This bakery-style keto coffee cake has walnut cinnamon swirl and crunchy topping. This impressive sugar-free treat is perfect for brunch or just because!
Ingredient
– ¾ cup chopped walnut– ⅓ cup Swerve Brown– 1 tablespoon cinnamon– 2 ¾ cup almond flour– 6 tablespoon coconut flour– 6 tablespoon whey protein powder– 1 tablespoon baking powder– ½ teaspoon salt– ¾ cup butter softened– ¾ cup Swerve Sweetener– 6 large eggs room temperature– 1 tablespoon vanilla extract– ½ to ¾ cup water
Direction
1
Pre-heat the oven to 350F and grease a 9-inch angel food cake pan. Line the bottom with parchment (recipe notes). Mix walnuts, Swerve Brown, and cinnamon in a medium bowl.
2
Mix almond flour, coconut flour, protein powder, baking powder, and salt in a large bowl. Beat Swerve and butter in a large bowl for 2 minutes until light and fluffy.
3
Beat in the eggs one at a time, then the vanilla extract, scraping down the beaters and bowl.Add flour and mix well.
4
Mix in ¾ cup of water. Thicker batter may require more water. Scoop and spread the batter, but not pour it.
5
Sprinkle half the walnut mixture over half the batter in the pan. Sprinkle the remaining walnut mixture over the remaining batter in the pan.
6
Bake 45–55 minutes until golden brown and firm. A center tester should be clean.
7
Remove and cool in the pan, then loosen with a sharp knife around the edges and transfer to a plate.