Ingredients 1X2X3X

Cinnamon Streusel:

  • 1 ¼ tsp cinnamon
  • ¼ cup low-fat butter substitute , (I used I Can’t Believe It’s Not Butter Light)
  • ½ cup zero-calorie sweetener , (use a cup-for-cup sugar replacement like monk fruit sweetener)
  • ¼ cup all-purpose flour
  • 1 tsp unsweetened cocoa powder

Coffee Cake Batter:

  • 2 ½ cups all-purpose flour
  • 1 cup zero-calorie sweetener, (use a cup-for-cup sugar replacement like monk fruit sweetener)
  • 2 ½ tsp baking powder
  • 3 tbsp melted low-fat butter substitute, (I used I Can’t Believe It’s Not Butter Light)
  • 5 tbsp plain 0% Greek yogurt
  • 1 egg
  • 1 cup fat-free milk
  • 1 tsp vanilla extract


  • For the batter, mix the dry ingredients together in a medium bowl. Separately, in a large bowl, mix all of the wet ingredients except for the melted butter.
  • Add the dry ingredients to the wet ingredients, followed by the butter, and gently fold with a rubber spatula until a batter just barely forms. It will be thick; don’t overmix.
  • In another bowl, combine the dry ingredients for the streusel crumb topping. Add small flakes of the butter substitute and toss until crumbly. Store in the fridge for later.
  • Spread the coffee cake batter into a greased 7-quart slow cooker. Cover the slow cooker with paper towels first and then the lid. (The paper towels do not touch the batter, the lid holds them up. This prevents condensation from dripping onto the cake).
  • Bake the coffee cake on HIGH for 1 hour, then carefully rotate the slow cooker insert. Sprinkle the streusel topping evenly over the cake, and cover the appliance with paper towels and the lid again.
  • Bake the coffee cake for 1-1.5 hours longer until it is set. It should be springy when you touch the top with your finger, and a toothpick inserted into the center should come out clean. 




By Hardy

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