Low Carb Cinnamon Coffee Cake
Indulge in the perfect balance of flavor and nutrition with this *Low Carb Cinnamon Coffee Cake*! Crafted with wholesome almond and coconut flours, this moist and tender cake is a guilt-free treat designed to satisfy your sweet tooth while keeping carbs in check. A layer of rich cinnamon and crunchy pecans adds a delightful texture and warm spice, making every bite utterly irresistible. Sweetened naturally with erythritol and accented with vanilla, this coffee cake is the ultimate companion for a morning cup of coffee or an afternoon snack. Ready in under an hour, it's ideal for keto enthusiasts, low-carb followers, or anyone seeking a healthier twist on a classic dessert. Bake up deliciousness that’s as nourishing as it is indulgent!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Coconut flour
- 0.75 cup Granulated erythritol sweetener
- 1.5 teaspoons Baking powder
- 2 teaspoons Cinnamon
- 0.25 teaspoon Salt
- 4 large Eggs
- 0.5 cup Unsweetened almond milk
- 2 teaspoons Vanilla extract
- 0.5 cup Unsalted butter
- 0.5 cup Pecans, chopped
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish or line it with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, 1 teaspoon of cinnamon, and salt.
In a separate bowl, beat the eggs until they are well mixed. Add the almond milk and vanilla extract, and continue to mix until well integrated.
Melt the butter in a microwave or small saucepan over low heat, and let it cool slightly. Once cooled, pour it into the egg mixture while continuously stirring.
Combine the wet ingredients with the dry ingredients, stirring until you achieve a smooth batter.
In a small bowl, combine the remaining teaspoon of cinnamon with the chopped pecans.
Pour half of the batter into the prepared baking dish, spreading it evenly.
Sprinkle half of the cinnamon-pecan mixture over the layer of batter.
Carefully spread the remaining batter over the pecan layer, and top it with the rest of the cinnamon-pecan mixture.
Bake the cake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and let it cool completely on a wire rack before serving.
Nutrition Facts
Calories |
2385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 228.8 g | 83% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 13.3 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 846 mg | 65% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
