Low Carb Coffee Cake

Ingredients

CAKE

-6 tbsp Butter (softened)

-3/4 cup Monk Fruit sugar substitute

-3 large Eggs

-1/4 cup Heavy cream

-1/2 tbsp Vanilla extract

-3 cups Almond Flour

-2 tsp Baking powder

-1/4 tsp Sea salt

STREUSEL

-1 1/2 cups Almond Flour

-3/4 cup Brown Monk Fruit or Brown Stevia sugar substitute

-1 1/2 tbsp Cinnamon

-1/8 tsp Sea salt

-4 tbsp Butter (melted)

-1/4 tsp Vanilla extract

ICING

-3 tbsp Powdered Monk Fruit or powdered sugar substitute

-1 1/2 tbsp Heavy cream

Directions

KETO COFFEE CAKE BATTER:

- Preheat the oven to 325 degrees F (162 degrees C). Grease a 9x9-inch stoneware baking dish.

-In a large bowl, use a hand mixer to beat together the butter and monk fruit until fluffy and light yellow.

-Beat in the eggs, cream, and vanilla.

-Beat in the almond flour, baking powder, and sea salt, until uniform. The batter will be fairly thick.

STREUSEL TOPPING:

-In a small bowl, stir together the almond flour, brown sugar substitute, cinnamon, and sea salt, until uniform.

-In another small bowl, stir together the melted butter and vanilla.

- Add the melted butter mixture to the brown sugar mixture and stir until crumbly.

ASSEMBLY:

-Spread half of the coffee cake batter evenly over the baking dish. Crumble half of the streusel (about 1.5 cups) on top. Dollop tablespoonfuls of remaining batter over the streusel, then spread evenly. Crumble remaining streusel on top.

-Bake for about 25 minutes, until the streusel is darker golden. Tent the top with foil and bake for 20-30 more minutes, until the coffee cake is no longer jiggly and an inserted toothpick comes out clean.

ICING:

-Whisk together the powdered sugar substitute and heavy cream.

-Allow the cake to cool for at least 20 minutes before drizzling with icing.

Serving Size- 1 piece (about 3x2.5 inches), or 1/12 entire recipe