Keto Coffee Cake

by hungryelephant
 

 

This was a request on one of my youtube videos and boy am I glad I did it! This is the BEST keto coffee cake 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)

keto cravings cookbook, keto cravings

You definitely don’t have to add the syrup, but it keeps it moist and boosts the coffee flavour just a bit. HIGHLY recommend.

If you want to bake this in a regular square or circle cake pan, just make sure it is fully cooked before you take it out of the oven. Definitely stick a tooth pick into the middle and if it comes out clean, with no batter – you’re good to go!

If you like this keto coffee cake, make sure to check out my keto tiramisu, red velvet cupcakes or chocolate cupcakes!

 

Keto Coffee Cake

Keto Coffee Cake

Yield: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This is the BEST keto coffee cake 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.

Ingredients

CAKE

  • 1/2 cup sour cream
  • 1/3 cup brewed coffee (I used instant)
  • 100g softened butter
  • 3 eggs
  • 1/2 cup sugar substitute (I used Swerve)
  • 2 1/4 cup almond flour
  • 2 1/2 tsp baking powder

SYRUP:

  • 1/3 cup water
  • 1/3 cup Swerve
  • 1/2 tsp instant coffee

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Take the cake out and leave it to cool for 10-15 minutes before taking it out of the pan.
  5. 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.
  6. 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)
  7. Cut and Serve!

Notes

This makes roughly 8 pieces.

NUTRITIONAL INFORMATION (per slice)

CALS: 307

FAT: 28.9

CARBS: 6.8

FIBRE: 3

PROTEIN: 8.9

 

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4 comments

Debbie April 2, 2018 - 10:18 pm

What size bundt pan did youbuse 6 cup or 12 cup?

Reply
hungryelephant April 2, 2018 - 10:21 pm

Hi debbie – not sure about cup sizes but its 9.5 inches in diameter. Hope it helps ya!

Reply
Francesca September 30, 2018 - 10:10 am

Hi Debbie:

Love this recipe but I haven’t quite got it right yet and I am not a super baker so I have a couple of questions. First I made it using a regular bundt pan and it stuck, but the pieces were delicious! So, I bought a silicone bundt pan and it came out of the pan beautifully and the edges were nicely browned and it really looked enticing. I cut into it and it was still dough in the middle. 🙁 This second time around I used superfine almond flour and confectioner’s Swerve, would the alteration of those two ingredients likely cause this or do I need to dial back the temperature and cook it longer?
Thank you for any insight you can share!

Reply
hungryelephant September 30, 2018 - 10:17 am

It might be the confectioners sugar that is causing it to be wet still in the inside. If you try again, use the same type that you used for the first time and use the silicon. See if that works! Let me know!

Reply

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