Ingredients
- For the Coffee Roll:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup sweetener (like erythritol or stevia)
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsweetened almond milk (or coconut milk)
- 1/4 cup melted butter (or coconut oil)
- 1 tablespoon vanilla extract
- 1/2 cup brewed coffee (cooled)
- For the Egg Custard:
- 3 large eggs
- 1 cup unsweetened almond milk (or coconut milk)
- 1/4 cup sweetener (like erythritol or stevia)
- 1 teaspoon vanilla extract
- A pinch of salt
- Optional: cinnamon or nutmeg for sprinkling on top
Instructions
- Prepare the Coffee Roll:
- Preheat your oven to 350°F (175°C) and grease a baking dish (8×8 inches works well).
- In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, cinnamon, and salt.
- In another bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, and brewed coffee.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool slightly before cutting into rolls.
- Make the Egg Custard:
- In a medium bowl, whisk together the eggs, almond milk, sweetener, vanilla extract, and salt until well combined.
- Pour the egg mixture into a greased baking dish or ramekins.
- Place the baking dish or ramekins in a larger baking pan and add hot water to the outer pan (water bath) to create steam while baking.
- Bake at 350°F (175°C) for about 30-40 minutes, or until the custard is set and a knife inserted comes out clean.
- Serve:
- Allow the custard to cool slightly. Serve warm or chilled with slices of the coffee roll on the side.
- Optional: Sprinkle with cinnamon or nutmeg before serving.
