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1 3/4 cups super fine almond flour 1/4 cup Oat Fiber see notes 3 eggs 1/2 cup sour cream 1/4 cup heavy cream 1/2 cup + 2 teaspoons swerve confectioners divided 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1 1/2 teaspoons vanilla extract 1 1/4 cups super fine almond flour 1/3 cup walnuts chopped 1/3 cup grass fed butter melted 1/3 cup Brown Swerve 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmegPREPARATION To Make the Cake Preheat oven to 325F. Add the almond flour, oat fiber, baking powder and salt to a bowl and whisk to combine. In a separate bowl, mix together the eggs, sour cream, heavy cream, swerve and vanilla. Add in the dry ingredients and mix just until combined. Pour all the batter, minus 1/3 cup, into a 9″x 9″ lined with parchment paper (for easy removal) baking dish and spread out evenly. Take the reserved 1/3 cup of the batter and mix in the cinnamon and 2 teaspoons of swerve confectioners. Dollop over the cake and using a butter knife, swirl it around into the batter. To Make the Crumb Topping Add almond flour, walnuts, cinnamon, nutmeg and swerve into a mixing bowl and mix. Pour the melted butter over the top and mix until well combined. Sprinkle the crumb topping over the batter. Gently press the crumbs into the batter slightly. Bake for 40-45 minutes or a toothpick, when inserted, comes out clean and the crumb toping is golden. Mine took exactly 45 minutes. NOTES The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor. (adsbygoogle = window.adsbygoogle || []).push({}); Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly. Nutrition FactsCoffee Crumb Cake – Keto, Low Carb & Gluten Free Amount Per ServingCalories 294Calories from Fat 234% Daily Value*Fat 26 grams40%Saturated Fat 7 grams44%Carbohydrates 8 grams3%Fiber 4 grams17%Sugar 2 grams2%Protein 8 grams16%* Percent Daily Values are based on a 2000 Preheat oven to 325F. Add the almond flour, oat fiber, baking powder and salt to a bowl and whisk to combine. In a separate bowl, mix together the eggs, sour cream, heavy cream, swerve and vanilla. Add in the dry ingredients and mix just until combined. Pour all the batter, minus 1/3 cup, into a 9″x 9″ lined with parchment paper (for easy removal) baking dish and spread out evenly. Take the reserved 1/3 cup of the batter and mix in the cinnamon and 2 teaspoons of swerve confectioners. Dollop over the cake and using a butter knife, swirl it around into the batter. Add almond flour, walnuts, cinnamon, nutmeg and swerve into a mixing bowl and mix. Pour the melted butter over the top and mix until well combined. Sprinkle the crumb topping over the batter. Gently press the crumbs into the batter slightly. Bake for 40-45 minutes or a toothpick, when inserted, comes out clean and the crumb toping is golden. Mine took exactly 45 minutes. NOTES The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor. (adsbygoogle = window.adsbygoogle || []).push({}); Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly. Nutrition FactsCoffee Crumb Cake – Keto, Low Carb & Gluten Free Amount Per ServingCalories 294Calories from Fat 234% Daily Value*Fat 26 grams40%Saturated Fat 7 grams44%Carbohydrates 8 grams3%Fiber 4 grams17%Sugar 2 grams2%Protein 8 grams16%* Percent Daily Values are based on a 2000 1 1/4 cups super fine almond flour 1/3 cup walnuts chopped 1/3 cup grass fed butter melted 1/3 cup Brown Swerve 1/2 teaspoon ground cinnamon Preheat oven to 325F. Add the almond flour, oat fiber, baking powder and salt to a bowl and whisk to combine. In a separate bowl, mix together the eggs, sour cream, heavy cream, swerve and vanilla. Add in the dry ingredients and mix just until combined. Pour all the batter, minus 1/3 cup, into a 9″x 9″ lined with parchment paper (for easy removal) baking dish and spread out evenly. Take the reserved 1/3 cup of the batter and mix in the cinnamon and 2 teaspoons of swerve confectioners. Dollop over the cake and using a butter knife, swirl it around into the batter. Add almond flour, walnuts, cinnamon, nutmeg and swerve into a mixing bowl and mix. Pour the melted butter over the top and mix until well combined. Sprinkle the crumb topping over the batter. Gently press the crumbs into the batter slightly. Bake for 40-45 minutes or a toothpick, when inserted, comes out clean and the crumb toping is golden. Mine took exactly 45 minutes. NOTES The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor. (adsbygoogle = window.adsbygoogle || []).push({}); Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly. Nutrition FactsCoffee Crumb Cake – Keto, Low Carb & Gluten Free Amount Per ServingCalories 294Calories from Fat 234% Daily Value*Fat 26 grams40%Saturated Fat 7 grams44%Carbohydrates 8 grams3%Fiber 4 grams17%Sugar 2 grams2%Protein 8 grams16%* Percent Daily Values are based on a 2000
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