This is a recipe for a coffee cake that is made with almond flour (and a tad of coconut flour), and with 3 grams of net carbs per serving! This makes a great low carb breakfast, snack, or dessert. The coconut flour adds to the texture of this cake, so be sure to use it and not sub it out.
With the almond flour, you achieve the benefits from the nut itself (Omega-3s, Vitamin E, blood sugar and pressure stabilization). This is certainly a nutritional alternative to a typical coffee cake, and without sacrificing flavor!
Prep Time: 10 Minutes | Cook Time: 45 Minutes | Total Time: 55 Minutes[+1-2 hours to rest]
Special Equipment
One 8"x8" Glass Pan
Electric Hand Mixer
One Whisk (or large fork)
2 Large Mixing Bowls
1 Medium Mixing Bowl
Three Small Bowls
1 Rubber Spatula
Cutting Board
Ingredients (US Standard)
Cake
2 cups Almond Flour
1/4 cup Coconut Flour
1/3 cup + 2 tbsp Erythritol (I recommend Swerve)
2 tsp Baking Powder
1/4 tsp Salt
1/2 cup (or 1 stick) of Unsalted Butter, melted and chilled - see Preparation Step 1.
3 Large Eggs, room temperature - see Preparation Step 2.
2 tsp Vanilla Extract
1/3 cup Unsweetened Vanilla Almond Milk, room temperature - see Preparation Step 3.
Cooking Spray
Cinnamon Streusel
1 cup Almond Flour
1/3 cup Erythritol
1/3 cup Unsalted Butter (about 6.5 tbsp - see packaging for exact measurement), melted and chilled - see Preparation Step 1.
1 tbsp Ground Cinnamon
1/2 tsp Ground Nutmeg
2 tsp Espresso Powder or Instant Coffee
Ingredients (Metric)*
Cake
240g Almond Flour
28g Coconut Flour
88g Erythritol (I recommend Swerve)
12.8g Baking Powder
1.4g Salt
113g Unsalted Butter, melted and chilled - see Preparation Step 1.
3 Large Eggs, room temperature - see Preparation Step 2.
10mL Vanilla Extract
80mL Unsweetened Vanilla Almond Milk, room temperature - see Preparation Step 3.
Cooking Spray
Cinnamon Streusel
120g Almond Flour
64g Erythritol
75g Unsalted Butter, melted and chilled - see Preparation Step 1.
6g Ground Cinnamon
1g Ground Nutmeg
2g Espresso Powder or Instant Coffee
*All metric units are converted and should be considered more or less.
Method
Preparation
First, melt 1 stick of butter into a small bowl by microwaving it for about 30-40 seconds and stirring. Place it in your refrigerator. Now do the same with 1/3 cup of butter in a second small bowl (this is for your streusel so it needs to be separate from the butter we will use for the cake).
Now, crack your eggs in the third small bowl. Leave them on your counter top to allow them to come to room temperature, which will typically take 15-30 minutes.
Last, pour the almond milk into a cup and allow it to sit on the counter with your eggs. You will prepare the rest of the cake and streusel while these wet ingredients sit, and add them in last.
Preheat the oven to 350°F (177°C).
Use cooking spray to grease the bottom and sides of your glass cake pan. Add it liberally and do not wipe away any excess, as almond flour will stick to the pan easily. Now you can prepare the cake.
Cinnamon Streusel Method
Start by preparing the streusel. Add all ingredients to a medium sized mixing bowl (adding the butter last so it has time to chill).
Use a large fork or spoon to combine the ingredients until they integrate into a crumble, which should take 30-60 seconds.
Once finished, allow the bowl to sit on the counter while you prepare the cake batter.
Cake Batter Method
Add the dry cake ingredients to a large mixing bowl (Almond Flour, Coconut Flour, Erythritol, Baking Powder, Salt). Use the whisk or large fork to stir until fully combined, then set aside.
In another large mixing bowl, add the wet cake ingredients (Eggs, Vanilla, Almond Milk, and the chilled butter). Beat together with electric mixer until fully combined, about 30-60 seconds.
Pour the wet ingredients into the dry ingredients, and combine with a large spoon or rubber spatula until fully integrated and a batter has formed. The batter will be thick and somewhat sticky, which is normal.
Cake Assembly and Baking Method
Use the large spoon or rubber spatula to scoop about half of the cake (more or less) into the glass pan. Then use the same tool to smooth the cake down until it fully covers the bottom of the pan in an even layer. This may take a little bit of time due to the thick and sticky consistency of the batter. (Do not worry if the layer seems thin, because this cake will rise a lot while baking.)
Now use a spoon to add about half of your cinnamon streusal in an even layer on top of the batter.
Add you remaining cake batter on top of the streusel. Smooth it into a uniform layer, just as you did in Assembly Step 1. Some of the streusel may mix with the batter during this process, and that is okay.
Last, add the remaining cinnamon streusal to the top of the cake.
Bake on the middle rack for 40-50 minutes (45 is perfect for me). Remove the cake from the oven once a toothpick or fork comes out clean when inserted into the middle of the cake.
Allow the cake to cool to room temperature inside of the pan, which may take up to 2 hours. Once room temperature is achieved, use a bread knife to cut 12 squares into the cake for easily portioned servings. (Note: I find most baked goods to taste way better after the flavor develops overnight, so I prepare this cake in the afternoon to enjoy the following day. I move it to the refrigerator once it has reached room temperature, and I heat individual slices in the microwave for about 20-30 seconds before enjoying)
Nutritional Data
Servings: 9
Serving: 101g
Calories: 417 | Protein: 11| Carbs: 9 | Fiber: 5 | Fats: 37
(Note: Fiber is classified as a carb, but does not have an effect on blood sugar, so it is not taken into regard when following a low carb diet. Net carbs are instead observed, which is the difference of carbs and fiber. (Carbs - Fiber = Net Carbs). As a result, one serving of this cake contains only 4 Net Carbs.)
This recipe is derived from "Keto Cinnamon Coffee Cake" by SweetAsHoney. Ingredients and steps were rewritten for clarity.
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