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.
I totally adore the nutty flavor almond flour yields in my low carb desserts, and I know you will too! Low carb bread is the best kept secret and I wanted to let you in on it!
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!
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What I Love About This Low Carb Coffee Cake Recipe
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?!?
Recipe Notes
Learn more about this low carb coffee cake recipe and its ingredients!
Ingredient Notes
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!!!
Storing Tips
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!
Serving Recommendations
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!
Recipe Variations
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.
Low Carb Coffee Cake
Print Recipe Pin RecipeIngredients
- 1/2 Cup Unsalted Butter cold
- 2 1/2 Cups Almond Flour
- 1/4 Teaspoon Kosher Salt
- 1 1/4 Cup Swerve or Lakanto (see sweetener notes below)
- 1 Tablespoon Baking Powder
- 1/4 Cup NOW Powdered Psyllium Husk
- 1/2 Cup Heavy Cream
- 4 Eggs
- 1 Teaspoon Vanilla
- 2 Teaspoons Cinnamon
- 1 Cup Pecans chopped
Instructions
- Place 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 almond flour, granular erythritol, and 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 baking powder, psyllium husk, heavy cream, vanilla, and eggs.
- Combine using an electric mixer until batter is completely smooth.
- Pour smooth mixture into the prepared cake pan.
- Add cinnamon and 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:
Lindsey's Tips
Nutrition
More Low Carb Bread Recipes
Check out these additional bread recipes:
- Low Carb Banana Bread
- Low Carb Cinnamon Rolls
- Low Carb Sandwich Bread
- Low Carb Gingerbread Cookies
- Soul Bread
Conclusion
I hope you’re as excited as I am to make this low carb coffee cake recipe! Please comment in the comment section below to let me know how yours turned out for you! Happy baking!
Sarah
Thank you for your article. You are an inspiration to us all. Here is a great way I found to boost your keto experience. I hope it helps some other.
Lindsey
Thank you so much Sarah! Happy to have you here 🙂
Karlynn
is there something else I can use if I don’t have psyllium husk? Not a big fan of psyllium husk as it bloats me. But really love coffee cake and would love to try your recipe. Thanks
Lindsey
Hey Karlynn! You can give ground flaxseeds a try! They may add slightly less “fluff”, but they’re a great swap. Hope you enjoy!