Skip to content
Dairy-Free Keto Coffee Cake
Ingredients
For the Cake:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 cup erythritol or your preferred keto-friendly sweetener
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/3 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
For the Streusel Topping:
- 1/2 cup almond flour
- 1/4 cup coconut sugar or erythritol
- 1/4 cup coconut oil, melted
- 1 tsp cinnamon
Instructions
- Preheat and Prepare Pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch square baking pan or line it with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, combine almond flour, coconut flour, erythritol, baking powder, baking soda, and salt. Mix well.
- Combine Wet Ingredients:
- In another bowl, whisk together eggs, unsweetened almond milk, melted coconut oil, vanilla extract, and apple cider vinegar.
- Combine Wet and Dry Mixtures:
- Pour the wet ingredients into the dry ingredients. Stir until the batter is smooth and well combined.
- Prepare Streusel Topping:
- In a separate bowl, mix almond flour, coconut sugar (or erythritol), melted coconut oil, and cinnamon until crumbly.
- Assemble the Cake:
- Pour half of the batter into the prepared baking pan, spreading it evenly.
- Sprinkle half of the streusel mixture over the batter.
- Pour the remaining batter on top and spread evenly.
- Finish by sprinkling the remaining streusel on top.
- Bake:
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the coffee cake to cool in the pan for about 15 minutes.
- Slice into squares and serve warm. Enjoy with your favorite keto-friendly coffee or tea!
Tips
- Sweetener: Adjust the amount of sweetener to your taste preference. Erythritol and stevia blends work well for keto recipes.
- Flour Alternatives: If you’re not a fan of coconut flour, you can increase the almond flour to compensate, but this may affect the texture.
- Storage: Store the coffee cake in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
