The Best Keto Coffee Cake Recipe that’s extremely moist, delicious, and easy to make. Enjoy a crowd-pleasing low carb coffee cake with a sweet cinnamon layer in the middle and a buttery, crispy streusel crumb topping. Top it off with my simple sugar-free glaze and enjoy with your morning coffee.
I’m a huge fan of cake and coffee for breakfast. In fact, is there anything better? This coffee cake is the best I’ve ever had. It’s fluffy, cinnamon-y with a distinct buttery vanilla taste, and topped with the perfect amount of crumb. Don’t skip the crumb topping; it’s what makes this cake amazing.
Watch our quick video to see exactly how to make the keto coffee cake.
What is Coffee Cake?
A coffee cake is a soft and moist sponge cake topped with a buttery streusel topping containing cinnamon and occasionally nuts. This crumb coffee cake tastes best with a cup of coffee in the morning or afternoon.
It’s called coffee cake not because it has coffee-flavored but because it’s often accompanied by coffee. A recent innovation that became popular in the ’50s is the hole in the center of most coffee cakes.
Did you know that the earliest version of coffee cake dates from around 17th in Denmark? It’s more about the idea of eating cake as a company for coffee. There are many varieties of crumb cakes: Streuselkuchen in Germany or Arany Galuska in Hungary, which contains walnuts and cinnamon.
Ingredients and Substitutions
This grain-free coffee cake only needs simple low carb ingredients, which you may already have in your pantry. Below you’ll find the ingredients, a few notes, and a few possible substitutes that you can make in the coffee cake recipe.
The full printable recipe with all the measurements and instructions are listed in the recipe card below. Scroll to the bottom of this post to find the nutrition facts.
- Almond Flour – When baking with almond flour, it’s important to choose a super fine one. This way, the cake doesn’t have a gritty texture. If you’re allergic to almonds, replace it with Hazelnut flour, Pecan flour, or Walnut Flour.
- Coconut Flour – It’s a nut-free flour that absorbs liquids quickly. I love to add it to this cake to provide a better texture.
- Powdered Sweetener – You can use a classic powdered Erythritol (+ Monk Fruit), but for this recipe, I love using a Brown Sugar Alternative that’s zero carbs and has no bitter aftertaste.
- Eggs – I used four medium eggs, so feel free to use only three large ones.
- Butter – If you want a dairy-free paleo coffee cake, replace the butter with coconut oil. Make sure you follow the directions and use melted or softened as needed.
- Heavy Cream – Use canned coconut milk if you are looking for a dairy-free cake.
- Plant-Based Milk – Any sugar-free milk is fine. This includes almond milk, coconut milk, cashew milk, etc.
How To Make Keto Coffee Cake
Don’t get intimidated by the long list of ingredients and steps to follow. It’s actually pretty simple to make this fabulous low carb coffee cake from scratch. It takes 15 minutes to whip up and then about 35 minutes to bake. Just be prepared to You’ll end up with one of the most delicious cake, ever!
To make your life easier, use an electric mixer.
Make The Keto Coffee Cake Batter
To make the cake, you’ll need to cream together the butter and sugar substitute.
Add the eggs and the other liquid ingredients and continue mixing. Then incorporate the dry ingredients until you get a cake batter.
Assemble The Coffee Cake
Spread half of the batter onto the bottom of your prepared baking pan.
Cover with the keto streusel that’s made with sweetener, cinnamon, and one tablespoon of almond flour to help create a nice thick layer.
Top with the rest of the batter and smooth the tops using a spatula.
Sprinkle the streusel topping that will create that crispy layer.
Baking The Almond Flour Coffee Cake
Bake for about 35-40 minutes or until your cake looks golden. Let it cool for a few minutes, and then drizzle the sugar-free icing.
What Sweetener to Use?
In this recipe, I use a brown sugar replacement, but it’s a matter of preference.
Just make sure it is in powder form. Simply process the granulated sweetener in a clean (and dry!) blender or coffee grinder.
Keto Coffee Cake Variations
Are you looking for ways to make this coffee cake even better than it is? Well, that’s actually possible if you:
- Add fruits such as blueberries or raspberries. This means baking the cake for a few extra minutes.
- Top the cake with almonds, chopped hazelnuts, or walnuts to give a delicious crunch.
- Use avocado oil or lightly flavored olive oil instead of butter. If you’re not worried about the carb count, you can replace it with applesauce.
How to Store Keto Coffee Cake
The best way to store this coffee cake is in an airtight container at room temperature for two days and in the fridge for up to one week.
It’s also a freezer-friendly recipe. Freeze individually wrapped coffee cake slices. When ready to enjoy, simply remove it from the freezer and let it thaw at room temperature for a few hours.
Always serve it warm! I love to warm it in the microwave for about 30-45 seconds or until warm.
How Much Keto Coffee Cake to Eat?
This coffee cake can be sliced into 9 or 16 squares. The net carbs vary from 4 to 7 depending on how many squares you cut the cake.
Other Keto Cakes You’ll Love
- The Best Birthday Keto Vanilla Cake
- Chocolate Vanilla Marble Pound Cake
- The Best Low Carb Keto Carrot Cake
- Easy Low Carb Keto Pecan Pie Mug Cake
Keto Coffee Cake
FOR THE COFFEE CAKE BASE:
- 1 ½ cup Almond Flour
- 2 tbsp Coconut Flour
- ½ cup Sweetener powdered
- 2 tsp Baking Powder
- ¼ tsp salt
- 4 medium Eggs room temperature
- 2 tsp Vanilla Extract
- ½ cup Butter or coconut oil melted
- ¼ cup Heavy Cream or Coconut Cream
- ⅓ cup Almond Milk unsweetened
FOR THE CRUMB TOPPING:
- 1 cup Almond Flour
- ½ cup Sweetener powdered
- ¼ cup Softened Butter or Coconut Oil
- 1 tsp Ground Cinnamon
- ½ cup chopped nuts optional
FOR THE CINNAMON SUGAR
- ¼ cup Sweetener powdered
- 1 tbsp Almond Flour
- 1 tsp Ground Cinnamon
FOR THE SUGAR-FREE GLAZE
- ⅔ cup sweetener powdered
- 1 tsp Vanilla Extract
- 4-5 tbsp Heavy Cream
- Preheat the oven to 350°F / 180°C. Line a 9*9 inch square cake pan with parchment paper.
MAKE THE CRUMB TOPPING:
- Using a fork, combine all the crumb topping ingredients until the mixture looks crumbly.
Make the CINNAMON SUGAR
- In a bowl, combine the powdered sweetener, almond flour, and ground cinnamon. Set aside.
MAKE THE KETO COFFEE CAKE BATTER:
- In a large bowl cream together the softened butter and powdered sugar replacement using an electric mixer. I used powdered golden sweetener.
- Add the eggs, heavy cream, vanilla extract, and almond milk. Beat just until combined for about one minute.
- Stir in the dry ingredients: almond flour, coconut flour, baking powder, and a pinch of salt and mix until combined.
- To assemble, transfer half of the batter to the baking pan, as shown in the video. Top with the cinnamon sugar and add the remaining batter. Evenly sprinkle the crumb mixture over the top of the cake.
- Bake the cake for 35-40 minutes or until the tops look golden, and a toothpick inserted into the middle comes out clean.
- Remove from the oven and prepare the sugar-free glaze.
- To make the glaze combine all the ingredients in a bowl until the powdered sweetener is dissolved and the glaze is thick. If you want a thicker glaze, add more powdered sweetener.
- Drizzle the glaze over the warm coffee cake and cut into 9 or 16 squares.
- Store the leftovers into an airtight container for up to 3 days.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
Fantastic recipe! Ideal keto cake!
I added blueberries and it was AMAZING!! Loved it!!! Cannot wait til tomorrow to have more with my coffee!
My daughter and I made this the night before Thanksgiving. She is gluten and dairy free for medical reasons. This recipe is so easy to swap out the dairy. We made it in a 7×11 glass dish. It came out perfectly. We did up the cinnamon in the middle layer to 1 tablespoon, because my daughter thinks the world needs more cinnamon. We will double or triple the spices in the topping for the same reason. This is now in the “Family Heritage Cookbook” the Holy Grail for our family. Thank you many times over for this recipe. When my daughter goes off to college this recipe goes with her.