Discover an easy keto Starbucks-style coffee cake that’s nut-free and gluten-free. Perfect for a delicious, guilt-free treat any time!
Deliciously Low-Carb Delight for Coffee Lovers
This easy keto Starbucks style coffee cake is perfect for those following a low-carb lifestyle. It caters to various dietary needs, being nut-free, gluten-free, sugar-free, and diabetic-friendly. This delicious treat allows you to enjoy a classic coffee cake experience without compromising your dietary goals.
The recipe incorporates monkfruit sweeteners, making it a suitable option for those avoiding sugar. With its rich flavor and satisfying texture, this keto coffee cake can be a delightful addition to your breakfast or snack time, providing a guilt-free indulgence that aligns with a ketogenic diet.
Savor the Flavor: A Guilt-Free Indulgence That Elevates Your Coffee Break!
welcome back once again all of my low carb friends and for those of you who are here for the first time welcome today I have another very easy keto recipe for you today I am going to show you how to make the Starbucks style coffee cake this coffee cake is great with your morning cup of coffee or if.
You just wanted for a little sweet treat it’s great that way too so if you want a printable version of this recipe you can check out my website at Janet delicious larb kitchen.com you can find a printable version of this recipe and other goodies there for you and if you’re new to the channel and you want to see lots of easy delicious low carb.
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Support the channel so while they do all that let’s get cooking preheat your oven to 350° line an 8 by 8 in cake pan with with some parchment paper and allow the paper to hang over the sides a little bit so you can easily remove your cake once it’s done baking in a small bowl.
Combine 30 G or around 1/4 cup of coconut flour 75 G or around 6 tbspoon of the brown sugar substitute of your choice I’m using brown monk fruit sweetener and 1 tbsp of ground cinnamon use a fork and stir everything together until it’s fully combined and there are no lumps in the dry ingredients cut 6 tablespoon of cold butter into very.
Small pieces gradually stir the pieces into your dry cinnamon mixture then use a fork or your fingers and continue to chop the butter into small coated pieces then divide your strucel into two equal portions and set it aside for a minute in a large mixing bowl combine 84 G or around 3/4 cup of coconut flour 50 g or around 1/4 cup of the granulated sugar.
Substitute of your choice I’m using granulated MK fruit sweetener 50 g or around 1/4 cup of the brown sugar substitute of your choice I’m using brown monk fruit sweetener you don’t have to do a 50/50 blend you can use all granulated or brown sugar substitute whichever one you want I like the taste and the texture that the 50/50 blend.
Makes add 13 G or around 1 tbsp of baking powder and a 4 teaspoon of salt sift the dry ingredients all together until it’s fully combined and there are no lumps if you want to you can whisk in some dry spices to give your cake a little bit of extra flavor I’m using 1 teaspoon of ground cinnamon and just whisk it in until it’s fully combined.
Add four large room temperature eggs 1/2 cup of butter that’s been melted 120 g or about a/ cup of room temperature sour cream 32 G or about 2 tbsp of the room room temperature keto milk of your choice my favorite keto milk is coconut milk and 2 teaspoon of vanilla extract stir the wet and dry ingredients together until they’re fully combined in.
A smooth thick batter forms spread half of the batter evenly throughout your prepared cake pan sprinkle the top of the batter evenly with half of your strucel then top the strel with your remaining batter the best way to do this is to drop the batter by tablespoon over the streusel and then use a butter knife or your fingers and just spread the.
Batter evenly over the strucel the reason why I do it this way is because you do not want to blend the layers you want to make sure that there is an even layer of cake then an even layer of strucel then a even layer of cake after it’s baked you want to be able to see those three layers so just drop it by the tablespoonfuls and then you can.
Spread it evenly over the strucel once your cake layers are spread evenly then sprinkle the remaining streusel evenly over the top of the cake once the cake is all put together I like to use a butter knife and just kind of pull the cake a little bit away from the edges of the pan it just helps the edges to get a more even cook you don’t have to do that.
That’s just something I do place the cake in your preheated oven bake at 350° for 25 to 30 minutes or until the strucel is toasted and a tester comes out clean once the cake is done baking remove it from the oven and allow it to cool in the pan for at least 30 minutes or until it’s firm after about 30 to 45 minutes and your cake is firm grasp the.
Overhanging parchment paper carefully lift your cake out of the cake pan be careful cuz it can still be a little bit fragile when there’s warmth to it transfer the cake to a wire rack and allow it to cool completely before slicing once the cake is cooled completely cut it into your desired size pieces I usually cut it into about 12.
Pieces if you do have any leftovers you can store them in an airtight container at room temperature for up to 4 days or in an airtight container in your refrigerator for up to 1 week I haven’t tried to freeze this but I’m pretty sure it would freeze okay I’ve frozen other coconut flour cakes and they’re fine so I’m pretty sure this will freeze just.
Fine also eat and enjoy and that’s our recipe of the day I hope you enjoyed it if you did and want to see more videos like this make sure you click that thumbs up like button click that subscribe button leave me a comment if you want to let me know if there’s any recipes that you’d like to learn how to make and I’ll do what I can to get those.
Out there for you and as always keep cooking
