Keto Coffee Cake recipe that’s going to make your taste buds dance with joy. This cake is moist, delicious, and low in carbs, so you can indulge without the guilt. Perfect for those who want to enjoy a sweet treat while sticking to their keto lifestyle.
I must confess, I enjoy this Keto Coffee Cake all to myself after my shifts at Keeper Coffee. Picture this: a cozy corner on a rainy Portland day, a hot cup of our finest brew, and a slice of this cake. It’s my little slice of heaven in an otherwise chaotic world.
Servings: 8
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Cuisine: American
Ingredients
Cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol (or preferred keto sweetener)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup melted coconut oil
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Streusel Topping:
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol
- 1/4 cup chopped pecans (optional)
- 1/4 cup melted coconut oil
- 1 tsp cinnamon
Equipment/Utensils
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- 9-inch round cake pan
- Measuring cups and spoons
- Oven
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine dry cake ingredients: In a large mixing bowl, whisk together 2 cups almond flour, 1/2 cup coconut flour, 1/2 cup erythritol, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Mix wet cake ingredients: In a medium bowl, whisk together 1/2 cup melted coconut oil, 4 large eggs, 1/2 cup unsweetened almond milk, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract until smooth.
- Combine cake batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined.
- Prepare streusel topping: In a small bowl, mix 1/2 cup almond flour, 1/4 cup coconut flour, 1/4 cup erythritol, 1/4 cup chopped pecans (if using), 1/4 cup melted coconut oil, and 1 tsp cinnamon until crumbly.
- Assemble cake: Pour the batter into the greased cake pan, smoothing the top with your spatula. Sprinkle the streusel topping evenly over the batter.
- Bake: Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and savor with your favorite coffee.
Nutritional Information (per serving)
- Calories: 290
- Total Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 7g
Vitamins and Minerals (per serving)
- Calcium: 6%
- Iron: 8%
- Vitamin E: 10%
- Magnesium: 15%
- Potassium: 5%
There you have it! Make this Keto Coffee Cake, keep it all to yourself, and revel in your delicious, guilt-free indulgence. Enjoy every bite!
Keto Coffee Cake
Keto Coffee Cake recipe that’s going to make your taste buds dance with joy. This cake is moist, delicious, and low in carbs, so you can indulge without the guilt. Perfect for those who want to enjoy a sweet treat while sticking to their keto lifestyle.I must confess, I enjoy this Keto Coffee Cake all to myself after my shifts at Keeper Coffee. Picture this: a cozy corner on a rainy Portland day, a hot cup of our finest brew, and a slice of this cake. It's my little slice of heaven in an otherwise chaotic world.
Ingredients
Cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol or preferred keto sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup melted coconut oil
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
Streusel Topping:
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol
- 1/4 cup chopped pecans optional
- 1/4 cup melted coconut oil
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine dry cake ingredients: In a large mixing bowl, whisk together 2 cups almond flour, 1/2 cup coconut flour, 1/2 cup erythritol, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- Mix wet cake ingredients: In a medium bowl, whisk together 1/2 cup melted coconut oil, 4 large eggs, 1/2 cup unsweetened almond milk, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract until smooth.
- Combine cake batter: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined.
- Prepare streusel topping: In a small bowl, mix 1/2 cup almond flour, 1/4 cup coconut flour, 1/4 cup erythritol, 1/4 cup chopped pecans (if using), 1/4 cup melted coconut oil, and 1 tsp cinnamon until crumbly.
- Assemble cake: Pour the batter into the greased cake pan, smoothing the top with your spatula. Sprinkle the streusel topping evenly over the batter.
- Bake: Place in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and enjoy: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and savor with your favorite coffee.
Notes
Nutritional Information (per serving)
- Calories: 290
- Total Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 7g
Vitamins and Minerals (per serving)
- Calcium: 6%
- Iron: 8%
- Vitamin E: 10%
- Magnesium: 15%
- Potassium: 5%
