This keto coffee cake recipe is EVERYTHING. It's moist, it's dense, and it has the most absolutely perfect coffee cake texture too. And, of course, it's also topped with an irresistible cinnamon brown "sugar" crumble, and a sweet glaze just like the "regular" kind is! Seriously, you won't believe me when I tell you, but each piece of this keto coffee cake has just 2 NET CARBS!
THE BEST KETO COFFEE CAKE
Sometimes you just don't feel like getting out of bed in the morning.
But, if there's something to look forward to, you practically want to jump out of bed - at least I do.
Well, this keto cinnamon coffee cake will have you leaping out of bed in the morning and sprinting to the kitchen.
Honestly, I've never made a keto breakfast recipe that I was so excited to eat in the morning.
This coffee cake is so soft, so moist, and so buttery that I could seriously eat it on its own. But the cinnamon "sugar" crumble gives it a drool-worthy flavor.
Now, of course, it would be amazing if we stopped there, but you know I had to make this the best keto coffee cake in the world. So, it's finished off with a glaze on top that makes each bite melt in your mouth.
And, on top of being incredibly delicious, this low carb coffee cake is so easy to make too.
It's also pretty addicting. In fact, I can almost guarantee after you make it once, you'll want to whip this up on a weekly basis.
And, honestly, I can't blame you for wanting to do that since each slice has just 2 NET CARBS.
KETO COFFEE CAKE INGREDIENTS
Adding to all of the amazing things about this recipe is that you only need all common keto baking ingredients to make it.
And you probably have everything you need to make this coffee cake right now!
Here is what you'll need for the cake:
- 2 ½ Cups Almond Flour
- 1 Cup Confectioners Swerve
- 1 ½ Teaspoons Baking powder
- 4 Eggs
- ½ Cup Almond Milk
- 4 Tbsps melted salted butter
For the cinnamon "sugar" crumble:
- 1 Cup Almond flour
- 1 Cup Brown Swerve
- 6 Tbsps Melted salted Butter
- 1 Tbsp Cinnamon
- Pinch of Nutmeg
And for the glaze:
- ⅔ Confectioners Swerve
- 2-3 Tbsps almond milk
Like I said, pretty simple ingredients. And what's great about these ingredients is that you can use them to make many of my other keto recipes, like this keto vanilla cake, these keto snickerdoodle cookies, these keto churros, or even these keto banana pancakes.
KETO FLOURS TO USE
Ok, so we'll be using almond flour for the base of the cake, and part of the cinnamon sugar crumble.
But, if you do not want to use almond flour - or are allergic to it - you can substitute it out with either an equal amount of walnut flour, sunflower seed flour, or even pecan flour. Either one of these will work to make the cake and crumble.
With that said, DO NOT use coconut flour as a replacement for either part of this recipe. Coconut flour is not an equal substitute for almond flour, and it is more absorbent. So if you use it, it will dry out your cake and make it too crumbly.
CREATING A SUGAR FREE COFFEE CAKE
Since this is a keto recipe, we will, of course, be making a sugar-free coffee cake.
And to do this, we will need to use a keto sweetener for all three parts of the recipe. For the cake and glaze, I used Confectioners Swerve. And for the sugar crumble, I used Brown Swerve.
Swerve is a 0 calorie, sugar-free sweetener with the exact amount of sweetness as regular sugar. So it is perfect for this coffee cake.
But if you want other options, you can also use Lakanto's Powdered Sweetener for the cake and glaze. As far as brown sugar replacements go, I think Brown Swerve is by far the best, especially for this recipe, so I don't suggest substituting it with anything else.
HOW TO MAKE KETO COFFEE CAKE
As I said earlier, this recipe is so easy to make. And it doesn't take much time at all!
In less than an hour, you'll have a masterpiece of a coffee cake fresh out of the oven.
So if you're ready to create the most delicious coffee cake you've ever had, let's get baking!
STEP 1: PREP WORK
First things first, preheat your oven to 350°F (180°C).
Then we will make the crumble - take out a small bowl and add all of your cinnamon sugar crumble ingredients to it. Mix them until combined and crumbly, then set aside.
Next, add all of your dry ingredients for the cake - almond flour, confectioners swerve, baking powder - to a large bowl and mix them until combined.
Then add your liquid ingredients for the cake - eggs, almond milk, melted butter - to a medium-sized bowl and mix them until well combined.
Lastly, pour your liquid ingredients into the large bowl of dry ingredients and mix everything together with a spatula until a thick cake batter forms.
STEP 2: ASSEMBLING & BAKING
First, line an 11x7" cake tray with parchment paper and coat it with baking spray.
Then pour ⅔ of your batter into the cake tray. Now, add ½ of your crumble mixture you set aside earlier to the top of the batter, and press it into the batter with your spatula.
Next, cover the crumble with the rest of your cake batter and top it with the other ½ of the crumble.
Put your cake in the oven and bake for 40 minutes, covering it with tin foil at the 20-minute mark so the crumble doesn't burn.
Once you can insert a toothpick into the cake and it comes out clean, your cake is done.
STEP 3: GLAZING YOUR COFFEE CAKE
So, once your coffee cake has reached room temperature, you can make the glaze.
Mix your two glaze ingredients in a small bowl until combined, and you have a smooth glaze.
Then, drizzle the glaze over the top of your coffee cake, and cut it into 12 slices!
Dig in and enjoy.
STORING YOUR KETO COFFEE CAKE
So, as I just mentioned, this recipe makes 12 servings of coffee cake. So you should have plenty leftover to enjoy throughout the week.
But if you put it out at a party, I can't guarantee that there will be any left.
Anyways, if you do have leftovers, you can put them in an airtight container where they will last at room temperature for up to 2 days and in the fridge for up to 5 days.
And if you want to keep it for longer, you can freeze your coffee cake for 2-3 months. Just individually wrap each piece of cake in plastic wrap, then put it in a freezer-safe bag.
When you want to enjoy a piece, let it thaw to room temperature. Then if you want to warm it up, either pop it in the microwave or put it in a 300°F oven until warm.
NUTRITIONAL INFORMATION
My favorite part about this recipe has to be that each piece of low carb coffee cake only has 2 NET CARBS.
And the rest of the macros for 1 serving are ideal for keto.
Check them out:
- 234 calories
- 28.4g Fat
- 5.5g Carbs
- 3.5g Fiber
- 2g NET CARBS
- 9g Protein
This keto coffee cake is great to bring over to someone's house or to make if you are hosting a breakfast or brunch. Everyone will be asking you how you made such a delicious coffee cake, and no one will believe it is sugar-free and low carb.
Or if you are just making this coffee cake to enjoy yourself, you'll have something to look forward to every morning for the week. And every night if you want to have a piece for dessert.
Well, I hope you enjoy this keto coffee cake recipe as much as I do. If you make it, leave a comment below and let me know what you think!
MORE KETO BREAKFAST RECIPES
If you liked this keto coffee cake, I think you'll like these keto breakfast recipes too:
- Keto Pancakes
- Keto French Toast
- Keto Banana Bread
- Keto Powdered Sugar Donuts
- Keto Blueberry Muffin In A Mug
- Keto Breakfast Burritos
Keto Coffee Cake Recipe | One Of The Best Keto Recipes For Breakfast Or Dessert
This keto coffee cake recipe is EVERYTHING. It's moist, it's dense, and it has the most absolutely perfect coffee cake texture too. And, of course, it's also topped with an irresistible cinnamon brown "sugar" crumble, and a sweet glaze just like the "regular" kind is! Seriously, you won't believe me when I tell you, but each piece of this keto coffee cake has just 2 NET CARBS!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 15 Servings 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Keto Low Carb
Ingredients
Cake:
2 ½ Cups (280g) Almond Flour (or Walnut or Sunflower Seed Flour)
1 Cup (150g) Confectioners Swerve (or Lakanto's Powdered Sugar)
1 ½ Teaspoons (6g) Baking powder
4 Eggs
½ Cup (112mL) Almond Milk
4 Tbsps (56g) melted salted butter
Cinnamon "sugar" crumble:
1 Cup (112g) Almond flour
1 Cup (150g) Brown Swerve
6 Tbsps (84g) Melted salted Butter
1 Tbsp (6g) Cinnamon
Pinch of Nutmeg
Glaze:
⅔ Cup (100g) Confectioners Swerve
2-3 Tbsps (30-45g) almond milk
Instructions
- Pre-heat your oven to 350°F (180°C).
- Add all of the cinnamon sugar crumble ingredients to a small bowl, mix until combined/crumbly, and set aside.
- Add all of the dry ingredients for the cake to a large bowl, mix until combined, and set aside.
- In a medium-sized bowl, add all of the liquid cake ingredients, and mix until well combined.
- Pour the liquid ingredients into the dry ingredients, and mix with a spatula until a thick cake batter forms.
- Line a 11x7” cake tray with parchment paper, coat it with baking spray, and add ⅔ of the batter to it.
- Add ½ of the crumble mixture to the top of the batter, and press it into the batter with the spatula.
- Cover the crumble with the rest of the batter, and top it with the remaining crumble.
- Bake for around 40 minutes - covering with tin foil halfway through so the crumble doesn’t burn.
- Once you can insert a toothpick into the cake and it comes out clean, the cake is done. Let it cool to room temperature.
- Once the cake is cool, add the glaze ingredients to a small bowl and mix until well combined.
- Drizzle the glaze over the top of the cake and serve.
Notes
The scale up function does not change the gram measurements.
Nutrition
- Serving Size: 1 Serving
- Calories: 234
- Fat: 28.4
- Carbohydrates: 5.8
- Fiber: 3.5
- Protein: 9
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Can you substitute whole wheat flour for almond flour? Also can you use another sweetener other than Swerve?
I think so...and you can replace sugar for it.
This was awesome. I think it is best without the frosting. Thanks!
joe, please confirm: 12 or 15 svgs. vid says 15, printed says 12.
ty
15 Slices.
Would a Bundt cake pan work?
I think so.
Super moist and delicious! Thank you for sharing
I made this yesterday and I made 2 changes:
1) I added 2tsp of vanilla extract to the batter. I also used Lankanto granular sugar in the batter.
2) I used my hand to press the crumble into the batter ;)
It turned out really reallly good. I agree with another reviewer that if you are serving this right away it would taste better without the icing drizzle (the icing leaves an extremely cool mouth feel using confectioners swerve). However, after refrigerating the cake and eating it again this morning, the icing was much less cool and tasted ok.
Having said that; the next time I make this I am omitting the icing for sure.
Can I use a 9X 13 cake pan for this and if so do I double the recipe? I can;t find a 7c 13 pan at the moment and have so many baking dishes already,
I think so ;)
Wow! This coffee cake is so good I truly can't believe how low in carbs it is! I will be making this again soon.
I just finished making this and the actual words out of my mouth when I tasted it were, " OMG, I can't believe this!" I love to bake for others but as a diabetic, I never eat what I bake. Well, this has changed everything! Thank you and I can't wait to dig into the rest of your recipes.
What can i sub for the almond milk? Heavy whipping cream?
That and a little water.