Cinnamon Coffee Cake Loaf
Nothing else screams 'Gimme a cuppa, to go with that....' like a thick slice of Cinnamon Coffee Cake Loaf. This recipe is no exception to that! It's soft and decadent with a crispy crunchy cinnamon topis pure keto comfort food! You are gonna adore every single bite!
The secret to this one is the combination of powdered and granular sugar. We use powdered in the cake itself and a combo of both in the cinnamon filling. The delicate grit of the granular adds to that top coating and adds just the right amount of crunch.
Be prepared to pop this one in the freezer right away so you don’t overindulge. This one is sooo good, its officially classified as downright dangerous.
- Prep Time10 min
- Cook Time45 min
- Total Time55 min
- Yield1 loaf
- Serving Size1 slice
For the cake
- 2 1/4 cups almond flour
- 1/2 cup powdered sweetener
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1/2 cup oil or butter, room temperature (not melted)
- 3 eggs, room temperature
- 1/4 cup whipping cream + 2 tbsp
- 2 tsp vanilla
For the cinnamon filling
- 1/4 cup sweetener, granulated
- 1/4 cup sweetener, powdered
- 1 1/2 tbsp cinnamon
- 1/2 tsp allspice
- 1/8 tsp cardamom
- 1/8 tsp nutmeg
- 1/8 tsp salt
Preheat oven to 325°. Prepare a 9-inch loaf pan with parchment paper.
Whisk the cinnamon filling together and set aside. This gets layered between the batter in the pan.
In a medium mixing bowl, whisk together the dry ingredients for the cake.
Cream the butter into the dry ingredients and then stir in the remaining wet ingredients. Mix well.
Spoon a little over half of the batter into your prepared loaf pan. Use your spoon or a plastic spatula to create a groove in the middle of the cake.
Sprinkle about 1/2 of the cinnamon mix over the batter.
Add the extra whipping cream to the remaining batter, this loosens the batter and makes it easier to spread over the cinnamon layer. Carefully spoon the remaining batter over the top of the cinnamon.
Sprinkle the remaining 1/2 of the cinnamon mix over the top of the loaf.
Bake for 15 minutes then reduce the heat to 300 and continue to cook for 30-40 minutes.
Let the loaf cool for about 15 minutes before removing from the pan.
Granular can be whizzed up in a Magic Bullet or coffee grinder to create a powdered sweetener.
This recipe is better when stored in the fridge.
- Serving Size1 slice
- Calories from Fat0
- Food ComponentAmount/Serving% Daily Value*