Cinnamon Swirl Keto Coffee Cake
A moist, buttery coffee cake with a rich cinnamon-sugar swirl and crunchy streusel. Only 3g net carbs per slice.
Equipment
- Butter knife or skewer
Ingredients
- 2 1/2 cups almond flour blanched
- 1/2 cup granular erythritol
- 1/2 cup butter melted
- 1/2 cup sour cream full-fat
- 3 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/4 cup brown monk fruit sweetener
- 1 tbsp ground cinnamon
- 1/4 cup pecans chopped
- 1/4 tsp sea salt
- 2 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch pan.
- Whisk eggs, butter, sour cream, vanilla, and sweetener until smooth.
- Fold in almond flour, baking powder, and salt.
- Layer half the batter, sprinkle with cinnamon mixture, and top with the rest.
- Gently swirl with a knife and add optional pecans.
- Bake for 30-35 minutes. Cool for 20 minutes before serving.
Notes
The sour cream is essential for moisture. For an extra treat, serve slightly warm with a keto matcha latte.
Nutrition
Calories: 245kcalCarbohydrates: 6gProtein: 7gFat: 22gSodium: 150mgFiber: 3gSugar: 1g
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