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–+ servings

Keto Cappuccino Cream Cake

Enjoy a delicious coffeehouse treat that is low carb and keto friendly. This delightful dessert is wonderfully rich and sure to impress.
Keto Cappuccino Cream Cake
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Course Dessert
Cuisine Italian
Servings 9 slices
Calories 433 kcal
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Ingredients
  

For the Coffee Cake

  • 1 tbsp Instant Espresso Powder
  • 2 tbsp Hot Water
  • 1 1/2 cups Superfine Blanched Almond Flour
  • 2 tbsp Coconut Flour
  • 1/2 cup Granulated Erythritol Monk Fruit Sweetener
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/3 cup Unsalted Butter, Melted
  • 3 large Eggs, Room Temperature
  • 1/3 cup Full-Fat Sour Cream
  • 1 tsp Vanilla Extract

For the Coffee Soak

  • 1/4 cup Strong Brewed Coffee
  • 1 tbsp Powdered Erythritol Monk Fruit Sweetener

For the Cappuccino Cream

  • 2 tsp Instant Espresso Powder
  • 1 tbsp Hot Water
  • 6 oz Mascarpone Cheese, Cold
  • 1 1/4 cups Heavy Whipping Cream, Cold
  • 1/3 cup Powdered Erythritol Monk Fruit Sweetener
  • 1 tsp Vanilla Extract
  • 1 tsp Unsweetened Cocoa Powder, For Dusting

Equipment

  • 8x8 inch baking pan
  • hand mixer
  • parchment paper

Instructions
 

  • Preheat the oven to 325°F (165°C) and line an 8x8-inch baking pan with parchment paper. Dissolve 1 tbsp espresso powder in 2 tbsp hot water. In a separate small cup, dissolve the 2 tsp espresso powder for the cream in 1 tbsp hot water and set it aside to cool.
  • In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder and salt.
  • Add the melted butter, eggs, sour cream, vanilla extract and the first dissolved espresso to the dry ingredients. Mix until a smooth, thick batter forms, then spread it evenly in the prepared pan.
  • Bake for 26-30 minutes, until the center springs back and a toothpick comes out clean. Stir the brewed coffee with 1 tbsp powdered sweetener and brush it all over the warm cake. Let the cake cool completely in the pan.
  • For the cappuccino cream, add the cold mascarpone, cold heavy cream, powdered sweetener, vanilla extract and the cooled espresso to a large bowl. Beat on low for 30 seconds, then on medium-high for 2-3 minutes until thick and fluffy with stiff peaks.
  • Lift the cake out of the pan and swirl the cream generously over the top. Dust with cocoa powder and chill for at least 1 hour before cutting into squares.

Nutrition

Serving: 1servingCalories: 433kcalCarbohydrates: 7gProtein: 9gFat: 41g
Keyword cappuccino cake, coffee cake, keto dessert, low carb
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