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Keto Coffee Cake

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This keto coffee cake features a tender almond flour base and a cinnamon crumble topping, offering classic coffee cake flavor without the carbs. It’s low-carb, gluten-free, sugar-free, and perfect for breakfast, brunch, or dessert.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F (180°C). Line a 9 x 11-inch baking pan with parchment paper and lightly grease it.
  2. In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
  3. In a large bowl, mix melted butter and brown sugar substitute until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until smooth and well combined.
  5. In another bowl, mix crumble ingredients: almond flour, brown sugar substitute, cinnamon, salt, and softened butter until crumbly.
  6. Spread half the batter into the prepared pan. Sprinkle with half the crumble mixture.
  7. Top with remaining batter and spread gently. Sprinkle remaining crumble on top.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean. Cover loosely with foil if top browns too fast.
  9. Cool completely in the pan. If desired, mix glaze ingredients and drizzle over cooled cake.

Notes

  • Add chopped walnuts or pecans to the topping for crunch.
  • Turn into muffins by using a muffin tin and baking for 20–23 minutes.
  • For flavor variation, add lemon zest or almond extract to the batter.
  • Loosely cover with foil if the top browns too quickly.

Nutrition

Find it online: https://savorymomskitchen.com/keto-coffee-cake/