KETO BERRY COFFEE CAKE
This Keto Berry Coffee Cake is soft from the inside and with a taste of whatever Berry you desire, it will make it unique, every time you bake it.
This Keto Berry Coffee Cake will always remind me of my childhood.
Every time summer was approaching and all of the fruits started growing in the gardens, this cake was always a must. in every single family, every coffee shop you went to, every party you attended, every visit you were invited to.
If you do have lots of fruits, you can as well try our Rainbow Chia Pudding, which is another great combination of Health and berries together.
Or try our Wild Blueberries Keto Cheesecake.
This was even my first cake I have learned how to make on my own as a kid. My mum once wrote a recipe for me when she had to leave for a few days, and since then it sticks to my head.
And I guess I will never forget it.
It used to be 6 eggs, 6TBS flower, 6TBS sugar (I know) and 2 TBs starch. And on top whatever fruits you desire.
I know I know.
But at that time we had no idea of a Low Carb or Keto and being able to bake with nut flours.
The only problem was to find the name in English. In my country, we call it Bublanina, which in translation would be kind of Bubble Cake, but if I will name that, I guess nobody will have a clue what I am talking about. So I have done some research and have realized, most of the Coffee Cakes looks pretty similar to this one. And therefore we have a Keto Berry Coffee Cake.
As kids, we used to fight all the time who gets the biggest piece. And tell you, I have taken this cake (already a low Carb version) just last week to a friends house with 3 little kids and the smallest one of them kept eating and eating.
I was really surprised how much is she able to have, but I guess because of this being so light and especially so yummy, it was a kind of winner in the kiddies world. And that is most of the time our aim. As long as our kids love it, we will make it over and over.
But the uniqueness is also, that every time I bake it, it comes looking a bit different. It really depends on which kind of berries you add and also how much. I sometimes use frozen berries, which makes the cake again completely different. So imagination does not have borders and you can really experiment with it.
I now use only berries for the cake, since all of the other fruits are very high in sugar. But even with berries, we have really a great option. Except for berries, you can also use Rhubarb. This goes perfectly in combination with strawberries but alone will give it a nice sour taste.
And here goes the recipe:
Please do not forget to give us 5 Stars:
- 7 eggs
- 10 TBSP (100g) of Sukrin Mellis (Powdered Erythritol)
- 10 TBSP (100g) Almond Flour
- 2 Tsp baking powder
- 5 TBSP water
- 2 TBSP oil
- Heat up the oven to 160C or 320F
- Mix egg whites separately and set aside
- Mix all the dry ingredients in one bowl and set aside
- In a mixer mix egg yolks with sugar until light yellow and fluffy
- Reduce the speed of a mixer and slowly add all the dry ingredients, until properly mixed
- At the end add egg whites and slowly incorporate them into the mixture
- Finish with adding water and oil and mix again
- Spread all on a pan and add berries you desire
- Bake for 30-35 minutes
- Bon appetit
Amount Per Serving Calories 86 Total Fat 7g Carbohydrates 1g Protein 5g
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