Streusel:
1 cup chopped walnuts
1/3 cup Splenda Brown Sugar Blend or your favorite substitution
2 tbsp butter, melted
1/2 heaping tsp ground cinnamon
In a small bowl, mix streusel ingredients; set aside.
Cake:
4 large eggs, separated
1/2 cup coconut oil
1/2 cup unsweetened applesauce
1 3/4 cups Splenda granulated or equivalent of your favorite sweetener
1 tsp vanilla extract
2 cups white whole-wheat flour
1 cup garbanzo bean flour or another cup of white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain Greek yogurt
1-2 tbsp powdered sugar*, optional
Place egg whites in a large bowl and let stand at room temperature 30 minutes.
Preheat oven to 350 degrees.
Grease and lightly flour a 10-inch Bundt pan; set aside.
In a large bowl, cream coconut oil, applesauce and Splenda granulated together well. Gradually add egg yolks. Beat in the vanilla.
In another bowl, whisk together the flours, baking powder, baking soda, and salt; add to the egg yolk mixture alternately with the Greek yogurt, beating well after each addition.
Clean mixer beaters; beat egg whites on medium speed until stiff. Fold into cake batter.
Pour half of the batter into prepared pan. Sprinkle with walnut mixture; top with remaining batter.
Bake at 350 for 45 - 55 minutes until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and place on wire rack to cool completely. Dust with Swerve Powdered Sugar or make your own sugar-free. *Directions for making "fake" powdered sugar available on is available on my diabetic blog. Diabetics whose blood sugar is controlled may be able to use this small amount of powdered sugar.
1/3 cup Splenda Brown Sugar Blend or your favorite substitution
2 tbsp butter, melted
1/2 heaping tsp ground cinnamon
In a small bowl, mix streusel ingredients; set aside.
Cake:
4 large eggs, separated
1/2 cup coconut oil
1/2 cup unsweetened applesauce
1 3/4 cups Splenda granulated or equivalent of your favorite sweetener
1 tsp vanilla extract
2 cups white whole-wheat flour
1 cup garbanzo bean flour or another cup of white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup plain Greek yogurt
1-2 tbsp powdered sugar*, optional
Place egg whites in a large bowl and let stand at room temperature 30 minutes.
Preheat oven to 350 degrees.
Grease and lightly flour a 10-inch Bundt pan; set aside.
In a large bowl, cream coconut oil, applesauce and Splenda granulated together well. Gradually add egg yolks. Beat in the vanilla.
In another bowl, whisk together the flours, baking powder, baking soda, and salt; add to the egg yolk mixture alternately with the Greek yogurt, beating well after each addition.
Clean mixer beaters; beat egg whites on medium speed until stiff. Fold into cake batter.
Pour half of the batter into prepared pan. Sprinkle with walnut mixture; top with remaining batter.
Bake at 350 for 45 - 55 minutes until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and place on wire rack to cool completely. Dust with Swerve Powdered Sugar or make your own sugar-free. *Directions for making "fake" powdered sugar available on is available on my diabetic blog. Diabetics whose blood sugar is controlled may be able to use this small amount of powdered sugar.
Note: This is a dessert that serves 12. One piece per day is recommended, share with family and friends. This is a great dessert to take when you are asked to bring a dish. You won't be tempted to over-indulge but can enjoy dessert with everyone else.
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