This EASY low carb coffee cake recipe is the moist yet crumbly cake your brunch, showers and weekends NEED a LOT more of!
This staple low carb breakfast treat is filled with cinnamon and vanilla flavors, and is the perfect companion to your favorite cup of jo! It’s one of those low carb recipes you’d never guess is actually low in carbs.
Eat this low carb cake in the morning, noon or night (it makes for GREAT after dinner low carb desserts)! You can’t go wrong!
Here’s the rundown of why I can’t get enough of this low carb coffee cake recipe:
- THE STREUSEL! The sweet mixture of brown Erythritol and cinnamon is NEXT LEVEL! (Also, how cool that it’s not made with refined sugar?!)
- This makes the ideal breakfast, snack or dessert!
- This tasty treat is soooo light, super soft, ultra buttery, extra moist, crazy flavorful and OH SO fluffy!
- It’s the perfect dish to bring over to someone’s house for a get-together or to drop off for someone as a thoughtful gift!
- Did I mention it’s a LOW CARB CAKE?!?
Learn more about this low carb coffee cake recipe and its ingredients!
A classic coffee cake is typically packed with refined white sugar, brown sugar, all-purpose flour and is a total CARB BOMB! However, this recipe completely flips and reverses it back into something you can feel good about eating and serving to your loved ones.
Is there anything better than healthy recipes acting as treats?! It makes eating them so much more fun since you know that they’re better options for you!
Healthier doesn’t mean you have to sacrifice! Check out the below ingredients to see how we made this recipe more nutritional than its traditional counterpart!
Almond Flour – Use a fine grain almond flour to get the fluffiest bread possible!! I’m talking Pomeranian dog, fluffy! 😉
Bob’s Red Mill, Costco or Trader Joe’s Brand are my fave products for almond flour recipes.
NOW Psyllium Husk – If you aren’t familiar with it, psyllium husk is a form of dietary fiber. It gives your low carb bread its fluff and gluing characteristics that gluten does in traditional all-purpose flour recipes.
I think NOW is the best brand out there and wholeheartedly recommend it over any others! Some products will turn your baked goods a blue-ish purple.
Heavy Cream – If you want to make this dairy-free, omit the cream and instead use full-fat coconut milk.
Erythritol (granular) – A better version of “sugar” (it’s a refined sugar substitute) with ZERO calories. It’s diabetes friendly and doesn’t spike blood glucose or insulin levels.
Cinnamon – cinnamon is crazy good for you and has some powerful medicinal properties, it’s loaded with antioxidants and tastes A-M-A-Z-I-N-G!!!
Butter – Keeping the butter COLD is what gives it that delectably moist texture!
Tools To Make
Here’s what you need to make this low carb coffee cake recipe:
- Large mixing bowl: to combine together the oil, eggs, vanilla, and milk
- Medium bowl: for blending the granular erythritol, almond flour, baking powder, and salt together
- Lightly greased 9×13 pan: the vessel for baking your coffee cake in!
- Another medium bowl: for mixing your streusel together
Now let’s get to the fun part, the BAKING!!!
When making low carb snacks like this, I like to store the leftovers in the refrigerator. You can serve this cake cold or reheat it back up in the micro for an instant breakfast option!
Can You Freeze This?
You can absolutely freeze this healthy breakfast! Just wait until the bread cools down completely, then slice it up, wrap each slice in foil and place it in a freezer-safe Ziploc bag.
I like to label mine on the front with a Sharpie so I know what’s in the baggie and how long it’s been in there!
I recommend serving this low carb coffee cake recipe with low carb fruit and a piping hot cup of Joe or tea! Don’t skip the drizzle of butter/cream cheese on top either for a divine upgrade!
Don’t have all the ingredients for this recipe? Don’t even sweat it! Check out how you can switch this recipe up:
- Add in your favorite mix-ins! The greatest thing about making a cake like this is that you can really elevate the flavors with the ingredients you mix-in to it! Try adding low carb fruits, blueberries, raspberries or blackberries (ala low carb blueberry muffins) would be amazing!
- Make Smaller Portions. turn this sweet treat into muffins!!! I know you’re going to LOVE this low carb coffee cake recipe as a muffin too! Muffin compares to it! HAH! Simply bake the batter in a muffin tin pan for 35-40 minutes instead of a cake pan. Looking for more muffin recipes? Check out these low carb pumpkin muffins or low carb banana muffins! MmmMmmm, good!
- Add Chocolate. My favorite way to add chocolate to this recipe is to mix in some sugar free chocolate chips or some low carb dark chocolate! use whichever you like best!
- Try mixing in different extracts instead of vanilla. Like banana for a low carb banana bread coffee cake.
- Swap the pecans for your fave low carb nuts, such as macadamia nuts, Brazil nuts, walnuts, or almonds.
Check out these additional bread recipes:
- Almond Flour Bread
- Low Carb Biscuits
- Low Carb Zucchini Bread
- Low Carb Banana Bread
- Low Carb Pumpkin Bread
Low Carb Coffee CakePrint Recipe Pin Recipe
- Place 1/2 cup unsalted butter in freezer for 30 minutes before starting.
- Grate butter using a box grater and place back in the freezer for 10 minutes.
- Preheat oven to 375 F and spray a 9" cake pan generously with cooking spray.
- In a medium bowl, combine 2 1/2 cups almond flour, 1 1/4 cup granular erythritol, and 1/4 teaspoon salt.
- Add butter and mix until butter is well coated.
- Remove one cup of the butter/flour combo and place it in the fridge.
- Add 1 tablespoon baking powder, 1/4 cup psyllium husk, 1/2 cup heavy cream, 1 teaspoon vanilla, and 4 eggs.
- Combine using an electric mixer until batter is completely smooth.
- Pour smooth mixture into the prepared cake pan.
- Add 2 teaspoons cinnamon and 1 cup chopped pecans to the flour combo we set aside, and toss until well combined.
- Sprinkle the crumbs over the top of the cake, pressing lightly with your hands so the crumbs adhere.
- Bake in preheated oven for 35 minutes.
- Remove from oven, and cover the cake in foil (this will prevent the top from burning).
- Return to the oven and bake for another 45 minutes.
- Allow cake to cool completely in the pan before removing it. Enjoy!
Fans Also Made These Low Carb Recipes:
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it's 70% as sweet as sugar, so you may need to add more to taste.
- Psyllium Husk. This recipe has ONLY been tested with NOW Psyllium Husk Powder. Some psyllium husk powders can turn baked goods into a blue-ish purple color, and they absorb liquids in varying amounts.