Easy Keto Cinnamon Swirl Coffee Cake
Indulge in this easy-to-make Keto Cinnamon Swirl Coffee Cake, a perfect low-carb treat for breakfast or dessert. Featuring a delicious cinnamon swirl and an optional sugar-free icing.
Equipment
- 9x9 inch metal cake pan
Ingredients
For the Cinnamon Swirl
- 2/3 cup finely ground almond flour
- 1/3 cup packed brown sugar substitute sugar-free
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup melted butter
- 1/3 cup chopped pecans optional, for extra crunch
For the Cake Batter
- 2 cups finely ground almond flour
- 3/4 cup granulated sweetener sugar-free
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs beaten
- 1/2 cup plain Greek yogurt or sour cream
- 2 teaspoons vanilla extract
For the Icing (Optional)
- 1/2 cup powdered sweetener sugar-free
- 2 tablespoons heavy cream
- Pinch salt
- 1/2 teaspoon vanilla extract
- Water for thinning (as needed)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x9 inch metal cake pan with butter or cooking spray. For easy removal, create a parchment paper "sling" by lining the pan with two overlapping strips that extend over the edges.
- In a medium bowl, combine the almond flour, brown sugar substitute, cinnamon, salt, melted butter, and optional pecans for the cinnamon swirl. Mix well until thick, then set aside.
- In a large bowl, whisk together the dry cake ingredients: almond flour, granulated sweetener, baking powder, baking soda, and salt.
- Stir in the beaten eggs, Greek yogurt (or sour cream), and vanilla extract until just combined and smooth.
- Pour the cake batter evenly into your prepared pan.
- Spoon chunks of the thick cinnamon mixture evenly over the top of the cake batter. As it bakes, the cake batter will rise around it, creating a beautiful swirl effect.
- Bake for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15-30 minutes before gently lifting it out using the parchment sling.
- While the cake cools, whisk together the powdered sweetener, heavy cream, a pinch of salt, and vanilla extract in a small bowl. Add water, about ½ tablespoon at a time, until the icing reaches a drizzle-able consistency.
- Drizzle the icing evenly over the cooled coffee cake. Cut into 12 squares and enjoy your delicious, homemade keto treat!
Notes
Nutrition Information (per serving): Calories: 230, Total Carbs: 5g, Net Carbs: 2g, Fats: 20g, Protein: 8g.
