Ingredients
Scale
Cake:
- 4 Large Eggs
- Âľ Cup Erythritol
- 2 teaspoons Vanilla extract
- ½ Cup Melted Butter
- 2 teaspoons Baking powder
- 2 teaspoons Apple cider vinegar
- 2 ÂĽ Cup Almond flour
Cinnamon Crumble:
- â…“ Cup Erythritol
- ÂĽ teaspoon Nutmeg
- 3 teaspoons Ground Cinnamon
- 4 Tbsp. Almond flour
- 1 Cup Chopped Walnuts or Pecans
- â…“ Cup Melted Butter
Cream Cheese Glaze:
- 1 Tbsp. Cream cheese
- â…“ Cup Heavy cream
- 1 Tbsp. Powdered Erythritol
Instructions
MAKE THE BATTER:
- Take two of the four eggs and separate whites from yolks. Set the two egg whites aside.
- Beat two whole eggs with the two yolks in a large bowl.
- Add the melted butter, vanilla extract, and apple cider vinegar to the beaten eggs. Whisk to combine.
COMBINE THE DRY INGREDIENTS:
- In a medium size bowl, mix the erythritol, baking powder, and almond flour.
- Fold it into the egg mixture until combined to make the cake batter.
BEAT THE EGG WHITES:
- Grab the 2 egg whites and in a medium size bowl, beat them into soft picks. They are ready when you can turn a bowl upside down and they don’t fall out.
- Fold this into the cake batter
MAKE THE CRUMB TOPPING:
- Make the cinnamon crumble by mixing all the ingredients until well combined. We’re looking for a moist but grainy consistency. If needed, add an extra tablespoon of almond flour.
FILL THE CAKE PAN:
- Take the prepared baking tray and pour between half and one third of the cake batter into it.
- Spread 1/2 of the cinnamon crumble on top of the batter, and extend it evenly.
- Pour the remaining batter on top and add the remaining crumble.
BAKE:
- Pre-heat the oven to 350°F and prepare an 8’’ square baking tray with parchment paper.Â
- Bake for 25-28 minutes, or until an inserted toothpick, comes out clean or with little lumps. Due to the almond flour and cinnamon crumble, a moist cake is desirable. Note: it’s better to have an undercooked cake than the opposite, as almond flour will be definitely baked when cold.
FINALLY THE GLAZE:
- Prepare the cream cheese glaze by mixing cream cheese with heavy cream and powdered erythritol. Adjust thickness and sweetness to taste.
- Drizzle on top of the coffee cake before serving.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Breakfast