Cinnamon Almond Coffee Cake

Layers of cinnamon and toasted almonds, and a buttery glaze make this a lovely cake for gifting to friends and neighbors or dressing up a brunch spread. And of course, a slice is wonderful with a cup of coffee.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Yields :

12 servings

Ingredients:

  • 2 tsp ground cinnamon
  • 1/2 cup + 2 tbsp granulated erythritol, divided
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 serving Eggnog Keto Chow
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1 cup unsweetened almond milk
  • 1/4 cup avocado oil
  • 1 tsp pure vanilla extract
  • 1/4 cup toasted, slivered almonds

For the Glaze

  • 1/4 cup powdered erythritol
  • 2 tbsp butter, melted
  • 2 tsp unsweetened almond milk
  • 1/2 tsp pure vanilla extract

Directions:

  • Butter an 8 x 4 inch glass loaf pan and preheat the oven to 350F.
  • In a small bowl stir together the cinnamon and two tablespoons of the erythritol and set aside.
  • In a large mixing bowl combine the remaining half cup erythritol, almond flour, coconut flour, keto chow, baking powder, and salt.
  • In a separate bowl whisk together the egg, almond milk, avocado oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir together.
  • Spread half the batter into the bottom of the prepared loaf pan.
  • Sprinkle half the cinnamon-erythritol mix over the batter in the pan, then sprinkle half of the almonds over that. Cover with the remainder of the batter, smoothing it into place.
  • Sprinkle the remaining cinnamon-erythritol blend and almonds over the top of the cake.
  • Bake in the preheated oven for approximately 50 minutes, until a knife inserted in the center comes out clean.
  • To make the glaze mix the powdered erythritol, melted butter, almond milk, and vanilla extract together in a small bowl until there are no lumps.
  • While the cake is still warm spread the glaze over the top allowing it to drizzle down the edges of the cake. The glaze will set as the cake continues to cool.
  • Slice and serve warm or at room temperature with your favorite hot drink.
Nutrition Facts
Cinnamon Almond Coffee Cake
Serving Size
 
1 serving
Amount per Serving
Calories
168
% Daily Value*
Fat
 
13.8
g
21
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2.23
g
Monounsaturated Fat
 
7.81
g
Cholesterol
 
22.1
mg
7
%
Sodium
 
243.7
mg
11
%
Potassium
 
262.79
mg
8
%
Calories
168
Calories
168
Carbohydrates
 
32.4
g
11
%
Fiber
 
3.8
g
16
%
Sugar
 
1.2
g
1
%
Sugar Alcohol
 
25.93
g
Net Carbs
 
2.7
g
Calories
168
Protein
 
5.9
g
12
%
Vitamin A
 
101.77
IU
2
%
Vitamin C
 
11.41
mg
14
%
Calcium
 
177.48
mg
18
%
Iron
 
0.83
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 2 tsp ground cinnamon
  • 1/2 cup + 2 tbsp granulated erythritol, divided
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1 serving Eggnog Keto Chow
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 large egg
  • 1 cup unsweetened almond milk
  • 1/4 cup avocado oil
  • 1 tsp pure vanilla extract
  • 1/4 cup toasted, slivered almonds

For the Glaze

  • 1/4 cup powdered erythritol
  • 2 tbsp butter, melted
  • 2 tsp unsweetened almond milk
  • 1/2 tsp pure vanilla extract
Nutrition Facts
Cinnamon Almond Coffee Cake
Serving Size
 
1 serving
Amount per Serving
Calories
168
% Daily Value*
Fat
 
13.8
g
21
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2.23
g
Monounsaturated Fat
 
7.81
g
Cholesterol
 
22.1
mg
7
%
Sodium
 
243.7
mg
11
%
Potassium
 
262.79
mg
8
%
Calories
168
Calories
168
Carbohydrates
 
32.4
g
11
%
Fiber
 
3.8
g
16
%
Sugar
 
1.2
g
1
%
Sugar Alcohol
 
25.93
g
Net Carbs
 
2.7
g
Calories
168
Protein
 
5.9
g
12
%
Vitamin A
 
101.77
IU
2
%
Vitamin C
 
11.41
mg
14
%
Calcium
 
177.48
mg
18
%
Iron
 
0.83
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Butter an 8 x 4 inch glass loaf pan and preheat the oven to 350F.
  • In a small bowl stir together the cinnamon and two tablespoons of the erythritol and set aside.
  • In a large mixing bowl combine the remaining half cup erythritol, almond flour, coconut flour, keto chow, baking powder, and salt.
  • In a separate bowl whisk together the egg, almond milk, avocado oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir together.
  • Spread half the batter into the bottom of the prepared loaf pan.
  • Sprinkle half the cinnamon-erythritol mix over the batter in the pan, then sprinkle half of the almonds over that. Cover with the remainder of the batter, smoothing it into place.
  • Sprinkle the remaining cinnamon-erythritol blend and almonds over the top of the cake.
  • Bake in the preheated oven for approximately 50 minutes, until a knife inserted in the center comes out clean.
  • To make the glaze mix the powdered erythritol, melted butter, almond milk, and vanilla extract together in a small bowl until there are no lumps.
  • While the cake is still warm spread the glaze over the top allowing it to drizzle down the edges of the cake. The glaze will set as the cake continues to cool.
  • Slice and serve warm or at room temperature with your favorite hot drink.

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