Coffee cake can be made in so many delicious ways. This simple recipe is basic but packs a lot of flavor. Feel free to add a layer of sweetened cream cheese or sugar free fruit compote. This can just as easily be made into cupcakes, don't forget to shorten the cooking time. Enjoy!
Keto Coffee Cake
3 eggs
1/2c sour cream
1/4 heavy cream
2/3c sweetener (we use Splenda)
2 tsp vanilla extract (we use Grandma's Pure Vanilla)
1 1/2c fine almond flour
1/4c fine coconut flour (we use Republic of Coconut)
2 tsp baking powder
1/2 tsp ground cinnamon
1/8 tsp salt (check out these cute mini measuring spoons)
1. Preheat oven 325°. In a large mixing bowl, combine the wet ingredients and blend until fully incorporated.
2. Add dry ingredients and stir to combine, don't over mix. Pour into 8x8 silicone pan or parchment lined 8x8 baking dish. Set aside and prepare the topping.
Brown Sugar Topping
1/2c fine almond flour
1/2c pecans, chopped (or walnuts)
2/3c brown sugar substitute (we use Swerve)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg (check out these cute mini measuring spoons)
1/4 tsp ground cloves
1/3c butter, melted
1. In a small mixing bowl, combine all ingredients except the butter. Stir until thoroughly mixed.
2. Add melted butter and stir to combine, it should resemble moist crumbs.
3. Sprinkle evenly over the top of the coffee cake batter. Bake 35-40 minutes or until toothpick comes out clean from center. Let it cool for at least one hour before cutting. Serves 12.
TIP: Check it about halfway through cooking time. If the topping is browning too quickly, cover loosely with foil.
Recipe inspired by ketocookingchristian.com
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