Coffee Break

Over the years, whilst pursuing the illusive “good health” there were a few things that I point blank told my primary care provider were NOT happening. After having to give up all things glutenous, it felt like a major sacrifice already! The first thing that I told her will never happen is giving up chocolate, still stands true today. Though the white and milk chocolates are a thing of the past, as the sugar has left my system, I have become a huge fan of dark chocolate, which no longer tastes so bitter to me. The second thing was coffee!

Now, anyone that knows me (hubby too) knows we are major coffee snobs (we even roasted our own beans, and hope to get set up to do this again soon). So, boy were we thankful to find out that coffee was not “off limits” on keto. I transitioned from using cream in my coffee to drinking it black. I tried the butter coffee (not saying you shouldn’t) but, was not a fan of the greasy feeling in my coffee (same with coconut oil). But, I did learn to enjoy a good quality MCT powder mixed (well, don’t like floaties in my java!) into my coffee (I will link the one I use below).

In our household, coffee is not just you day starter, we like to have a cup with certain desserts, or as the dessert. My husband will make an unsweetened (cuban) expresso, then fill a cappuccino cup full of whipped cream (lightly sweetened with a keto sweetener), we dip the coffee up through the whipped cream, and spin off into a java induced euphoria!

Since we are such big coffee fans, it was somewhat of a necessity that I find or come up with a good keto coffee cake recipe. I hope you enjoy this one, that is reminiscent of the yummy lemon blueberry muffins one of our dear friends makes, that goes so well, with a good cup of coffee.

Keto Lemonberry Coffee Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Course: Dessert
Cuisine: Keto
Servings: 8 Servings
Calories: 291 kcal
  • 5 eggs separated
  • 1/2 tsp cream of tartar
  • 1/3 cup whey protein powder
  • 1 scoop MCT powder optional
  • 2 Tbsp coconut flour
  • 1/4 cup keto sweetener
  • 1 tsp vanilla
  • 1 Tbsp lemon juice
  • 1/2 tsp lemon zest optional
  • 2 Tbsp butter softened
  • 1/2 cup fresh or frozen berries
  • 3/4 cup unsweetened coconut shredded or flaked
  • 1 egg
  • 1 Tbsp butter softened
  • 1 Tbsp keto sweetener powdered
  • 1/4 cup chopped nuts optional
  1. Preheat oven to 325° F. and prepare a 9x9 baking dish by greasing or spraying.

    Separate egg whites into mixer bowl, and yolks into a medium bowl

  2. Add cream of tartar to egg whites and beat on high speed until stiff peaks form.

  3. Mix remaining cake ingredients into bowl with egg yolks and mix well.

  4. The batter will be a little bit thick.

  5. Gently fold egg yolk mixture into egg whites, mix well, but be careful not to deflate the whites.

  6. Add fresh or frozen berries to the batter.

  7. Smooth cake batter into prepared baking dish. In a small dish mix all the topping ingredients together and sprinkle over the top of the cake batter. Bake for 40-45 mins until middle is completely set.

Recipe Notes

This recipe can be made completely tree nut and dairy free by not using the nuts on top, and substituting coconut oil for butter.

total fat 25 g

net carbs 4.2 g

protein 10.6 g


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