If you’re searching for a delightful treat that perfectly balances indulgence and healthiness, look no further than this Keto Lemon Cream Cheese Coffee Cake. Picture this: a moist, fluffy cake bursting with zesty lemon flavor, all while being low in carbs—it’s a dream come true for keto enthusiasts!
This recipe isn’t just special for its taste; it holds a nostalgic place in my heart, as it reminds me of sunny afternoons spent with loved ones, savoring sweet treats and enjoying each other’s company. Whether served warm with a cup of coffee or chilled for a refreshing dessert, this cake is sure to impress!
The combination of creamy cream cheese and the bright notes of lemon creates a unique flavor profile that is both refreshing and indulgent. The use of almond and coconut flour ensures a soft and satisfying texture, while the erythritol gives just the right amount of sweetness. You won’t want to miss out on this treat!
Why Make This Recipe?
Here are a few compelling reasons why you should try making this Keto Lemon Cream Cheese Coffee Cake:
- Easy and Quick to Make: With straightforward steps and simple ingredients, this recipe comes together in no time!
- Budget-Friendly: These ingredients are generally affordable, ensuring you can whip up this delicious cake without breaking the bank.
- Family Favorite: This cake is sure to be a hit with everyone, making it a perfect addition to family gatherings or casual brunches.
- Healthy or Diet-Friendly: Low in carbs and sugar, this cake fits perfectly into a variety of diet plans, especially keto!
How to Make Keto Lemon Cream Cheese Coffee Cake
Here is a step-by-step guide to making this delicious coffee cake.
Ingredients:
For the cake batter:
- 2 cups almond flour
- ½ cup granulated erythritol (or keto-friendly sweetener)
- 2 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ¼ cup unsalted butter, melted
- ¼ cup sour cream
- Juice and zest of 1 medium lemon
- 1 tsp vanilla extract
For the cream cheese filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup powdered erythritol
- 1 large egg
- 1 tsp vanilla extract
For the crumb topping:
- ½ cup almond flour
- 3 tbsp granulated erythritol
- 2 tbsp unsalted butter, softened
- ½ tsp cinnamon
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- Prepare the cream cheese filling:
- In a medium bowl, mix softened cream cheese, powdered erythritol, egg, and vanilla extract until smooth and creamy. Set aside.
- Make the cake batter:
- In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
- In another bowl, whisk eggs, melted butter, sour cream, lemon juice and zest, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined.
- Assemble the cake:
- Spread half the cake batter evenly in the prepared pan.
- Carefully spread the cream cheese filling evenly over the batter.
- Top with remaining cake batter, spreading evenly.
- Prepare crumb topping:
- Combine almond flour, erythritol, cinnamon, and softened butter in a small bowl until crumbly.
- Sprinkle crumb topping evenly over the cake.
- Bake:
- Bake for 35-40 minutes, until golden brown and a toothpick inserted in the centre comes out clean.
- Cool:
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
How to Serve Keto Lemon Cream Cheese Coffee Cake
To elevate your serving experience, here are some suggestions:
- Pair it with Fresh Berries: A side of strawberries or blueberries complements this cake beautifully and adds a touch of color.
- Drizzle with Sugar-Free Glaze: A simple sugar-free glaze made from erythritol and lemon juice can add an extra layer of sweetness.
- Serve with Whipped Cream: A dollop of sugar-free whipped cream can enhance the richness of the coffee cake.
How to Store Keto Lemon Cream Cheese Coffee Cake
To preserve the freshness of your Keto Lemon Cream Cheese Coffee Cake:
- Refrigeration: Store the cake in an airtight container in the fridge for up to a week.
- Freezing: If you want to keep the cake for a longer duration, freeze slices in a freezer-safe bag for up to three months.
- Reheating: Thaw in the refrigerator overnight and reheat in the microwave for a warm slice reminiscent of fresh baking.
Tips to Make Keto Lemon Cream Cheese Coffee Cake Perfectly
Follow these expert tips to ensure your cake turns out flawlessly:
- Enhance Flavor: Adding a splash of lemon extract can intensify the lemon flavor.
- Common Mistakes: Be careful not to overmix the batter; this can lead to a dense cake.
- Cooking Techniques: Ensure the eggs are at room temperature for better mixing and texture.
- Check for Doneness: Always check your cake a few minutes before the time is up to prevent overbaking; every oven is different.
Variations (If Any)
Want to switch things up? Here are some alternative versions:
- Vegan Version: Substitute eggs with flax eggs and use a dairy-free cream cheese alternative.
- Gluten-Free Adaptation: This recipe is already gluten-free, so you’re good to go!
- Low-Carb Modifications: You can swap out the erythritol for other keto-friendly sweeteners like monk fruit.
Frequently Asked Questions (FAQ)
- Can I make Keto Lemon Cream Cheese Coffee Cake ahead of time? Yes! You can bake it in advance, and it stores well in the fridge or freezer.
- What are the best substitutes for coconut flour? You can use additional almond flour, but note that the texture may slightly vary.
- Can I cook this recipe in an air fryer? Absolutely! Just adjust the time and temperature according to your air fryer’s instructions.
Conclusion
In summary, the Keto Lemon Cream Cheese Coffee Cake is a delightful low-carb treat that’s easy to whip up, budget-friendly, and sure to please a crowd. I encourage you to try this recipe and share your experience! Don’t forget to leave a comment below and let us know how your cake turns out. If you loved it, rate the recipe and share it on your social media platforms. Happy baking!