Keto Sour Cream Cake with a Cinnamon Streusel

If you are tired of having eggs for breakfast, then this Keto cake will switch things up for you. This recipe consists of an incredibly moist sour cream cake topped with a cinnamon-y and crunchy crumb. Pair it with your favorite Keto coffee for a tasty morning meal.

We recommend eating a slice of this mouthwatering cake along with this Keto coffee recipe for a satisfying low-carb meal: https://my.carbmanager.com/meals/recipes?dialog=food-detail:ug:6771bce2162d44bbac010d2f531b3eb6

What is a streusel?

A streusel is a crumble made from butter, sugar, and flour. It is commonly sprinkled on top of pies, sweet bread, and cakes. For this recipe, we will be making a cinnamon-flavored Keto-friendly streusel using butter, almond meal, and sugar-free sweetener. To add more crunch, we are adding walnuts, which also pairs perfectly with cinnamon.

Can you omit the walnuts in the streusel?

While the almond meal provides enough crunch, the crushed walnuts add a beautiful flavor when toasted. A great substitute would be pecans, which would add a lovely caramel flavor to this Keto sour cream cake. If you have neither, then you can leave them out.

What is the best way to store this cake?

Once it has completely cooled, you can store this cake in an airtight container at room temperature for up to 3 days. However, it is best consumed fresh since storing it in a closed container will slightly soften the crumb.

Can you adapt this Keto coffee cake to a vegan diet?

To adapt this recipe to a vegan diet, you need to substitute a few ingredients. The first and most obvious one is sour cream. Fortunately, with the vegan lifestyle becoming more common, several dairy-free sour cream products are available in stores. Replace ½ cup of sour cream with ½ cup of dairy-free sour cream.

To substitute the butter, you can use vegan butter or coconut oil. Instead of the eggs, you can use chia seeds or ground flax seeds mixed with water.

Net Carbs

3.8 g
Fiber

3.4 g
Total Carbs

11.7 g
Protein

7.6 g
Fats

27.1 g

292 cals

Quantity

Serving Size

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Just Almond Meal

0.5 cup
Butter

2 tbsp
Sugar Replacement, Brown Sugar

3 tbsp
Cinnamon

2 tsp
Walnuts

0.5 cup, chopped
Sour cream

0.5 cup
Erythritol Granulated

0.5 cup
Raw egg

2 large
Vanilla extract

1 tsp
Melted Butter

3 tbsp
Almond flour

1 cup
Baking powder

2 tsp

Step 1

Preheat your oven to 350 F /180 C and line an 8” / 20 cm springform pan with parchment paper. To a food processor, add the almond meal, brown swerve, cinnamon, and walnuts. Cut the cold butter into small cubes and add them to the food processor.
Step 2

Process for 10-15 seconds until crumbly. Scrape the sides and process for another 5-10 seconds until all the ingredients are combined. Place the streusel in the fridge until assembly.
Step 3

In a large bowl, whisk together the sour cream and granulated sweetener. Add the eggs, melted butter, and vanilla extract. Whisk until a wet mixture forms.
Step 4

Add the almond flour and baking powder over the wet ingredients. Gently fold using a spatula until a thick batter forms. Stop once all the elements are incorporated, do not over mix.
Step 5

Pour the batter into the lined springform pan. Take the crumb out of the fridge, and break it using a fork. Sprinkle the streusel on top of the batter.
Step 6

Bake for 25-30 minutes or until an inserted toothpick comes out clean and the edges and streusel are golden brown. Let the cake cool for 15 minutes before removing it from the pan. Transfer it to a plate, and sprinkle it with powdered erythritol. Cut into 8 slices and serve.