Keto Coffee Cake
Serves 1610 mins prep25 mins cook
This keto coffee cake is a sweet and satisfying low-carb snack cake. It features a moist and fluffy vanilla cake with a brown sugar streusel topping drizzled in a quick glaze. Healthy & sugar free, but totally decadent & delicious!
2 servings
What you need
Instructions
0 Preheat oven to 325 degrees F / 160 C. Line an 8 inch x 8 inch square cake tin with parchment paper and set aside. 1 In a medium mixing bowl whisk together the almond and coconut flours, erythritol, baking powder and salt. 2 In a separate bowl whisk together the eggs, vanilla extract, oil and heavy cream. 3 Pour the wet ingredients into the dry ingredients and fold through. 4 In a separate bowl mix together all streusel topping ingredients and rub together with fingers. 5 Pour half of the cake batter into the prepared cake tin. 6 Sprinkle half of the streusel topping over the batter and top with the remaining cake batter. 7 Finish off with the remaining streusel topping. 8 Bake in the oven for 25-30 minutes or until an inserted skewer comes out clean. 9 Allow the coffee cake to cool completely in the tin before removing and cutting into 16 pieces.View original recipe
