This keto coffee cake is soft, moist, and perfectly sweet without using traditional sugar or flour. It features a tender almond flour cake layered with a cinnamon brown-sugar-style crumble that melts into every bite. Ideal for breakfast, brunch, or a light dessert, this low-carb treat delivers classic comfort with only 3 grams of net carbs per slice.

Why You’ll Love This Recipe

This recipe delivers bakery-style results while staying completely keto-friendly. The cake has a fluffy texture that avoids the dryness common in low-carb baking. The cinnamon crumble is layered both inside and on top, ensuring rich flavor throughout. It’s made in one main bowl, uses simple ingredients, and is naturally gluten-free and sugar-free. It’s also versatile enough to enjoy warm with coffee or as a make-ahead snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake batter:

• 2 1/4 cups blanched almond flour
• 1/4 cup coconut flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup brown sugar substitute or allulose
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract

For the cinnamon crumble topping:

• 3/4 cup blanched almond flour
• 1/3 cup brown sugar substitute or allulose
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened

Optional glaze:

• 1/4 cup keto powdered sweetener
• 2 tablespoons water

Directions

Preheat the oven to 180°C (350°F). Line a 9 x 11-inch baking pan with parchment paper and lightly grease it.

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.

In a large mixing bowl, combine the melted butter and brown sugar substitute. Mix until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients and mix until a smooth batter forms.

In a separate bowl, prepare the crumble topping by mixing the almond flour, brown sugar substitute, cinnamon, salt, and softened butter until a crumbly texture forms.

Pour half of the cake batter into the prepared pan and spread it evenly. Sprinkle half of the crumble mixture over the batter. Add the remaining batter on top and gently spread it out. Finish by sprinkling the remaining crumble evenly over the surface.

Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out mostly clean. If the top begins to brown too quickly, loosely cover with foil.

Allow the cake to cool completely in the pan before slicing. If using the glaze, mix the powdered sweetener with water and drizzle over the cooled cake.

Servings and timing

Servings: 12 slices
Prep time: 10 minutes
Bake time: 35–40 minutes
Cooling time: 20 minutes
Total time: approximately 1 hour 10 minutes

Variations

You can add chopped walnuts or pecans to the crumble topping for extra crunch. For a muffin version, divide and layer the batter into a greased muffin tin and bake for 20–23 minutes. A touch of lemon zest or almond extract can also be added to the batter for a subtle flavor twist.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 7 days. For longer storage, freeze individual slices in a freezer-safe container for up to 3 months. Reheat slices gently in the microwave for 15–20 seconds or let them thaw at room temperature.

FAQs

Can I make this recipe dairy-free?

Yes, you can replace the butter with a dairy-free butter alternative suitable for baking.

Can I use only almond flour and skip the coconut flour?

No, coconut flour is necessary for structure and moisture balance. Omitting it will affect the texture.

Why is it called coffee cake if there’s no coffee in it?

Coffee cake is traditionally meant to be served with coffee, not made with it.

How do I prevent the topping from burning?

Bake the cake on the middle rack and loosely cover it with foil if it browns too quickly.

Can I make this cake ahead of time?

Yes, it tastes even better the next day as the flavors settle.

Is this recipe gluten-free?

Yes, it contains no wheat or gluten-based ingredients.

What sweetener works best?

Allulose or a brown sugar-style keto sweetener provides the best texture and flavor.

Can I turn this into muffins?

Yes, layer the batter and crumble in muffin tins and reduce the baking time.

How do I know when the cake is done?

A toothpick inserted into the center should come out mostly clean with a few moist crumbs.

Can I add a glaze on top?

Yes, a simple keto powdered sweetener glaze works well once the cake has cooled.

Conclusion

This keto coffee cake is a reliable, crowd-pleasing recipe that proves low-carb baking can be just as indulgent as the classic version. With its moist crumb, cinnamon layers, and easy preparation, it’s a recipe you’ll return to again and again for breakfast, brunch, or dessert.

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