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Keto Coffee Cake

Cake Keto Recipes Low Carb

Keto Coffee Cake

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The Best Keto Coffee Cake Recipe that’s extremely moist, delicious and easy to make. Enjoy a crowd-pleasing coffee cake with a sweet cinnamon layer in the middle and a buttery, crispy streusel crumb topping. Top it off with my simple sugar-free glaze and enjoy with your morning coffee.

Prep time 15 mins Cook Time 35 mins Yelds 16 servings

Ingredients

FOR THE COFFEE CAKE BASE:

  • 1 ½ cup Almond Flour
  • 2 tbsp Coconut Flour
  • ½ cup Sweetener powdered
  • 2 tsp Baking Powder
  • ¼ tsp salt
  • 4 medium Eggs room temperature
  • 2 tsp Vanilla Extract
  • ½ cup Butter or coconut oil melted
  • ¼ cup Heavy Cream or Coconut Cream
  • ⅓ cup Almond Milk unsweetened

FOR THE CRUMB TOPPING:

  • 1 cup Almond Flour
  • ½ cup Sweetener powdered
  • ¼ cup Softened Butter or Coconut Oil
  • 1 tsp Ground Cinnamon
  • ½ cup chopped nuts optional

FOR THE CINNAMON SUGAR

  • ¼ cup Sweetener powdered
  • 1 tbsp Almond Flour
  • 1 tsp Ground Cinnamon

FOR THE SUGAR-FREE GLAZE

  • ⅔ cup Erythritol powdered
  • 1 tsp Vanilla Extract
  • 4-5 tbsp Heavy Cream

Instructions

  • Preheat the oven to 350°F / 180°C. Line a 9*9 inch square cake pan with parchment paper.

MAKE THE CRUMB TOPPING:

  • Using a fork, combine all the crumb topping ingredients until the mixture looks crumbly.

Make the CINNAMON SUGAR

  • In a bowl, combine the powdered sweetener, almond flour, and ground cinnamon. Set aside.

MAKE THE KETO COFFEE CAKE BATTER:

  • In a large bowl cream together the softened butter and powdered sugar replacement using an electric mixer. I used powdered golden sweetener.
  • Add the eggs, heavy cream, vanilla extract, and almond milk. Beat just until combined for about one minute.
  • Stir in the dry ingredients: almond flour, coconut flour, baking powder, and a pinch of salt and mix until combined.
  • To assemble, transfer half of the batter to the baking pan, as shown in the video. Top with the cinnamon sugar and add the remaining batter. Evenly sprinkle the crumb mixture over the top of the cake.
  • Bake the cake for 35-40 minutes or until the tops look golden, and a toothpick inserted into the middle comes out clean.
  • Remove from the oven and prepare the sugar-free glaze.
  • To make the glaze combine all the ingredients in a bowl until the powdered sweetener is dissolved and the glaze is thick. If you want a thicker glaze, add more powdered sweetener.
  • Drizzle the glaze over the warm coffee cake and cut into 9 or 16 squares.
  • Store the leftovers into an airtight container for up to 3 days.

Nutrition

Serving: 1square | Calories: 167kcal | Carbohydrates: 3g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 104mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 435IU | Calcium: 64mg | Iron: 1mg | Net Carbs: 2g

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