Description
A soft, moist keto coffee cake that is low in carbs and full of flavor, topped with a smooth, sugar-free icing.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup erythritol or other keto-friendly sweetener
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup powdered erythritol (for icing)
- 2 tablespoons unsweetened almond milk (for icing)
- 1/2 teaspoon vanilla extract (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- Combine almond flour, erythritol, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Whisk together melted butter, eggs, almond milk, and vanilla extract in another bowl.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the icing by whisking together powdered erythritol, almond milk, and vanilla until smooth while the cake is baking.
- Drizzle the icing on top of the cooled cake before serving.
Notes
For a richer flavor, consider using melted ghee or additional butter. Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. It can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: keto coffee cake, low carb cake, sugar-free dessert