Sour Cream and Coffee Cake Recipe
This sour cream and coffee cake recipe is easy and simple enough to make. Frankly, it is the perfect companion to a cup of coffee or tea and better yet you can have as many servings as you like without feeling the guilt. This sour cream coffee cake is low carb, sugar-free and keto-friendly. And you won’t even know it. So let me introduce you to this EASY sour cream coffee cake. It will change the game!
Ingredients
For the Cake Batter
- 1 cup coconut flour
- 1 tbsp. ground cinnamon
- 2 tsp. baking powder
- 1 tsp. fine sea salt
- 3/4 cup coconut oil or butter softened
- 1 1/2 cup monk fruit sweetener
- 1 1/2 tsp. vanilla extract
- 8 large eggs
- 1 1/2 cups sour cream
Cinnamon Filling
- 1/2 cup monk fruit sweetener
- 6 tbsp. coconut oil
- 1 tbsp. ground cinnamon
- 1 tsp. vanilla extract
Browned Butter Glazed
- 3/4 cup coconut oil or unsalted butter
- 1/4 cup monk fruit sweetener
Cream Cheese Glaze
- 1 package cream cheese softened
- 1/4 cup unsweetened cashew milk
- 1/4 cup monk fruit sweetener
- 1 tsp. vanilla extract
Optional Garnish
- 1/4 cup chopped walnuts or pecans for topping
Instructions
- Grease your 9 in bundt pan using butter or coconut oil and preheat your oven to 350 F.
- 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 bowl, beat your softened butter or coconut oil, monk fruit sweetener, and vanilla extract until the mixture looks fluffy.
- Continue adding the eggs one at a time, beating each as you add them.
- Mix in the flour mixture alternating with the sour cream, and finish by pouring the cream coffee cake batter into the greased pan.
- 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.
- Pour this filling mixture evenly over your sour cream coffee cake batter and into the pan. Use a knife to make swirls around it.
- Finish this process by adding the rest of the cream coffee cake batter to the pan.
- 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.
- 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.
- Once the butter froths and eases back down, shut off the heat. Add the monk fruit sweetener and whisk until smooth.
- Transfer to the fridge to cool for about 5 minutes.
- 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.
- 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.
- Continue by adding your vanilla extract and stirring with a spatula. Taste the glaze and add more monk fruit sweetener if you wish.
- 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!
- To store this sour cream coffee cake, place it in an airtight container and keep it for 3-4 days.
Video
Notes
- To make sure your cream coffee cake is done, you can use a toothpick and insert it in the center. If it comes out completely clean, then your cake is done.
- If using coconut oil for the browned butter glaze, just heat up in the pan and add the sugar. No need to cook for long.
Nutrition
Serving: 1gCalories: 440kcalCarbohydrates: 14gProtein: 7gFat: 41gSaturated Fat: 30gPolyunsaturated Fat: 7gTrans Fat: 0gCholesterol: 127mgSodium: 326mgFiber: 5gSugar: 7g
Tried this recipe?Let us know how it was!