HOW TO MAKE KETO BERRY CRUMB CAKE – MOIST, FLAVORFUL & DELICIOUS WITH CRISPY CRUMBS !

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Streuselkuchen, also known as crumb cake is actually a German specialty. Traditionally, it is made of a yeast dough covered with a sweet crumb topping referred to as streusel. Instead of a yeast dough, there are many variations such as a cake, short crust pastry or even puff pastry at the bottom. It is also referred to as streusel coffee cake because it’s the perfect complement to a cup of coffee – not because it has coffee in it.

This crumb cake is a little overdue as I have been thinking about it for a long time. I did experiment with it quite some time ago but it did not turn out well so somehow it was put in cold storage. Then lately, I started thinking about ways to improve it, tried it and am happy with the results. It is moist, flavorful and delicious with crispy crumbs.

I tried with both coconut and almond flour versions so am providing both recipes here. Both tastes the same but the coconut version is more moist and dense. The almond flour version is slightly less dense and yields a taller cake hence, I reduced the amount of crumbs. Coconut flour version is obviously much lower in net carbs than the almond flour version so the choice is yours. I like to have a thick layer of crumbs as I love it’s crispy texture which balances so well with the moist and soft cake. But you can opt to reduce the crumbs as you prefer. And most crumb topping does not have nuts but I added chopped walnuts for that extra crunch.

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1qZA9wPzMDmEu-FuN7VDFDXHP88ZWyWmCN6Yd0XD7av8/edit?usp=sharing />
NUTRITION INFO
[Total servings = 9]
Per serving ;
Coconut flour Almond Flour
——————— ———————
Net Carb 3.4 g 6 g
Calories 225 375
Total Fat 21.9 g 35.4 g
Protein 4.2 g 9.8 g

INGREDIENTS
DRY INGREDIENS
Coconut flour = 60 g / 1/2 cup
Baking powder = 2 tsp
Salt = 1 tsp
Erythritol = 50 g / 1/4 cup
Lemon zest = 1 tbsp

WET INGREDIENTS
Eggs = 3 large
Whipping cream = 200 ml
Butter (softened) = 60 g
Vanilla extract = 3 tsp

Fresh Blueberries (whole) = 80 g
Fresh Strawberries (sliced) = 80 g
[Note: You can also replace with any other type of berries]

[Note : For almond flour version, the amount of almond flour is 250 g and the rest of ingredients
are the same]

INGREDIENTS FOR TOPPINGS
Coconut flour Almond flour
Flour amount 50 g 80 g
Ground cinnamon 1 tbsp. 1/2 tbsp.
Cold Butter (cubed) 50 g 30 g
Erythritol 50 g 30 g
Walnuts (chopped) 50 g 30 g

DIRECTIONS
1. Preheat oven to 350F or 180C.
2. In a bowl, mix all the dry ingredients and set aside.
3. In another bowl, whisk the butter and erythritol until the butter turns into a lighter color. Then add all the wet ingredients and whisk until well combined.
4. Add the dry ingredients and whisk until smooth and thick. Scrape the sides with spatula and smoothen the batter.
5. Pour batter into a greased 6×6″ square pan with removable bottom. You can also use a 6″ or 7″ spring form pan. Set aside.
6. Meanwhile, prepare the toppings. In a bowl, add the flour, erythritol and cold butter. Cut the butter with hands until small crumbs are formed. Then add the ground cinnamon and walnuts and mix to combine.
7. Top the batter with the berries.
8. Sprinkle with the toppings until the entire batter is covered.
9. Bake at the middle rack for about 45 to 60 mins or until a wooden skewer comes out clean. If the top is browning too fast, cover with foil.
10. Cool the cake before slicing.

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