KETO Sour Cream Coffee Cake With Brown Butter Glaze

 

Easy Keto Coffee Cake

keto coffee cake

KETO Sour Cream Coffee Cake With Brown Butter Glaze

You won't believe this Coffee Cake is Keto!
5 from 1 vote
Prep Time 10 mins
Cook Time 41 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 14
Calories 358 kcal

Ingredients
  

FOR THE CAKE BATTER:

  • 1 cup coconut flour or 4 cups blanched almond flour
  • 1 tablespoon ground cinnamon 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • ¾ cup 1½ sticks unsalted butter or coconut oil, softened
  • cups Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener recipe notes
  • teaspoons vanilla extract
  • 8 large eggs 4 eggs if using almond flour 1½ cups sour cream

FOR THE CINNAMON FILLING:

  • ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener recipe notes
  • 6 tablespoons ¾ stick melted unsalted butter or coconut oil 1 tablespoon ground cinnamon 1 teaspoon vanilla extract

FOR THE BROWNED BUTTER GLAZE:

  • ¾ cup 1½ sticks unsalted butter or coconut oil
  • ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener recipe notes

FOR THE CREAM CHEESE GLAZE:

  • 1 8-ounce package cream cheese, softened
  • ¼ cup unsweetened cashew milk
  • ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener recipe notes
  • Seeds scraped from 1 vanilla bean about 8 inches long, or 1 teaspoon vanilla extract
  • Chopped nuts of choice for garnish
  • optional

Instructions
 

  • Preheat the oven to 350°F. Grease a 9-cup Bundt pan.
  • To make the cake batter, stir together the coconut flour, cinnamon, baking powder, and salt in a medium- sized bowl; set aside. In a large bowl, using a hand mixer, beat the softened butter, sweetener, and vanilla until light and fluffy. Add the eggs one at a time, beating for at least 1 minute after each addition. Beat in the flour mixture alternately with the sour cream. Pour half of the batter into the prepared pan.
  • To make the cinnamon filling, place the sweetener, melted butter, cinnamon, and vanilla in a small bowl and stir well to combine. Pour the filling evenly over the batter in the pan, using a knife to swirl it into the batter. Pour the rest of the batter into the pan.
  • Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake, comes out clean. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  • Meanwhile, make the browned butter glaze: Place the butter in a saucepan over medium-high heat and cook, whisking constantly, until brown (but not black!) flecks appear. Keep heating and whisking; the butter will froth up and then settle down. Remove the pan from the heat. (If using coconut oil, simply heat the oil in the pan until melted.) Add the sweetener and whisk until smooth. Set in the refrigerator to cool for 5 to 8 minutes.
  • Once the browned butter glaze has cooled and thickened a bit, pour it over the cooled cake and place the cake in the refrigerator to set the glaze, about 8 minutes.
  • Meanwhile, make the cream cheese glaze: Using the hand mixer, beat the softened cream cheese, cashew milk, and sweetener in a medium-sized bowl. Add the vanilla and stir well; taste and add more sweetener, if desired.
  • Remove the cake from the fridge. Drizzle the cream cheese glaze over the cake and garnish with chopped nuts, if desired. Store extras in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1sliceCalories: 358kcalCarbohydrates: 10gProtein: 3gFat: 31gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 229mgPotassium: 187mgSugar: 2g
Keyword keto, low carb
Tried this recipe?Let us know how it was!

Nutrition Facts
KETO Sour Cream Coffee Cake With Brown Butter Glaze
Serving Size
 
1 slice
Amount per Serving
Calories
358
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
20
g
125
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Sodium
 
229
mg
10
%
Potassium
 
187
mg
5
%
Carbohydrates
 
10
g
3
%
Sugar
 
2
g
2
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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Anthony MSc. Nutrition CPT

Anthony is a certified personal trainer, Certified Holistic Health Practitioner, and Strength and Conditioning coach. Today he works as a full-time fitness coach, writer, blogger, and author. In his spare time, he is an avid sailor, boating enthusiast, hiker, and backpacker His goal is to take the confusion out of weight loss and health and make it simple and easy to understand and follow. Anthony McGarr NASM CPT, CHHP, MSc. Nutrition, Certified Holistic Health Practitioner And Creator Of The Trans4m Diet

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