Keto Cinnamon Swirl Coffee Cake

Ingredients

• 0.25 cup Unsalted Butter (melted)
• 0.67 cup Almond Flour (for cinnamon nut swirl, fine almond flour)
• 0.75 cup Swerve Brown Sweetener (packed, sugar‑free brown sweetener)
• 0.33 cup Pecans (chopped, optional toasted)
• 0.25 teaspoon Kosher Salt (fine)
• 1.5 teaspoon Ground Cinnamon
• 2 cup Almond Flour (for cake batter, fine almond flour)
• 0.75 cup Swerve Granulated Sweetener (sugar‑free granulated sweetener)
• 1 teaspoon Baking Powder (aluminum‑free)
• 0.5 teaspoon Baking Soda
• 0.25 teaspoon Kosher Salt
• 2 large Eggs (beaten)
• 0.5 cup Sour Cream (light sour cream or plain Greek yogurt)
• 2 teaspoon Vanilla Extract (pure vanilla)

Instructions

1. Make Cinnamon Nut Swirl

   Combine melted butter, almond flour, packed brown sweetener, chopped pecans, kosher salt, and ground cinnamon in a bowl. Stir with a spatula until the mixture is thick and well‑combined.

   Time: PT5M

2. Preheat Oven and Prepare Pan

   Preheat the oven to 350°F (177°C). Spray the baking pan with cooking spray, then line the bottom with a parchment paper sling for easy removal.

   Time: PT5M

   Temperature: 350°F

3. Mix Dry Cake Ingredients

   In a large mixing bowl whisk together almond flour, granulated sugar‑free sweetener, baking powder, baking soda, and kosher salt until no clumps remain.

   Time: PT5M

4. Combine Wet Ingredients

   In a separate bowl beat the eggs, then stir in the sour cream (or Greek yogurt) and vanilla extract until smooth.

   Time: PT3M

5. Combine Wet and Dry, Then Fill Pan

   Add the wet mixture to the dry ingredients and stir just until combined. Pour the batter into the prepared pan and spread evenly.

   Time: PT3M

6. Add Cinnamon Nut Swirl Topping

   Drop the cinnamon nut swirl mixture over the batter and gently spread it with the spatula, creating a marbled effect.

   Time: PT2M

7. Bake the Cake

   Place the pan in the oven and bake for 30‑35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

   Time: PT35M

   Temperature: 350°F

8. Cool and Serve

   Allow the cake to cool in the pan for about 10‑15 minutes, then lift it out using the parchment sling and transfer to a cooling rack. Slice and enjoy.

   Time: PT15M

Nutrition Facts

Calories

307

Protein

10g

Carbohydrates

5g net carbs (40g total carbs)

Fat

29g

Fiber

4.5g