Name: Keto Cappuccino Coffee Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 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; 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

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

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.

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