#coffeecake

With this tasty coffee cake recipe, you can enjoy the rich flavors of Dunkin' Donuts coffee without giving up your keto lifestyle. It's tasty, moist, and perfect as a keto-friendly treat!

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/3 cup erythritol or preferred keto-friendly sweetener. 1 tsp baking powder. 1/4 tsp salt. 2 large eggs. 1/2 cup unsweetened almond milk. 1/4 cup melted coconut oil. 1 tsp vanilla extract. 2 Dunkin Donut K-cups brewed and cooled. 1/4 cup chopped pecans optional.

Instructions: Set the oven to 350F 175C and heat it up. A 8x8-inch baking pan should be greased or lined. Put almond flour, coconut flour, erythritol, baking powder, and salt in a bowl and mix them together. Eggs, almond milk, melted coconut oil, vanilla extract, and brewed Dunkin' Donut coffee should all be mixed together well in a different bowl. Pour the wet ingredients into the dry ones slowly while stirring them together until a smooth batter forms. Place the batter in the baking pan that has been prepared and spread it out evenly. You can add chopped pecans to the batter if you want to. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the coffee cake cool down a bit before cutting it up and serving it.

Prep Time: 10 minutes

Cook Time: 25 minutes

These Cinnamon Sugar Coffee Cake Muffins are a tasty treat that goes well with coffee in the morning or as a snack at any time. They're soft, moist, and full of cinnamon flavor.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, melted. 1/2 cup sour cream. 2 large eggs. 1 teaspoon vanilla extract. 1/2 cup milk. 1/4 cup cinnamon sugar for topping.

Instructions: Start by heating the oven to 350F 175C. Put paper liners in a muffin tin or grease it. All-purpose flour, brown sugar, baking powder, baking soda, and salt should all be mixed together in a large bowl. Melt the butter and add the sour cream, eggs, and vanilla extract to a different bowl. Use a whisk to mix the ingredients well. Add the wet mixture to the dry mixture and mix it in just a little. Make sure not to mix it too much; a few lumps are fine. Mix the milk into the batter until it is smooth and well mixed. About two thirds of the way to the top of each muffin cup, fill it with batter. For a classic coffee cake taste, put a big pinch of cinnamon sugar on top of each muffin. After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. With a hot cup of coffee or tea, enjoy your home-baked Cinnamon Sugar Coffee Cake Muffins!

Prep Time: 15 minutes

Cook Time: 18 minutes

This Crock Pot Apple Pie Coffee Cake tastes like apple pie and is easy to make like a coffee cake. It's a great dessert for any event. It's easy to make and cooks perfectly in the slow cooker. The warm, comforting smell of cinnamon and apples will fill your home.

Ingredients: 2 cups peeled and diced apples. 1/4 cup brown sugar. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1 box yellow cake mix. 1/2 cup melted butter. 1 cup chopped pecans or walnuts optional.

Instructions: Add the diced apples to a bowl and mix in the brown sugar, cinnamon, and nutmeg until the apples are well covered. Cover the bottom of a slow cooker that has been greased with the apple mixture. In a different bowl, melt the butter and mix it with the dry cake mix until it is crumbly. Put the cake mix on top of the apples in the slow cooker. If you want, you can add chopped nuts on top. For four to five hours, or until the cake is set and the apples are soft, cover and cook on low heat. If you want, you can serve it warm with a scoop of vanilla ice cream.

Prep Time: 15 minutes

Cook Time: 240 minutes

These Bursting Blueberry Coffee Cake Muffins are a delightful treat for breakfast or snack time. They are packed with fresh blueberries and topped with a sweet cinnamon streusel. Perfect with a cup of coffee!

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 1/2 cup milk. 2 large eggs. 1 tsp vanilla extract. 2 tsp baking powder. 1/2 tsp salt. 2 cups fresh blueberries. 1/4 cup brown sugar. 1/2 tsp ground cinnamon.

Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Mix the flour, baking powder, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. The fresh blueberries should be added slowly. On top of the streusel, mix the brown sugar and ground cinnamon in a small bowl. Fill each muffin tin about two thirds of the way to the top with muffin batter. Put some streusel on top of each muffin. After the oven is hot, bake it for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Have a great time with your Blueberry Coffee Cake Muffins!

Prep Time: 15 minutes

Cook Time: 20 minutes

Indulge in a guilt-free treat with this Paleo Salted Caramel Drenched Coffee Double Chocolate Cake. It's moist, rich in chocolate flavor, and topped with a luscious salted caramel sauce. Perfect for special occasions or when you're craving a decadent dessert without compromising your Paleo lifestyle.

Ingredients: 1 cup almond flour. 1/2 cup coconut flour. 1/2 cup unsweetened cocoa powder. 1/4 cup coconut sugar. 1/4 cup maple syrup. 3 eggs. 1/4 cup coconut oil, melted. 1/4 cup brewed coffee, cooled. 1/4 cup unsweetened almond milk. 1 tsp baking soda. 1/2 tsp salt. 1/2 tsp vanilla extract. For Salted Caramel Sauce:. 1/2 cup full-fat coconut milk. 1/4 cup coconut sugar. 1/4 tsp sea salt. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and grease a 9-inch round cake pan. In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, coconut sugar, and baking soda. In another bowl, whisk together eggs, melted coconut oil, maple syrup, brewed coffee, almond milk, salt, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, make the salted caramel sauce. In a small saucepan, combine coconut milk and coconut sugar over medium heat. Stir until the sugar has dissolved. Once it starts to bubble, reduce heat and simmer for about 10-15 minutes, stirring occasionally until the sauce thickens and turns a caramel color. Remove from heat, stir in sea salt and vanilla extract. Let it cool slightly. Once the cake is done, allow it to cool for 10 minutes in the pan, then transfer it to a serving platter. Drizzle the warm salted caramel sauce over the cake, allowing it to soak in. You can reserve some for serving. Serve the Paleo Salted Caramel Drenched Coffee Double Chocolate Cake with a drizzle of caramel sauce and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

These muffins combine the flavors of chocolate chip coffee cake with the delightful crunch of brown butter streusel. Perfect for breakfast or as a sweet treat with your morning coffee.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/2 cup unsalted butter, melted and browned. 1/2 cup sour cream. 1/4 cup strong brewed coffee, cooled. 1/4 cup whole milk. 2 eggs. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup chocolate chips.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a mixing bowl, whisk together the melted browned butter, granulated sugar, and brown sugar until well combined. Add the sour cream, coffee, milk, eggs, and vanilla extract to the butter-sugar mixture, and whisk until smooth. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips. Fill each muffin cup about 2/3 full with the batter. For the streusel topping, mix 1/4 cup of brown sugar and 1/4 cup of all-purpose flour, then cut in 2 tablespoons of cold butter until the mixture resembles coarse crumbs. Sprinkle the streusel over each muffin. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy your delicious Chocolate Chip Coffee Cake Muffins with Brown Butter Streusel!

Prep Time: 20 minutes

Cook Time: 18 minutes

The best thing about fall is that these Pumpkin Coffee Cake Muffins have a delicious maple glaze on top. These muffins are warm and tasty for breakfast or a snack because they have pumpkin, warm spices, and a crumbly streusel topping.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar, packed. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup unsalted butter, melted. 1/2 cup canned pumpkin puree. 1/4 cup sour cream. 1 large egg. 1 teaspoon vanilla extract. For Streusel Topping:. 1/4 cup all-purpose flour. 1/4 cup granulated sugar. 1/4 cup rolled oats. 3 tablespoons unsalted butter, cold and cubed. 1/2 teaspoon ground cinnamon. For Maple Glaze:. 1/2 cup powdered sugar. 2 tablespoons pure maple syrup. 1-2 tablespoons milk.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate bowl, mix together the melted butter, pumpkin puree, sour cream, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. In a small bowl, prepare the streusel topping by combining the flour, granulated sugar, rolled oats, cold cubed butter, and ground cinnamon. Use a fork or pastry cutter to mix until it resembles coarse crumbs. Fill each muffin cup with a spoonful of the muffin batter. Add a layer of streusel topping, and then top with more muffin batter until each cup is about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake. While the muffins are baking, prepare the maple glaze by whisking together the powdered sugar, pure maple syrup, and milk until smooth. Adjust the consistency by adding more milk if needed. Once the muffins are done, allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Drizzle the maple glaze over the cooled muffins, allowing it to set for a few minutes before serving. Enjoy your delicious Pumpkin Coffee Cake Muffins with Maple Glaze!

Prep Time: 20 minutes

Cook Time: 20 minutes