Now it’s not often that I call a recipe “the ultimate” version of something, but this one really hits the nail on the head. It’s perfect in every way – soft textures mixed with delicious flavors.
I didn’t even get a chance to have more than a bite of this cake. I have family over from Spain who absolutely love the store bought Pillsbury Cinnamon Rolls, and they ate the whole cake before I even had a slice to myself. If these non-ketoers can enjoy a cake this much, then it has to be good.
From the small bite I got, I thought it was absolutely fantastic. It gives that “pull” feeling that you get with yeast bread, which really adds to the texture of it all. The vanilla base paired with the cinnamon filling is just a match made in keto heaven.
If you have an eyedropper with your liquid stevia, 1/4 tsp. is about 25 drops.
Yields 8 Slices of Ultimate Keto Coffee Cake
The Preparation
Base:
- 6 large egg, separated
- 1/4 cup erythritol
- 6 drops liquid stevia, ~25 drops
- 2 teaspoons vanilla extract
- 6 ounces cream cheese, softened
- 1/4 cup unflavored low-carb protein powder
- 1/4 teaspoon cream of tartar
Filling:
- 1 1/2 cups almond flour
- 1 tablespoon ground cinnamon
- 1/4 cup butter
- 1/4 cup low-carb maple syrup
- 1/4 cup erythritol
The Execution
1. Preheat your oven to 325°F. If you’re using a glass baking dish, use 300°F.
2. Seperate the eggs from the egg whites for all 6 eggs. Cream together the egg yolks with 1/4 Cup Erythritol and 1/4 tsp. Liquid Stevia.
3. Once the egg yolks are creamed, add 6 Oz. Cream cheese and 1/4 Cup Unflavored Protein Powder. Mix this together well until a thick batter forms.
4. Beat your egg whites together with the 1/4 tsp. Cream of Tartar until stiff peaks form.
5. Fold the egg whites into the egg yolk mixture, doing 1/2 of the egg whites first and then the other half. Pour the batter into a round cake pan.
6. Mix together all of the “Filling” ingredients: 1 1/2 Cup Almond Flour, 1 Tbsp. Cinnamon, 1/2 Stick Butter, 1/4 Cup Maple Syrup (recipe here), and 1/4 Cup Erythritol. This should form a “dough” of sorts. Take half and rip off little pieces to top the cake – push the pieces down if they don’t sink on their own.
7. Bake for 20 minutes and then top with the rest of the cinnamon filling. Bake for another 20-30 minutes until a toothpick comes out clean. Let cool for 20 minutes before removing from the cake pan.
This makes a total of 8 servings of Ultimate Keto Coffee Cake. Each serving comes out to be 318 calories, 27.1g fats, 3.6g net carbs, and 12.9g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 6 large egg | 472 | 31.4 | 2.4 | 0 | 2.4 | 41.5 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| 6 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon vanilla extract | 25 | 0 | 1.1 | 0 | 1.1 | 0 |
| 6 ounce cream cheese | 582 | 57.8 | 7 | 0 | 7 | 10.5 |
| 1/4 cup unflavored low-carb protein powder | 85 | 0.4 | 1.5 | 0.8 | 0.8 | 18.9 |
| 1/4 teaspoon cream of tartar | 2 | 0 | 0.5 | 0 | 0.5 | 0 |
| 1 1/2 cup almond flour | 973 | 84 | 37 | 21.8 | 15.1 | 35.3 |
| 1 tablespoon ground cinnamon | 19 | 0.1 | 6.3 | 4.1 | 2.1 | 0.3 |
| 1/4 cup butter | 407 | 46 | 0 | 0 | 0 | 0.5 |
| 1/4 cup low-carb maple syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/4 cup erythritol | 10 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2584 | 219.7 | 55.7 | 26.7 | 29 | 106.9 |
| Per Serving (/8) | 323 | 27.5 | 7 | 3.3 | 3.6 | 13.4 |
Ultimate Keto Coffee Cake
Ingredients
Base:
- 6 large egg separated
- ¼ cup erythritol
- 6 drop liquid stevia ~25 drops
- 2 teaspoon vanilla extract
- 6 ounce cream cheese softened
- ¼ cup unflavored low-carb protein powder
- ¼ teaspoon cream of tartar
Filling:
- 1 ½ cup almond flour
- 1 tablespoon ground cinnamon
- ¼ cup butter
- ¼ cup low-carb maple syrup
- ¼ cup erythritol
Instructions
- Preheat oven to 325F (300F if using a glass baking dish). Separate the yolks from the egg whites. Cream the egg yolks together with the erythritol, liquid stevia, and vanilla.
- Once creamed, add the cream cheese and protein powder. Mix well to form a thick batter.
- Beat the egg whites together with cream of tartar until stiff peaks form. Fold the egg whites into the egg yolk mixture one half at a time. Pour the batter into a round cake pan.
- Prepare the filling by combining the almond flour, cinnamon, butter, Ruled.Me Maple Syrup, and erythritol to create a dough-like mixture. Take half of this mixture and rip it into little pieces; place them in the cake batter, pushing them down with your fingers if they don't sink.
- Bake for 20 minutes and then top with the remaining cinnamon filling. Bake for another 20–30 minutes or until a toothpick comes out clean. Let cool for 20 minutes before removing from the cake pan. Enjoy!
Can you use Lakanto maple syrup instead of making your own?
Yes you can. I’ve tested it with Walden Farm’s and it works with that also.
Pre-sprayed the pan. May require a car wash to clean it! https://uploads.disquscdn.c…
I’m sorry to hear that the cake stuck so badly. I didn’t have the same problem. Is it possible that your bundt pan is older and the non-stick surface has started to come off?
If I want to substitute crystallized allulose, monk fruit or BochaSweet for the liquid stevia, approximately how much should I use? Would I need to make any other adjustments to compensate (e.g., adding a liquid to the batter and, if so, what and how much)? Thanks very much!
I think if you just use allulose in place of the erythritol and stevia, you should be fine. Allulose is a bit sweeter than erythritol in the same amount so it should come out just fine using that.
Thanks so much, Craig!
I tried out this cake today, and oh man it's amazing. The crumb is so airy and almost angel food cake like, and the cinnamon filling is just the right amount.
I used a mix of pea protein and whey protein isolate for the protein powder, that seemed to work out! I used 50/50 erythritol and xylitol, because I usually feel like erythritol gets too cooling feeling alone, and I don't have stevia drops. It turned out perfectly sweet.
I feel like the second added round of toppings could maybe go a little more into the dough – perhaps my oven runs a bit hot? Either way, I think I'll only wait 10 minutes before adding that, next time.
https://uploads.disquscdn.com/images/f647b73b2cf5075c2b9eda0cf3d509b9b27fc98662188b887e8f859389f3f417.jpg
I’m really happy to hear you liked it! The extra crumble was more of a topping but you can definitely put it on a little earlier to have it bake more into the cake as well. Your picture looks fantastic, too 😁