KETO KOFFEE KAKE! (We couldn't resist)

If you are like me and you used to eat pastries and call it breakfast, this recipe is for you! There is nothing better than a sweet pastry with hot cup of joe. So here is your low carb alternative that tastes just as sweet but won’t wreak havoc on your immune system and blood sugar! Thanks to cookbook author Suzanne Ryan for this recipe.

Prep Time: 20 minutes Cook Time: 30 minutes

Ingredients

• 2½ cups blanched almond flour

• 1/3 cup Swerve granular-style sweetener

• 1 tablespoon baking powder

• ½ teaspoon salt

• 6 tablespoons cold unsalted butter, finely diced

• 2 large eggs

• 1/3 cup whole-milk ricotta

• ¼ cup half-and-half

• 1 teaspoon vanilla extract

Cinnamon Swirl

• 1/3 cup unsalted butter, softened

• 1/3 cup Swerve brown sugar

• 1 teaspoon ground cinnamon

Instructions 

1. Preheat the oven to 325°F. Grease a 9-inch square nonstick baking pan with cooking spray.

2. In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt, then work in the cold butter cubes with your hands until combined.

3. In a separate bowl, whisk together the eggs, ricotta, half-and-half, and vanilla until combined, then add to the flour and butter mixture and mix until smooth. Spread the batter evenly into the prepared pan.

4. Combine the ingredients for the cinnamon swirl, then sprinkle the mixture on top of the batter. Using a spoon, work the cinnamon swirl into the top ½-inch layer of the batter. The top layer should be a darker cinnamon swirl color.

5. Bake until the top is golden brown and toothpick or knife inserted into the center comes out clean, 28 to 30 minutes. Allow to rest for 10 to 15 minutes before serving. Store leftovers in foil or plastic wrap on the counter for 1 to 2 days, or up to 7 days in the refrigerator.