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Keto Cappuccino Coffee Cake Recipe #keto https://ketosummit.com/keto-cappuccino-coffee-cake-recipe

Keto Cappuccino Coffee Cake Recipe


  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast, Dessert
  • Cuisine: Italian

Description

Delight your family and friends with this easy, foolproof variation of the traditional coffee cake. 


Ingredients

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

Instructions

  1. Preheat the oven to 350ºF (177ºC). Grease an 8×4-inch loaf pan and line with parchment paper. Set aside. 
  2. Add ghee, coconut yogurt, eggs, baking powder, almond flour, baking soda, and 2/3 cup of monk fruit to a large mixing bowl and whisk together until evenly mixed and smooth.
  3. 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. 
  4. Transfer the two mixes to the prepared loaf pan and, using a spatula, swirl together to create a marble effect. 
  5. 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. 
  6. Meanwhile, whisk together all icing ingredients in a mixing bowl until creamy and refrigerate until needed. 
  7. Spread the icing on top of the cooled cake and keep in the fridge for up to 3 days.

Notes

All nutritional data are estimated and based on per serving amounts. Net Carbs:  4 g

Nutrition

  • Serving Size: 1 piece
  • Calories: 327
  • Sugar: 2 g
  • Fat: 31 g
  • Carbohydrates: 8 g
  • Fiber: 4 g
  • Protein: 7 g