Take two of the four eggs and separate whites from yolks. Next, beat two whole eggs with the remaining yolks in a large bowl. Leave 2 extra egg whites aside.
Add melted butter, vanilla extract, and apple cider vinegar to the beaten eggs. Whisk to combine.
Then, mix granulated erythritol, baking powder, and almond flour into a medium-size bowl. Then, fold it into the egg mixture. Stir to combine.
Beat the egg whites into soft picks. Egg whites will be ready when you turn your bowl upside down. Fold this into the cake batter. Set aside.
Pre-heat the oven to 350 degrees and prepare an 8’’ square baking tray with parchment paper.
In a different bowl, make the cinnamon crumble. Mix all the ingredients until well combined. We’re looking for a moist but grainy consistency. If needed, add an extra tablespoon of almond flour.
Take the prepared baking tray and pour ½ of the cake batter. Then make a layer of cinnamon crumble on top of the batter, and extend it evenly. Follow the rest of the cake batter, and then add the remaining crumble.
Bake this cake for 25-28 minutes, or until an inserted toothpick, comes out clean or with little lumps. Due to the almond flour and cinnamon crumble, a moist cake is desirable. Note: it’s better to have an undercooked cake than the opposite, as almond flour will be definitely baked when cold.
Prepare the cream cheese glaze by mixing cream cheese with heavy cream and powdered erythritol. Adjust thickness and sweetness to taste.
Let the cake cool to room temperature before slicing it.
Before serving, drizzle your cake with the cream cheese glaze. Enjoy!
Notes
Tips
Replace ¾ cup of granulated erythritol with ½ cup of granulated monk fruit or granulated sugar.
Store leftovers, covered, in the fridge for up to five days. Note: the cake will get drier within 3-4 days.
Recipe Notes This is a moist and buttery coffee cake. It not only comes with a crunchy cinnamon swirl but with a cream cheese drizzle on top. We enjoyed making it, but I must say that eating it was the best part!