Almond Coffee Cake (low carb)

This is now a Christmas morning favorite in my home. It’s based on ruled.me’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 (low carb)
8 servings // 317 calories, 1 net carb

Almond Filling
2-1/4 cups blanched almond flour
1/2 cup butter, softened
1/2 cup Swerve Sweetener
1 large egg
1 large egg yolk
1 teaspoon almond extract
15 drops food grade rose water (or vanilla extract)
1 tablespoon cinnamon

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, (+25 degrees/dark metal pan. +50 degrees/ light metal).

Butter whatever cake pan you’re using. I use a heavy non-stick metal bundt pan, but any cake pan will work.

ALMOND FILLING
Combine all ingredients in a food processor and process until smooth. As a dough begins to form, stop processing and start kneading by hand. Form into a log.

COFFEE CAKE BASE
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 chunks of almond  filling. Push the pieces down the dough.

Bake for another 40-60 minutes until a toothpick comes out clean. 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. Let cool for 10-20 minutes before removing from the pan.

Serve with freshly-whipped cream .