Keto Cappuccino Coffee Cake Recipe
Coffee cake is the quintessential weekend breakfast splurge. Indulge in something special with this Keto cappuccino coffee cake recipe.
What’s In Coffee Cake?
Coffee cake. It’s thick, heavy, and luscious, pairing perfectly with your favorite cup of joe.
There’s nothing quite like that rich, buttery slab. It tastes so good, in fact, that you don’t want to think about what’s in it, or how many carbs it might contain.
Well, today I’m going to go there. If you’re going to indulge in something you should be prepared to face the facts of what you’re consuming.
You’ve been warned. Coffee cake typically consists of some combination of the following: white flour, butter, sugar, brown sugar, eggs, vanilla, cornstarch, baking powder, and cinnamon.
While some of those ingredients are actually safe for Keto, you’ve got some real issues too. Lucky for you, this is one of those situations where you can have your cake and eat it too.
How to Make Keto Coffee Cake
The first hurdle to tackle is replacing the white flour. There’s quite a lot of flour required for coffee cake, so it’s crucial to get this part right.
I opted for almond flour in this case. Almond flour has higher fat content than other flours, and typically produces baked goods that are on the dense side.
Instead of butter, I used ghee or clarified butter. This is often better tolerated than cheese made from dairy butter.
To sweeten this coffee cake, I used a third of a cup and one Tablespoon of powdered monk fruit. If you don’t have access to powdered monk,
one of these alternative sweeteners should work for you.
The eggs, baking powder, baking soda, and vanilla extract can be included per usual.
Coconut yogurt offers a non-dairy means of adding much-needed moisture into the cake. Finally, add espresso to get that signature cappuccino flavor.
Keto Snacks to Boost Energy
Carbs. They seem to be everywhere, especially when you’re hangry. The trick is to never let yourself get to that point, because desperate times lead to unfortunate food decisions.
Knowing that prevention is the best way to prevent lapses in your ketogenic intentions, it would be wise to keep a stash of Keto foods on hand for when hunger strikes.
But do you always know what’s Keto, and what’s not?
this list of more than 200 Keto foods to boost energy. You’ll find many portable options to consider having with you at home, at work, and in the car.
Delight your family and friends with this easy, foolproof variation of the traditional coffee cake.
For the cake:
1/2 cup (125g) of ghee or coconut oil, softened at room temperature
1 cup (227g) of plain coconut yogurt
3 large eggs
1/2 teaspoon (1 g) of baking powder
2 1/2 cups (225g) of almond flour
1/2 teaspoon (2 g) of baking soda
1/3 cup + 1 Tablespoon of powdered monk fruit or another sweetener of choice (or to taste)
1 1/2 teaspoons (8 ml) of vanilla extract
2 teaspoons (4 g) of espresso instant coffee, mixed with 2 Tablespoons (30 ml) of water
For the icing:
1/3 cup (113g) of coconut cream
1/2 cup (113g) of coconut butter, softened
1 teaspoon (2 g) of espresso instant coffee, mixed with 1 Tablespoon (15 ml) of water
3 Tablespoons of powdered monk fruit or another sweetener of choice
1 teaspoon of vanilla extract
Preheat the oven to 350ºF (177ºC). Grease an 8×4-inch loaf pan and line with parchment paper. Set aside.
Add ghee, coconut yogurt, eggs, baking powder, almond flour, baking soda, and 1/3 cup of powdered monk fruit to a large mixing bowl and whisk together until evenly mixed and smooth.
Scoop out 1 1/2 cup of the batter and place in a new bowl. Mix in the coffee. Add the remaining 1 tablespoon of monk fruit.
Transfer the two mixes to the prepared loaf pan and, using a spatula, swirl together to create a marble effect.
Bake for 30-40 minutes, or until a cake tester inserted in the center comes out clean. Leave the cake to cool in the pan for about 5 minutes, before gently turning onto a wire rack.
Meanwhile, whisk together all icing ingredients in a mixing bowl until creamy and refrigerate until needed.
Spread the icing on top of the cooled cake and keep in the fridge for up to 3 days.
All nutritional data are estimated and based on per serving amounts. Net Carbs: 4 g
Serving Size: 1 piece
Sugar: 2 g
Fat: 31 g
Carbohydrates: 8 g
Fiber: 4 g
Protein: 7 g