Home / Recipes / Breakfast / Keto Sour Cream Cake with a Cinnamon Streusel
Keto Sour Cream Cake with a Cinnamon Streusel
How to Make It
Step 1
Preheat your oven to 350 F /180 C and line an 8” / 20 cm springform pan with parchment paper. To a food processor, add the almond meal, brown swerve, cinnamon, and walnuts. Cut the cold butter into small cubes and add them to the food processor.
Step 2
Process for 10-15 seconds until crumbly. Scrape the sides and process for another 5-10 seconds until all the ingredients are combined. Place the streusel in the fridge until assembly.
Step 3
In a large bowl, whisk together the sour cream and granulated sweetener. Add the eggs, melted butter, and vanilla extract. Whisk until a wet mixture forms.
Step 4
Add the almond flour and baking powder over the wet ingredients. Gently fold using a spatula until a thick batter forms. Stop once all the elements are incorporated, do not over mix.
Step 5
Pour the batter into the lined springform pan. Take the crumb out of the fridge, and break it using a fork. Sprinkle the streusel on top of the batter.
Step 6
Bake for 25-30 minutes or until an inserted toothpick comes out clean and the edges and streusel are golden brown. Let the cake cool for 15 minutes before removing it from the pan. Transfer it to a plate, and sprinkle it with powdered erythritol. Cut into 8 slices and serve.
Ingredients
- Just Almond Meal – 0.5 cup
- Butter – 2 tbsp
- Sugar Replacement, Brown Sugar – 3 tbsp
- Cinnamon – 2 tsp
- Walnuts – 0.5 cup, chopped
- Sour cream – 0.5 cup
- Erythritol Granulated – 0.5 cup
- Raw egg – 2 large
- Vanilla extract – 1 tsp
- Melted Butter – 3 tbsp
- Almond flour – 1 cup
- Baking powder – 2 tsp
