Description
This one-bowl keto coffee cake yields a moist, fluffy cake topped with a brown sugar streusel and cinnamon swirl. Perfect for low-carb lifestyles!
Ingredients
2 cups almond flour
½ cup coconut flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, melted
½ cup erythritol
4 large eggs
½ cup unsweetened almond milk
1 tsp vanilla extract
½ tsp cinnamon
3 tbsp butter, melted
¼ cup erythritol
1 tsp cinnamon
¼ cup chopped pecans or walnuts (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and line your pan with parchment paper.
2. Whisk together almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
3. Whisk melted butter, erythritol, eggs, almond milk, and vanilla extract in another bowl.
4. Fold dry ingredients into wet ingredients until smooth.
5. Mix melted butter, erythritol, and cinnamon for the swirl.
6. Layer half the batter in the pan, drizzle half the cinnamon mixture, repeat, and swirl with a knife.
7. Sprinkle nuts on top if desired.
8. Bake 30–35 minutes until a toothpick comes out clean.
Notes
Serve with coffee, keto latte, or sugar-free whipped cream.
Store in airtight container at room temperature for 3 days or refrigerate up to 7 days.
Freeze slices for up to 2 months.
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