My name is The Hobbit and I drink about 50-60 12oz cups of coffee a day. Yes, that is not a typo. I’m pretty sure between The Lady and myself, we support a family in Columbia all on our own :). Think I’m joking? This is two weeks worth of coffee supply…
And just in case that’s not enough…
We have already determined that I love cake. So, dunno about you but seems to me, coffee cake is a natural progression :). Ok, so it doesn’t have coffee in it, that means you’ll have to brew up a strong pot of the stuff to have with it. I’m thinking this would taste really good with some mocha coffee, maybe a little whey isolate in it to make it more like a latte? Mmmmmm. Yesssss. I’m going to keep this post short and sweet today, it’s a Monday after a major US holiday, things are a weeeee bit hectic. I posted the pics on FB yesterday and people have been waiting for the recipe so here it is!
So, are you ready for some cake (makes 16 slices or cupcakes)?? Recipe after the jump.
Keto Coffee Cake
- 1/2 cup almond flour
- 1/4 cup oat fiber (NOT OAT FLOUR)
- 4 Tbsp butter
- 4 Egg
- 1/2 cup (1 scoop (33.6 g), vanilla whey protein isolate (I use This one often for flavored).
- 1/2 cup (cooked), Kabocha Squash
- 1/2 cup brewed coffee (for less intense chocolate taste, use 1/2 cup water instead)
- 1 Tbsp baking powder
- 1 tsp glucomannan powder
- 1 Tbsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup or equivalent of sweetener of your choice
- 1/3 cup almond flour
- 1/3 cup oat fiber
- 2 tbsp cold butter
- 1/3 cup sweetener
- 2 tsp cinnamon
- 1/4 cup water
Pre-heat oven to 375F. Grease cake pan (or cupcake tins if making cupcakes instead of a cake-cake)
Mash up the kabocha until it is free of chunks, I like to zip it in the blender quick. Combine the butter, kabocha, sweetener, extract in a bowl and mix well with mixer until smooth. Add everything else to bowl and stir with a spoon until wet, other wise when you use the mixer, you’ll have oat fiber flying all over the place. Ask me how I know…. Ok, is it wet? Good. Beat well for about 30 seconds until you have a smooth batter. Pour into your cake pan.
Make the crumb topping:
Put cold butter in a mixing bowl. I use a pretty powerful KitchenAid mixer, if using a hand mixer, you should cube the butter first, your wrist will thank you. Dump the almond flour on top of the butter. Add sweetener and cinnamon. Add oat fiber. Start off low to keep the dust down, then move speed up to medium low. You want the butter to kind of clump up and get coated with the dry.
Do this until you have a bunch of small “pebbles” of mixture, then SLOWLY drizzle the water in until you get a collection of large, medium, and small “pebbles.” STOP NOW. Spread over the top of the cake batter and pop in the oven for 45 minutes for cake (or until a tooth pick comes out dry, whichever comes first) or 30 minutes for cupcakes. Remove and let cool to touch before releasing from pan. Eat warm or will stay for several days in the fridge, several weeks in the freezer.
Nutritional info per slice (based off my ingredients, check yours!): Calories: 60, Fat: 5g, Protein: 2g, Carbs: 3.5, Fiber: 3, Net Carbs: 0.5