Buttery cinnamon custard-like cake filled with cream cheese and topped with a generous layer of cinnamon pecan streusel, this Keto Cream Cheese Coffee Cake is decadently moist and rich.
So what exactly is coffee cake? Does it have coffee in it?
Coffee cake is a moist, tender cake usually topped with streusel and is served alongside coffee or tea at breakfast. It’s different from traditional cakes due to the streusel-type topping used instead of frosting.
No, coffee is not added to the cake. It’s served WITH the cake and that’s where the name comes from. Admit it, at one time you probably thought that too. Okay, well, I know I did. 😛
This particular recipe is so moist, it’s almost custard-like in texture, especially when still slightly warm. I should probably call it Keto Cream Cheese Coffee Cake Bars, but the name was already long enough. 😛
Many times cakes made with almond/coconut flour are dry. Not a good texture. I wanted it moist, hence the addition of sour cream. When I first cut into it, I was a little disappointed because it wasn’t like the crumbly and tender cake I was expecting.
However, I was pleasantly surprised with the unexpected result. It was delicious and the texture worked perfectly! Still unsure, I had my family try it without letting them know my initial dissatisfaction. They LOVED it, too. WIN!!! So maybe it’s not a traditional texture for a “coffee cake,” but I’m going with it. In my opinion (and the family’s), it’s better and still has characteristics of a coffee cake and pairs superbly with coffee.
Since the struesel is an important part, lets start with that. Super simple, especially if you have the already chopped pecans handy.
Have you ever wondered what exactly is struesel? It’s a crumbly topping of flour, butter, and sugar, and often cinnamon that is baked on top of muffins, breads, pies, and cakes. In other words, it’s the sweet, flavorful crunchy stuff most of us like to pick off and eat first. Okay, I do.
Pretty easy to make. Add all the dry ingredients and mix together. Then you’ll need to cut in the cold cubed butter. What is cutting in? It sounds more difficult than it is. Here’s an explanation for cutting in butter.
For this recipe, I just used my fingers and smooshed it all together, then broke it off into chunks on top of the batter. The one draw back is that the butter warms up from the heat of your hands, so you have to work fast and be sure the butter is really cold.
Next is the cream cheese layer. Super simple. Just add the room temperature cream cheese and beat it with a hand mixer until it’s soft and fluffy. Add the Swerve and mix well. Finish by adding the vanilla and cream, mix, and you’re done. Set aside.
Make the batter. It will be very thick! Spread half into the bottom of the greased 11 X 7 inch pan.
Drop spoons full of the cream cheese mixture on top of the batter. Spread across pan with the back of a spoon or spatula.
Top cream cheese layer with the remaining half of the batter and spread to completely cover the cream cheese.
Crumble the struesel topping on top of the last layer of batter. Loosely cover dish with aluminum foil. This will help to keep the struesel from burning while batter is cooking. Yeah, I made that mistake. Burnt cinnamon not so much! See, that’s why you have me–to make the mistakes, so you don’t have to.
Put in oven on middle rack and bake for 30 minutes. Take coffee cake out of oven and remove the foil. Bake for an additional 30 minutes or until a toothpick comes out fairly clean. Remember there is cream cheese in the middle, so there will be some of that sticking to it. Look for the cake part.
Remove from oven and allow to cool. I will say it’s pretty yummy while still a bit warm.
Buttery cinnamon custard-like cake filled with cream cheese and topped with a generous layer of cinnamon pecan streusel, this Keto Cream Cheese Coffee Cake is ultra moist and rich.
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 2 Tbsp unsweetened shredded coconut
- 1/4 cup chopped pecans
- 1/3 cup Swerve Brown or Swerve granular
- 1 teaspoons cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup cold butter cubed (1 stick)
- 8 oz cream cheese softened
- 1/3 cup Swerve confectioner
- 1/2 teaspoon vanilla extract
- 1 Tbsp whipping cream
- 2 cups almond flour
- 1 1/2 cup Swerve Brown or Swerve granular
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 Tbsp cinnamon
- 1/2 teaspoon sea salt
- 1/2 tsp xanthan gum
- ½ cup melted butter 1 stick
- 1 cup sour cream full fat
- 2 eggs
- 1 tsp vanilla
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Preheat oven to 350 degrees. Grease a 7 X 11 inch baking dish with butter.
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In small bowl, combine almond flour, coconut flour, coconut flakes, pecans, Swerve, cinnamon, and salt. Cut in the butter with a pastry blender, fork, or two knives until the butter pieces are the size of small peas. Set aside.
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In bowl of stand mixer, add softened cream cheese. Use hand mixer and mix until soft and fluffy.
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Add Swerve and mix until well blended.
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Add vanilla and heavy whipping cream. Mix until incorporated. Set aside.
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In a medium mixing bowl, combine almond flour, Swerve, baking powder, baking soda, cinnamon, sea salt, and xanthan gum.
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In a separate small bowl, mix together the melted butter, sour cream, eggs, and vanilla until well combined.
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Add sour cream mixture to the dry ingredients and mix.
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Spread half of batter into bottom of greased 7 X 11 inch dish.
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Dollop cream cheese mixture on top of batter and spread across dish.
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Add other half of batter on top of cream cheese layer and spread, covering all of the cream cheese mixture.
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Sprinkle streusel topping over top. Cover dish lightly with aluminum foil. This will keep struesel from burning.
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Place dish on middle rack in preheated oven. Bake for about 30 minutes.
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Remove dish from oven and take off foil. Place back into oven and continue to bake for 30 minutes or until a toothpick comes out clean.
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Allow to cool before serving.
*The sugar alcohols in Swerve (erythritol) are not calculated in nutritional information.
Total Carbs: 7g
Dietary Fiber: 3g
NET CARBS: 4g
Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.
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