This delicious and easy keto breakfast cake is a great way to start your day. It’s a tasty treat that won’t break your diet.
The cake is made with almond flour instead of regular flour. This makes it low in carbs but still gives it a nice texture. It also has a sweet cinnamon swirl running through it. This adds flavor and makes the cake look pretty when you cut into it.
One of the best things about this cake is that it’s not too complicated to make. The recipe uses simple ingredients, and the steps are easy to follow, even if you’re not used to baking.
This cake is perfect for busy mornings when you want something quick but still tasty. You can make it ahead of time and have slices ready to go. It’s also nice for weekends when you have more time to enjoy your breakfast.
Whether you’re eating alone or sharing with family, this keto breakfast cake is sure to be a hit.
👍 Why You’ll Love This Recipe
Protein-Packed Breakfast: Unlike many breakfast cakes that are all carbs, this one has a good amount of protein. The Greek yogurt and eggs in the recipe add protein, which helps keep you feeling full and satisfied.
Family-Friendly Recipe: Even if your family isn’t following a keto diet, they’ll probably enjoy this cake. It’s tasty enough that non-keto eaters won’t feel like they’re missing out.
Satisfies Sweet Cravings: Following a keto diet doesn’t mean you have to give up sweets completely. This cake satisfies those sweet cravings in a healthy way. It’s a great alternative to sugary cereals or pastries that could knock you out of ketosis.
✨ Recipe Ingredients
Swirl
- 2/3 cup Almond Flour (I recommend this one – amazon)
- 1/3 cup Brown Sweetener (amazon)
- 1 teaspoon Cinnamon (ground)
- 1/4 cup Butter (melted)
- Optional : 1/3 cup Pecans (chopped)
- 1/4 teaspoon Salt
Cake
- 1/2 cup Greek Yogurt
- 2 cups Almond Flour
- 3/4 cups Sugar Free Granulated Sweetener (amazon)
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3 Eggs (beaten)
- 1 1/2 teaspoons Pure Vanilla Extract
- 1/4 teaspoon Salt
Icing
- 1/2 cup Sugar Free Powdered Sweetener
- 3/4 teaspoon Pure Vanilla Extract
- 2 1/2 tablespoons Heavy Cream
- Water
You will also need a 8×8 or 9×9 metal cake pan.
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating your oven to 350°F and lining an 8×8 or 9×9 metal cake pan with parchment paper. Grease with butter.
Step 2
Combine all the “swirl” ingredients in a medium bowl. Mix until the mixture is thick and well combined. Set aside for now.
Step 3
In a large bowl, combine the almond flour, baking powder, baking soda, sweetener, and salt.
Step 4
Stir in the yogurt, eggs, sour cream, and vanilla. Pour the batter evenly into the prepared pan.
Step 5
Spread the cinnamon mixture evenly over the cake batter (during baking, the batter will rise around the mixture). Add chopped pecans on top (optional).
Bake in the oven for 32-35 minutes until golden brown. You can insert a toothpick in the center to check if it comes out clean.
Step 6
Remove from the oven and let it cool for 30 minutes. Meanwhile, in a small bowl, whisk and combine the icing ingredients. Regarding the water, add about 1 tablespoon at a time until the consistency is right.
Step 7
Drizzle the icing over the cake, cut it, and serve. Enjoy!
💡Tips
1. The Cinnamon Swirl
The cinnamon swirl is what makes this cake special, so let’s get it right. After you’ve spread the batter in the pan, don’t just dump the swirl mixture on top. Instead, spoon it on in small dollops all over the surface.
Then, use a butter knife or a skewer to gently swirl it into the batter. Make figure-eight patterns or loose spirals. Don’t overdo it, though – we want distinct swirls, not a fully mixed-in cinnamon layer.
2. Don’t Overmix the Batter
When you’re combining the wet and dry ingredients for the cake, mix just until everything is incorporated. Overmixing can lead to a tough, dense cake – definitely not what we want! Stir gently with a spatula or wooden spoon, and stop as soon as you don’t see any more dry flour.
A few small lumps are okay – they’ll bake out in the oven. Remember, we’re aiming for a light, tender cake, not a chewy bread.
3. Watch Your Baking Time
Almond flour bakes differently than regular flour, so keep a close eye on your cake. Start checking it about 5 minutes before the recipe says it should be done.
Look for golden brown edges and a slightly puffed center. If you insert a toothpick, it should come out with a few moist crumbs, but not wet batter.
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FAQ
1. Can I use coconut flour instead of almond flour?
No, you can’t simply swap coconut flour for almond flour in this recipe. Coconut flour absorbs a lot more liquid than almond flour, so it would make the cake very dry. If you want to use coconut flour, you’d need to completely change the recipe.
2. Can I freeze this cake?
Yes, you can freeze this cake. It’s best to freeze it without the icing. Cut the cake into individual slices, wrap each slice in plastic wrap, then put them in a freezer bag. They’ll keep for up to 3 months.
3. Can I add fruit to this cake?
You can add some berries to the cake batter if you like. Blueberries or raspberries work well. Just remember that berries have some carbs, so this will increase the carb count of the cake.
Keto Breakfast Cake
- 8×8 or 9×9 metal cake pan
Swirl
- 2/3 cup Almond Flour (I recommend this one – amazon)
- 1/3 cup Brown Sweetener amazon
- 1 teaspoon Cinnamon ground
- 1/4 cup Butter melted
- Optional : 1/3 cup Pecans chopped
- 1/4 teaspoon Salt
Cake
- 1/2 cup Greek Yogurt
- 2 cups Almond Flour
- 3/4 cups Sugar Free Granulated Sweetener amazon
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 3 Eggs beaten
- 1 1/2 teaspoons Pure Vanilla Extract
- 1/4 teaspoon Salt
Icing
- 1/2 cup Sugar Free Powdered Sweetener
- 3/4 teaspoon Pure Vanilla Extract
- 2 1/2 tablespoons Heavy Cream
- Water
- Start by preheating your oven to 350°F and lining an 8×8 or 9×9 metal cake pan with parchment paper. Grease with butter.
- Combine all the “swirl” ingredients in a medium bowl. Mix until the mixture is thick and well combined. Set aside for now.
- In a large bowl, combine the almond flour, baking powder, baking soda, sweetener, and salt.
- Stir in the yogurt, eggs, sour cream, and vanilla. Pour the batter evenly into the prepared pan.
- Spread the cinnamon mixture evenly over the cake batter (during baking, the batter will rise around the mixture). Add chopped pecans on top (optional).Bake in the oven for 32-35 minutes until golden brown. You can insert a toothpick in the center to check if it comes out clean.
- Remove from the oven and let it cool for 30 minutes. Meanwhile, in a small bowl, whisk and combine the icing ingredients. Regarding the water, add about 1 tablespoon at a time until the consistency is right.
- Drizzle the icing over the cake, cut it, and serve. Enjoy!
