This recipe is designed to teach everyone how to make easy keto ctreusel coffee cake
Course Breakfast, Dessert
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Servings 12slices
Calories 14kcal
Ingredients
120gramscoconut flour (1 cup)
120gramsgranulated sweetener (2/3 cup), adjust to tasteI used granulated monkfruit sweetener
15 gramsbaking powder (1 TBS)
1gramsalt (1/4tsp)
3gramsground cinnamon (1 tsp), optional
4largeeggs, room temperature
1/2cupbutter, melted and cooled
120gramsplain yogurt or sour cream, room temperature (1/2 cup)
8gramsvanilla extract (2 tsp), optional
Steusel
15gramscoconut flour, (2 TBS)
24gramsbrown sugar sweetener of choice (2 TBS)
2gramsground cinnamon (1 1/2 tsp)
2TBSvery soft butter
Instructions
Preheat oven to 350 degrees. Line 8 x 8 inch cake pan with parchment paper. Allow paper to hang over the sides for easy removal. Set aside
In a large bowl sift together all the dry ingredients (not streusel ingredients) until combined and no lumps
Stir in the eggs until all the dry ingredients are moist. Stir in the butter until fully combined. Stir in the yogurt and vanilla until fully combined and a soft dough has formed
Scrape down the sides of the bowl and push the dough to the center of the bowl. Scoop dough into prepared cake pan. Press the dough evenly throughout the cake pan. Set aside
Streusel
Combine the streusel ingredients in a small bowl. Use a fork or fingers to fully moisten all the dry ingredients. Break up streusel in small pieces and sprinkle evenly over top of cake
Place in preheated oven. Bake at 350 degrees for 25 to 30 minutes or until streusel in toasted and edges of cake are lightly golden
Remove from oven. Allow to cool in pan at least 30 minutes or until firm. Grasp overhanging parchment paper and transfer to a wire rack. Allow to cool completely before slicing. Stor leftovers in an airtight container at room temperature up to 1 week