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This keto coffee cake is so moist, buttery, and delicious that you would never believe it is keto-friendly. I start with a beautiful coffee cake using almond flour, then add a wonderful cinnamon crumble, and finally drizzle on a keto cream cheese icing. The result is the perfect keto coffee cake for a quick breakfast, to bring to a fabulous brunch, or enjoy as an indulgent treat.

coffee-cake-keto
This Keto Coffee Cake is perfectly moist & buttery. It also features a delicious cinnamon crumble topping with a cream cheese drizzle.

If you’re looking for more keto dessert recipes definitely also check out my Blueberry No-Bake Keto Cheesecake, Keto Chocolate Truffles, and Keto Peanut Butter Cookies! Who says following a low carb or keto diet means you cannot enjoy a sweet treat?

The best flour to use for Keto coffee cake

For this recipe, you definitely want to use Almond flour which will give the coffee cake a nice dense, but moist consistency. You could also sub the almond flour for pecan or sunflower seed flour, but do not use coconut flour. Coconut flour is too light and too absorbant for this recipe.

keto-coffee-cake-ingredients

Keto Sweeteners

I’ve learned to keep 4 basic types of keto sweetener in my home. These are granulated, powdered, brown, and liquid monk fruit sweetener, erythritol, or allulose. These are all sugar alcohols with zero carbs and are very easy to use in place of sugar.

These sweeteners have really revolutionized low carb, diabetic-friendly, and keto diets as they have little to no aftertaste.

For this recipe we use granulated monk fruit sweetener for the cake, granulated brown monk fruit sweetener for the cinnamon crumble, and powdered monk fruit sweetener for the cream cheese icing drizzle.

eggs and egg whites in two bowls

How to make Keto coffee cake

First, pre-heat your oven to 350 degrees and prepare an 8″ square baking pan with parchment paper. Then in a large bowl, take two of the four eggs and separate the whites from the yolks. Set the yolks in a large bowl and add the two remaining eggs. Set the egg whites to the side to use later. Beat the two egg yolks and 2 whole eggs until combined.

Next, add the melted butter, vanilla extract, and apple cider vinegar to the beaten eggs. Whisk them to combine.

Then, in a separate medium-size bowl, mix the granulated white sweetener, baking powder, and almond flour. Then, fold it into the egg mixture and stir to combine.

keto-coffee-cake-batter-egg-whites

Now, go back to the egg whites and beat them with a mixer until they form soft peaks. The egg whites will be ready when you turn your bowl upside down without them sliding out. Fold this into the cake batter and set aside.

I like to incorporate whipped egg whites to keep the cake light, fluffy, and moist. This is a technique I use in many of my recipes such as my Keto Red Velvet Cake!

keto-coffee-cake-crumble-topping

Cinnamon Crumble

To make the cinnamon crumble, add the brown monk fruit sweetener, almond flour, nutmeg, cinnamon, and chopped walnuts or pecans. Then add the melted butter and mix with a fork until well combines. It should create a moist but grainy consistency like pictured above. If necessary, you can add another 1/2 tablespoon of almond flour.

Now in the 8″ square pan, pour half of the keto coffee cake batter. Then add a layer of the cinnamon crumble on top of the batter, and extend it evenly. Next, add the remaining keto coffee cake batter and then top with the rest of the cinnamon crumble.

Bake for 25-28 minutes or until an inserted toothpick comes out clean. Due to the almond flour and cinnamon crumble, a moist cake is desirable.

Important Note: It is better to have an undercooked cake than an overcooked one to avoid your cake being dry.

moist-keto-coffee-cake

Cream Cheese Icing for drizzle

Prepare the cream cheese icing by mixing the cream cheese with the heavy cream and powdered erythritol. Adjust thickness and sweetness to taste by adding the powdered sweetener a little at a time.

Once your keto coffee cake is finished baking, let it cool completely. Then drizzle with the icing before serving.

Enjoy More Keto Desserts

Tips and Substitutions

  • You can substitute almond flour with pecan or sunflower flour.
  • Avoid a dry coffee cake by not overbaking. It is better for the cake to be slightly undercooked than overcooked.
  • All of the sugar substitutes can be replaced by regular sugar, but stick to granulated, brown, and powdered sugar.
  • Make sure your almond flour is fresh. Almond flour, unlike regular white flour, can go bad.

coffee-cake-keto

Storage

Store leftovers, covered, in the fridge for up to five days. After 3-4 days the cake will get more dry.

keto-coffee-cake

Keto Coffee Cake with Cream Cheese Icing Drizzle

This Keto Coffee Cake is perfectly moist & buttery. It also features a delicious cinnamon crumble topping with a cream cheese drizzle.
No ratings yet
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Cuisine American
Servings 9 servings
Calories 483 kcal
Diets:
Moist & Buttery Keto Coffee Cake with Cream Cheese Drizzle 1
Keto
,
Moist & Buttery Keto Coffee Cake with Cream Cheese Drizzle 2
Low Carb

EQUIPMENT

  • mixer
  • 8" baking pan

Ingredients
  

Keto Coffee Cake

  • 4 large eggs
  • 3/4 cups erythritol granulated white monk fruit sweetener
  • 1/2 cup butter melted
  • 2 tsp baking powder
  • 2 tsp apple cider vinegar
  • 2 1/4 cups almond flour
  • 2 tsp vanilla extract

Cinnamon Crumble

  • 1/3 cup erythritol brown monk fruit sweetener
  • 1/4 tsp nutmeg ground
  • 3 tsp cinnamon ground
  • 4 tbsp almond flour
  • 1 cup walnuts or pecans chopped
  • 1/3 cup butter melted

Cream Cheese Icing

Instructions
 

Keto Coffee Cake

  • First, pre-heat your oven to 350 degrees and prepare an 8" square baking pan with parchment paper. Then in a large bowl, take two of the four eggs and separate the whites from the yolks. Set the yolks in a large bowl and set the egg whites in another bowl to the side.
    4 large eggs
  • In the large bowl, add the two remaining eggs to the egg yolks. Beat them with a mixer until combined.
    4 large eggs
  • Next, add the melted butter, vanilla extract, and apple cider vinegar to the beaten eggs. Whisk them to combine.
    1/2 cup butter, 2 tsp vanilla extract, 2 tsp apple cider vinegar
  • Then, in a separate medium-size bowl, mix the granulated white sweetener, baking powder, and almond flour. Then, fold it into the egg mixture and stir to combine.
    3/4 cups erythritol, 2 tsp baking powder, 2 1/4 cups almond flour
  • Now, go back to the egg whites and beat them with a mixer until they form soft peaks. The egg whites will be ready when you turn your bowl upside down without them sliding out. Fold this into the cake batter and set aside.
    4 large eggs

Cinnamon Crumble

  • To make the cinnamon crumble, add the brown monk fruit sweetener, almond flour, nutmeg, cinnamon, and chopped walnuts or pecans.
    1/3 cup erythritol, 1/4 tsp nutmeg, 3 tsp cinnamon, 4 tbsp almond flour, 1 cup walnuts, 1/3 cup butter
  • Then add the melted butter and mix with a fork until well combines. It should create a moist but grainy consistency like pictured above. If necessary, you can add another 1/2 tablespoon of almond flour.
  • Now in the 8" square pan, pour half of the keto coffee cake batter. Then add a layer of the cinnamon crumble on top of the batter, and extend it evenly. Next, add the remaining keto coffee cake batter and then top with the rest of the cinnamon crumble.
  • Bake for 25-28 minutes or until an inserted toothpick comes out clean. Due to the almond flour and cinnamon crumble, a moist cake is desirable.

Cream cheese icing

  • Prepare the cream cheese icing by mixing the cream cheese with the heavy cream and powdered erythritol. Adjust thickness and sweetness to taste by adding the powdered sweetener a little at a time.
    1 tbsp cream cheese, 1/3 cup heavy cream, 1 tbsp powdered erythritol
  • Once your keto coffee cake is finished baking, let it cool completely. Then drizzle with the icing before serving.

Notes

  • You can substitute almond flour with pecan or sunflower flour.
  • It is better for the cake to be slightly undercooked than overcooked.
  • All of the sugar substitutes can be replaced by regular sugar, but stick to granulated, brown, and powdered sugar.

Nutrition

Serving: 1piece | Calories: 483kcal | Carbohydrates: 11g | Protein: 12g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 269mg | Potassium: 108mg | Fiber: 5g | Sugar: 2g | Vitamin A: 801IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 2mg | Net Carbohydrates: 5g | sugar alcohol: 1g
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