Fit to serve: Cinnamon coffee cake

Low Carb Sour Cream Cinnamon Coffee Cake by fittoservegroup

 

Low Carb Sour Cream Cinnamon Coffee Cake

Ingredients

2 cups of almond flour finely milled

1 ¼ cup of sugar substitute

2 tablespoons of baking powder

2 1/2 teaspoons of ground cinnamon

1 teaspoon of sea salt

¼ teaspoon of baking soda

¼ teaspoon nutmeg

½ cup (1 stick) melted butter cooled

1 cup of sour cream

2 eggs

Low Carb Crumb Topping

Ingredients

1 cup of almond flour (I used finely milled)

½ cup of coconut flour

½ cup of sugar substitute (I used Swerve)

½ cup of your favorite low carb nuts (I used pecans)

½ cup (1 stick) cold butter sliced thinly

2 teaspoons of ground cinnamon

¼ teaspoon of sea salt

Instructions

1. Pre-heat oven to 350 degrees. Butter a 9-inch spring-form cake pan.
2. Make the crumb topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt and cinnamon. To the dry ingredients add I thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
3. Cake batter: In a large mixing bowl, combine the almond flour, sugar substitute, spices, baking powder, baking soda, sea salt. In a small bowl, stir the cooled melted butter, sour cream, and eggs until they are well combined. Fold the butter & sour cream mixture into the batter dry ingredients. Mix until well incorporated. Spread the batter into the spring-form pan and sprinkle the crumb topping over the cake.
4. Bake the cake for 45 minutes to 1 hour, or until the crumbs are lightly browned and until an inserted toothpick comes out clean.
5. Cool the cake for 20 minutes before slicing and serving.

Serves 15  3.6 net carbs per slice

Enjoy in good health!