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Keto Coffee Cake

Keto Coffee Cake
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Keto Coffee Cake is a moist and flavorful treat that’s perfect for breakfast or as an afternoon snack. This delightful cake combines the nuttiness of almond flour with the richness of coconut oil, creating a tender crumb without any dairy. Ideal for a variety of occasions, from casual brunches to festive gatherings, this low-carb coffee cake is sure to impress even those who aren’t following a keto lifestyle.

Ingredients

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  • 1/2 cup coconut oil
  • 3/4 cup golden brown sugar-free sweetener
  • 2 eggs
  • 1 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup nut milk
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla
  • 2 tablespoons melted unsalted butter or coconut oil
  • 1/4 cup powdered sugar-free sweetener (for topping)
  • 1 tablespoon nut milk (for topping)
  • 1/3 cup sliced almonds (for garnish)

Instructions

  1. Preheat the oven to 325°F (165°C) and spray a bundt pan with cooking spray.
  2. In a large bowl, cream together the coconut oil and golden brown sugar-free sweetener until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt.
  5. Gradually combine the dry ingredients with the wet mixture, then stir in nut milk, apple cider vinegar, and vanilla.
  6. Pour the batter into the prepared bundt pan and bake for 40–50 minutes until set in the center. Let cool before removing from the pan.
  7. For topping: Mix melted butter (or coconut oil), powdered sweetener, and nut milk until desired consistency is achieved; drizzle over warm cake and garnish with sliced almonds.

Nutrition

Find it online: https://happycookingtime.com/keto-coffee-cake/