Easy Keto Sour Cream Cinnamon Coffee Cake
Sharing my keto sour cream cinnamon coffee cake an easy coffee cake that features a generous streusel topping.Because in my humble opinion, a well constructed coffee cake should feature a generous rich streusel crumb topping.
This keto cinnamon coffee is similar to my low carb one, but this one is sour cream based and makes it just a little more traditional. The sour cream addition makes for a really moist melt in your mouth cake.
KETO SOUR CREAM CINNAMON COFFEE CAKE
Hilda Solares
YIELDS 12
A rich Low Carb Sour Cream Cinnamon Coffee Cake. It features a streusel topping.
10 min
Prep Time
50 min
Cook Time
1 hr
Total Time
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Ingredients
Cake Ingredients
2 cups of almond flour finely milled
1 ¼ cup of sugar substitute
2 teaspoons of baking powder
2 1/2 teaspoons of ground cinnamon
1 teaspoon of sea salt
¼ teaspoon of baking soda
¼ teaspoon nutmeg
½ cup (1 stick) melted butter cooled
1 cup of sour cream
2 eggs
Low Carb Crumb Topping
Ingredients
1/2 cup of almond flour (I used finely milled)
1/4 cup of coconut flour
1/4 cup of sugar substitute (I used Swerve)
1/4 cup of your favorite low carb nuts (I used pecans)
1/4 cup ( cold butter sliced thinly
1 teaspoons of ground cinnamon
1/8 teaspoon of sea salt
Instructions
Pre-heat oven to 350 degrees. Butter a 9-inch spring-form cake pan.
Make the crumb topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt and cinnamon. To the dry ingredients add I thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
Cake batter: In a large mixing bowl, combine the almond flour, sugar substitute, spices, baking powder, baking soda, sea salt. In a small bowl, stir the cooled melted butter, sour cream, and eggs until they are well combined. Fold the butter & sour cream mixture into the batter dry ingredients. Mix until well incorporated. Spread the batter into a 10 inch spring-form pan or other 10 inch pan and sprinkle the crumb topping over the cake.
Bake the cake for 45 minutes to 1 hour, or until the crumbs are lightly browned and until an inserted toothpick comes out clean.
Cool the cake for 20 minutes before slicing and serving.
Notes
Updated streusel topping. The topping has been reduced by half. If you prefer the original double the streusel topping.