What do you have with coffee? Coffee cake of course! And this recipe for keto sour cream coffee is the perfect way to start any day. It’s moist, delicious and has the right amount of sweet and cinnamon flavor.
So, it took me 4 times to get this recipe right and I finally mastered it. For the longest time I couldn’t figure out what was wrong with it and then it hit me to cut down on the butter and sugar and BOOM it was good. I couldn’t be more prouder of how it turned out and how good it tastes. I hope you like it as much as I do.
For this recipe I used Lakanto Classic sweetener, which is keto friendly. If you’re wanting to try the Lakanto Classic Sweetener or any other Lakanto products visit them here and enter the code KETO at checkout for a discount.
Keto Sour Cream Coffee Cake
Ingredients for the Cake
1/2 cup butter or one stick, softened
1 cup Lakanto Classic Sweetener
2 eggs
2 cups almond flour
1 tsp baking powder
1/8 tsp salt
1 cup sour cream
1/2 tsp vanilla extract
Ingredients for the Topping
1 cup chopped pecans
1 tbsp Lakanto Classic Sweetener
2 tsp cinnamon
Directions
Preheat the oven to 350 degrees.
Spray a bundt cake pan with olive oil cooking spray.
In a bowl add softened butter, Lakanto Classic sweetener and eggs and beat with a mixer until mixed.
In a separate bowl, mix together Almond flour, baking powder and salt.
Gradually add the dry ingredients to creamed mixture and mix together.
Carefully fold in sour cream and vanilla but do not mix completely.
In a small bowl add Lakanto Classic sweetener, and cinnamon.
Sprinkle half of the mixture onto the bottom of the bundt cake pan.
Add the batter to the bundt cake pan.
Sprinkle the rest of the sweetener and cinnamon mixture on top of the batter, then add the chopped pecans.
Bake for 1 hour allowing it to cool in pan.
Once cooled turn out pan and add to a serving dish.
Serve with coffee for a delicious treat!
Want More Flavor? Do This!
If you want to add more flavor in the middle of the cake follow the instructions as noted above except do this when you get to part of adding the batter in the pan.
Before you bake the coffee cake, sprinkle a small amount of the sweetener and cinnamon mixture on the bottom of the pan.
Add half of the batter to the cake pan.
Sprinkle half of the sweetener and cinnamon mixture on top of the batter.
Add the rest of the batter.
Sprinkle the rest of the sweetener and cinnamon mixture on top and add the chopped pecans.
This will give it more flavor when you bite into the middle of the cake.
Enjoy!
How to Make Keto Sour Cream Cake
Keto Sour Cream Coffee Cake
Ingredients
Ingredients for the Cake
- 1/2 cup butter or one stick, softened
- 1 cup Lakanto Classic Sweetener
- 2 eggs
- 2 cups almond flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 cup sour cream
- 1/2 tsp vanilla extract
Ingredients for the Topping
- 1 cup chopped pecans
- 1 tbsp Lakanto Classic Sweetener
- 2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Spray a bundt cake pan with olive oil cooking spray.
- In a bowl add softened butter, Lakanto Classic sweetener and eggs and beat with a mixer until mixed.
- In a separate bowl, mix together Almond flour, baking powder and salt.
- Gradually add the dry ingredients to creamed mixture and mix together.
- Carefully fold in sour cream and vanilla but do not mix completely.
- In a small bowl add Lakanto Classic sweetener, and cinnamon.
- Sprinkle half of the mixture onto the bottom of the bundt cake pan.
- Add the batter to the bundt cake pan.
- Sprinkle the rest of the sweetener and cinnamon mixture on top of the batter, then add the chopped pecans.
- Bake for 1 hour allowing it to cool in pan.
- Once cooled turn out pan and add to a serving dish.
- Serve with coffee for a delicious treat!
Notes
Want More Flavor? Do This!
If you want to add more flavor in the middle of the cake follow the instructions as noted above except do this when you get to part of adding the batter in the pan.
Before you bake the coffee cake, sprinkle a small amount of the sweetener and cinnamon mixture on the bottom of the pan.
Add half of the batter to the cake pan.
Sprinkle half of the sweetener and cinnamon mixture on top of the batter.
Add the rest of the batter.
Sprinkle the rest of the sweetener and cinnamon mixture on top and add the chopped pecans.
This will give it more flavor when you bite into the middle of the cake.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 357Total Fat: 34gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 75mgSodium: 171mgCarbohydrates: 10gFiber: 4gSugar: 4gProtein: 8g
And if you want more recipes, join us on Facebook in our group where we post keto and low carb recipes all day!
2 Comments
Peggy
August 30, 2020 at 11:13 amVery good. My husband said it is the best Keto coffee cake recipe I’ve tried so far, though it was a little too sweet for me and I plan to reduce sweetener to 3/4 cup next time. I did not have a bundt pan, so I used a 9X13 glass pan and baked for about 25 minutes. It was very thin, but a good way to go if you have company, or a big family, and need to serve more people. Next time, I think I will try a 9X9 pan and use about half the amount of pecans.
Alison
September 6, 2020 at 4:47 pmThank you for this wonderful comment! I’m so glad you both liked it!