This simple keto coffee cake will help get your morning started in a particularly tasty way! Pair with your preferred coffee for low-carb bliss!
Coffee cake is such a good breakfast food. It switches things up, in particular if you’re getting tired of eggs. Bonus, it gives you an amazing warmth and flavor to pair completely with your morning coffee.
This recipe is a hard to believe go-to low-carb breakfast, and with only 3.25g of net carbs per slice, you’ll feel good about reaching for more of this delicious treat!
Keto Coffee Cake
FOR THE CAKE
- 1 Cup Blanched Finely Ground Almond Flour
- 2 Tsp Baking Powder
- 1/2 Cup Sour Cream
- 2 Large Eggs
- 3 Tbsp Butter, melted
- 1 Tbsp Vanilla Extract
- 1/2 Cup Granular Swerve
FOR THE CRUMB TOPPING
- 2/3 Cup Blanched Finely Ground Almond Flour
- 1/2 Cup Chopped Pecans
- 2 Tbsp Brown Swerve
- 1 Tbsp Granular Swerve
- 1 Tbsp Cinnamon
- 2 Tbsp Cold Butter, cubed
First preheat oven to 350 °F. Get ready an 8-inch round cake pan by lining it with parchment and spraying with cooking spray.
After in a big mixing bowl, whisk 1 cup almond flour and 2 tsp baking powder
Then in a part bowl, mix 1/2 cup sour cream, 2 eggs, 3 tbsp melted butter, 1 tbsp vanilla extract and 1/2 cup Granular Swerve.
Join wet ingredients with dry ingredients and mix healthy. The batter will be mostly smooth. Let batter rest for fifteen (15) minutes next pour into prepared cake pan
Next In a food processor mix 2/3 cup almond flour, 1/2 cup chopped pecans, 2 tbsp Brown Swerve, 1 Tbsp Granular Swerve, 1 Tbsp Cinnamon and 2 Tbsp cold butter. Pulse until crumbly, about the texture of wet sand.
Then sprinkle the crumb topping on over batter and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean and the edges are dark golden brown.
Finally, cool for at least thirty (30) minutes before attempting to lift from pan. If it’s warm, it will break into pieces.