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keto banana coffee cake
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Low Carb Banana Coffee Cake

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Dessert
Keyword: banana cake, breakfast, coffee cake
Servings: 12 pieces
Calories: 257kcal

Ingredients

Banana Cake

Toppings

Instructions

  • Pre-heat oven to 350*F.
  • In a large bowl, whisk together your dry ingredients, including the sweetener. Set aside.
  • In another bowl, whisk together the melted butter, room temperature eggs and vanilla extract.
  • Pour the butter mixture into the dry ingredients along with your mashed banana and sour cream.
  • Stir well until a thick batter forms.
  • Grease a 9 x 12 inch pan with oil or butter then spread half of the batter as evenly as you can over the bottom of the pan. (You can also try using a 9 x 13 inch pan for this)
  • Mix together your brown sugar sweetener and cinnamon for the topping then sprinkle half of it over this layer of batter. Top with half the chocolate-chips as well.
  • Spread the rest of your batter over the first layer as best as you can (I use my fingers to help a bit with this) then repeat the sprinkling of the brown sugar/cinnamon mixture and adding of the chocolate chips.
  • Bake the cake for ~40min. Cool the cake fully it it's pan on a wire rack before slicing and serving. Enjoy!

Notes

  • You can leave out the cinnamon and sweetener layer if you wish and just add chocolate chips! The cake will still be tasty!
  • If you find your bread coming out to moist, try adding an extra tablespoon or two of coconut flour, sometimes it can just be a difference in brands of almond and coconut flour. 
  • You can also make these into muffins if you wish to speed up the baking time!

 

Nutrition

Serving: 1piece of cake | Calories: 257kcal | Carbohydrates: 3.4g | Protein: 6.6g | Fat: 23.2g | Fiber: 5.3g