Keto Coffee Cake
Cinnamon Carrot cake topped with a buttery cookie crumble.
Servings 8 Slices
Calories 282kcal
Equipment
- 8-inch round cake pan
Ingredients
Cake Batter
- 1 large carrot
- 1/4 cup Low Carb Sugar Substitute
- 1/2 tsp liquid stevia
- 1/2 cup butter, melted
- 2 large eggs, room temperature
- 2/3 cup almond flour
- 2 tbsp coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- pinch of salt
Topping
- 4 tbsp butter, room temperature
- 1/2 cup almond flour
- 1 tbsp coconut flour
- 3 tbsp Low Carb Sugar Substitute
- 1/4 tsp liquid stevia
- 1 tsp cinnamon
- pinch of salt
Instructions
- Preheat your oven to 350°F and grease an 8-inch round cake pan with coconut oil spray or line with parchment paper.
- Shred the carrot and set aside.
- In a large bowl add erythritol, stevia, melted butter, and eggs. Combine using a whisk.
- Add in the shredded carrot, almond flour, coconut flour, cinnamon, baking soda, and salt, and combine one more.
- Spoon the batter into the greased or parchment lined round 8 inch round cake pan and set aside while you make the topping.
- Make the topping by adding all the ingredients to a mixing bowl and combining with a spoon or your hands.
- Sprinkle the topping over the batter and bake for 30-35 minutes.
- Use a toothpick to test doneness. Allow to cool for 15-20 minutes prior to transferring and slicing.
- Best stored in an air tight container int he fridge up to 10 days.
Video
Notes
Net Carbs (per slice): 3g
Serving Size: 1 slice
Yields: 8 slices
Nutrition
Calories: 282kcal | Carbohydrates: 6g | Protein: 6g | Fat: 27g | Fiber: 3g