2 cups Almond Flour 1/4 cup Coconut Flour 1/3 cup + 2 tablespoons Erythritol 2 teaspoons Baking Powder 1/4 teaspoon salt 3 large Eggs 2 teaspoons Vanilla extract 1/2 cup Melted Unsalted Butter 1/3 cup Unsweetened Almond Milk CINNAMON STREUSEL 1 cup Almond Flour KETO COFFEE CAKE BATTER 1/3 cup Erythritol 1/3 cup Melted Unsalted Butter 1 tablespoon Ground cinnamon 1/2 teaspoon Ground nutmeg 2 teaspoons Instant espresso 1/2 cup Chopped Walnuts
Prepare the Streusel
Combine all the streusel ingredients in a mixing bowl until it forms cinnamon crumble. Set aside at room temperature.
Prepare the Cake Batter
In another bowl, stir almond flour, coconut flour, baking powder, erythritol, and salt. In another bowl, beat eggs with melted butter, unsweetened almond milk, and vanilla.
Combine Cake Ingredients
Pour the liquid ingredients onto the dry ingredients and combine with a spoon until it forms a consistent batter with no lumps.
Filling the Pan
First, spread evenly half of the coffee cake batter into the prepared cake pan.
Sprinkle half the Streusel
Sprinkle half of the cinnamon streusel on top of the cake batter then spread the rest of the coffee cake batter on top of the streusel.
Bake 30-40 minutes or until the cake is golden and a skewer inserted in the center of the cake comes out clean. Cool down 10 minutes in the cake pan.
NET CARBS FAT PROTEIN
Serving: 1 Square Makes: 16 Squares
Prep: 15 Minutes Cook: 30 Minutes
Macro Calculator, Meal Plan Customizer, In-recipe Macros, Weight Tracker, and more!