Indulge in the quintessential weekend breakfast splurge with this delicious Keto cappuccino coffee cake. Perfectly paired with your favorite cup of joe, this rich and buttery treat is surprisingly low in carbs!
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What’s in Coffee Cake?
Coffee cake is known for being thick, heavy, and luscious. It traditionally contains white flour, butter, sugar, brown sugar, eggs, vanilla, cornstarch, baking powder, and cinnamon. While some of these ingredients are Keto-friendly, others are not. But don’t worry, you can still enjoy a Keto version without sacrificing flavor.
How to Make Keto Coffee Cake
Replacing White Flour: Almond flour is the key ingredient here. It has a higher fat content, making it ideal for producing dense, delicious baked goods.
Butter Substitute: Use ghee or clarified butter for a dairy-free option that’s better tolerated than regular butter.
Sweetener: Opt for powdered monk fruit to keep the sweetness without the carbs. If you don’t have monk fruit, other Keto-friendly sweeteners will work too.
Other Ingredients: Eggs, baking powder, baking soda, and vanilla extract are included as usual. Coconut yogurt adds moisture without the dairy, and espresso gives it that signature cappuccino flavor.
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Ingredients
For the Cake:
- 1/2 cup (125g) ghee or coconut oil, softened
- 1 cup (227g) plain coconut yogurt
- 3 large eggs
- 1/2 teaspoon (1g) baking powder
- 2 1/2 cups (225g) almond flour
- 1/2 teaspoon (2g) baking soda
- 1/3 cup + 1 Tablespoon powdered monk fruit or another Keto sweetener
- 1 1/2 teaspoons (8ml) vanilla extract
- 2 teaspoons (4g) instant espresso coffee, mixed with 2 Tablespoons (30ml) water
For the Icing:
- 1/3 cup (113g) coconut cream
- 1/2 cup (113g) coconut butter, softened
- 1 teaspoon (2g) instant espresso coffee, mixed with 1 Tablespoon (15ml) water
- 3 Tablespoons powdered monk fruit or another Keto sweetener
- 1 teaspoon vanilla extract
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Instructions
- Preheat the Oven: Set your oven to 350°F (177°C). Grease an 8×4-inch loaf pan and line with parchment paper. Set aside.
- Mix the Batter: In a large mixing bowl, combine ghee, coconut yogurt, eggs, baking powder, almond flour, baking soda, and 1/3 cup of powdered monk fruit. Whisk until smooth.
- Add Coffee Flavor: Scoop out 1 1/2 cups of the batter into a separate bowl. Mix in the espresso and the remaining 1 tablespoon of monk fruit.
- Create the Marble Effect: Pour both batters into the prepared loaf pan and use a spatula to swirl them together.
- Bake: Bake for 30-40 minutes, or until a cake tester comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
- Prepare the Icing: While the cake cools, whisk together all icing ingredients until creamy. Refrigerate until needed.
- Ice the Cake: Once the cake is fully cooled, spread the icing on top. Store in the fridge for up to 3 days.
Notes
All nutritional data are estimated and based on per serving amounts. Net Carbs: 4g per serving.
FAQ
- Is coffee cake Keto-friendly?
Traditional coffee cake is not Keto-friendly due to its high carb content from ingredients like white flour and sugar. However, this Keto cappuccino coffee cake recipe uses almond flour and Keto-friendly sweeteners to significantly reduce the carbs, making it a perfect low-carb option.
- What ingredients are used to make this coffee cake Keto?
This recipe replaces high-carb ingredients with:
- Almond flour: Provides a low-carb, high-fat alternative to white flour.
- Ghee or coconut oil: Used instead of butter for a dairy-free option.
- Powdered monk fruit: A Keto-friendly sweetener that replaces sugar.
- Coconut yogurt: Adds moisture without the carbs found in traditional dairy.
- Can I use a different sweetener?
Yes, if you don’t have powdered monk fruit, you can use other Keto-friendly sweeteners such as erythritol or stevia. Just adjust the quantity to taste.
- What can I use instead of ghee?
If you don’t have ghee, you can use coconut oil or another type of clarified butter.
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- How do I achieve the cappuccino flavor?
The cappuccino flavor comes from adding instant espresso coffee mixed with water into part of the batter and also in the icing.
- How long does it take to bake the coffee cake?
The coffee cake typically bakes for 30-40 minutes at 350°F (177°C). You’ll know it’s done when a cake tester inserted into the center comes out clean.
- Can I make this coffee cake ahead of time?
Yes, you can make the coffee cake ahead of time. Store it in the fridge for up to 3 days. It’s best to add the icing after the cake has completely cooled.
- How should I store the coffee cake?
Store the coffee cake in an airtight container in the refrigerator for up to 3 days. This will keep it fresh and moist.
- Can I freeze the coffee cake?
Yes, you can freeze the coffee cake. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It will keep well for up to a month. Thaw in the refrigerator overnight before serving.
- Is this coffee cake dairy-free?
Yes, this recipe can be made dairy-free by using coconut oil instead of ghee and coconut yogurt instead of dairy yogurt. The icing also uses coconut cream and coconut butter.
- What is the net carb count for this coffee cake?
The net carb count for this coffee cake is approximately 4 grams per serving. This makes it a great option for those following a Keto diet.
- Can I use regular dairy yogurt instead of coconut yogurt?
Yes, you can use regular dairy yogurt if you are not avoiding dairy. Just ensure it is plain and unsweetened to keep the carb count low.
Enjoy this indulgent yet Keto-friendly coffee cake for a perfect weekend treat!
