KETO CINNAMON COFFEE CAKE
4.79 - 395 votes
– 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 TOPPING – 1 cup Almond Flour – 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 SUGAR-FREE GLAZING - OPTIONAL – 1 cup Sugar-free powdered sweetener – 2 tablespoons Unsweetened Almond Milk
Don't worry, it's easy!
Prepare the Streusel
In a medium size mixing bowl, combine all the streusel ingredients together, order doesn't matter, until it forms a cinnamon crumble. Set aside at room temperature while you make the cake batter.
Prepare the Cake Batter
In a large mixing bowl, stir together almond flour, coconut flour, baking powder, erythritol, and salt. In another medium-size bowl, beat eggs with melted butter (lukewarm not hot, or the butter will 'cook' the eggs), 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.
Springle 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
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