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Do you ever get tired of the same old, same old coffee cake? Give it a fresh facelift with the addition of roasted strawberries!
This keto-friendly cake is made with three layers: roasted strawberries, a classic low-carb almond flour based cake, and a simple gluten-free and grain-free streusel topping. Roasting the berries gives them incredibly deep flavour and they make your cake super moist and delicious.
Share this easy low-carb cake with your friends or take it to work for morning tea. Enjoy!
How to Make Dairy-Free Keto Coffee Cake
Butter is the best option for flavour but if you can't eat dairy, you could try ghee. Ghee is made from butter but is usually well tolerated as milk solids are removed. Other than ghee, you can try virgin coconut oil or palm shortening.
Palm shortening is made from palm oil. Beware that the standard practice for harvesting palm trees to produce palm oil destroys tropical forests and habitats of endangered species! Always opt for sustainably sourced palm oil and palm shortening such as Tropical Traditions.
Other Options for Keto Coffee Cake
Apart from roasted strawberries, feel free to swap for other options such as dark chocolate chips or baked zucchini slices sprinkled with low-carb sweetener and cinnamon (Did you know that zucchini is a fantastic alternative to apples?)
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs3 grams
Protein6.6 grams
Fat19.5 grams
Calories217 kcal
Calories from carbs 6%, protein 12%, fat 82%
Total carbs5.1 gramsFiber2.1 gramsSugars1.9 gramsSaturated fat6.4 gramsSodium63 mg(3% RDA)Magnesium53 mg(13% RDA)Potassium174 mg(9% EMR)
Ingredients (makes 10 servings)
Roasted strawerries:
Cake:
Streusel topping:
Instructions
- Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
- Quarter your strawberries and then toss them with the vanilla and sweetener. Spread out on a lined baking tray and cook for 15 minutes.
- In a large mixing bowl, whisk together the eggs, melted butter, sweetener and vanilla.
- Add your dry ingredients and mix until well combined.
- Fold half of the strawberries though the batter, gently. Pour batter into a greased and lined loaf tin and swirl the other half of the berries through the top.
- Place the streusel ingredients into a small bowl and rub the butter through with your fingertips until it resembles large crumbs. Scatter the crumble over the top of the cake.
- Bake for 35 to 45 minutes until cooked in the centre. You can use a wooden stick to test for doneness.
- Enjoy sliced with a cup of coffee. Store, wrapped in cling wrap or foil, for up to five days. The cake will soften over time but can be lightly toasted to freshen. You can also freeze it for up to 3 months.
Roasted Strawberry Coffee Cake
Step by Step
Ingredients
Instructions
- Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional).
- Quarter your strawberries and then toss them with the vanilla and sweetener. Spread out on a lined baking tray and cook for 15 minutes.
- In a large mixing bowl, whisk together the eggs, melted butter, sweetener and vanilla.
- Add your dry ingredients and mix until well combined.
- Fold half of the strawberries though the batter, gently. Pour batter into a greased and lined loaf tin and swirl the other half of the berries through the top.
- Place the streusel ingredients into a small bowl and rub the butter through with your fingertips until it resembles large crumbs. Scatter the crumble over the top of the cake.
- Bake for 35 to 45 minutes until cooked in the centre. You can use a wooden stick to test for doneness.
- Enjoy sliced with a cup of coffee. Store, wrapped in cling wrap or foil, for up to five days. The cake will soften over time but can be lightly toasted to freshen. You can also freeze it for up to 3 months.
Nutrition (per serving, 1 slice)
Calories217kcal
Net Carbs3g
Carbohydrates5.1g
Protein6.6g
Fat19.5g
Saturated Fat6.4g
Fiber2.1g
Sugar1.9g
Sodium63mg
Magnesium53mg
Potassium174mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 3 g | 6.6 g | 19.5 g | 217 kcal |
| Strawberries, fresh |
| 0.9 g | 0.1 g | 0 g | 5 kcal |
| Erythritol (natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 0 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.3 g | 3.2 g | 7.9 g | 89 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.5 g | 1.9 g | 29 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 6.9 g | 61 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 3 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.2 g | 0.5 g | 1.3 g | 15 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.2 g | 10 kcal |
| Almonds, nuts, blanched and slivered |
| 0.1 g | 0.1 g | 0.4 g | 4 kcal |
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