If you own at least a 6 qt electric pressure cooker (like Instant Pot), buy a half size Bundt cake pan. Use the mixture exactly the same, cover with foil to prevent water on the bread/ cake, pressure cook for 50 min. Absolutely perfect, no browning, so therefore no burning. I have done this with all my keto breads…always stays moist!
Oh my stars you are so precious I am 74 years old and I still make mistakes in baking I love how you carry on just we all do thank you you are a breath of fresh air
It’s refreshing to know that young people make the same “mistakes” as do the grandmothers of this world (me). You made my day! 😅 thank you. It looks delicious
I'm so glad you decided to post. Showing the "mess ups" are so valuable! Especially showing how to recover from one. I mess up all the time, so it's refreshing to know even people with more experience than me do that, too. Also, I've been wanting to post this since it happened but keep forgetting. I made your microwave cake the other day. Well, when I made the icing, my butter was too cold. It looked curdled just like you said it would. I remembered seeing in another person's video that if it happens, you can recover your frosting by taking part of it out, microwaving it, and adding it back, Girl, IT WORKED!!! I took out about a 1/4 C, microwaved for about 20 seconds, added it back and whipped it, and it all came together beautifully.
Good morning Victoria. Thank you for your honesty with your recipes. I love your Pkf and have used it successfully to bake regular not keto recipes. I have to say though I do not like allulose. It browns way too quickly and gives an off taste to things if you don't catch it just at the right moment. I have found that Swerve granulated and Swerve Brown play beautifully with your flour mixture behaving much like regular sugar. To get to their baking time you'd need to use at least 2 mini loaf pans for this. It fits comfortabley in a regular size pan, and you'd do exactly as you did and bake it for the traditional amount of time which is 50 minutes to 1 hour. I would even say, raise the oven temp to 350 and cover the pan at the beginning of baking to avoid overbrowning. I've made this before with regular flour before we went keto and used sour cream because I didn't have greek yogurt. When it comes to mixing up loaf cakes like this you can mix all your wet then add your dry in stages just like you did here. It honestly makes no difference to the finished product. I hope this helps. Tiffany
I baked this coffee cake for the first time tonight my very first keto baking experience. It tastes great and I'm very happy with that I cooked mine in a 8 x 8 and it took an hour and a half not going to lie I got nervous and lost confidence a little along the way after the hour-mark cuz it was still very very jiggly and liquidy but I persevered and I now have more confidence in my keto baking journey Thank you thank you so much Victoria
Tip for the next time something is overbaked (cake, cookies etc) My mom taught me to just take a knife and gently scrape until you reach the light brown and brush the dark brown crumbs away. Have save dozens of cakes and cookies over the years.
If a recipe is self-titled Cinnamon Coffee *Cake* I would assume it was meant to be baked in a loaf pan just like you did, Victoria. It would more aptly be named "Cinnamon Coffee Cake Muffins" or "Cinnamon Coffee Cake Mini Loafs." Bless you, Victoria!
I halved the recipe n made it in a loaf pan and it was delicious. I did bake for about 40 mins. I hate the grittiness of almond flour cakes but the pkf is amazing! Thank you so much Victoria! Keep up the great wrk!
Yay! Just made this with a couple of substitutions but generally the same. I always add an extra tsp. of baking powder to keto baked goods as they tend to be heavier in general. Also, added 3/32 tsp sucralose powder to each the batter as well as streusel topping mix as I like a sweeter flavor. I made 3 mini loaves and had to bake for 40 minutes at 325 degrees F and also got VERY dark outsides but your idea to cut them off remedied that altogether. Just had this for breakfast and it was delicious! Thanks again, Victoria, for your inspiring Keto channel!!!
Just made this! VERY YUMMY 😋 I made mine using 2 different kind of pans... A silicone miniature donut mold, and 4 inch spring form cake pans... The donut mold took 17 minutes to cook, while the 4" pans took 40... The ones in the donut mold didn't want to release (I probably didn't get them oiled well enough 🤷) I overfilled the 4" pans and the batter overflowed in the oven (thankfully I thought to put the pans on a cookie sheet)... Mine turned out rather ugly, but they taste DELICIOUS and that's what counts 🥰
This could be s Sour Cream loaf, just replace the Greek yogurt. And Lemon with poppyseed loaf? Some savory loaf...like a bread roll recipe that has pantonne in it (or chunk deli meat in it like the mortadella) with garlic pieces or herbs?
This recipe is so delicious. After watching your video I was able to combine this recipe without fail, thank you very much. ☺️ I am one to get ahead of myself too. I used my 8 mini loaf pan and they turned out beautiful. I must say though that they were far from being done at 12-15 minutes. In fact it took up to 45 minutes even with the mini loaves. I would love to be able to leave you a picture because they are picture worthy and is worth 1,000 words. You know, because a picture is worth a thousand words. 😂 And, you wouldn't have to read my books here to get the jest of my experience with this recipe. I kid, but seriously, this recipe is worth the try. Moist, delicious, firm, and satisfying. Thanks again Victoria, you're the best.
First time watching ( from Copenhagen, Denmark🇩🇰) and I Love this video and it was So Relatable👍😀 such a sweet and nice way to make it feel like a real home video where you show us how to cook and bake with Keto👍
Honey do your own thing lol it looks great .you could also swirl the cinnamon and surgar and put little batter and then sprinkle .no matter still will look and taste Great No worries.😊❤😂
I like allulose, but I too have found that baked goods (pies, cakes, cheesecakes) do not work with allulose because they have to be cooked for so long. I love the idea of the mini loaf pan because you can still use allulose, but because the mini loaf pan will not require as much time, it will be the best of both worlds!
That sounds good to me! I've done the same thing before myself, I guess we just get excited and try to rush into the recipe!☺️ I'm glad we're normal!💙😊
Oh Victoria, you're an actual angel I think. So after having noted (and I do!) your updated perfected Keto flour, as you now add 12g of Arrowroot flour, perhaps the burning on the sides will be somewhat reduced. Anyway, I'm ordering Egg white protein powder right now and some oat fibre. As I live in Belgium, getting all the ingredients is a bit of a challenge but do-able. Anyway, just to say that I love your soft-spoken, humble manner. I have a daughter who is about your age but I'm not yet a grandmother unfortunately. I bet your own mama is SO proud of you! You're just an absolute pleasure to watch (and learn from)! God bless and I'm really looking forward to your next videos! Btw, may I ask if you're also on Facebook ? Do you have a community there perhaps ? Love from Belgium. xx
You did very well putting it into the loaf pan. Looks good with the sides sliced away. Slices rather than little cakes are better IMO. Either way I have the pans to do both. Allulose is currently regulated out of Australia - not enough data on it the regulator says (not that I pay much attention to what they say). You can buy it but it is not cheap. I have been using an erythritol product called Natvia mostly and was going to play around with it first in your recipes. Will buy allulose a bit later and see what the difference is. This coffee cake looks delicious and something to bake more regularly. Looks like another gem - Thank You.
@@debbyscheller2574 I have no problems with erythritol so far. I have never really been a big sugar person so not heavy handed with sweeteners. Have been baking with keto for maybe 7 years and not really aware of any stomach issues related with erythritol. Have also used stevia which I have no problem with other than proportion ratios are something that need to be factored into most recipes. Will bear in mind what you say and explore allulose sometime down the track.
I wonder if you inserted one loaf pan inside the other and then baked it if it would still burn. I use double cake pans when I cook biscuits and it keeps them from burning. Also you can double your cookie sheets.
I Love the crust. i take it. Thank you for baking in front of us. I'm not good at baking so I make a lot of mistakes. Thanks for being honest. However I like the crust.
I used mini loaf pans, eight of them. The 12 to 15 minutes they recommend for baking is not enough. I ended up having to cook mine approximately 35 to 38 minutes! Although the vanilla that I used is sort of overpowering, and I did not particularly care for the taste. But I made it with Victoria’s perfected keto flour!
I love your videos! But I do have a general question. First, you had special flours that were slightly different, which had some leavening agents. Then you made an all-purpose flour (perfected?) I am wondering how we can tell the difference now, or what we would do to adjust some of the older recipes or vice versa. Thanks!
I made this. Absolutely good. Rose good. I used a shorter dish. But it sunk in middle like yours but it was dense and wet. Toothpick came out good. yours looked more crumbly in center. Any advice what I can do.
I used two small metal loaf pans ~ 7”x3”. They probably baked for 40-45 minutes and then I put them in the microwave for a couple of minutes to insure the middle was done. They looked perfect color wise. I can’t compare them to the original Starbucks which I’ve never tried. Texture was real nice, but I’d like to try something other than Stevia for the sugar, because of the aftertaste. I also might try with salted butter. I just like the saltier flavor. Perhaps that would change the texture though? I don’t know.
Allulose is a great replacement...tastes and bakes like sugar. It is only around 70% sweet as sugar, so you will have to add extra. I don't like Stevie or Monk Fruit because of the aftertaste
Hi Victoria, can i use egg white powder to replace egg white protein powder? It's hard to find egg white protein prowder in my country but egg white powder can easily found. Btw, it's blessing to find your channel and hope it never stop growing..
If you own at least a 6 qt electric pressure cooker (like Instant Pot), buy a half size Bundt cake pan. Use the mixture exactly the same, cover with foil to prevent water on the bread/ cake, pressure cook for 50 min. Absolutely perfect, no browning, so therefore no burning. I have done this with all my keto breads…always stays moist!
You are a rock star!
Thank you so much. I'm gonna try that.
Do you pressure cook on normal or high pressure?
Thank you! My IP lives out on the counter. We make cheese cake in it all the time, as well as hard boiled eggs.
@kathipariso6102 @healingwithin2517 ?
Oh my stars you are so precious I am 74 years old and I still make mistakes in baking I love how you carry on just we all do thank you you are a breath of fresh air
Awe thank you friend ❤️
It’s refreshing to know that young people make the same “mistakes” as do the grandmothers of this world (me). You made my day! 😅 thank you. It looks delicious
I'm so glad you decided to post. Showing the "mess ups" are so valuable! Especially showing how to recover from one. I mess up all the time, so it's refreshing to know even people with more experience than me do that, too.
Also, I've been wanting to post this since it happened but keep forgetting. I made your microwave cake the other day. Well, when I made the icing, my butter was too cold. It looked curdled just like you said it would. I remembered seeing in another person's video that if it happens, you can recover your frosting by taking part of it out, microwaving it, and adding it back, Girl, IT WORKED!!! I took out about a 1/4 C, microwaved for about 20 seconds, added it back and whipped it, and it all came together beautifully.
Good morning Victoria. Thank you for your honesty with your recipes. I love your Pkf and have used it successfully to bake regular not keto recipes. I have to say though I do not like allulose. It browns way too quickly and gives an off taste to things if you don't catch it just at the right moment. I have found that Swerve granulated and Swerve Brown play beautifully with your flour mixture behaving much like regular sugar. To get to their baking time you'd need to use at least 2 mini loaf pans for this. It fits comfortabley in a regular size pan, and you'd do exactly as you did and bake it for the traditional amount of time which is 50 minutes to 1 hour. I would even say, raise the oven temp to 350 and cover the pan at the beginning of baking to avoid overbrowning. I've made this before with regular flour before we went keto and used sour cream because I didn't have greek yogurt. When it comes to mixing up loaf cakes like this you can mix all your wet then add your dry in stages just like you did here. It honestly makes no difference to the finished product. I hope this helps. Tiffany
I baked this coffee cake for the first time tonight my very first keto baking experience. It tastes great and I'm very happy with that I cooked mine in a 8 x 8 and it took an hour and a half not going to lie I got nervous and lost confidence a little along the way after the hour-mark cuz it was still very very jiggly and liquidy but I persevered and I now have more confidence in my keto baking journey
Thank you thank you so much Victoria
Tip for the next time something is overbaked (cake, cookies etc) My mom taught me to just take a knife and gently scrape until you reach the light brown and brush the dark brown crumbs away. Have save dozens of cakes and cookies over the years.
Great. Do the Starbucks Lemon Pound Cake next.
I'll vote for that!!
Yes!!!
The pumpkin spice cake from Starbucks too.
If a recipe is self-titled Cinnamon Coffee *Cake* I would assume it was meant to be baked in a loaf pan just like you did, Victoria. It would more aptly be named "Cinnamon Coffee Cake Muffins" or "Cinnamon Coffee Cake Mini Loafs." Bless you, Victoria!
Dying for one of those slices with a cup of coffee right now! 🌹
Try lining with parchment paper honey cover with foil first and towards end take off to brown
I halved the recipe n made it in a loaf pan and it was delicious. I did bake for about 40 mins. I hate the grittiness of almond flour cakes but the pkf is amazing! Thank you so much Victoria! Keep up the great wrk!
Yay! Just made this with a couple of substitutions but generally the same. I always add an extra tsp. of baking powder to keto baked goods as they tend to be heavier in general. Also, added 3/32 tsp sucralose powder to each the batter as well as streusel topping mix as I like a sweeter flavor. I made 3 mini loaves and had to bake for 40 minutes at 325 degrees F and also got VERY dark outsides but your idea to cut them off remedied that altogether. Just had this for breakfast and it was delicious! Thanks again, Victoria, for your inspiring Keto channel!!!
So glad you posted this video anyway. Love your videos. Thanks for sharing!
I absolutely love that you messed up. I do it almost every time! Thank you! ❤❤❤
I totally get it!!! When I make a mistake...play Jazz music. Tense and soothing at the same time. Love you!!
With a cup of black. SOOOO good!
Just made this! VERY YUMMY 😋
I made mine using 2 different kind of pans... A silicone miniature donut mold, and 4 inch spring form cake pans... The donut mold took 17 minutes to cook, while the 4" pans took 40... The ones in the donut mold didn't want to release (I probably didn't get them oiled well enough 🤷)
I overfilled the 4" pans and the batter overflowed in the oven (thankfully I thought to put the pans on a cookie sheet)...
Mine turned out rather ugly, but they taste DELICIOUS and that's what counts 🥰
This could be s Sour Cream loaf, just replace the Greek yogurt. And Lemon with poppyseed loaf? Some savory loaf...like a bread roll recipe that has pantonne in it (or chunk deli meat in it like the mortadella) with garlic pieces or herbs?
This recipe is so delicious. After watching your video I was able to combine this recipe without fail, thank you very much. ☺️ I am one to get ahead of myself too. I used my 8 mini loaf pan and they turned out beautiful. I must say though that they were far from being done at 12-15 minutes. In fact it took up to 45 minutes even with the mini loaves. I would love to be able to leave you a picture because they are picture worthy and is worth 1,000 words. You know, because a picture is worth a thousand words. 😂 And, you wouldn't have to read my books here to get the jest of my experience with this recipe. I kid, but seriously, this recipe is worth the try. Moist, delicious, firm, and satisfying. Thanks again Victoria, you're the best.
Thank you for leaving this comment I really appreciate it!!!
I've never had the original, but I'm looking forward to making these!!! Yum!!
Thank you for many amazing recipes!!!
Ha! I just love her! This is my life when trying to follow recipes. I’m not great with directions 😂
I'm so excited to try this.
Thank you for your videos and God bless you.
First time watching ( from Copenhagen, Denmark🇩🇰) and I Love this video and it was So Relatable👍😀 such a sweet and nice way to make it feel like a real home video where you show us how to cook and bake with Keto👍
Honey do your own thing lol it looks great .you could also swirl the cinnamon and surgar and put little batter and then sprinkle .no matter still will look and taste Great No worries.😊❤😂
Wow, how am I just now seeing this?? I LOVE that cake and have missed it so much! Glad you made us a keto version!
Your channel is amazing! I just discovered you a couple weeks ago. Thank you. Please do the Starbucks Banana nut loaf.
Great suggestion!
I like allulose, but I too have found that baked goods (pies, cakes, cheesecakes) do not work with allulose because they have to be cooked for so long. I love the idea of the mini loaf pan because you can still use allulose, but because the mini loaf pan will not require as much time, it will be the best of both worlds!
The more you know🌈 Thank you so much for the tip!
Thank you Victoria
I think an 8x8 square baking pan or casserole dish would work well for this.
Some of my favorite cake, is coffee cake. Thank you!
It looks fantastic Victoria.
Failing is a learning process and glad you showed that. But I definitely love a brown or over browned cakss
Allulose is the reason it browned so much!!
Yummy so good thank you Victoria ❤😊
Great job, Victoria. Love you to pieces. Drizzle a little glaze on it! 💚💙💜
Whoo Hoo! I look forward in trying this. Thank you Victoria. -Silvia NY
Looks great!
I finally got all the right ingredients to make your flour and I am so happy! Do you happen to have a cookbook out yet? I hope you do make one ❤️
Not yet but working on it
I will buy it immediately!! ❤
You can send me the outside that you cut off! 😂
Thanks for this video. I love all things toasted so those edges would be something I’d prefer, lol!
That sounds good to me! I've done the same thing before myself, I guess we just get excited and try to rush into the recipe!☺️ I'm glad we're normal!💙😊
So glad you kept your error in the video. It’s good to see that I’m not the only one that makes mistakes like these. 😂😂
Oh Victoria, you're an actual angel I think. So after having noted (and I do!) your updated perfected Keto flour, as you now add 12g of Arrowroot flour, perhaps the burning on the sides will be somewhat reduced. Anyway, I'm ordering Egg white protein powder right now and some oat fibre. As I live in Belgium, getting all the ingredients is a bit of a challenge but do-able.
Anyway, just to say that I love your soft-spoken, humble manner. I have a daughter who is about your age but I'm not yet a grandmother unfortunately. I bet your own mama is SO proud of you! You're just an absolute pleasure to watch (and learn from)!
God bless and I'm really looking forward to your next videos!
Btw, may I ask if you're also on Facebook ? Do you have a community there perhaps ?
Love from Belgium. xx
I am now on Facebook! I do all communications through TH-cam but Facebook is for other to share their experiences :)
You did very well putting it into the loaf pan. Looks good with the sides sliced away. Slices rather than little cakes are better IMO. Either way I have the pans to do both. Allulose is currently regulated out of Australia - not enough data on it the regulator says (not that I pay much attention to what they say). You can buy it but it is not cheap. I have been using an erythritol product called Natvia mostly and was going to play around with it first in your recipes. Will buy allulose a bit later and see what the difference is. This coffee cake looks delicious and something to bake more regularly. Looks like another gem - Thank You.
Erithritol can be very hard on your stomach so be careful how much you consume😊 It was definitely NOT good for me!
@@debbyscheller2574 I have no problems with erythritol so far. I have never really been a big sugar person so not heavy handed with sweeteners. Have been baking with keto for maybe 7 years and not really aware of any stomach issues related with erythritol. Have also used stevia which I have no problem with other than proportion ratios are something that need to be factored into most recipes. Will bear in mind what you say and explore allulose sometime down the track.
I wonder if you inserted one loaf pan inside the other and then baked it if it would still burn. I use double cake pans when I cook biscuits and it keeps them from burning. Also you can double your cookie sheets.
Hola Victoria 😊 aquí presente 👍 deleitándome con tus deliciosas recetas , gracias por ellas y por ser tan honesta, que tengas un hermoso día 🙏❤⚘🇲🇽
I Love the crust. i take it. Thank you for baking in front of us. I'm not good at baking so I make a lot of mistakes. Thanks for being honest. However I like the crust.
I used mini loaf pans, eight of them. The 12 to 15 minutes they recommend for baking is not enough. I ended up having to cook mine approximately 35 to 38 minutes! Although the vanilla that I used is sort of overpowering, and I did not particularly care for the taste. But I made it with Victoria’s perfected keto flour!
Looks delicious!!
Love it! I am a fool for coffee cake ..
It also would have worked well in a 9x13 pan.
Another great recipe. Great way to start the day with some coffee cake
Have you ever tried parchment paper, maybe it won't brown as much with the paper?
*Looks so delicious* 🤤
Thank you 😋
Thank you
You should have used mini loaf pans like you use to give gift’s for holidays
Victoria, another great video. Do you know what the macro’s are for this recipe. Thank you. Have a Happy New Year.
3 total and 3 net carbs 👍🏼
Wow you have gotten a lot of subscribers. When I subscribe you had 3K? Looks yummy will try soon.
Well thank you for being among the first here!
I love your videos! But I do have a general question. First, you had special flours that were slightly different, which had some leavening agents. Then you made an all-purpose flour (perfected?) I am wondering how we can tell the difference now, or what we would do to adjust some of the older recipes or vice versa. Thanks!
th-cam.com/video/Ledd5KWH_wA/w-d-xo.html
This should explain everything
Nice can’t wait to try it 👍🏻❤️
I would make one suggestion to cut the base off as well as the side and it would look even better 😉. God Bless 🙏 🕊️💚☘️🇮🇪
I agree
Any vanilla cupcakes recipe? Thanks for Sharing your recipes my favorite are the cookies 🍪
it looks great! wow
Thank you! It was!
And cut the bottom off. 😊 I would make this in a loaf pan, too.
I made this. Absolutely good. Rose good. I used a shorter dish. But it sunk in middle like yours but it was dense and wet. Toothpick came out good. yours looked more crumbly in center. Any advice what I can do.
Could need more baking powder or longer baking time or more flour
Can sour cream be substituted for the yogurt? This look’s so wonderful!! Thank you so much!
I assume so but sometimes the flavor can come through
Ok! Thank you for the quick reply!! 😊
You didn’t make a mistake Starbucks did. The recipe doesn’t say “in a separate bowl” for yogurt.
I used two small metal loaf pans ~ 7”x3”. They probably baked for 40-45 minutes and then I put them in the microwave for a couple of minutes to insure the middle was done. They looked perfect color wise. I can’t compare them to the original Starbucks which I’ve never tried. Texture was real nice, but I’d like to try something other than Stevia for the sugar, because of the aftertaste. I also might try with salted butter. I just like the saltier flavor. Perhaps that would change the texture though? I don’t know.
You put metal loaf pans in the microwave?
@@DesertDweller74 Once out of the pan, I put them in the microwave to make sure they were done.
Allulose is a great replacement...tastes and bakes like sugar. It is only around 70% sweet as sugar, so you will have to add extra. I don't like Stevie or Monk Fruit because of the aftertaste
Thank You ❤
Can you substitute sour cream for the yogurt?
Yes
if I make this, I think I am going to try at 300F and tent it still
Could you please add captioning to your videos. My computer at work has no speakers :(
I may need to tap the CC button to turn it on but they are available
How long do we cook the cake for with your perfected keto flour?
For the bread size pan I baked it for 50 minutes
What are the macros? I want to do my 1st perfected keto flour recipe but I have to see if this is the one, lol
Hi Victoria, can i use egg white powder to replace egg white protein powder? It's hard to find egg white protein prowder in my country but egg white powder can easily found.
Btw, it's blessing to find your channel and hope it never stop growing..
Thank you
I have a question ...if a recipie calls for buttermilk can you use buttermilk powder and if so how much should I use as per recipe for the liquid?
Directions for how much powder is on the packaging. I don’t use as much to have less carbs.
I love how to show really baking just like real life situations!!
Do you think this would be worth a shot in hotdog molds?
Yes I do
What if you use swerve instead of allulose?
That’s fine
It won’t be as soft and may be slightly gritty but if that’s the sweetener you like it should “work”
It browns so much do to Allulose
❤️🥰❤️
👍👍👍👍👍👍👍👍👍👍
Thank you. After removing the sides, it looks awesome!