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

Instructions

Step 1:

Grease your 9 in bundt pan using butter or coconut oil and preheat your oven to 350 F.

Step 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.

In another large-sized bowl, beat your softened butter or coconut oil, monk fruit sweetener, and vanilla extract until the mixture looks fluffy.

Continue by adding the eggs one at a time, beating each one as you add them.

Mix in your flour mixture alternating with the sour cream and finish by pouring the cream coffee cake batter into your greased pan.

Step 3:

For the cinnamon filling, in a small bowl combine your monk fruit sweetener, melted butter or coconut oil, cinnamon, and vanilla and mix well until all is combined and creamy.

Pour this filling mixture evenly over your sour cream coffee cake batter and in the pan and use a knife to make swirls around it.

Finish this process by adding the rest of the cream coffee cake batter into the pan.

Step 4:

Bake your sour cream coffee cake for 40-45 minutes.

When done baking, let it cool for 10 minutes and then transfer to a wire cooling rack to cool off completely.

Step 5:

While your cake cools off, make the browned butter glaze by placing the butter in a saucepan over medium-high heat and whisking constantly until you see the butter has turned brown.

Once the butter froths up and eases back down, shut off the heat and add the monk fruit sweetener and whisk until the mixture is smooth.

Transfer to the fridge to cool for about 5 minutes.

Step 6:

Once your browned butter glazed has cooled in the fridge and thickened like a syrup, drizzle over the sour cream coffee cake and transfer cake to the fridge to set the glaze in place.

Step 7:

While the cake is in the fridge, prepare your sour cream glaze by using a hand mixer and beating the sour cream, cashew milk, and monk fruit sweetener in a medium-sized container.

Continue by adding your vanilla extract and stir with a spatula; taste the glaze and add more monk fruit sweetener if you wish.

Step 8:

Remove your sour cream and coffee cake from the fridge and drizzle your sour cream glaze over the cake and if desired garnish your cake with chopped nuts. Voila!

To store this sour cream coffee cake, do so in an airtight container and keep it for about 3-4 days.