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–+ servings
Keto Coffee Cake

Keto Coffee Cake

A keto coffee cake to pair well with your healthy low carb breakfast or just you coffee that morning. A delicious layer of almond flour yellow sponge cake between a brown sugar streusel between the layers. At only 3g net carbs you mornings just got that much better!
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Course: Breakfast, Dessert
Cuisine: American
Keyword: keto coffee cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 9 servings
Calories: 246.3kcal

Equipment

  • 8x8 baking pan

Ingredients

Sponge Cake

  • 1 3/4 cup blanched almond flour
  • 3 tablespoon coconut flour
  • 1/4 cup granulated sweetener
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 large eggs
  • 6 tablespoon unsalted butter
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon liquid monk fruit

Brown Sugar Streusel

  • 1/4 cup brown sugar substitute
  • 1 teaspoon ground cinnamon
  • 1 tablespoon blanched almond flour
  • 1 tablespoon unsalted butter
  • 1 teaspoon gelatin

Brown Sugar Topping

  • 2 tablespoon brown sugar substitute
  • 1/2 teaspoon cinnamon

Instructions

Brown Sugar Streusel

  • Mix brown sugar substitute, cinnamon, almond flour and gelatin together. Gelatin is optional but it's to keep the streusal from melting into the cake like most you see
  • Melt butter then mix together well

Coffee Cake

  • Preheat oven to 350°F, melt 6 TB of butter for sponge cake and set aside for it to cool
  • Mix almond flour, coconut flour, sweetener, baking soda and salt
  • In a seprate bowl mix eggs, butter, almond milk, vanilla extract and liquid monk fruit
  • Combine dry and wet ingredients
  • Spread half of the batter out in baking dish. Take brown sugar streusal and cover that layer. Then take the remaining batter and spread over the top the best you can, the layers may mix slightly
  • Spinkle the topping on the bake for 25-30 minutes. Allow to cool then serve.

Brown Sugar Topping

  • This is different from the struesal because its for flavor and ok to melt away a little. Mix both ingredients well then sprinkle across the top before place in the oven.
  • The look of the photos are acheived by spreading top layer as carefully as possible. Then, after cake is done add uncooked brown sugar and cinnamon sprinkle. Glazed with icing recipe used below in tips.

Notes

Helpful Recipe Tips

  • Sweetener matters, if any of your sweeteners contain erythritol you will experience the minty, cooling aftertaste that comes with it. I mentioned a brown sugar and a granulated sweetener that has no aftertaste that will make you think this cake taste like the real thing.
  • How to make icing, use 1/4 cup of powdered sweetener and add 1 TB of heavy cream at a time until it reaches the desired thickness. If using a sweetener with erythritol I recommend you don't make an icing because it'll taste just like liquid mint.
  • Is coffee cake easy to make, although delicious don't get upset about spreading out the layers. The bottom will be easy but the top may mix with the streusel but this won't effect the flavor at all. This recipe is made for a 8x8 baking dish. You can go smaller but I recommend nothing bigger than that.

Nutrition

Serving: 1serving | Calories: 246.3kcal | Carbohydrates: 6.1g | Protein: 7.3g | Fat: 22.5g | Saturated Fat: 7.3g | Trans Fat: 0.4g | Cholesterol: 85.9mg | Sodium: 38.9mg | Fiber: 3.3g | Sugar: 1.5g
Tried this recipe?Mention @sugarlesscrystals or tag #sugarlesscrystals!