Low Carb Cinnamon Coffee Cake

Indulge in the perfect guilt-free treat with this Low Carb Cinnamon Coffee Cake, a keto-friendly twist on a classic favorite. Packed with the warm, comforting flavors of cinnamon and a delightful crunch from chopped pecans, this moist and tender cake is made with a blend of almond and coconut flour, keeping it gluten-free and low in carbs. Sweetened with granulated erythritol, it’s a sugar-free dessert that doesn’t skimp on sweetness. Perfect for breakfast, brunch, or a cozy afternoon snack, this coffee cake layers a cinnamon-pecan crumble for a decadent experience in every bite. With just 15 minutes of prep time and simple steps, you can enjoy this wholesome treat in less than an hour. Whether you're following a keto lifestyle or simply looking for a healthier dessert option, this cinnamon-scented delight is sure to satisfy your cravings.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.25 cup Coconut flour
• 0.75 cup Granulated erythritol sweetener
• 1.5 teaspoons Baking powder
• 2 teaspoons Cinnamon
• 0.25 teaspoon Salt
• 4 large Eggs
• 0.5 cup Unsweetened almond milk
• 2 teaspoons Vanilla extract
• 0.5 cup Unsalted butter
• 0.5 cup Pecans, chopped

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish or line it with parchment paper.

Step 2

In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, 1 teaspoon of cinnamon, and salt.

Step 3

In a separate bowl, beat the eggs until they are well mixed. Add the almond milk and vanilla extract, and continue to mix until well integrated.

Step 4

Melt the butter in a microwave or small saucepan over low heat, and let it cool slightly. Once cooled, pour it into the egg mixture while continuously stirring.

Step 5

Combine the wet ingredients with the dry ingredients, stirring until you achieve a smooth batter.

Step 6

In a small bowl, combine the remaining teaspoon of cinnamon with the chopped pecans.

Step 7

Pour half of the batter into the prepared baking dish, spreading it evenly.

Step 8

Sprinkle half of the cinnamon-pecan mixture over the layer of batter.

Step 9

Carefully spread the remaining batter over the pecan layer, and top it with the rest of the cinnamon-pecan mixture.

Step 10

Bake the cake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 11

Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack before serving.

Nutrition Facts

Serving size	(830.0g)

Amount per serving	% Daily Value*
Calories	2385.4

Total Fat 209.1g	0%
Saturated Fat 49.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 868mg	0%
Sodium 1662.0mg	0%
Total Carbohydrate 228.8g	0%
Dietary Fiber 41.6g	0%
Total Sugars 13.3g
Protein 79.4g	0%

Vitamin D 207.9IU	0%
Calcium 846.2mg	0%
Iron 14.2mg	0%
Potassium 795.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.4%

Protein: 10.2%

Carbs: 29.4%