Keto Coffee Cake

Coffee Cake: Line a 8×8-inch baking pan with parchment paper. In a mixing bowl, stir together ground sunflower seed meal, protein powder, baking powder, cinnamon, and salt.

In a separate clean mixing bowl, using an electric mixer, mix together eggs, monk fruit sweetener, melted butter, yogurt, and vanilla extract until pale and light in color, about 2 minutes.

Add dry ingredients to bowl of wet ingredients and mix again with electric mixer until all ingredients are well-combined.

Pour mixture into prepared baking pan and, using a rubber spatula, smooth top into even layer. Set pan aside and allow oven to start preheating to 350 degrees Fahrenheit (175 degrees Celcius).

Crumble: In a food processor or high-speed blender, pulse sunflower seeds and sesame seeds until just floured, leaving some seeds still in-tact and chunky.

Transfer floured seeds to a clean mixing bowl, add remaining ingredients and mix using a rubber spatula until ingredients are incorporated; the mixture will be lumpy and thick.

Spoon crumble mixture atop cake batter in baking pan and, using a rubber spatula, distribute the crumble mixture onto top of batter. Using a knife or toothpick, carefully slightly mix crumble into some of the batter to add additional texture to the cake.

Transfer baking pan to oven and bake uncovered for 25 minutes before loosely covering with foil to finish cooking for additional 15-20 minutes (this is to avoid the crumble from over-browning), or until a skewer can be inserted and come out clean.

Final Steps: Remove pan from oven and allow cake to cool per slicing and serving. Note that the cake will continue to firm up while it cools outside of the oven so be sure to not over-bake.

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