Description
Keto coffee cake delivers rich almond flour goodness without sugar guilt. Cinnamon swirls and creamy streusel topping create a delightful breakfast treat you’ll savor with morning coffee.
Ingredients
Scale
Main Ingredients:
- 3 large Eggs
- 3 cups (300g) Blanched Almond Flour
- 1 ½ cups (150g) Blanched Almond Flour
- 6 tablespoons (85 grams) Unsalted butter, softened
- 4 tablespoons (60 milliliters) Unsalted butter, melted
Sweeteners and Blends:
- ¾ cup (150 grams) Monk Fruit Allulose Blend
- ¾ cup (150 grams) Brown Monk Fruit Allulose Blend
- 3 tablespoons (45 milliliters) Powdered Monk Fruit Allulose Blend
Additional Ingredients:
- ¼ cup (60 milliliters) Heavy cream
- 1 ½ tablespoons (22.5 milliliters) Heavy cream
- ½ tablespoon (7.5 milliliters) Vanilla extract
- ¼ teaspoon Vanilla extract
- 2 teaspoons (10 grams) Baking powder
- ¼ teaspoon Sea salt
- 1/8 teaspoon Sea salt
- 1 ½ tablespoons (22.5 milliliters) Cinnamon
Instructions
- Prepare the oven environment by heating to 325 degrees Fahrenheit (162 degrees Celsius) and thoroughly coating a 9×9-inch (23×23 centimeter) stoneware baking dish with grease.
- Create the cake batter by using an electric hand mixer to whip butter and sweetener until achieving a fluffy, pale yellow consistency. Incorporate eggs, cream, and vanilla extract, blending thoroughly.
- Gradually fold in almond flour, baking powder, and sea salt, mixing until the batter reaches a uniform, dense texture.
- Develop the streusel topping by combining almond flour, sweetener, ground cinnamon, and sea salt in a separate mixing bowl.
- Integrate melted butter and vanilla extract into the dry streusel ingredients, stirring until a crumbly consistency forms.
- Layer the cake by spreading half the batter evenly across the prepared baking dish, then generously scatter half the streusel mixture on top.
- Carefully dollop remaining batter over the initial streusel layer, smoothing gently to create an even surface.
- Sprinkle the remaining streusel across the top, ensuring complete coverage.
- Bake initially for 25 minutes until the streusel transforms to a deeper golden color, then loosely tent with aluminum foil.
- Continue baking for an additional 20-30 minutes, checking for doneness by inserting a toothpick that emerges clean.
- Prepare the icing by whisking powdered sweetener with heavy cream until smooth.
- Allow the cake to cool for minimum 20 minutes before drizzling with the prepared icing.
Notes
- Softened butter creates a silky smooth batter that guarantees a tender, melt-in-your-mouth cake texture.
- Gentle mixing prevents tough cake, ensuring each fold keeps the batter light and airy.
- Careful streusel placement maintains beautiful layer definition, preventing crumb collapse during baking.
- Foil protection saves your cake from burning while allowing perfect golden-brown coloration.
- Patience with cooling ensures your icing sets beautifully, creating a picture-perfect dessert finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 369.8 kcal
- Sugar: 1.9g
- Sodium: 130mg
- Fat: 34.1g
- Saturated Fat: 3.65g
- Carbohydrates: 10.5g
- Fiber: 5.1g
- Protein: 10.9g
- Cholesterol: 46.5mg