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–+ servings

Sour Cream Coffee Cake, Almond Flour

A moist, tender almond flour cake with a cinnamon-walnut streusel swirled through the middle.
Print Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Jewish
Servings: 10 servings
Calories: 280kcal

Ingredients

  • 2 1/2 cups almond flour
  • 1 tsp baking powder
  • 4 large eggs
  • 1/2 cup butter melted
  • 3/4 cup granulated sugar substitute
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1/2 cup walnuts chopped (for streusel)
  • 3 tbsp brown sugar substitute (for streusel)
  • 1 tbsp cinnamon (for streusel)

Instructions

  • Preheat oven to 350°F (175°C). Grease a baking dish.
  • Whisk almond flour and baking powder together.
  • In a separate bowl, whisk eggs, melted butter, granulated sugar substitute, sour cream, and vanilla.
  • Combine wet and dry ingredients until just combined.
  • Mix walnuts, brown sugar substitute, and cinnamon for the streusel.
  • Pour half the batter into the prepared dish. Sprinkle with half the streusel. Repeat with remaining batter and streusel.
  • Swirl gently with a knife.
  • Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
  • Cool at least 15 minutes before slicing.

Nutrition

Serving: 1serving | Calories: 280kcal | Protein: 8g | Fat: 24g | Fiber: 3g
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