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Keto Bundt Coffee Cake

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Hey, Eva Bee here again getting you ready for Mother’s Day! You asked, and we’re delivering… Here is a diabetic-friendly coffee cake for your Mother’s Day celebrations. I love a 3 cup bundt pan because you get the cutest cake so I decided to flavour this with some ingredients that remind me of my childhood and I know my mom’s going to love this cake!

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I was born in Serbia and grew up with Turkish coffee around me. This type of coffee is really interesting as it is brewed and served with finely ground coffee grounds still in it. Surprisingly when used to flavour this cake, it doesn’t feel gritty. Do not substitute with regular ground coffee or else it will be gritty. Use instant espresso powder instead or omit it.

Keto Baking

To those who are new to keto baking, these are some tried and true, albeit slightly expensive, ingredients. Buying things in bulk or at a store such as Costco might make things more affordable. If you’re just trying a recipe like this for the first time, though, I would suggest buying just the amount you need in bulk from a bulk ingredient store. Whey protein is important here because of the lack of protein (gluten) to hold it together. Different people approach keto / diabetic diets differently.

Wait, Molasses?

Here you’ve seen me add some molasses and some chopped dates. At first glance, this might raise an eyebrow but when you divide up the amount you’d be eating in one serving, it wouldn’t equal too much to cause an increase in blood sugar. People who are diabetic know what foods raise their blood sugar more than others. Feel free to skip those ingredients if you don’t feel comfortable consuming a slight amount that you would get per serving of coffee cake.

The Ingredients for Coffee Cake

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  • blanched ground almonds

  • plain whey protein powder or egg white powder

  • baking powder

  • salt

  • egg

  • butter

  • sugar substitute (lakanto or swerve brand)

  • vanilla

  • water

  • brewed coffee

Filling

  • molasses (optional)

  • sugar substitute

  • finely ground instant espresso or Turkish coffee

  • chopped pecans

  • chopped dates or raisins (optional)

  • cinnamon

Combining the Ingredients

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The recipe, even though there are unusual ingredients, follows a similar process as a regular cake. Combine all of the dry ingredients together in one bowl. Set that aside. In another bowl cream the butter with the sugar until fluffy and light and then add the egg. Fold in the water, coffee, and vanilla. Then, combine the dry ingredients with the wet. This batter won’t look like a typical bundt cake recipe due to the different ingredients. In one more bowl, combine the filling ingredients and set aside.

Layer the Cake

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After greasing the cake, first with butter then a security layer of cooking oil spray, add half of the batter, layer with half of the batter, sprinkle the filling ingredients on top, and then top with the remaining cake batter.

Finishing the Cake

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After you bake the coffee cake for 35min, remove it and allow it to cool on a cooling rack. This is important to allow the cake to contract so that it flips out in one piece. Optionally garnish this with your own homemade low sugar icing sugar. Simply blitz a little of the granulated sugar substitute in a spice grinder.

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Keto Flower Bundt Coffee Cake
Keto, Gluten Free |Servings: 4 Servings

Prep Time: 20 mins

Cook Time: 35 mins

Cooling Time: 15 mins

Course: Cake, Dessert

Cuisine: American, European

Equipment

  • 3 cup bundt cake

  • Hand Mixer

  • Cooling Rack

  • Spice Grinder (optional)

  • Small Sieve (optional)

Ingredients

Cake

  • 1 cup blanched almond flour AKA blanched finely ground almonds

  • 2 tbsp whey powder or protein powder

  • ¾ tsp baking powder

  • pinch salt

  • 40 g butter plus more for greasing bundt pan softened at room temperature

  • 1 large egg at room temperature

  • ¼ cup granulated sugar substitute I like Lakanto's Erythritol / Monk Fruit combination or use Swerve

  • ¼ cup water room temperature

  • ¼ tsp vanilla extract

  • 1 tbsp brewed coffee

  • cooking oil spray

Filling

  • 1 tbsp chopped dates or chopped raisins (optional)

  • 1 tbsp chopped pecans

  • 2 tsp sugar substitute plus more for icing sugar topping (see above for recommendations)

  • 1 tsp molasses

  • 1 tsp instant espresso powder or ground Turkish coffee

  • ½ tsp ground cinnamon

Instructions

  • Preheat oven to 325F.

  • Whisk together almond flour, whey powder, baking powder, and salt. Set aside.

  • In another bowl, cream butter and sugar until light and fluffy, about 3-5 minutes, with a hand mixer. Beat in egg. Fold in water, vanilla, and coffee.

  • Fold in butter mixture with the ground almond mixture until combined.

  • In a small bowl, mash together all of the filling ingredients.

  • Grease bundt pan with butter. Right before filling it with the cake batter, grease once more with cooking oil spray to make sure it is as nonstick as possible.

  • Spoon in half of the cake batter, sprinkle filling ingredients over the batter that is in the bundt, and then cover it with the remaining cake batter.

  • Bake for 35 min or until the top is golden brown and an inserted toothpick comes clean.

  • Remove carefully from the oven and allow cake in the bunt pan to cool on a cooling rack for 15-20 minutes.

  • Hit the bottom of the bundt pan on the countertop to dislodge it slightly. Cover the bundt pan with a large plate. Carefully flip the bundt pan onto the plate.

  • As it cools, make optional icing sugar by placing 1-2 tbsp sugar substitute in a spice grinder. Blitz until fine. Place it into a small sieve and dust it on top of the cooled bundt cake.

Eva Bee