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+ servings
a stack of keto coffee cake slices on a plate

Low Carb Keto Coffee Cake

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Servings 9 Slices
Calories 441kcal



  • 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!


  1. For most flour-like results, use fine-grained almond flour such as Bob's Red Mill or Costco brand
  2. 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.
  3. I only recommend using NOW psyllium husk, as other brands will absorb liquid differently and your cake may not set/will lack fluff.
  4. Nutritional information is for 1 slice if you slice this coffee cake into 9 slices:


Calories: 441kcal | Total Carbohydrates: 42g | Protein: 10g | Fat: 40g | Sodium: 212mg | Fiber: 10g | Sugar: 2g | Net Carbs: 5g | Sugar Alcohol: 27g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com