Description
Indulge in the delightful flavors of Keto Coffee Cake, a perfect low-carb treat for breakfast or an afternoon snack. This easy-to-make cake features a moist, buttery crumb, thanks to its almond flour and coconut oil base. Sweetened with a sugar-free alternative, this dairy-free delight is not only guilt-free but also versatile for various occasions—from cozy brunches to casual gatherings. Top it with your favorite nuts or a sweet glaze for an extra touch, and enjoy it alongside coffee or herbal tea.
Ingredients
Scale
- 1/2 cup coconut oil
- 3/4 cup sugar-free sweetener
- 2 eggs
- 1 1/4 cups almond flour
- 1/4 cup coconut flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup nut milk
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla
- 2 tablespoons coconut oil, melted (for glaze)
- 1/4 cup powdered sugar-free sweetener (for glaze)
- 1 tablespoon nut milk (for glaze)
- 1/3 cup sliced almonds (for topping)
Instructions
- Preheat the oven to 325°F (163°C) and prepare a bundt pan with cooking spray.
- In a large bowl, cream coconut oil and sweetener together until fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
- Combine the dry ingredients with the wet mixture and stir in nut milk, apple cider vinegar, and vanilla until well mixed.
- Pour the batter into the bundt pan and bake for 40–50 minutes or until a toothpick comes out clean.
- In a small bowl, combine melted coconut oil, powdered sweetener, and nut milk for the glaze. Mix until you reach your desired consistency; drizzle over the warm cake and top with sliced almonds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 178
- Sugar: 0g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg