Keto Coffee Cake

Keto Coffee Cake

Coffee cake is the perfect breakfast and dessert food. You may be unfamiliar with Drake’s Coffee Cakes, but they are mini muffin coffee cakes and filled my childhood with joy! I wanted to relive my childhood favorite with an adulthood favorite twist, which is how we created this carrot cake Keto Coffee Cake. It’s perfect for breakfast, a midday snack or even the holidays!

Keto Coffee Cake

Cinnamon Carrot cake topped with a buttery cookie crumble.

Ingredients:

CAKE BATTER

1 large carrot

1/4 cup granular erythritol

1/2 tsp liquid stevia

1/2 cup butter, melted

2 large eggs, room temperature

2/3 cup almond flour

2 tbsp coconut flour

1 tsp cinnamon

1 tsp baking soda

pinch of salt

 

TOPPING

4 tbsp butter, room temperature

1/2 cup almond flour

1 tbsp coconut flour

3 tbsp granular erythritol

1/4 tsp liquid stevia

Instructions:

  1. Preheat your oven to 350°F and grease an 8-inch round cake pan with coconut oil spray or line with parchment paper.
  2. Shred the carrot and set aside.
  3. In a large bowl add erythritol, stevia, melted butter, and eggs. Combine using a whisk.
  4. Add in the shredded carrot, almond flour, coconut flour, cinnamon, baking soda, and salt, and combine one more.
  5. Spoon the batter into the greased or parchment lined round 8 inch round cake pan and set aside while you make the topping.
  6. Make the topping by adding all the ingredients to a mixing bowl and combining with a spoon or your hands.
  7. Sprinkle the topping over the batter and bake for 30-35 minutes.
  8. Use a toothpick to test doneness. Allow to cool for 15-20 minutes prior to transferring and slicing.
  9. Best stored in an air tight container int he fridge up to 10 days.



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