Baking day yesterday resulted in a new recipe that came out better than expected, Keto Coffee cake! It’s a perfect 3:1 ratio snack all on it’s own! and super yummy when paired with berries and cream. I’ve been eating it more than Drake lately (shhh, don’t tell him) while he’s at school. It’s a perfect 3 o’clock-pick-me-up snack with a cup of English breakfast tea or coffee. It almost rivals real a Coffee Cake or Almond Danish.
Since Drake started the Keto diet a year and a half ago, I’ve been doing a lot of baking with nut flours — such as almond, pecan and macadamia nut-flours, and over time I’ve come to realize — they should be way more popular than they are! Nut flours add a wonderful rich flavor to baked goods while also adding healthy fats and protein. Regular pancakes, waffles and white bread all taste bland compared to the satisfying taste of healthy nuts.
It is surprisingly easy to grind pecans and macadamia nuts in your food processor at home. I use a Ninja blender with the food-processing bowl and blade. But Almond flour is a little more complex, you have to blanch and remove the almond skins before grinding. So I rely on Bob’s Red Mill Almond Meal (available at most grocery stores) for the perfect super-fine texture and convenience.
Almond flour has a pleasing mild, sweet buttery flavor. It is a perfect way to make baked goods low-carb, gluten-free and grain-free. This recipe was adapted from Bob’s Red Mill website to make it more keto friendly.