Recipes

Keto Cinnamon Coffee Cake

admin3 weeks ago

0 11 3 minutes read

Ingredients & Substitutions

- Almond Flour (2 cups): This is the base of the cake and gives it a light, tender texture. Almond flour is a low-carb, gluten-free option that’s ideal for keto baking. If you’re allergic to almonds, you can substitute it with sunflower seed flour, but the flavor will be slightly different.

Baking Powder (2 tsp): Baking powder is essential for giving the cake its rise. It’s what makes the cake fluffy and soft.
Ground Cinnamon (2 tsp): Cinnamon is what gives this cake that comforting, sweet-spiced flavor. You can also add a pinch of nutmeg for an extra layer of flavor.
Butter (1/2 cup, melted): Butter adds richness and moisture to the cake. If you’re dairy-free, coconut oil or ghee is a perfect substitute.
Eggs (3 large): Eggs are a binder and help provide structure and moisture to the cake. They also contribute to the fluffiness.
Sweetener (1/2 cup, monk fruit or erythritol): To keep the recipe keto, we use a low-carb sweetener like monk fruit or erythritol. You can adjust the sweetness based on your personal preference, but don’t go overboard, as it can make the cake too sweet.
Vanilla Extract (1 tsp): Adds a subtle sweetness and depth of flavor.
Unsweetened Almond Milk (1/4 cup): A low-carb liquid that keeps the batter from being too thick. You can substitute with coconut milk or any unsweetened non-dairy milk.
Cinnamon Swirl (1/4 cup sweetener + 2 tsp cinnamon): This is the magic that swirls throughout the cake, giving it that signature cinnamon coffee cake flavor. You can use a bit of your preferred low-carb sweetener mixed with cinnamon for the swirl.

How to Make Keto Cinnamon Coffee Cake

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). This will ensure the cake bakes evenly from the moment it hits the oven.

Prepare the Pan: Grease your 9×9-inch baking pan with butter or non-stick spray. You can also line it with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, combine almond flour, baking powder, ground cinnamon, and a pinch of salt. Stir well to combine.
Mix Wet Ingredients: In another bowl, whisk together the melted butter, eggs, vanilla extract, and almond milk until smooth and well combined.
Combine Wet and Dry Ingredients: Slowly pour the wet ingredients into the dry ingredients while stirring continuously until the batter is smooth and thick.
Add the Cinnamon Swirl: In a small bowl, mix together the cinnamon and sweetener. Pour half of the batter into the prepared pan, then sprinkle the cinnamon-sweetener mixture over the top. Add the remaining batter on top, spreading it evenly. Use a knife or spatula to swirl the cinnamon mixture into the batter gently.
Bake: Bake the coffee cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes before slicing. Serve warm or at room temperature for the best flavor and texture.

Tips for This Recipe

- Don’t overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake.

Sweetness: Adjust the sweetness to your liking. Taste the batter before baking, and feel free to add more sweetener if you prefer a sweeter cake.
Add nuts: If you like a bit of crunch, you can add chopped pecans or walnuts to the batter for an extra texture boost.

Optional Additions

- Chocolate Chips: For a sweet twist, try adding some sugar-free chocolate chips to the batter. It’ll give you that sweet, indulgent flavor without derailing your keto goals.

Nutmeg: Add a pinch of nutmeg to the batter for a cozy fall-inspired flavor.

Serving Ideas

This Keto Cinnamon Coffee Cake is perfect on its own, but it also pairs wonderfully with a cup of keto coffee, almond milk lattes, or a side of fresh berries. It’s great for breakfast, brunch, or as a snack any time of the day.

Storage Recommendations

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze individual slices for up to 2 months. To reheat, simply warm in the microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?
Coconut flour is not a 1:1 substitute for almond flour, so if you want to use it, you’ll need to adjust the ratios and possibly add more liquid to the batter.

Can I make this dairy-free?
Yes! Use coconut oil or ghee in place of butter, and make sure to use an unsweetened non-dairy milk.