This coconut flour coffee cake is like a pillow of moist deliciousness! So easy to make and almond free for those who are allergic.
For this keto coffee cake, I used instant coffee, which in my opinion – gives off a bit of a stronger coffee taste. You can use brewed coffee if you’d like – just replace it for the milk.
One of the questions I always get when I make a cake is whether you can replace the sour cream. Yes you can! Use full fat Greek yogurt instead.
If you want to make it as a loaf instead – you should bake for around 35 minutes to ensure that the centre is done. You may have to bake for an additional few minutes depending on your oven.
This recipe is fairly straight forward and I think it will be super easy for even the beginner baker.
Hope you all enjoy!
If you like this recipe – make sure to check out my keto coconut pound cake!
A scrumptious coconut flour coffee cake! Only 3.4 net carbs per serving. Gluten, grain and sugar free!!
- 1 cup (120g) coconut flour
- 1 tsp baking powder
- 3 tsp chocolate whey or collagen powder (optional)
- 1/2 cup (100g) sugar substitute
- 1/2 cup (120g) sour cream
- 2 tbsp instant coffee
- 1/2 cup (125ml) cream, almond or coconut milk
- 5 eggs
- 1 tsp vanilla
- 1 tbsp butter - melted
- Your favourite toppings - I used sugar free chocolate chips & some granola (a little to keep it low carb but not keto)
In a mixing bowl, whisk together the coconut flour, whey/collagen, baking powder and sugar substitute.
In a separate bowl, mix together the sour cream, instant coffee and cream/nut milk.
Crack the eggs into the dry ingredients and pour in the vanilla & sour cream mixture. Stir to combine thoroughly.
Pour into a 9x9 square cake pan and bake at 350°F / 175°C for 25 minutes.
If you want to bake it in a loaf tin - bake for around 35-40 minutes.
Take out and crumble on the toppings.
Let cool & enjoy!
This makes around 12 slices.
Nutritional Information per slice:
- CALS: 124
- FAT: 8.1
- CARBS: 6.8
- FIBRE: 3.4
- NET CARBS: 3.4
- PROTEIN: 5.5