Description
Easy Keto Coffee Cake with Cinnamon Swirl is a delicious low-carb treat perfect for your morning coffee!
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup granulated erythritol
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 2 tablespoons cinnamon
- 1/4 cup erythritol (for cinnamon swirl)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, combine almond flour and erythritol. Mix well until thoroughly combined.
- Add the softened butter and mix until you achieve a crumbly texture.
- In a separate bowl, beat 3 large eggs and add them to the dry mixture. Stir until smooth and well incorporated.
- Prepare the cinnamon swirl by mixing 2 tablespoons of cinnamon with 1/4 cup of erythritol in a small bowl.
- Pour half of the cake batter into the prepared pan, then sprinkle half of the cinnamon mixture on top.
- Pour the remaining batter over the cinnamon layer and sprinkle the remaining cinnamon mixture on top.
- Use a knife to swirl the batters slightly for a marbled effect.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container.
- This cake pairs wonderfully with coffee or tea.
- For a sweeter cake, you can adjust the amount of erythritol to your taste.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 70mg