Keto Cinnamon Coffee Cake

This sugar-free, creamy keto cake is going to satisfy your sweet tooth and improve your daily routine from the early morning with a cup of your favorite coffee.

Course Dessert

Cuisine Keto, sugar free

Keyword cinnamon coffee cake, sugar free cinnamon coffee cake

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 293kcal

Author Zlata Radivojevic

Ingredients

For the crust

½ cup almond flour
½ cup coconut flour
1 tsp cinnamon
1 egg
3 tbsp erythritol powdered
1 tsp baking powder gluten-free
¼ cup butter at room temperature

For the filling

1 cup almond flour
1 tsp cinnamon
½ cup erythritol powdered
1 tbsp espresso or Turkish black coffee, optional
½ cup almond milk unsweetened
½ cup butter

For the glazing (optional)

1 cup erythritol powdered
3 tbsp almond milk

Topping (optional)

½ cup Walnuts chopped

US Customary - Metric

Instructions

Preheat the oven to 350F. Line your 8-inch round pan with parchment paper or use a non-stick pan.
Combine all ingredients for the crust in a medium-size mixing bowl. Beat with an electric mixer until the crust is fully combined.
Transfer the crust in the lined pan. Flatten it with a spoon to make sure it's firm and tight.
Prepare the filling in the other bowl simply by mixing almond flour, cinnamon, powdered sweetener, almond milk, 1 tbsp coffee, and butter.
Pour the filling over the crust.
Bake your cake in the preheated oven for 30-40 minutes.
Once baked, let it cool completely then make glazing. Beat powdered erythritol and almond milk. Drizzle the cake and sprinkle with some chopped walnuts. Enjoy!

Nutrition