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Keto Coffee Cake

Keto Coffee Cake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups super-fine blanched almond flour
  • 1/2 cup granulated keto sweetener
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/3 cup super-fine blanched almond flour
  • 3 tablespoons granulated keto sweetener
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 2 tablespoons chopped pecans (optional)

Method
 

  1. In a small bowl, stir together all streusel ingredients until clumpy; set aside.
  2. Preheat oven to 350°F (175°C). Whisk eggs, sour cream, melted butter, sweetener, and vanilla until smooth.
  3. Fold in almond flour, baking powder, and salt until no dry streaks remain. Pour into a greased 8x4 inch loaf pan and cover evenly with streusel, pressing gently.
  4. Bake 45 to 50 minutes on the middle rack, until a toothpick inserted in the center comes out with a few moist crumbs.
  5. Cool in the pan 10 minutes, then turn out, slice, and serve warm with a dusting of powdered sweetener if you like.

Notes

The cake will seem soft and tender straight from the oven, so let it rest in the pan for exactly 10 minutes before removing it. If you wait longer, the moisture makes the bottom a little steamy, and if you do it too soon the loaf can crack. Slice with a serrated knife for the cleanest cuts.