Description
This Keto Sour Cream Coffee Cake is a delicious low-carb dessert that’s perfect for any occasion. Moist, flavorful, and oh-so-satisfying!
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 cup erythritol
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup sour cream
- 6 large eggs
- ½ cup butter, melted
- 1 tsp vanilla extract
- ½ cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine almond flour, coconut flour, erythritol, baking soda, baking powder, cinnamon, and salt.
- In another bowl, mix sour cream, eggs, melted butter, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing until just combined. Fold in nuts if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For a sweeter cake, increase the amount of erythritol.
- Store leftovers in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 150mg