Keto Breakfast Cake
Print RecipeCraving cake for breakfast? This keto breakfast cake is guilt-free and delicious! Low carb, moist, and easy to make. Recipe here!
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Equipment
- 8×8 or 9×9 metal cake pan
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
Instructions
- 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, 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!
Nutrition
Serving: 1slice | Calories: 219kcal | Carbohydrates: 5g | Protein: 7g | Fat: 19g | Net Carbohydrates: 2g
Servings: 12 slices
Calories: 219kcal
Cost: $20
