Now it’s not often that I call a recipe “the ultimate” version of something, but this one really hits the nail on the head. It’s perfect in every way – soft textures mixed with delicious flavors.
I didn’t even get a chance to have more than a bite of this cake. I have family over from Spain who absolutely love the store bought Pillsbury Cinnamon Rolls, and they ate the whole cake before I even had a slice to myself. If these non-ketoers can enjoy a cake this much, then it has to be good.
INGREDIENTS:
Base
- 6 Eggs, Separated
- 6 Oz. Cream Cheese
- 1/4 Cup Erythritol
- 1/4 tsp. Liquid Stevia
- 1/4 Cup Unflavored Protein Powder
- 2 tsp. Vanilla Extract
- 1/4 tsp. Cream of Tartar
- 1 1/2 Cup Almond Flour
- 1 Tbsp. Cinnamon
- 1/2 Stick Butter
- 1/4 Cup Maple Syrup Substitute
- 1/4 Cup Erythritol
DIRECTION:
- Preheat oven to 325F. Separate eggs from egg whites,
- Cream erythritol with egg yolks, then add all other ingredients except for cream of tartar and egg whites and whisk together well.
- Whip the egg whites and cream of tartar until stiff peaks form.
- Fold 1/2 of the egg white mixture into the yolks and then the other half. Be relatively gentle so that the egg whites stay airy.
- Mix together all of the filling ingredients until a dough forms.
- Pour base batter into dark metal cake pan and top with half of the cinnamon filling. Push it down some if it does not sink on its own.
- Bake for 20 minutes and then top the cake off with the rest of the filling dough.
- Bake for an additional 20-30 minutes until a toothpick comes out clean. Let cool for 10-20 minutes before removing from the pan.
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