Description
A delightful low-carb treat, this Keto Peach Coffee Cake is perfect for those following a ketogenic diet.
Ingredients
Scale
- 3/4 cup (84 g) almond flour
- 1/3 cup (66.67 g) brown sugar replacement
- 1 1/2 tbsp (10.65 g) coconut flour
- 1/4 tsp salt
- 1/4 cup (56.75 g) butter, melted
- 1 1/2 cup (168 g) almond flour
- 1/2 cup (100 g) erythritol sweetener
- 1/4 cup (27 g) unflavored whey protein powder
- 2 tbsp coconut flour
- 1 1/2 tbsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup (56.75 g) butter, melted
- 1/2 tsp vanilla
- 1/2 cup water
- 2 medium peaches, chopped
Instructions
- Preheat the oven to 325ºF and grease a 9×9 inch metal baking pan.
- For the topping, whisk the almond flour, brown sugar replacement, coconut flour, and salt together in a medium bowl. Stir in the butter until the mixture clumps together. Set aside.
- In a large bowl, combine the almond flour, granular sweetener, protein powder, coconut flour, baking powder, and salt. Add the eggs, melted butter, and vanilla, then stir in the water until the batter is well mixed.
- Spread the batter in the prepared pan and sprinkle with the chopped peaches. Then sprinkle the crumb mixture over top.
- Bake 40 to 45 minutes, or until the crumb is nicely browned and the cake is just firm to the touch. Remove and let cool completely before cutting into 16 pieces.
- For an added touch, combine ¼ cup powdered sweetener with a little water until a drizzling consistency is achieved.
Notes
- Store this cake in the fridge in a covered container for up to 7 days.
- It can also be frozen for several months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 173 kcal
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 14 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6.5 g
- Fiber: 2.5 g
- Protein: 5.9 g
- Cholesterol: 0 mg