Easy Keto Starbucks Style Coffee Cake
This recipe is designed to teach everyone how to make easy keto Starbucks style coffee cake
Servings 12 pieces
Calories 214kcal
Ingredients
Streusel
- 30 grams (1/4 cup) coconut flour
- 75 grams (6 TBS) brown monkfruit sweetener
- 1 TBS ground cinnamon
- 6 TBS cold butter
Cake
- 84 grams (3/4 cup) coconut flour
- 50 grams (1/4 cup) granulated monkfruit sweetener
- 50 grams (1/4 cup) brown monkfruit sweetener
- 13 grams baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 4 large eggs, room temperature
- 1/2 cup butter, melted
- 120 grams (1/2 cup) sour cream, room temperature
- 32 grams coconut milk, room tmeperature
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper. Allow the paper to hang slightly over the sides of the pan. Whisk the dry streusel ingredients together until there are no lumps. Cut the butter into very small pieces. Gradually stir the butter pieces into the dry streusel ingredients.
- Use a fork and continue to smash the butter into the dry ingredients until all the butter is coated and in small pieces. Divide the streusel in half. Set aside. Sift the dry cake ingredients into a large mixing bowl until there are no lumps. Stir the wet cake ingredients into the dry cake ingredients until combined and a thick batter has formed.
- Spread half of the batter evenly throughout the prepared cake pan. Sprinkle half of the streusel evenly over the batter. Drop the remaining batter by tablespoonfuls over the streusel and spread evenly over the streusel. Sprinkle the remaining streusel evenly over the batter
- Remove the cake from the oven and allow to cool in the pan at least 30 minutes until firm. Grasp the overhanging paper and carefully lift the cake out of the pan. Transfer the cake to a wire rack and allow to cool completely before slicing into desired size pieces.
Nutrition
Serving: 1piece | Calories: 214kcal | Carbohydrates: 2g | Protein: 4g | Fat: 28g