Description
A delicious and low-carb coffee cake perfect for those following a keto diet.
Ingredients
Scale
- 2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1/3 cup Erythritol or sugar-free crystal sweetener of choice
- 2 tsp baking powder
- 3 large eggs (room temperature, not cold)
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/2 cup melted butter or coconut oil for dairy-free option
- 1/3 cup unsweetened almond milk (room temperature, not cold)
- Streusel Topping: 1 cup Almond flour
- 1/3 cup Erythritol
- 1/3 cup butter (melted) or melted coconut oil
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup chopped walnuts (optional)
- Glazing (optional): 1 cup sugar-free powdered sweetener
- 2 tbsp unsweetened almond milk
Instructions
- Preheat the oven to 350 degrees and prepare a square 9×9 baking pan by lining it with parchment paper.
- Prepare the streusel topping by combining all the streusel ingredients until it forms a crumble. Set aside.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, erythritol, and salt.
- Stir the dry ingredients until well combined.
- Add the eggs, melted butter (not hot), almond milk, and vanilla to the dry ingredients.
- Combine until a consistent batter forms with no lumps.
Notes
- Make sure all ingredients are at room temperature for the best results.
- Customize the streusel topping with your choice of nuts or spices.
- Store any leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 90mg