Today I will show you how to make a delicious keto sour cream coffee cake. This cake is a great way to enjoy a sweet treat without breaking your keto diet.

Keto Sour Cream Coffee Cake

It’s packed with flavor and has a nice, moist texture that will satisfy your cravings for something indulgent. Making this cake is pretty easy too.

You’ll need some common keto-friendly ingredients like almond flour, sugar-free sweeteners, and sugar-free chocolate chips. Don’t worry if you’re new to keto baking – I’ll guide you through each step of the process.

You can enjoy it for breakfast with your morning coffee, as an afternoon snack, or even as a dessert after dinner. It’s filling enough to keep you satisfied, but not so heavy that you’ll feel weighed down afterwards.

You don’t have to give up all your favorite treats – you just need to find clever ways to remake them with keto-friendly ingredients. This coffee cake does just that, giving you all the comfort and satisfaction of a traditional coffee cake without the high carb count.

👍 Why You’ll Love This Recipe

Rich in Flavor: The combination of sour cream, cinnamon, and sugar-free chocolate chips creates a rich, complex flavor profile. You won’t feel like you’re missing out on anything compared to a regular coffee cake.

Crowd-Pleaser: Even non-keto eaters will love this cake. It’s so tasty that you could serve it to guests without them realizing it’s a “diet” food. It’s a great way to include everyone in your keto lifestyle without making them feel like they’re missing out.

Satisfies Sweet Tooth: If you’ve been missing sweets on your keto diet, this coffee cake is the perfect solution. It’s sweet enough to satisfy cravings without using any real sugar.

Impressive Presentation: With its crumbly topping and moist interior, this coffee cake looks just as good as it tastes. It’s perfect for serving at brunches or gatherings where you want to impress your guests.

✨ Recipe Ingredients

For The Cake

2 Eggs (large)
1/3 cup Sugar Free Chocolate Chips (use these chips – amazon)
1/2 cup Sour Cream
1 teaspoon Pure Vanilla Extract
2/3 cup Swerve Brown
2 cups Almond Flour (I recommend this one – amazon)
1/4 cup Whey Protein Powder (unflavored)
2 teaspoon Baking Powder
1 teaspoon Cinnamon (ground)
1 1/2 tablespoons Water
pinch of Salt

For The Topping

1/5 cup Swerve Brown (Amazon)
1/2 cup Almond Flour
2 1/2 tablespoon Butter (melted)

👨‍🍳 How To Make

Follow this easy recipe:

Step 1

Start by preheating your oven to 350°F and greasing a round cake pan (8 or 9 inches). Line it with parchment paper and then grease it with some melted butter.

Step 2

Whisk these ingredients in a large bowl: eggs, sour cream, vanilla, and sweetener. Then, stir in the protein powder, almond flour, cinnamon, baking powder, and salt. Also add 1 1/2 tablespoons of water. Whisk and mix.

Step 3

Add in the sugar-free chocolate chips and mix until well combined.

Step 4

Pour the batter into the prepared baking pan.

Step 5

Now let’s make the topping. In a medium bowl, whisk the sweetener, almond flour, and butter until combined. Sprinkle over the cake and then bake for 45-50 minutes.

The top needs to be firm to the touch. Remove from the oven and let it cool for 30 minutes before serving. Enjoy! I recommend serving with more chocolate chips on top and powdered sugar.

💡Tips

1. Let Your Ingredients Come To Room Temperature

This might seem like a small detail, but it can make a big difference in your cake. Take your eggsand sour cream out of the fridge about 30 minutes before you start baking. Room temperature ingredients mix together more easily.

2. Watch Your Baking Time

Start checking your cake about 5 minutes before the suggested baking time is up. You’ll know it’s done when the top is golden brown and feels firm when you gently press it with your finger.

Another good test is to stick a toothpick or thin knife into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready. If it’s still wet or gooey, give it a few more minutes. Keep in mind that almond flour browns faster than regular flour, so don’t be alarmed if the top looks dark.

3. Get Creative With Mix-ins

While this recipe is delicious as is, don’t be afraid to experiment with different mix-ins. You could add some chopped nuts like pecans or walnuts for extra crunch.

Just be sure to account for any additional carbs. Sugar-free chocolate chips are great, but you could also try sugar-free white chocolate chips or even a swirl of sugar-free fruit preserves.

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FAQ

1. Can I use coconut flour instead of almond flour?

No, you can’t directly substitute coconut flour for almond flour in this recipe. Coconut flour absorbs much 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. Why did my cake turn out dry?

If your cake turned out dry, there could be a few reasons. You might have overbaked it, so check your oven temperature and start checking the cake a bit earlier next time. Another possibility is that you used too much almond flour.

Make sure you’re measuring it correctly – spoon it into the measuring cup and level it off, don’t pack it down.