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Keto Coffee Cake

A delightful keto-friendly coffee cake with a tender crumb and sweet, crumbly topping, perfect for low-carb lifestyles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups almond flour
  • 1/2 cup erythritol
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup chopped nuts optional

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Electric mixer or whisk
  • 9-inch round cake pan
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9-inch round cake pan with butter or cooking spray.
  3. In a large mixing bowl, combine almond flour, erythritol, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl, cream together softened butter and remaining erythritol until light and fluffy.
  5. Beat in the eggs one at a time, followed by the vanilla extract.
  6. Add the sour cream to the wet mixture and mix until smooth.
  7. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  8. Pour the batter into the prepared cake pan and spread it evenly.
  9. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for a few minutes before transferring to a cooling rack.

Notes

Store leftovers in an airtight container to keep them fresh.