Keto Cinnamon Coffee Cake
Love Starbucks Coffee Cake? This version is even better. Tender, moist, buttery cake topped with crunchy pecan crumbles and a ripple of cinnamon-sugar running through the middle. Served alongside a piping hot cup of coffee or tea, this cake makes a delicious breakfast treat or afternoon snack!
Pan size: 8 x 4 inch (20 x 10 cm) loaf pan
INGREDIENTS
3 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
½ cup (100g) granulated erythritol
½ cup (115g) melted unsalted butter
½ cup (120mL) unsweetened almond milk at room temperature
¼ cup (65g) sour cream or yogurt
2 cups (200g) blanched almond flour
¼ cup (28g) coconut flour
1 ½ teaspoons (6g) baking powder
¼ teaspoon (1g) salt
2 tablespoons (25g) granulated erythritol
2 teaspoons (5g) or more ground cinnamon
½ cup (50g) blanched almond flour
½ cup (65g) chopped pecans
2 teaspoons (5g) ground cinnamon
¼ cup (50g) granulated erythritol
2 tablespoons (30g) melted unsalted butter
powdered erythritol for dusting (optional)
Bake at 340°F (172°C) for 55-65 minutes or until toothpick is clean when inserted.
** If your cake is not yet done but the top is starting to brown, you can cover the top loosely with tin foil or baking parchment – this will make sure the centre continues to cook but the outside doesn't. Keep an eye on it and check it every 5-7 mins until done.
Yields 12 servings
NET CARBS: 3.2g
FIBER: 5.0g
FAT: 27.3g
PROTEIN: 7.7g
CALORIES: 298
#ketoserts #LowCarbCoffeeCake #KetoCinnamonCoffeeCake
Tamaño del molde: molde para pan de 8 x 4 pulgadas (20 x 10 cm)
INGREDIENTES
3 huevos grandes a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
½ taza (100 g) de eritritol granulado
½ taza (115 g) de mantequilla sin sal derretida
½ taza (120 ml) de leche de almendras sin azúcar a temperatura ambiente
¼ de taza (65 g) de crema agria o yogur
2 tazas (200 g) de harina de almendras blanqueada
¼ de taza (28 g) de harina de coco
1 ½ cucharadita (6 g) polvo de hornear
¼ de cucharadita (1 g) de sal
2 cucharadas (25 g) de eritritol granulado
2 cucharaditas (5 g) o más de canela molida
½ taza (50 g) de harina de almendras blanqueada
½ taza (65 g) de nueces picadas
2 cucharaditas (5 g) de canela molida
¼ de taza (50 g) de eritritol granulado
2 cucharadas (30 g) de mantequilla sin sal derretida
eritritol en polvo para espolvorear (opcional)
Hornee a 340 ° F (172 ° C) durante 55-65 minutos o hasta que el palillo esté limpio al insertarlo.
** Si su pastel no está cocido pero comienza a dorarse en la parte superior, cúbralo sin apretar con papel de aluminio o pergamino para hornear; esto asegurará que el centro continúe cocinando pero el exterior no. Vigílalo y revísalo cada 5-7 minutos hasta que esté listo.
Rinde 12 porciones
CARBOHIDRATOS NETOS: 3,2 g
FIBRA: 5,0 g
GRASA: 27,3g
PROTEÍNA: 7.7g
CALORÍAS: 298
Dimensioni della padella: padella da 20 x 10 cm (8 x 4 pollici)
INGREDIENTI
3 uova grandi a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
½ tazza (100 g) di eritritolo granulato
½ tazza (115 g) di burro non salato fuso
½ tazza (120 ml) di latte di mandorle non zuccherato a temperatura ambiente
¼ di tazza (65 g) di panna acida o yogurt
2 tazze (200 g) di farina di mandorle sbollentate
¼ di tazza (28 g) di farina di cocco
1 ½ cucchiaino (6 g) di lievito per dolci
¼ di cucchiaino (1 g) di sale
2 cucchiai (25 g) di eritritolo granulato
2 cucchiaini (5 g) o più di cannella in polvere
½ tazza (50 g) di farina di mandorle sbollentata
½ tazza (65 g) di noci pecan tritate
2 cucchiaini (5 g) di cannella in polvere
¼ di tazza (50 g) di eritritolo granulato
2 cucchiai (30 g) di burro non salato fuso
eritritolo in polvere per spolverare (opzionale)
Infornare a 172 ° C (340 ° F) per 55-65 minuti o finché lo stuzzicadenti non è pulito una volta inserito.
Produce 12 porzioni
CARBURI NETTI: 3,2 g
FIBRA: 5,0g
GRASSI: 27,3 g
PROTEINE: 7,7 g
CALORIE: 298
Taille du moule: moule à pain de 8 x 4 pouces (20 x 10 cm)
INGRÉDIENTS
3 gros œufs à température ambiante
1 cuillère à café (5mL) d'extrait de vanille
½ tasse (100 g) d'érythritol granulé
½ tasse (115 g) de beurre non salé fondu
½ tasse (120 ml) de lait d'amande non sucré à température ambiante
¼ tasse (65 g) de crème sure ou de yogourt
2 tasses (200 g) de farine d'amande blanchie
¼ tasse (28 g) de farine de noix de coco
1 ½ cuillère à café (6 g) de poudre à pâte
¼ cuillère à café (1 g) de sel
2 cuillères à soupe (25g) d'érythritol granulé
2 cuillères à café (5 g) ou plus de cannelle moulue
½ tasse (50 g) de farine d'amande blanchie
½ tasse (65 g) de pacanes hachées
2 cuillères à café (5 g) de cannelle moulue
¼ tasse (50 g) d'érythritol granulé
2 cuillères à soupe (30 g) de beurre non salé fondu
érythritol en poudre pour le dépoussiérage (facultatif)
Cuire au four à 340 ° F (172 ° C) pendant 55 à 65 minutes ou jusqu'à ce qu'un cure-dent soit propre une fois inséré.
Donne 12 portions
GLUCIDES NETS: 3,2 g
FIBRE: 5,0 g
GRAISSE: 27,3 g
PROTÉINES: 7,7 g
CALORIES: 298
Low Fat Apple Snack Cake
You'll love the apple-cinnamon combination -- making this perfect for an afternoon snack or even breakfast.
Coffee Cake, but Better: Crumb Cake
Both a breakfast and dessert, my Crumb Cake stands out from the foil-lined, pre-made version you can buy at the grocery store. Perfectly dense, moist, and piled high with crumb topping, this simple recipe comes together quickly, and it’s big enough to feed a crowd!
Recipe:
Ingredients
For the Cake
1 ¾ cup all-purpose flour (220g)
1 cup granulated sugar (200g)
⅓ cup light brown sugar, firmly packed (66g)
¾ teaspoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
8 Tablespoons unsalted butter, softened and cut into 8 pieces
1 cup sour cream (240g)
1 large egg + 1 large egg yolk
1 ½ teaspoons vanilla extract
Crumb Topping
1 ⅔ cup all-purpose flour (210g)
⅔ cup light or dark brown sugar, firmly packed (135g)
½ cup granulated sugar (100g)
1 teaspoon ground cinnamon (optional but recommended)
¼ teaspoon table salt, heaping
½ cup unsalted butter, melted (113g)
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Instructions
00:00 Introduction
For the Cake
00:33 Preheat oven to 350F (175C) and grease and flour a 9x9” (23x23cm) pan or spray with baking spray.
00:38 In a large bowl or the bowl of a stand mixer, stir together flour, sugars, baking powder, salt, and baking soda until completely combined.
00:54 Using an electric mixer, add butter just 1 tablespoon at a time, not adding the next tablespoon until the previous has been completely incorporated. Once all butter has been added, mixture will resemble coarse sandy crumbs.
02:33 In a separate bowl or large measuring cup, whisk together sour cream, egg, egg yolk and vanilla extract until well-combined.
03:03 Turn mixer speed to low and slowly add sour cream mixture into batter, stirring until completely combined. Be sure to pause and scrape the sides and bottom of the bowl as needed. Once finished, the batter should be smooth and silky.
03:47 Spread into prepared pan and set aside while you prepare the crumb topping.
Crumb Topping
04:08 In a medium-sized bowl, whisk together flour, sugars, salt, and cinnamon.
04:45 Drizzle melted butter over the flour mixture and use a fork to toss the ingredients together until you have a clumpy crumble topping.
05:10 Scatter crumb topping evenly over the batter in your pan.
05:20 Transfer to 350F (175C) oven and bake for 45-50 minutes or a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool before cutting and serving.
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Apple Crumble Coffee Cake - Food Wishes
If you like apple crumble, and you like coffee cake, then you will absolutely love this Apple Crumble Coffee Cake, which offers the best of both worlds. Plus, if you like both those things, AND you’re a fan of the Dutch apple pie, this might just become your new favorite dessert recipe. Sorry, I mean breakfast recipe.
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Apple Crumble Coffee Cake recipe, follow this link:
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Professional Baker Teaches You How To Make COFFEE CAKE!
Here's Anna Olson's guide to baking sour cream pecan coffee cake
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Ingredients
Streusel
½ cup packed dark brown sugar
¼ cup all-purpose flour
1 tsp ground cinnamon
3 Tbsp unsalted butter, melted
¾ cup chopped pecans
Cake
2 cup all-purpose flour
1 Tbsp baking powder
1 tsp salt
½ tsp baking soda
¼ tsp ground allspice
½ cup unsalted butter, melted
1 ¼ cup sugar
1 ½ cup sour cream
2 large eggs
2 tsp vanilla extract
Directions
Streusel
1. Preheat the oven to 350 F and grease a 9-inch square pan.
2. For the streusel, combine the brown sugar, flour, and cinnamon and stir in the melted butter until evenly combined. Stir in the pecans and set aside.
Cake
1. For the cake, sift the flour, baking powder, salt, baking soda and allspice. In a separate bowl, whisk the melted butter, sugar, sour cream, eggs and vanilla. Stir this into the flour mixture until evenly blended. Spread half of the batter into the prepared pan and sprinkle half of the streusel on top. Use a skewer or paring knife to swirl the streusel in a bit. Top with the remaining batter, spread and then top the cake with the remaining streusel, giving the cake another little swirl.
2. Bake the cake for 45 to 55 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in the pan to room temperature before slicing.
3. The cake will keep, well wrapped and unrefrigerated for up to 3 days.
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VEGAN APPLE CINNAMON SCONES (NO OIL, LOW FAT) | Vegan Richa Recipes
Vegan Apple Cinnamon Scones! NoAdded refined Oil and No Coconut milk! Lower fat delicious Apple Pie Scones.
FULL RECIPE:
These Spiced Cinnamony Apple Scones are just perfect to use the apple bounty. They are also low-fat with no added oil and no full fat coconut milk! And yes, they are still crisp and biscuity!!
I usually use full fat coconut milk for scones when making the without oil/butter and that works out really well. It is not low fat however, so I decided to experiment with other options. The 2 things tot make a good low fat scone are 1. do all possible things to keep the moisture from baking out, which can result in dry scones, 2. Chilling at several points for the biscuit like texture rather than cake or muffin texture.
In these scones, I use almond milk and apple sauce as the wet ingredients, which are frozen until some portions of the mix freezes. This mix is used to make the scone dough. The thinly sliced apples are tossed in maple syrup to keep a barrier between the apple moisture and the scone dough. The dough is topped with a liberal dusting of cinnamon and sugar. This helps seal in some of the moisture during baking. The shaped scones are chilled again before baking for a nice crisp crumb.
Substitution options are in the notes and in the post.
Music Bittersweetener - Dukmaw by Epidemicsound.com
#veganricha #veganscones #applescones #easyveganreccipes
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