I made these delicious coffee cakes in muffin tins.

They are easy to make, low carb cakes. They make a wonderful snack with a cup of your favorite tea or coffee.


1/4 cup sour cream or Greek yogurt

1/4 cup healthy sweetener (erythrytol, allulose or stevia)

2 tablespoon melted butter

3 large eggs at room temperature

1 teaspoon vanilla extract

1 teaspoon lemon extract & zest of one lemon

1/3 cup coconut flour

1/3 cup of almond flour

1 teaspoon baking powder

1/4 teaspoon salt

For the topping

3 tablespoons coconut flour

3 tablespoons of healthy sweetener

1/2 teaspoon cinnamon powder

2 tablespoons of softened butter

1/2 cup of chopped pecans


Preheat oven at 325 degrees

In a bowl add the eggs, sweetener, sour cream, melted butter, vanilla extract, lemon extract and beat them well with an electric whisk.

Now add the almond flour, coconut flour, baking powder, lemon zest, salt and blend them well into a smooth batter. The batter will be thick.

Prepare a muffin pan with 12 muffin tins. Scoop the batter with a spoon and place them in the muffin tins equally.

Now prepare the topping for the mini cakes in a bowl. Mix the 3 tablespoons of coconut flour, sweetener and softened butter with cinnamon powder with a spatula. Add the chopped nuts and mix them well.

Divide the mixture equally on top of the cake batter in the 12 muffin tins.

Place in the preheated oven and bake for 25 minutes.

Remove when the top is brown and a toothpick inserted comes out clean.

Allow the mini cakes to cool completely before serving. You can store them in the refrigerator for a week. Enjoy!

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