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Keto Toffee Coffee Cake
It was a common cake that popped up every Sunday morning at my Grandma’s house, its coffee cake!
The buttery, cinnamon-y, crunchy streusel and crumbly base of this Keto Toffee Coffeecake will bring back all the retro memories of times spent with family!
So when I re-created this retro favorite, I did not use a baking mix but went all in with a homemade from scratch recipe that is not only GLUTEN FREE but also SUGAR FREE!
My Grandma would love this version and I am sure she is smiling on me today for honoring her famous coffeecake and making it healthier!
The toffee part is something I added in that usually was not in her coffeecake.
I used Stevia Select English Toffee Stevia to add another layer of sweetness and flavor to this already decadent cake everyone will love!
It takes a little bit more than usual because it is getting distributed in the entire cake, but the flavor comes through and gives it an additional level of sweetness that monk fruit alone cannot accomplish!
Get a bottle of yours HERE and check out their other flavors too!
Try making these into large bakery style muffins like these!
They are loaded with healthy fats, 9g protein and only 4g carbs if you make the recipe into 6 large muffins!
Keto Toffee Coffeecake
- 1 1/2 cup almond flour
- 1 tbsp coconut flour
- 1/2 cup keto brown sugar
- 1/4 cup monkfruit
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1 stick butter 8oz; melted
- 1 cup almond flour
- 2 tbsp coconut flour
- 3/4 cup monkfruit
- 35 drops Stevia Select Toffee stevia
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp butter room temp
- 1/4 cup sour cream
- 2 large eggs
- 1 cup sour cream
- 1 1/2 tsp vanilla
- 2 tbsp very soft butter
- 1/4 tsp vanilla extract
- 1/4 tsp Stevia Select English Toffee Liquid Stevia
- 2 tbsp heavy cream
- 1 cup powdered erythritol
- Preheat oven to 350F
- Line an 8×8 pan with parchment paper. Set aside.
- In a large bowl whisk all streusel ingredients except butter.
- Now add butter and whisk until it resembles wet sand. Set aside.
- In a bowl of a mixer, make cake.
- Add almond flour, coconut flour, monkfruit,baking powder, baking soda and salt.
- Add butter in chunks (If too soft, put in freezer 3 min.) and 1/4 cup sour cream.
- Beat until all incorporated.
- In a separate large bowl whisk eggs, 1/2 c sour cream and vanilla.
- Add this wet mixture to the batter in thirds, beating well after each addition.
- Beat until smooth and fluffy.
- Put 1 cup batter in prepared pan. Sprinkle 1/2 c streusel over the top. Break up any too large pieces with your hands.
- Spread another 1 cup batter on top.
- Add another 1/2 cup streusel on top.
- Add rest of batter and spread evenly.
- Spread another 1/2 cup streusel on top.
- Bake @350F for 30 min.
- Now sprinkle the rest of streusel on top and bake for 20 min more.
- Toothpick test a few crumbs.
- Cool 15 min.
- Drizzle with icing and store at room temperature up to 7 days or in fridge for 10 days.
- In a small bowl vigorously whisk all icing ingredients. Thin with extra heavy cream if a thinner consistency is desired.