Keto Cinnamon Coffee Cake Recipe for a Great Easter Weekend!

Ready in 60 minutes (including baking time)

Still looking for some food inspiration to impress your guests during your Easter brunch? Or do you feel like treating yourself? This keto cinnamon coffee cake is the perfect treat when you are a true cinnamon, vanilla and coffee lover! Seriously, this cake is so fluffy and the combination with the almond-cinnamon crumbles is absolutely delicious. This is a perfect recipe to create on lazy weekends such as Easter!

Warning: when you make this recipe for only 2 persons, there’s still a high chance of eating the entire cake in one sitting (it happened to us ;)).

Enough talking, time for some baking!

Ingredients for 1 keto cinnamon coffee cake (8 servings)

For the Dutchies amongst us: of some products you can find a link to Body & Fitshop, where you can buy the product!

Use a round-shape cake form of 18 - 20 cm for this recipe.

Batter

6 eggs
1 tablespoon erythritol
175 grams melted cream cheese
1 teaspoon stevia
1 teaspoon baking soda
2 teaspoons vanilla-extract
1 teaspoon lemon juice or apple cider vinegar
1 espresso shot (or more)

Filling

180 grams white almond flour
1 tablespoon cinnamon
1 teaspoon cardamon
125 grams grass fed butter, ghee or coconut oil
1 tablespoon erythritol

Instructions

Preheat the oven to 175 degrees.
Separate all the egg yolks from egg whites. Whisk egg yolks together with the erythritol and stevia in a large bowl.
Once a creamy mixture develops, add the melted cream cheese. Mix well until you get a thick batter. Then, add one espresso shot.
Beat the egg whites together with the lemon juice / apple cider vinegar and baking soda until stiff.
Slowly add this egg-white-mixture into the egg-yolk-mixture. Pour this batter into a round-shaped cake form (18 - 20 cm).
Mix together all ingredients of the filling until the consistency is like a dough.
Use half of the dough to form small pieces, and let them sink in the batter.
Bake this batter for about 15-20 minutes in the oven.
Then, top it off with small pieces of the dough that's left.
Bake for another 20-25 minutes until a toothpick comes out of the batter clean. Let the cake cool off before removing the form.

Variations: none. We think replacing ingredients or adding ingredients won't improve the taste nor consistency of this cake. But, if you have found a way, please let us know!

Nutritional value per serving

371 kilocalories
34 grams of fat
11 grams of protein
3 grams of carbs
3 grams of fiber (you can easily increase the fiber amount by adding a tablespoon of psyllium husk to the batter)

This recipe is based on the recipe from Ruled Me.