No better way to start the morning than to dive into this keto cream cheese coffee cake! Butter, cinnamon, frosting, and a moist cake to bring it all together.
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Cinnamon & cream cheese coffee cake
I’m going to preface this by saying this did NOT turn out the first time I made it because I made the rookie mistake of not checking if it was done or not.
The taste of the partially cooked coffee cake was so phenomenal that we literally took spoons and ate the (again, partially cooked) coffeecake right then and there.
It was THAT good. Good enough to give this keto coffee cake another try and avoid MY mistake!
Below was my first attempt!
So what is a keto baker to do?
Well, try it again of course! I originally made this a year or so ago and just remade it this morning.
Lots more desserts and keto baking under my belt to help make it a success.
Want to see the latest version? I thought so!
Oh, yes, so much better! Well, the taste was the same and just as magical but this time it was much more pleasing to the eye!
I’m pretty sure the protein powder that is used makes a difference in cooking time. I love using collagen because it is SO DARN yummy and great for your nails and hair.
I use Perfect Keto Collagen (code RUNNINGKETO will get you 20% off). The first time I made it, I used vanilla and this time I used Salted Caramel. OOOOMMMMMGGGGG!!!!
The original recipe calls for whey, I just don’t generally have whey laying around and I ALWAYS have collagen!
Sometimes, I’ll add some liquid stevia, but I did not have to do that with this recipe!
After the allotted cooking time, use a knife or toothpick to check the center of the cake to make sure that it is fully baked.
Totally rookie mistake that I didn’t do this!
I read the reviews for this recipe and this is the common problem – an uncooked center. What happens is that the center will cave in, etc…
I might even try these as cupcakes OR in small loaf pans. I think that might help the cooking time.
This recipe is a bit more time intensive, but totally worth it!
Butter and cinnamon topping:
And finally, the topping:
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