Almond Coffee Cake (keto)

This is now a Christmas morning favorite in my home. It’s based on’s Ultimate Keto Coffee Cake, although his version is maple-flavored. I wanted an almond-flavored coffee cake, so I swapped in my “keto almond paste” for his maple syrup, and used almond extract instead of vanilla, plus Swerve Confectioner Sweetener instead of pure erythritol. Note—Allow 2 hours to make, bake, and cool this coffee cake.

Almond Coffee Cake (keto)
8 servings // 317 calories, 1 net carb

Almond Paste
1/4 cup blanched almond flour
1/4 cups Swerve Confectioner Sweetener
1/3 teaspoon pure almond extract (32 drops)
15 drops food grade rose water (or vanilla extract)
1 egg white and a tiny splash of milk

Almond Filling
1-1/2 cups blanched almond flour
1 tablespoon cinnamon
1/4 cup butter
Almond paste (above)
1/4 cup Swerve Confectioners Sweetener

Coffee Cake Base
6 large eggs, separated
1/4 cup Swerve Confectioners Sweetener
6 ounces organic cream cheese, softened
1/4 teaspoon liquid stevia (25 drops)
1/4 cup unflavored protein powder
2 teaspoons pure almond extract
1/4 teaspoon cream of tartar

Preheat oven to 300 degrees if using a glass pan, 325 degrees if using a dark metal pan, and 350 degrees if using a light metal pan. Keep an eye on the cake during the last 20 minutes of baking and if it looks like it’s getting too dark, turn the heat down 25 degrees.

Butter whatever cake pan you’re using. I use a light metal bundt pan, but any cake pan will work.

Combine all ingredients except egg white in a bowl and mix with a wooden spoon until combined and any lumps are broken up. Add the egg white and tiny splash of milk. Mix until smooth.

Make the almond filling by mixing together all of the ingredients. As a dough begins to form, I usually just start kneading/squishing it with my hand. Form into a log. Divide into two portions, one about 2/3 and one about 1/3.

Separate yolks from egg whites. Whip the egg whites and cream of tartar together until stiff peaks form, i.e. the peaks are standing upright and not drooping softly.

Cream Swerve sweetener with egg yolks, then add all other ingredients and whisk together well.

Fold 1/2 of the egg white mixture into the yolks and then the other half. Fold gently so that the egg whites stay airy.

Pour batter into bundt cake pan and dot with 2/3 of the almond  filling. Push the pieces down if they do not sink on their own.

Bake for 20 minutes, then crumble the last 1/3 of the almond filling on top of the coffee cake, pushing down a bit.

Bake for another 20-30 minutes until a toothpick comes out clean. Let cool for 10-20 minutes before removing from the pan.

Serve with freshly-whipped cream or a dollop of Greek yogurt or sour cream.