Keto Coffee Cake

Instructions

1. Step 1

   Heat the oven to 175°C. Line the baking pan with parchment paper.

   Cookware: baking pan, oven, parchment paper

2. Step 2

   For the topping, combine 6 ¾ tbsp (40 gr) almond flour and erythritol with the ground cinnamon and pecans in a mixing bowl.

   Ingredients used: 40.0 gr Almond Flour, 40.0 gr Granulated Erythritol, 8.0 gr Ground Cinnamon, 60.0 gr Pecan

   Cookware: mixing bowl

3. Step 3

   Stir 4 tbsp (50 gr) melted butter into the topping mixture until moist crumbs form. Set aside.

   Ingredients used: 50.0 gr Unsalted Butter

   Cookware: mixing bowl, spatula

4. Step 4

   In the second mixing bowl, whisk the remaining 2 ½ cup (240 gr) almond flour and ½ cup (110 gr) erythritol with the baking powder and salt.

   Ingredients used: 240.0 gr Almond Flour, 8.0 gr Baking Powder, 3.0 gr Fine Salt, 110.0 gr Granulated Erythritol

   Cookware: mixing bowl, whisk

5. Step 5

   Whisk the eggs, sour cream, vanilla extract, and remaining ½ cup (100 gr) melted butter until smooth.

   Ingredients used: 3.0 piece Egg, 180.0 ml Sour Cream, 100.0 gr Unsalted Butter, 10.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

6. Step 6

   Fold the wet mixture into the dry mixture just until a thick, even batter forms.

   Cookware: mixing bowl, spatula

7. Step 7

   Spread the batter evenly in the lined pan, then scatter the prepared crumb topping over it.

   Cookware: baking pan, spatula

8. Step 8

   Bake at 175°C until the center is set and a skewer inserted into the cake portion comes out without wet batter, 30–35 minutes.

   Timer: 30 min (fixed)

   Cookware: baking pan, oven, parchment paper

9. Step 9

   Place the pan on a wire rack and cool for at least 20 minutes before cutting into 9 pieces.

   Timer: 20 min (fixed)

   Cookware: baking pan, wire rack