If you’re craving something sweet yet low-carb, this Easy Keto Coffee Cake is a perfect choice. With its moist, cinnamon-infused layers and buttery crumble topping, this cake is a delightful companion for your morning coffee or an afternoon treat. Simple to whip up, it’s a delicious way to stay on track with your keto goals without sacrificing flavor.
Steps
- Preheat your oven to 180C/350F and prepare a 9 x 11-inch baking pan by greasing it and lining it with parchment paper.
- In a small bowl, mix together the almond flour, coconut flour, baking powder, and salt, then set this mixture aside.
- In a large mixing bowl, use a hand mixer to blend the melted butter and brown sugar substitute until smooth. Gradually add in the eggs, one at a time, followed by the vanilla extract.
- Fold the dry ingredients into the wet mixture until fully combined and smooth in texture.
- For the crumb topping, combine almond flour, cold butter, brown sugar substitute, cinnamon, and salt in a separate bowl.
- Pour half of the cake batter into the prepared baking pan, then spread half of the crumb topping over it. Add the remaining cake batter on top and sprinkle with the rest of the crumb topping.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the cake cool in the pan before slicing and serving.
Ingredients
- Blanched Almond Flour: 1 cup
- Coconut Flour: 2 tablespoons
- Baking Powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Melted Unsalted Butter: 1/2 cup
- Granulated Sweetener (such as a keto brown sugar substitute): 3/4 cup
- Eggs: 3 large, room temperature
- Vanilla Extract: 1 teaspoon
- Almond Flour: 1/2 cup
- Cold Butter: 1/4 cup
- Brown Sugar Substitute: 1/4 cup
- Cinnamon: 1 teaspoon
- Salt: 1/8 teaspoon (omit if using salted butter)
Nutritional Values
Calories: 2616kcal | Carbohydrates: 84g | Protein: 72g | Fat: 240g | Sodium: 3312mg | Potassium: 276mg | Fiber: 48g | Vitamin A: 3672IU | Vitamin C: 12mg | Calcium: 1308mg | Iron: 12mg | NET CARBS: 36g
FAQ
- Can I make this keto coffee cake using only almond flour or coconut flour?
- No, it’s recommended to use a combination of both almond flour and coconut flour to achieve the ideal texture for the cake. However, if you prefer to use just one type of flour, you might want to try an almond flour-specific coffee cake recipe.
- How can I prevent the crumb topping from burning while baking?
- To prevent the crumb topping from burning, always bake the coffee cake on the middle rack of your oven. If the topping appears to be browning too quickly, cover the top of the cake with aluminum foil.
- What is the best way to store leftover keto coffee cake?
- Leftover coffee cake should be stored in a sealed container. It can be kept at room temperature for 3 to 4 days or refrigerated for up to 1 week.
- Can I freeze this keto coffee cake for later use?
- Yes, you can freeze individual slices of the coffee cake in a freezer-safe container for up to 3 months. To enjoy, let the slices thaw overnight in the refrigerator.
- How can I add extra texture to the coffee cake?
- For added texture, consider folding in some nuts like walnuts or pecans into the cake batter or crumb topping. You can also transform the recipe into muffins by using a greased muffin tin and baking for 20-23 minutes.
Tips
- Bake on the Middle Rack: To prevent the crumb topping from browning too quickly, always bake the cake on the middle rack of your oven. If you notice the topping is getting too dark, cover the cake with aluminum foil after about 25 minutes of baking.
- Incorporate Mix-ins for Extra Crunch: Consider adding nuts like walnuts or pecans into the batter or topping to give your coffee cake an extra crunch and enhance its texture.
- Create Individual Portions with Muffins: Transform the recipe into keto coffee cake muffins by layering the batter in a greased muffin tin and baking for 20-23 minutes, which makes them perfect for a quick snack or breakfast on the go.
Equipment
- Hand mixer
- 9 x 11-inch baking pan
- Parchment paper
