Coffee Crumb Cake - Keto, Low Carb & Gluten Free
Classic coffee cake with a cinnamon streusel topping that goes perfect with a piping hot cup of coffee!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
To Make the Cake
Preheat oven to 325F. Add the almond flour, oat fiber, baking powder and salt to a bowl and whisk to combine.
In a separate bowl, mix together the eggs, sour cream, heavy cream, swerve and vanilla. Add in the dry ingredients and mix just until combined.
Pour all the batter, minus 1/3 cup, into a 9"x 9" lined with parchment paper (for easy removal) baking dish and spread out evenly.
Take the reserved 1/3 cup of the batter and mix in the cinnamon and 2 teaspoons of swerve confectioners. Dollop over the cake and using a butter knife, swirl it around into the batter.
To Make the Crumb Topping
Add almond flour, walnuts, cinnamon, nutmeg and swerve into a mixing bowl and mix. Pour the melted butter over the top and mix until well combined.
Sprinkle the crumb topping over the batter. Gently press the crumbs into the batter slightly. Bake for 40-45 minutes or a toothpick, when inserted, comes out clean and the crumb toping is golden. Mine took exactly 45 minutes.
The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
Calories: 294kcal | Carbohydrates: 8g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Fiber: 4g | Sugar: 2g