Looking for the perfect keto coffee cake? Ditch the almond flour and try this unique recipe! Our keto coffee cake uses sunflower seed meal for a nutty flavor and satisfying crumb. This low-carb breakfast treat is the perfect twist on a classic! It’s a moist and crumbly cake that takes about 60 mins to make and will keep in the fridge for about 4 days; so you can enjoy it with your morning coffee all week.
Why I’m Obsessed with This Keto Coffee Cake Recipe (And You Will Be Too!)
I must admit, I’m a bit of a coffee cake addict. There’s something that’s just so comforting and satisfying about a nice warm slice of cake with a cup of tea or coffee, especially on a cold Philly morning. But as a committed low-carb-head / ketoer, I thought my coffee cake days were over…that is until I found and adapted this recipe. And what can I say but: I love this keto coffee cake, and I think you will too!
Why am I so obsessed?
The Flavour is Divine:
We all love that delicious tang that makes the coffee cake that we grew up eating taste so good. This cake provides a wonderful flavour with it’s combination of tanginess from baking powder, a hint of cinnamon and the flavour of your favourite sweetener. It’s a delightful combination for the senses!
The Crumb is Beautiful:
With the right ingredients you can easily make a ketofied version of one of your favourite desserts. I’m certain you’ll love the look and feel of it. You’ll especially love how it tastes 😀
The Versatility is…Satisfactory?:
It works perfectly as a breakfast treat, a midday snack, or a satisfying dessert. Add a dollop of whipped heavy cream, keto-friendly cream cheese frosting, or a drizzle of yummy sugar-free dark chocolate sauce for an extra touch of decadence.
In short, this keto coffee cake lets me enjoy a comforting classic without derailing my health goals. It’s become a welcome addition to my diet that offers a way to have my cake and eat it too. I hope that you enjoy this recipe as much as I do, and it brings you just as much comfort.
Can You Make Keto Coffee Cake with Almond or Coconut Flour?
Yes, you absolutely can adapt this coffee cake recipe to use almond or coconut flour! However, you’ll need to make a few adjustments to the ingredient ratios and baking time to achieve the desired texture and flavor.
Here are some guidelines for subbing in almond or coconut flour:
-
Almond Flour:
- Amount: Use a 1:1 ratio by weight. Measure the same weight of almond flour as the sunflower seed meal that’s called for in the original recipe.
- Liquid Adjustment: You might need to add a bit more liquid (e.g., a tablespoon or two of unsweetened almond milk or Greek yogurt) to the batter because almond flour tends to absorb more liquid than sunflower seed meal.
- Baking Time: Start with the same baking time as the original recipe, but check for doneness a few minutes earlier, as almond flour can bake faster.
- Texture: Expect a slightly denser and chewier texture compared to the sunflower seed meal version.
-
Coconut Flour:
- Amount: Coconut flour is very absorbent, so you’ll need significantly less than sunflower seed meal. Start with about ¼ the amount of coconut flour compared to the sunflower seed meal in the original recipe.
- Liquid Adjustment: Coconut flour requires a lot more liquid. You’ll need to add significantly more liquid (e.g., eggs, unsweetened almond milk, Greek yogurt, or melted butter) to the batter to achieve the right consistency.
- Increase the Egg: You’ll likely need to increase the number of eggs in the recipe to help bind the ingredients together and provide moisture.
- Baking Time: Coconut flour bakes faster than sunflower seed meal, so reduce the baking time accordingly.
- Texture: Coconut flour can result in a drier and denser texture if not properly hydrated.
General Tips for Adapting the Recipe:
Experiment Gradually: Start by making small adjustments and testing the recipe before making large changes.
Monitor the Batter: Pay close attention to the batter consistency. It should be smooth and pourable, but not too runny.
Check for Doneness: Use a toothpick to check for doneness. The toothpick should come out clean or with a few moist crumbs attached.
Consider Flavor Pairings: Almond flour pairs well with vanilla, cinnamon, and nutmeg. Coconut flour pairs well with tropical flavors like coconut and lime.
Adjust Sweetener: If you’re using a different sweetener than the original recipe, you may need to adjust the amount to achieve the desired sweetness level.
Account for Allergies: If you’re using almond flour, be sure to note that the recipe is not suitable for people with nut allergies.
Warning!
Using flours other than sunflower meal will change the recipe to something other than my initial formula. There is no guarantee it will taste the way you want it to, especially not the first iteration you make. Stick with it though, and I’m sure you’ll find a formulation you love!
Keto Coffee Cake
Ingredients
For the coffee cake
- 1.75 cup ground sunflower seed meal
- 1 scoop unflavoured whey protein powder (29g)
- 2 tsp gluten-free baking powder
- 0.25 tsp cinnamon
- 0.25 tsp salt
- 3 eggs
- 0.5 cup golden monk fruit sweetener
- 1 tsp golden monk fruit sweetener (yes, in addition to the half-cup above)
- 0.5 cup melted butter (unsalted)
- 0.25 cup full-fat plain Greek yogurt (57g)
- 2 tsp vanilla extract
- 0.25 tsp xanthan gum
For the crumble topping
- 0.33 cup raw sunflower seeds
- 2 tbsp sesame seeds
- 1 large egg white
- 2 tbsp golden monk fruit sweetener
- 2 tbsp melted butter (unsalted)
- 1 tbsp unflavored whey protein powder
- 0.5 tsp cinnamon
- 0.25 tsp ground ginger
- 0.25 tsp ground nutmeg
Instructions
- Prep Your Pan: Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides. This will make it easy to lift the baked cake out of the pan later. Pro Tip: Grease the parchment paper with butter or coconut oil to prevent sticking.
- Combine Dry Ingredients (Cake): In a mixing bowl, whisk together the sunflower seed meal, whey protein powder, gluten-free baking powder, cinnamon, and salt. This ensures even distribution of the baking powder and spices. Why Whisk? Whisking is the best to ensure that the baking powder isn't clumping, which means you might get an inconsistent final flavour.
- Combine Wet Ingredients (Cake): In a separate, clean mixing bowl, use an electric mixer to combine the eggs, monk fruit sweetener, melted butter, Greek yogurt, and vanilla extract. Beat until pale and light in color, about 2 minutes.
- Combine Wet and Dry (Cake): Gradually add the dry ingredients to the wet ingredients, mixing with the electric mixer until just combined. Be careful not to overmix. *Mixing Tip: This should form a thick dough; don't worry, that's what you want!
- Prepare the Crumble: In a food processor, or a blender, pulse sunflower seeds and sesame seeds until floured and a little chunky. In a mixing bowl, add the the floured seeds. Next add, egg white, golden monk fruit sweetener, melted butter, unflavored whey protein powder, cinnamon, ground ginger and ground nutmeg and mix everything together until it is a lumpy paste.
- Crumble the Cake: Spoon crumble mixture on top of cake batter in baking pan and, using a rubber spatula, distribute the crumble mixture onto top of batter. Using a knife or toothpick, carefully slightly mix crumble into some of the batter to add additional texture to the cake.How Much Crumble?: Don't be shy with the crumble; you should aim to use it all for a great top layer.
- Bake: Transfer the baking pan to the preheated oven and bake uncovered for 25 minutes. Then, loosely cover the pan with foil to prevent over-browning and continue baking for an additional 15-20 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs attached.
- Cool and Serve: Remove the pan from the oven and let the cake cool completely in the pan before slicing and serving. This allows the cake to firm up and prevents it from crumbling. Serving Tip: Run a knife along the edges of the pan before lifting the cake out to ensure clean removal.
Notes
