Dairy Free Coffee Cake Recipe

The Best Keto Coffee Cake Wholesome Yum

WEBOct 27, 2020 · The best low carb keto coffee cake recipe, complete with "brown sugar" cinnamon streusel + icing! This sugar-free almond flour …

Rating: 4.8/5(25)
1. Preheat the oven to 325 degrees F (162 degrees C). Grease a 9x9-inch stoneware baking dish.
2. In a small bowl, stir together the almond flour, Besti Brown, cinnamon, and sea salt, until uniform.
3. Spread half of the coffee cake batter evenly over the baking dish. Crumble half of the streusel (about 1.5 cups) on top. Dollop tablespoonfuls of remaining batter over the streusel, then spread evenly. Crumble remaining streusel on top.
4. Whisk together the Besti Powdered and heavy cream.

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Keto Cinnamon Coffee Cake Sweet As Honey

WEBApr 13, 2020 · An easy, moist, buttery keto cinnamon coffee cake topped with a sweet, crunchy walnut streusel. The best low-carb breakfast …

Rating: 4.9/5
1. Preheat oven to 180°C (350°F). Line a 9-inch square cake pan with parchment paper. Set aside.
2. In a medium-size mixing bowl, combine all the streusel ingredients. The order doesn't matter until it forms a cinnamon crumble. Set aside at room temperature while you make the cake batter.
3. In a large mixing bowl, stir together almond flour, coconut flour, baking powder, erythritol, and salt.
4. First, spread evenly half of the coffee cake batter into the prepared cake pan.

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Low Carb Keto Coffee Cake (super moist Little Pine …

WEBJun 3, 2021 · This delectable, buttery keto coffee cake will delight your senses and tastebuds. Enjoy it any time of day, no coffee necessary!

1. Prep. Place unsalted butter (1/2 cup) in the freezer for 30 minutes before starting. Grate butter using a box grater and place back in the freezer for 10 minutes. Preheat oven to 375 F and line an 8" square baking dish with parchment paper.
2. Combine. In a medium bowl, combine almond flour (2 1/2 cups), granular erythritol (1 1/4 cup), and salt (1/4 teaspoon). Add butter and mix until butter is well coated. Remove one cup of the butter/flour combo and place it in the fridge. Add baking powder (1 tablespoon), psyllium husk (1/4 cup), heavy cream (1/2 cup), vanilla ( 1 teaspoon), and eggs (4). Combine using an electric mixer until the batter is completely smooth.
3. Assemble. Add cinnamon (2 teaspoons) and chopped pecans (1 cup) to the flour combo we set aside, and toss until well combined. Pour half the batter into the prepared baking dish, then half the pecan combo, then the rest of the batter, and the rest of the pecans. Press lightly to adhere the crumb topping.
4. Bake + enjoy! Bake in preheated oven for 35 minutes. Remove from oven, and cover the cake in foil (this will prevent the top from burning). Return to the oven and bake for another 45 minutes. Allow the cake to cool completely in the pan before removing it. Enjoy!

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