Sour Cream and Coffee Cake Recipe (Low Carb and Keto)

Instructions

1. Grease your 9 in bundt pan using butter or coconut oil and preheat your oven to 350 F.
2. For the sour cream coffee cake batter, mix your coconut flour, cinnamon, baking powder and salt in a medium container and set aside when thoroughly combined.
3. In another large bowl, beat your softened butter or coconut oil, monk fruit sweetener, and vanilla extract until the mixture looks fluffy.
4. Continue adding the eggs one at a time, beating each as you add them.
5. Mix in the flour mixture alternating with the sour cream, and finish by pouring the cream coffee cake batter into the greased pan.
6. For the cinnamon filling, combine your monk fruit sweetener, melted butter or coconut oil, cinnamon, and vanilla in a small bowl and mix well until combined and creamy.
7. Pour this filling mixture evenly over your sour cream coffee cake batter and into the pan. Use a knife to make swirls around it.
8. Finish this process by adding the rest of the cream coffee cake batter to the pan.
9. Bake your sour cream coffee cake for 40-45 minutes.
10. When done baking, let it cool for 10 minutes and then transfer to a wire cooling rack to cool off completely.
11. While your cake cools, make the browned butter glaze by placing the butter in a saucepan over medium-high heat and whisking constantly until the butter turns brown.
12. Once the butter froths and eases back down, shut off the heat. Add the monk fruit sweetener and whisk until smooth.
13. Transfer to the fridge to cool for about 5 minutes.
14. Once your browned butter glaze has cooled in the fridge and thickened like a syrup, drizzle it over the sour cream coffee cake and transfer it to the fridge to set the glaze in place.
15. While the cake is in the fridge, prepare your sour cream glaze by beating the sour cream, cashew milk, and monk fruit sweetener in a medium-sized container with a hand mixer.
16. Continue by adding your vanilla extract and stirring with a spatula. Taste the glaze and add more monk fruit sweetener if you wish.
17. Remove the sour cream and coffee cake from the fridge, drizzle the sour cream glaze over the cake, and, if desired, garnish with chopped nuts. Voila!
18. To store this sour cream coffee cake, place it in an airtight container and keep it for 3-4 days.