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Author:
Franco Salzillo
Coffee tastes better with a slice of coffee cake; that’s just the way it is. The dense, sweet specialty goes back to 17th-century Vienna, when, like today, drinking coffee was a social experience; it was the time to catch up and relax with friends.
The coffee cake hasn’t changed much despite being centuries old, but you still find several variations here and there. Food evolves just like we do, and if now we’re embracing the keto diet, then the coffee cake must become keto, too.
Without further ado, here it is, the keto coffee cake. A real treat that’s as tasty as the original but with no carbs whatsoever.
For this recipe, we’ll use almost the same ingredients we would use for a regular cake. Baking powder, vanilla extract, heavy cream, butter, cinnamon and a pinch of salt.
All these are just the base for our cake. Things get interesting when we throw into the mix almond flour because it’s the closest thing to wheat flour out there.
Here’s a tip. Not all almond flour is the same. Some are coarse and are better known as almond meal. Those we don’t need. We need finely powdered almonds, so keep that in mind.
Then there’s the sweetener, and for that, I like using a monk fruit allulose blend, but if you’re more familiar with another zero-carb sweetener, go for it. There’s some room for innovation and creativity in the baking world, so find what works best for you!
The final touch is the crumbly butter streusel we’re using to top our cake, which will be completely keto as well.
For the topping:
Preheat the oven to 350°F, grease a 9-inch square baking pan.
In a stand mixer bowl, add the butter, sweetener, eggs, heavy cream and vanilla extract.
In a second bowl, combine the almond flour, baking powder and salt.
Add the flour mixture into the stand mixture while whisking until fully incorporated.
Pour the batter into the baking pan.
Bake for 35 minutes cover with aluminum foil.
Make the streusel topping by using a fork to combine the butter, sweetener, almond flour and cinnamon to form crumbs.
Carefully remove the cake from the oven, top with the streusel mixture and bake for ten more minutes uncovered.
