Keto Coffee Cake
One of my favorite keto breakfasts! This keto-friendly coffee cake swaps uses sunflower seed meal for a unique, nutty flavor. Topped with a crisp crumble and easy to bake, it's the perfect low-carb treat to be enjoyed with a side of coffee.
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
