This was a request on one of my youtube videos and boy am I glad I did it! This is one of the BEST coffee cakes I’ve ever had. It’s moist, it’s dense but not too heavy. It’s just right. This is definitely something to make if you’re having afternoon tea, family dinner or any occasion.
I got the inspiration from THIS recipe by the One Pot Chef! I decided to make it keto (and also altered just a teenybit)
What you’ll need:
In a bowl, mix together your sour cream and coffee until smooth. Mix in your softened butter, again mixing until smooth. Finally add in your eggs one at a time. Whisk between each egg.
Stir in your sugar substitute until it has dissolved. In a separate bowl or measuring cup, mix together your almond flour and baking powder. Fold your flour into the coffee mix 1/4 cup at a time.
Once it’s all mixed in, pour it into a greased bundt cake pan. Bake at 350 for roughly 30-40 minutes. Check often and make sure to insert a toothpick to make sure it’s done.
Take the cake out and leave it to cool for 10-15 minutes before taking it out of the pan.
While you wait, stir together your water and swerve on medium heat. Stir until the sugar substitute dissolves. Add in your instant coffee, then set aside and let cool.
When ready to serve, pour a portion of the syrup onto the cake (leave the rest for later if it’s too dry) and top with powdered sugar substitute. (Swerve had powdered erythritol)
Cut and Serve!
This makes roughly 8 pieces.
NUTRITIONAL INFORMATION (per slice)