I love cinnamon coffee cake as it’s spicy and has a tender crumb. However, I don’t like the high levels of sugar in traditional recipes. On Sunday, I felt a need for cake. I am blaming this on the coronavirus pandemic. Food has taken on a higher importance while we are in lockdown and I have no wish to be rotund when this passes. I researched a keto recipe and found this recipe on sweet as honey . It is a logical recipe, laid out well and accurate. As always, it is worth using weights for dry ingredients for accuracy; there’s too much margin for error in using cup measures. The recipe makes 16 pieces and nutrition for one piece: 5.3g Carbs, 14.7g Fat, 1.7g Fibre and 3.6g Net Carbs.
Keto Coffee cake batter:
- 2 cup (245g) almond flour
- 1/4 cup (31g) coconut flour
- 1/3 cup + 2 tsps (93g) Erythritol
- 2 tsps baking powder
- 1/4 tsp salt
- 3 large eggs, at room temperature
- 2 tsps vanilla extract, at room temperature
- 1/2 cup melted butter, or melted coconut oil (I used coconut oil)
- 1/3 cup unsweetened almond milk, at room temperature
Cinnamon streusel topping:
- 1 cup (120g) almond flour
- 1/3 cup (90g) Erythritol
- 1/3 cup melted butter, or melted coconut oil (I used coconut oil)
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsps instant coffee, optional (I didn’t use this)
- 1/2 cup chopped walnuts, optional (I didn’t use nuts)
Sugar-free glazing (optimal):
While I am sure this would improve the finish of the cake, I don’t particularly like the after taste of keto powdered sweetener; I didn’t do this part.
- 1 cup sugar-free powdered sweetener
- 2 tbsps unsweetened almond milk
- Preheat the oven to 180C.
- Line a square baking tin (9×9 inches) with grease-proof paper, and set aside. I used an oblong tin which was about the same size. I put pieces of parchment paper under the lining and hanging over the side of the tin so I could lift the cake out easily after baking/cooling.
- In a mixing bowl, combine all the streusel ingredients together, the order doesn’t matter, until it forms a crumble like texture. Then, set aside.
- Note: I made this in the food processor but felt it made the mixture too fine. It still had a crunch and provided a good contrast to the tender crumb of the cake layers.
- In a mixing bowl, combine all the dry ingredients together: almond flour, coconut flour, baking powder, erythritol, and salt.
- In another bowl, whisk the eggs, melted butter or coconut oil (make sure the melted fat is at room temperature, and not hot otherwise it will cook the eggs), almond milk, and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients, and fold in with a spoon until fully incorporated, making sure no lumps remain. You could also use an electric beater instead.
- Spread half of the coffee cake batter into the lined baking tin, make sure it’s evenly spread.
- Sprinkle half of the cinnamon streusel on top of the cake batter, then spread the rest of the batter on top of the streusel layer.
- Then, sprinkle the rest of the streusel topping on top. Slightly press with a spatula to ensure the streusel topping is stuck into the batter.
- Bake for around 30-40 minutes, or until the cake is golden brown and a skewer inserted comes out clean.
- Allow the cake to cool for around 10 minutes, then lift the cake out of the tin, and transfer to a cooling rack. Allow to cool until the cake is room temperature.
- Optional: Once the cake has cooled, drizzle the sugar-free glaze on top. To make simply combine the powdered erythritol and almond milk and stir until it reaches your desired thickness. If you want it thicker simply add more erythritol, thinner add more almond milk.
- Cut the cake into 16 squares, and store in an air-tight container.