This coffee cake is a delicious low-carb and nut-free breakfast option to enjoy alongside your morning cup of coffee! This recipe is keto, low-carb, nut-free, paleo, dairy-free, gluten-free, grain-free, vegetarian, refined-sugar-free, and contains only 1.7 grams of net carbs per serving! Keto Coffee Cake – You must try this recipe.
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- 9 eggs
- 2/3 cup coconut oil, softened yet not melted
- 1 1/4 cup classic monk fruit sweetener (use code “REALBALANCED” for 20% off Lakanto products)
- 2/3 cup coconut flour
- 2 tsp pure vanilla extract
- 2 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp xanthan gum
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup + 3 tbsp shredded coconut
- 5 tbsp coconut oil, melted
- 1/4 cup classic monk fruit sweetener
- 3 tbsp coconut flour
- 1 1/4 tsp cinnamon
- Preheat oven to 350 degrees and grease 9×9 baking pan (* see note below).
- To a mixing bowl, add eggs and, using an electric mixer, mix on high for 2 minutes. Add coconut oil and vanilla extract and mix on high until well-incorporated with eggs.
- To a separate bowl, add dry ingredients and whisk together. With electric mixer turned to low, slowly add dry ingredients to wet ingredients and mix until fully incorporated and dough is formed. Pour dough into prepared pan and bake for 35 minutes.
- Meanwhile, to a mixing bowl, add all crumble ingredients and mix together with spoon or electric mixer.
- Remove pan of coffee cake from oven and allow to cool completely before topping with crumble and cutting into slices.
* To ensure pan is well-greased and that bread will not stick, I suggest brushing 1-2 tsp melted coconut oil on all edges of the loaf pan and placing it in the freezer to solidify.
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