking.


  • Servings: 9 Slices
  • Serving Size: 1 Slice

Without Topping:

  • 3g Fat
  • 23g Carbohydrate
  • 15g Protein

With Topping:

  • 5g Fat
  • 32g Carbohydrate
  • 20g Protein

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