Low Carb Keto Coffee Cake with a Crumble Top
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour, 5 minutes
- Yield: 12 1x
Scale
Ingredients
For the cake:
1 cups almond flour
½ cup coconut flour
1 tsp cinnamon
1 tsp baking powder
pinch of salt
4 eggs
1/3 cup granulated Stevia or other low carb granulated sweetener
4 oz heavy cream
2 oz cream cheese, softened
2 tbsp butter, melted
1 tsp vanilla extract
For the topping:
1 cup almond flour
1 cup pecans, toasted
6 tbsp butter, melted
1/3 cup granulated Stevia or other low carb granulated sweetener
2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F.
- Line an 8 inch springform pan with parchment paper. Set aside.
- In a bowl combine the almond flour, coconut flour, baking powder, cinnamon and pinch of sat. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment beat the eggs and sweetener until pale and fluffy, about 3-5 minutes.
- Reduce speed to low and add the melted butter, cream cheese and heavy cream.
- Beat until smooth.
- Switch to paddle attachment.
- Slowly add the almond flour mixture and mix until well combined.
- Pour the batter in the prepared pan.
- To make the topping, place all the ingredients in a food processor and until the mixture forms large, coarse crumbs.
- Sprinkle on top of the batter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- If the topping starts to get too dark, cover with foil.
- Allow to cool completely before serving.
Nutrition
Find it online: https://ketopots.com/keto-coffee-cake