Keto Cinnamon Coffee Cake
Indulge in the cozy, cinnamon-spiced flavors of this Keto Cinnamon Coffee Cake—an irresistibly moist and tender treat that's perfect for low-carb lifestyles! Made with a blend of almond and coconut flours, this cake boasts a soft crumb while staying completely gluten-free. It's naturally sweetened with erythritol, delivering just the right amount of sweetness without sugar. A ribbon of buttery cinnamon swirls through the batter, complemented by a crunchy topping of pecans, cinnamon, and more buttery goodness. Ready in just 50 minutes, this easy-to-make coffee cake pairs perfectly with your morning brew or as an afternoon snack. Whether you're hosting brunch or satisfying a sweet craving, this keto-friendly dessert is a must-try for anyone seeking a delicious and guilt-free indulgence!
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Ingredients
- 2.5 cups Almond flour
- 0.5 cup Coconut flour
- 0.75 cup Erythritol
- 2 teaspoons Baking powder
- 1 tablespoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 0.5 cup Heavy cream
- 0.5 cup Pecans, chopped
- 0.25 cup Butter, softened, for topping
- 0.5 teaspoon Additional ground cinnamon, for topping
- 2 tablespoons Erythritol, for topping
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan with butter or non-stick spray.
Step 2
In a large mixing bowl, combine almond flour, coconut flour, 0.75 cups of erythritol, baking powder, 1 tablespoon of ground cinnamon, and salt. Mix well.
Step 3
Add the melted butter, vanilla extract, eggs, and heavy cream to the dry ingredients. Mix until smooth and well combined.
Step 4
Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Step 5
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Step 6
In a small bowl, mix the softened butter, 0.5 teaspoon of ground cinnamon, and 2 tablespoons of erythritol for the topping until smooth.
Step 7
Drop spoonfuls of the topping mixture over the batter and then swirl it into the batter with a knife to create a marbled effect.
Step 8
Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Step 9
Let the cake cool in the pan on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
| Serving size | (1132.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4458.9 |
| Total Fat 420.8g | 0% |
| Saturated Fat 172.8g | 0% |
| Cholesterol 1382.9mg | 0% |
| Sodium 2483.8mg | 0% |
| Total Carbohydrate 301.3g | 0% |
| Dietary Fiber 60.9g | 0% |
| Total Sugars 17.3g | |
| Protein 96.4g | 0% |
| Vitamin D 202.1IU | 0% |
| Calcium 821.1mg | 0% |
| Iron 17.4mg | 0% |
| Potassium 990.3mg | 0% |
Source of Calories