Low-Carb Apricot Crumble Coffee Cake

Step 1Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). (Note: If you are viewing this recipe from the KetoDiet App, make sure to check the blog post for all tips and detailed instructions.)

Step 2Prepare the cake base. In a mixing bowl, or a bowl of your stand mixer, combine the almond flour, coconut flour, whey protein powder, sweetener, baking powder, lemon zest and vanilla. (If you're using liquid vanilla extract, you will need to add it to the liquid ingredients in step 3.)

Step 3Separate the egg whites from the egg yolks. In another bowl, use a stand mixer or a hand mixer to cream the butter with sweetener. Add the egg yolks and process until well combined.

Step 4In a third bowl, whip the egg whites until soft peaks form.

Step 5Add about a third of the dry mixture into the bowl with the egg mixture and process until combined. Add the remaining dry mix in two parts and process more.

Step 6Finally, add about a third of the fluffy egg whites and slowly mix in. Add the remaining egg whites and gently fold in.

Step 7Transfer the batter into a round spring form pan lined with parchment paper. It's better if you line the sides too as the cake won't stick to it. (I used a large 9-inch (23 cm) pan but you can use a deeper 8-inch (20 cm) pan although you won't be able to fit as many apricots on top.)

Step 8Top with the apricots, cut side down. You could cut the apricots in half or in smaller wedges. Larger pieces tend to sink down once baked so you may want to use smaller pieces.

Step 9Transfer into the oven and bake for 40 to 50 minutes or until the top is golden and the cake is set inside. You can use a wooden stick to test for doneness.

Step 10Meanwhile, prepare the crumble topping. In a small bowl combine the remaining almond flour, butter and sweetener until you get a cookie like dough.

Step 11Remove from the oven (keep the heat on) and add the crumble topping. Place back and bake for another 5 to 8 minutes.

Step 12Remove from the oven and let the cake cool down before removing it from the pan.

Step 13Slice and serve!

Step 14To store, cover and refrigerate for up to 5 days. You can freeze any leftover slices in a sealed container for up to 3 months.