Keto Coffee Cake

Low-carb, high-fat coffee cake you can enjoy with your keto kid. 3:1 ratio.

 

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.

 

Print Recipe
Keto Coffee Cake 3:1
Makes 15 slices. Per slice: Fat 27g, Protein, 5g, Carbs 3g, Fiber 3g, Calories 275
Prep Time 15 minutes
Cook Time 45 minutes
Servings
slices
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
slices
Ingredients
Instructions
  1. Preheat oven to 350° Grease a 7 x 11 baking dish with butter and a dusting of coconut flour.
  2. Weigh all the ingredients on a gram scale.
  3. Combine the European butter, eggs, vanilla extract, and cream (all the wet ingredients).
  4. Combine Truvia, Almond Meal flour, Coconut flour, baking powder, salt and ground cinnamon (all the dry ingredients). Save some of the cinnamon to sprinkle on top.
  5. Mix all ingredients together, combine well until smooth.
  6. Pour into pan and smooth flat.
  7. Sprinkle with cinnamon and raw sliced almonds.
  8. Bake for 45 minutes. Test center with a toothpick.

Author: Debra Lane

Debra & Ken Lane maintain this blog to chronicle their son's journey of living with the rare neurometabolic disorder, Glucose Transporter Type 1 Deficiency Syndrome (Glut1 DS for short). And hope to raise awareness and understanding of the non-epileptic form of Glut1 DS. Drake’s Glut1 journey started at the age of 3 with episodes of Ataxia and Dyskinesia. Now at the age of 8 he is 2 years symptom-free — thanks to the right diagnosis and the ketogenic diet.

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