Yogurt Almond Flour Coffee Cake
This easy almond flour coffee cake is deliciously moist and buttery. It’s infused with orange zest and a tad of coffee—brandy to balance the yogurt’s tanginess and enhance the overall flavors—gluten-free, sugar-free, keto-friendly, and low-carb.
Servings: 12 Servings
Calories: 169kcal
Equipment
Ingredients
- 2 cups super fine almond flour from blanched whole almonds 220 grams
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- ¾ cup Swerve confectioners sweeteners 100 grams
- 1 cup unsweetened plain Greek yogurt 240 grams
- 3 eggs, at room temperaure
- ¼ cup butter 56 grams
- 2 tablespoons strong brewed coffee or espresso
- 1 tablespoon orange zest the zest of about 1 large whole orange
- 1 tablespoon Brandy
Instructions
- Preheat the oven to 350 ℉/180 ℃.
- Line your loaf pan—see notes.
- In a small saucepan add butter coffee, brandy, and orange zest over lowest heat setting.
- Stir until butter is fully melted and the ingredients are well combined with the melted butter. Reserve and allow to slightly cool.
- Meanwhile, combine the almond flour, salt, and baking powder in a large bowl.
- It’s best to use a whisk to break up any flour clumps, set aside.
- In another bowl, lightly beat the eggs. Then stir in the Swerve sweetener until completely dissolved.
- Using a whisk, stir the yogurt in the egg mixture until smooth.
- Pour the reserved butter-coffee-brandy-orange zest mixture into the egg mixture and combine.
- Then, in small batches, add the reserved almond flour mix and gently stir until every batch is completely mixed into the wet ingredients. The batter will be smooth and fairly wet.
- Transfer the batter into the lined baking pan.
- Bake for 40 minutes or until golden brown on top and an inserted toothpick comes out clean.
- Take the cake out of the oven and let it completely cool before removing it from the pan.
- Place any remaining cake in an airtight container and store in the refrigerator for up to 5 days.
Notes
Helpful Tips:
- Lining the loaf pan: Use parchment paper and make sure it hangs a bit over the two long sides. Or coat all sides lightly with butter and dust with almond flour.
- Let the melted butter mixture cool before adding it to the beaten eggs: It's the first thing I make so it can cool at room temperature while you prepare the rest. But a great way to speed it up is to put it in the fridge briefly.
- Sweetener: I highly recommend a confectioner or powder sweetener to keep this cake deliciously moist and get a smooth texture like in a pound cake. You can go for any other powdered (Erythritol) sweetener than the brand recommended in this recipe or powder the chosen sugar yourself using a blender or food processor until fine and fluffy.
- Have no brandy? Use a tad of whiskey instead.
- Yogurt: Use unsweetened, preferably fermented plain yogurt or Greek yogurt.
- Baking Time: This cake always needs precisely 40 minutes of baking in my oven. But I suggest regularly checking at around 30 minutes. Resist opening the oven door until you see a beautiful brown color on top to do the toothpick test.
- Opening the oven door: Go slowly. And let the door sit open ajar for a few seconds before going all the way to take out your cake. This is a flourless, gluten-free coffee cake and thus more sensitive to an immediate flash of cold air that can result in a slight collapse at the top.
- A small crack on top: This low-carb almond flour cake is very moist and relatively dense. Therefore it will always have a slight crackle on top.
- Allow the almond flour coffee cake to cool completely before removing it from the pan. Otherwise, the cake might break.
- Powdered sugar: Use Swerve powdered sugar to dust on the cake for a beautiful festive look.
- Coffee beans: Use some coffee beans to decorate the cake.
- Thinly sliced oranges: Place them around the cake for decoration and to serve with a slice of cake—it's refreshing.
- Crumble topping: To mimic a typical look of a coffee crumb cake, you can top it with sliced almonds before dusting it with powdered sugar.
Nutrition
Calories: 169kcal | Carbohydrates: 16g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 220mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg