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DRY INGREDIENTS

Almond flour = 240 g (2 cups) (OR Coconut flour 60 g / 1/2 cup)

Baking powder = 8 g (2 tsp)

Baking soda = 4 g (1 tsp)

Monk fruit = 100 g (1/2 cup) (OR any keto friendly sweetener)

Salt = 1/4 tsp

WET INGREDIENTS

Coconut oil = 100 ml (1/3 cup + 1 tbsp) (OR any keto friendly oil including melted unsalted butter)

Whole eggs (Room Temperature) = 4 large (230 g)

Vanilla Extract = 1 tsp

COFFEE MIXTURE

Instant coffee powder = 20 g (4 tbsp) (For a stronger flavor, you can add a bit more coffee powder but bear in the mind, the cake will be more bitter, and you may have to add more sweetener)

Unsweetened almond milk = 170 ml (2/3 cup + 1 tbsp) (OR any keto friendly milk)

COFFEE WHIPPED CREAM

Cold whipping / heavy cream = 240 g (1 cup)

Allulose powdered sweetener = 50 g (1/2 cup) (OR any keto friendly powdered sweetener)

Instant coffee powder = 2 to 3 tsp

1.  For best results, weigh the ingredients with a digital scale

2.  For best results, weigh the ingredients.

3.  Preheat the oven at 350 F or 180 C.

4.  Warm up the milk in the microwave or on the stove top until it's hot enough to melt the coffee powder. Then add the instant coffee powder and stir until dissolved. Set aside.

5.  In a bowl, add all the dry ingredients and mix to combine.

6.  Add all the wet ingredients including the coffee mixture and whisk until well combined. The batter is smooth and a little runny which is normal. If you use coconut flour, the batter may be a bit thicker.

7.  Line an 8x8 inch baking pan with parchment paper. You can also use a 9x9 inch baking pan or any suitable pan.

8.  Transfer the batter into the pan and spread evenly.

9.  Bake for about 20 to 30 minutes or until a wooden skewer comes out clean.

10.  Meanwhile, make the frosting. It is best to freeze the beater and bowl for about 30 minutes before using. Then add the cream, powdered sweetener and coffee powder into the bowl. I added an extra bowl with ice cubes at the bottom as the weather here is extremely hot, but this is optional. Beat with a handheld mixer at high speed until the texture is smooth, creamy and firm (about 3 to 5 minutes). Chill in the fridge until needed.

11. Cool the cake completely before frosting.

12. Scoop the cream onto the top of the cake and spread evenly. I drizzled some melted chocolate over the cream. If you wish to do the same, just melt about 30 to 50 g of dark chocolate in the microwave and drizzle with a spoon or a piping bag. Then I topped with some chopped roasted pecans (about 30 to 50 g).

13. I trimmed the sides of the cake to make them look nicer, but this is optional.

14. These coffee cake can be kept at room temperature for a few days provided you have a cool and dry climate. However, if you have a hot climate like mine, it's best to refrigerate earlier due to the frosting.

ALMOND FLOUR VERSION

[Total Servings = 16]

NUTRITION INFO PER SERVING (INCLUDING THE FROSTING)

Total Carb = 3.1 g

Dietary Fiber = 1.3 g

Net Carb = 1.8 g

Calories = 209

Total Fat = 19.6 g

Protein = 5.9 g

COCONUT FLOUR VERSION

[Total Servings = 16]

NUTRITION INFO PER SERVING (INCLUDING THE FROSTING)

Total Carb = 1.2 g

Dietary Fiber = 0.4 g

Net Carb = 0.8 g

Calories = 151

Total Fat = 14.9 g

Protein = 3.8 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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