Course: Breakfast, Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Prep Time: 25 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 10
Calories: 371
This keto coffee cake has the perfect amount of crumbs, moisture, and sweetness. It's a classic brunch dessert or breakfast bread and makes a thoughtful gift too.
Print Recipe
Preheat the oven to 350 degrees.
Add the ingredients for the cake to a mixing bowl, and beat until well blended.
Place the ingredients for the topping into a mixing bowl, and use the tines of a fork to cut the butter into the other ingredients, and form a crumb topping.
Layer half of the batter for the cake into the bottom of a well greased loaf pan. Top the batter with ½ of the crumb topping.
Add the remaining batter to the loaf pan, and top with the remaining topping. Bake for 50 minutes, or until cooked through.
Try coffee-flavored cake. Sprinkle some instant coffee into the batter, and the cake will taste like coffee.
Make mini coffee cakes. Instead of a large cake pan, use mini loaf pans.
Add nuts. Sprinkle chopped walnuts into the crumb mixture. This adds more texture and protein.
Calories: 371 | Carbohydrates: 9g | Protein: 11g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 133mg | Potassium: 117mg | Fiber: 4g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 0.01mg | Calcium: 140mg | Iron: 2mg
Net Carbs:
5
g
|
% Carbs:
5.4
%
|
% Protein:
11.9
%
|
% Fat:
82.7
%
|
SmartPoints:
13
Values
Array
(
[calories] => 371
[carbohydrates] => 9
[protein] => 11
[fat] => 34
[saturated_fat] => 10
[polyunsaturated_fat] => 1
[monounsaturated_fat] => 4
[trans_fat] => 1
[cholesterol] => 92
[sodium] => 133
[potassium] => 117
[fiber] => 4
[sugar] => 2
[vitamin_a] => 502
[vitamin_c] => 0.01
[calcium] => 140
[iron] => 2
)
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