Yogurt Almond Flour Coffee Cake
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
12 Servings
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Calories
169 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Yogurt Almond Flour Coffee Cake
Report
This easy almond flour coffee cake is deliciously moist and buttery. It’s infused with orange zest and a tad of coffee—brandy to balance the yogurt’s tanginess and enhance the overall flavors—gluten-free, sugar-free, keto-friendly, and low-carb.
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Ingredients
- 2 cups super fine almond flour from blanched whole almonds 220 grams
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- ¾ cup Swerve confectioners sweeteners 100 grams
- 1 cup unsweetened plain Greek yogurt 240 grams
- 3 eggs, at room temperaure
- ¼ cup butter 56 grams
- 2 tablespoons strong brewed coffee or espresso
- 1 tablespoon orange zest the zest of about 1 large whole orange
- 1 tablespoon brandy
Instructions
- Preheat the oven to 350 ℉/180 ℃.
- Line your loaf pan—see notes.
- In a small saucepan add butter coffee, brandy, and orange zest over lowest heat setting.
- Stir until butter is fully melted and the ingredients are well combined with the melted butter. Reserve and allow to slightly cool.
- Meanwhile, combine the almond flour, salt, and baking powder in a large bowl.
- It’s best to use a whisk to break up any flour clumps, set aside.
- In another bowl, lightly beat the eggs. Then stir in the Swerve sweetener until completely dissolved.
- Using a whisk, stir the yogurt in the egg mixture until smooth.
- Pour the reserved butter-coffee-brandy-orange zest mixture into the egg mixture and combine.
- Then, in small batches, add the reserved almond flour mix and gently stir until every batch is completely mixed into the wet ingredients. The batter will be smooth and fairly wet.
- Transfer the batter into the lined baking pan.
- Bake for 40 minutes or until golden brown on top and an inserted toothpick comes out clean.
- Take the cake out of the oven and let it completely cool before removing it from the pan.
- Place any remaining cake in an airtight container and store in the refrigerator for up to 5 days.
Equipments used:
Notes
- Helpful Tips:
- Garnishing Options:
- Lining the loaf pan: Use parchment paper and make sure it hangs a bit over the two long sides. Or coat all sides lightly with butter and dust with almond flour.
- Let the melted butter mixture cool before adding it to the beaten eggs: It's the first thing I make so it can cool at room temperature while you prepare the rest. But a great way to speed it up is to put it in the fridge briefly.
- Sweetener: I highly recommend a confectioner or powder sweetener to keep this cake deliciously moist and get a smooth texture like in a pound cake. You can go for any other powdered (Erythritol) sweetener than the brand recommended in this recipe or powder the chosen sugar yourself using a blender or food processor until fine and fluffy.
- Have no brandy? Use a tad of whiskey instead.
- Yogurt: Use unsweetened, preferably fermented plain yogurt or Greek yogurt.
- Baking Time: This cake always needs precisely 40 minutes of baking in my oven. But I suggest regularly checking at around 30 minutes. Resist opening the oven door until you see a beautiful brown color on top to do the toothpick test.
- Opening the oven door: Go slowly. And let the door sit open ajar for a few seconds before going all the way to take out your cake. This is a flourless, gluten-free coffee cake and thus more sensitive to an immediate flash of cold air that can result in a slight collapse at the top.
- A small crack on top: This low-carb almond flour cake is very moist and relatively dense. Therefore it will always have a slight crackle on top.
- Allow the almond flour coffee cake to cool completely before removing it from the pan. Otherwise, the cake might break.
- Powdered sugar: Use Swerve powdered sugar to dust on the cake for a beautiful festive look.
- Coffee beans: Use some coffee beans to decorate the cake.
- Thinly sliced oranges: Place them around the cake for decoration and to serve with a slice of cake—it's refreshing.
- Crumble topping: To mimic a typical look of a coffee crumb cake, you can top it with sliced almonds before dusting it with powdered sugar.
Nutrition Information
Show Details
Calories
169kcal
(8%)
Carbohydrates
16g
(5%)
Protein
7g
(14%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
52mg
(17%)
Sodium
220mg
(9%)
Potassium
42mg
(1%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
180IU
(4%)
Vitamin C
1mg
(1%)
Calcium
105mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 220mg | 9% |
| Potassium | 42mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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