Keto Cinnamon Coffee Cake
If you are tired of having eggs for breakfast, then this Keto cinnamon coffee cake will switch things up for you. This recipe consists of an incredibly moist cake with a cinnamon filled center and a toasty, crunchy crumb. Pair it with your favorite Keto coffee for a tasty morning meal.
How to Make It
Step 1
Preheat oven to 350 F / 180 and line a loaf pan with baking paper. Add the eggs, 8 tbsp melted butter, almond milk, ½ cup erythritol, sour cream, and vanilla extract to a bowl. Whisk until well combined.
Step 2
Add the 2 ½ cups almond flour, baking powder, and salt to the wet mixture. Mix until just combined. Set the bowl aside.
Step 3
To another small bowl, add 2 tbsp granulated erythritol and 2 tsp cinnamon. Mix together until combined. Set the bowl aside.
Step 4
To make the crumb, add ½ cup almond flour, 2 tbsp granulated erythritol, chopped walnuts, 2 tbsp melted butter, and 2 tsp cinnamon to a bowl. Mix until a rough crumb form. Set aside.
Step 5
To the lined loaf pan, pour half the cake batter. Sprinkle the sweetener and cinnamon mixture evenly. Pour the rest of the batter on top.
Step 6
Break the crumb using a fork, then sprinkle it on top of the cake batter. Transfer the loaf pan to the oven. Bake for 45-55 minutes or until an inserted toothpick comes out clean.
Step 7
Take the cake out of the oven and let it cool completely. Transfer it to a chopping board and slice it into 12 pieces. Serve immediately or store in an airtight container.
Ingredients
- Egg Whole Raw
3 large egg
- Melted Butter
10 tbsp
- Almond milk, vanilla or other flavors, unsweetened
0.5 cup
- Erythritol Granulated
0.75 cup
- Sour cream
0.25 cup
- Vanilla extract
1 tsp
- Almond flour
3 cup
- Baking powder
2 tsp
- Salt
0.25 tsp
- Cinnamon
4 tsp
- Walnuts
0.25 cup