Coffee crumb cake

What goes into a keto coffee cake?

For the cake.

Almond flour– Blanched almond flour or superfine almond flour will work. Do not use almond meal, as it will yield a more dense cake.

Coconut flour– sifted well, to ensure there are clumps throughout.

Baking powder– gives some rise and fluffiness to the cake.

Salt– balances out all the other flavors in this recipe.

Butter– unsalted butter measured in its melted state.

Sugar substitute– Either a brown sugar substitute or another good quality keto granulated sugar substitute can be used, like allulose.

Eggs– room temperature eggs.

Vanilla extract– a must for any baked good.

For the crumb topping.

Almond flour– blanched, superfine, or almond meal.

Butter– unlike for the cake, the butter for the crumb topping must be cold.

Brown sugar substitute– Also known as keto brown sugar, it’s a much more superior to white sugar substitutes.

Cinnamon– what is a coffee cake without cinnamon?

Salt– If you use salted butter, you can omit this.

How do you make a keto coffee cake?

Start by whisking together the almond flour, coconut flour, baking powder and salt in a small bowl and set aside. In a separate bowl, using a hand mixer, cream together the butter and brown sugar substitute until creamy. Beat the eggs in, one at a time, until combined, before whisking in the vanilla extract.

Next, gently add the dry ingredients into the wet ingredients and beat together until combined. In a separate bowl, beat together the crumb topping ingredients.

Now, add half the cake batter into a greased pan then half the crumb mixture over it. Add the remaining cake batter and sprinkle the crumb mixture all over the top. Bake the cake for 35-40 minutes, or until a skewer comes out mostly clean. Let the cake cool completely before slicing and serving.

Tips to make the best recipe

Be sure to sift your almond and coconut flour thoroughly before adding it to the batter, to ensure there are no clumps throughout.

If you use salted butter in any shape or form, you MUST omit the salt. Otherwise, you’ll find the cake having a salty flavor.

Avoid over-baking the cake as it will continue to cook as it is cooling down

Storing and freezing instructions

To store: Leftovers can be stored in the refrigerator, covered, for up to one week.

To freeze: Place slices of the cake in an airtight container and store it in the freezer for up to 6 months.

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