Keto/Low Carb Breakfast Bread Recipe- Crumble Coffee Cake
This keto sour cream coffee cake is so soft and moist. Super delicious with a cup of coffee! Might make this for my brunch bridal shower!!! Yum!
#coconutflour #nutfree
Ingredients, blog link and macros below!!!!
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Alycia J Distefano
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Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper, White 25 Sheets (Pack of 4), 100 Total Sheets - One Pack -
Anchor Hocking Baking and Storage Set -
Scale -
Mini Offset Spatula -
Granular monkfruit-
Lakanto golden monkfruit sweetener-
Isopure Unflavored whey protein isolate-
Coconut Flour -
Xanthan Gum -
Oat Fiber -
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Keto coffee cake ingredients:
Batter:
4 Eggs (room temp)
144 g Classic Monkfruit/erythritol Sweetener (3/4 Cup)
112 g Salted Butter (8 Tbs.)
224 g Sour Cream (1 Cup)
80 g Unflavored Whey Protein Isolate (Approximately 3/4 Cup)
30 g Coconut Flour (1/4 Cup)
1 Tbs. Baking Powder
1 tsp. Xanthan Gum
1 Tbs. Vanilla Extract
Cinnamon sugar layer-
24 g Golden Monkfruit/Erythritol (2 Tbs.)
1 tsp. Ground Cinnamon
Crumble:
30 g Unflavored Whey Protein Isolate (1 Very packed scoop)
30 g Oat Fiber (1/4 Cup + 2 Tbs.)
72 g Golden Monkfruit Sweetener (6 Tbs.)
1/2 tsp. Ground Cinnamon
112 g Butter (1/2 Cup)
Macros: 1/12
242 calories
21 g Fat
5.3 g Total Carbs
3.5 g Fiber
1.8 g Net Carbs
11 g Protein
Blog link to full recipe:
Incredibly Moist Sour Cream Coffee Cake | Coffee Cake Recipe
Sour Cream Coffee Cake | Coffee Cake Recipe
:: Cook Me Food ::
This easy coffee cake recipe constitutes an incredibly moist and fluffy yet tender crumb. It’s loaded with chopped walnuts and cinnamon topping that gives it a delicious crunch with each bite. A dessert that’s perfect to brighten up one’s mid-day coffee break.
You’ll need:
CAKE:
• 2 cups flour (spooned & leveled) *please notes below
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (room temperature)
• 1 cup white sugar
• 2 large eggs (room temperature)
• 1 ½ tsp vanilla extract
• 1 cup sour cream (room temperature)
TOPPING:
• 1 ½ cup walnuts (chopped)
• 2/3 cup light brown sugar
• 2 tsp ground cinnamon
*Using 9”x 9” square baking pan
:: HELPFUL HINTS ::
* Measure your flour correctly (spoon & level method). Adding too much flour will result to dry and crumbly texture when baked. Fluff your flour with a spoon, spooned it into your measuring cup, and use the back of the knife to level it off.
* Don’t over bake the cake. Take it out of the oven when the inserted toothpick comes out clean.
* Let the cake cool in the pan for 15-30 minutes. Best served and enjoyed with coffee or tea.
Happy baking!
Thanks for watching!
My Favorite Coffee Cake Recipe: Classic Sour Cream Bundt with Pecans
Growing up, this cake was a constant on our kitchen counter. My mom made it practically every week, and I would have a giant slice with a big glass of milk after school. It was one of the most well worn pages from The Silver Palate Cookbook, and is still a family favorite (my brother Henry had it as his birthday cake one year). I hope you guys enjoy this cake, for me, it’s a total classic.
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How to Make Blueberry Sour Cream Coffee Cake | Brunch Recipes | Allrecipes.com
Check out the 5-star recipe for Blueberry Sour Cream Coffee Cake at
In this video, you'll see how to make a moist blueberry sour cream coffee cake. Fresh or frozen blueberries combine with a cinnamon, brown sugar, and pecan filling. Top it off with a little confectioner's sugar.
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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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the best coffee cake ever, made with a brown sugar cinnamon swirl and buttery pecan crumb streusel
Recipe: