I’m back on the keto train so that means I need good, reliable “sweets.” This cake can serve as both breakfast or dessert. I call it a coffee cake but that’s just because I like to drink coffee with my cake – hence, “coffee cake.”
This really is a dump-it-all-in-and-mix-it-up cake. You don’t even need to use a mixer for it – it can be made with a wooden spoon and I guarantee your arm won’t even be tired.
I’ve tried a number of other cakes and this is one of my favorites. I like that it feels full bodied in your mouth. That means it doesn’t immediately fall apart like some other low-carb cakes. I credit the addition of the sour cream for that.
*If you’re dairy-free, you might be able to use a coconut yogurt to replace the sour cream. I haven’t tried it so let me know if you do. Also, the butter can be changed out for refined coconut oil, again, to avoid dairy.
I’ve made this with both Trim Healthy Mama’s Baking Blend and almond flour and I don’t find much of difference in texture or body. I like them both. I do like that the Baking Blend has a little more fiber in it so I might default to that as long as I have it in the house.
Lemon Curd. What can I say about this? Lemon Curd is a kryptonite of mine. If left to my own devices, I would eat it all with a spoon unapologetically.
I decided to try my original recipe as a low-carb recipe and it WORKED THE FIRST TIME! It’s hard to even tell the difference between the one that has sugar and the one that doesn’t. I think I might make it low-carb every time because why consume extra sugar?
But, for those of you who are not lemon fans (I’m looking at my daughter and mother-in-law) this can be served with homemade whipped cream sweetened with stevia. Almost as decadent as the lemon curd …
Cranberry Coffeecake with Lemon Curd {low-carb}
Slightly sweet low-carb coffeecake dotted with low-carb fruit. You may use cranberries, blueberries or red raspberries. Each will offer a different level of carbs. The nutritional info was created using cranberries.
- Total Time: 40 minutes
Ingredients
1 cup THM baking blend or almond flour
¾ cup coconut milk
4 whole eggs
1/4 cup sour cream, full fat*
4 Tbls butter, melted* (+ 1 more for the skillet)
3 Tbls sweetener
1 tsp baking powder
1 cup cranberries (or blueberries or red raspberries)
1 tsp vanilla
Powdered “sugar” to dust
Instructions
Preheat oven to 350˚.
In a mixing bowl, combine all ingredients except cranberries.
Mix well.
Stir in cranberries.
Set the batter aside and place a 10″ skillet over medium heat with 1 Tbls of butter in it to melt.
Once the butter is melted, swirl it around to completely coat the bottom of the skillet.
Pour batter into skillet and place in the oven.
Bake for 30 minutes or until top is golden brown.
Allow to cool completely before serving.
Notes
Goes great with low-carb lemon curd on top!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: baked
Low-carb Lemon Curd
Rich, tangy, sugar-free lemon curd. Simple, one pot method.
- Total Time: 20 minutes
- Yield: 1 cup
Ingredients
¼ cup butter, melted and cooled slightly
¾ cup sweetener (I used Gentle Sweet)
¼ cup fresh lemon juice
½ cup eggs (2 large eggs)
pinch salt
Instructions
In a small saucepan, combine all the ingredients.
Heat over medium/low, stirring constantly until curd thickens.
Cool completely before serving.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: stovetop
2 comments
Hello!
I just found your site!
What kind of coconut milk? Can indie csrton almond?
Hi, Kari. You can use your favorite coconut milk. Just make sure it’s not coconut cream which wouldn’t quite work the same way. I use an organic brand in a carton. Thanks for visiting my site and happy baking!