This delectable, buttery, moist, and super fluffy keto coffee cake will delight your senses and tastebuds. Enjoy it any time of day, no coffee necessary!
Looking for more low carb cake recipes? Try this keto carrot cake.
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Cinnamon Tinted Glasses
Coffee cake was one of the first things I learned to make as a kid. I made it so often that it became a family staple.
Somehow I got it in my head that my Dad loved cinnamon too, so I’d make a coffee cake for him anytime I could — The barrage of cinnamon was constant and unending. But recently, my Mom let something slip. My dad hates cinnamon…
I gasped. I cried. How could this be true? Cinnamon desserts were our thing!
She explained that he was so endeared by our (fake) connection, he could never tell me. We had a good laugh, then a few more tears over just how loving that is. But I’m glad that I know now; I have a lot of awesome cake recipes and I’m determined to find something he actually likes!
In the meantime, I’ll continue obsessing over this low carb coffee cake. It’s so perfectly sweet and buttery and cinnamony. Try it today, no special occasion needed!
What to Expect:
If like my Dad, cinnamon isn’t your thing, this recipe is not for you. But if you’re anything like me, you won’t be able to get enough of this low carb coffee cake. Here’s what to expect before diving in:
- Light + fluffy
- THE STREUSEL!
- Buttery + moist
- Easyyy
Ingredient Notes
Keto desserts don’t have to be a compromise with the right combination of ingredients:
- Almond Flour – Use a fine grain product to get the fluffiest almond flour coffee cake possible. Bob’s Red Mill, Costco or Trader Joe’s Brand are my fave keto flour products.
- NOW Psyllium Husk – If you aren’t familiar, psyllium husk is a form of dietary fiber, which gives your low carb baked goods fluff and gluing characteristics (what gluten does in traditional flour recipes). NOW is the best brand out there and I wholeheartedly recommend it over any others!
- Heavy Cream – If you want to make this keto coffee cake dairy-free, use full-fat coconut milk instead.
- Erythritol (granular) – A better version of “sugar” with ZERO calories. It’s diabetes-friendly and doesn’t spike blood glucose or insulin levels. It’s what makes this sugar free coffee cake equally as sweet.
- Butter – Keeping the butter COLD is what gives it that delectably airy texture!
👉 Serving Recommendations
Serve this low carb coffee cake with a piping hot cup of Joe or tea for keto breakfast, snacks, or dessert. It’s also great on its own– just be sure to reheat it in the microwave before serving.
Recipe Variations
- Add chocolate by sprinkling some sugar free chocolate chips into the batter.
- Mix in some fruit. Blueberry or raspberry coffee cake are classic options.
- Keto coffee cake muffins. Bake your batter in a lined muffin tin pan instead.
- Add your fave keto nuts, to the streusel topping. Walnuts are another fave.
More Keto Bread Recipes
Low Carb Keto Coffee Cake
Print Recipe Pin RecipeIngredients
- 1/2 Cup Unsalted Butter cold
- 2 1/2 Cups Almond Flour (note 1)
- 1/4 Teaspoon Kosher Salt
- 1 1/4 Cup Granular Swerve or Lakanto (note 2)
- 1 Tablespoon Baking Powder
- 1/4 Cup NOW Powdered Psyllium Husk (note 3)
- 1/2 Cup Heavy Cream
- 4 Eggs
- 1 Teaspoon Vanilla
- 2 Teaspoons Cinnamon
- 1 Cup Pecans chopped
Instructions
- Prep. Place unsalted butter (1/2 cup) in the 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 line an 8" square baking dish with parchment paper.
- Combine. In a medium bowl, combine almond flour (2 1/2 cups), granular erythritol (1 1/4 cup), and salt (1/4 teaspoon). Add butter and mix until butter is well coated. Remove one cup of the butter/flour combo and place it in the fridge. Add baking powder (1 tablespoon), psyllium husk (1/4 cup), heavy cream (1/2 cup), vanilla ( 1 teaspoon), and eggs (4). Combine using an electric mixer until the batter is completely smooth.
- Assemble. Add cinnamon (2 teaspoons) and chopped pecans (1 cup) to the flour combo we set aside, and toss until well combined. Pour half the batter into the prepared baking dish, then half the pecan combo, then the rest of the batter, and the rest of the pecans. Press lightly to adhere the crumb topping.
- Bake + enjoy! 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 the cake to cool completely in the pan before removing it. Enjoy!
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Lindsey's Tips
- For most flour-like results, use fine-grained almond flour such as Bob's Red Mill or Costco brand.
- The sweetness of this coffee cake was determined using Lakanto or Swerve. If using a different brand of erythritol, know that they're typically 70% as sweet, and adjust accordingly.
- I only recommend using NOW psyllium husk, as other brands will absorb liquid differently and your cake may not set/will lack fluff.
- Nutritional information is for 1 slice if you slice this coffee cake into 9 slices:
