Keto Coffee Cake
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My one-bowl keto coffee cake recipe yields a moist, fluffy cake topped with a brown sugar streusel and cinnamon swirl. It’s better than any bakery! 3 grams of net carbs per slice.
When I’m watching my carbs, I suddenly find myself craving sweets at every meal. Ironic? Maybe, but thankfully, I don’t have to deny myself these small luxuries.
Que, my low-carb coffee cake recipe. Like my classic coffee cake, I simply needed to swap a few ingredients with sugar-free staples, and voila! A light and moist coffee cake with the perfect crumb and addictive brown sugar crumble.
Table of Contents
Why I love this recipe
- It’s moist and fluffy. I consider myself a coffee cake connoisseur, and I’ve noticed many are quite dry and crumbly. My recipe is the opposite.
- Layers of brown ‘sugar’ and cinnamon. We’re layering the crumb topping between the cake, AND on top, so you get heaps of brown sugar and cinnamon in every bite.
- Enjoy it for breakfast. Pair a slice with a warm mug of keto coffee, and you have the breakfast of champions.
Key Ingredients
Here’s what goes into my low carb coffee cake, along with kitchen notes. The complete list with measurements is in the recipe card below.
- Almond flour. I opted for blanched almond flour over almond meal, as almond meal makes for a dense, gritty-textured cake.
- Coconut flour. I used both flours, as coconut flour adds a pleasant cakey texture and delicate crumb.
- Baking powder. Helps the cake rise.
- Salt. Balances out the other flavors.
- Melted butter. Preferably unsalted, since we’re already adding a pinch of salt.
- Granulated sweetener. I used a homemade keto brown sugar made with allulose and monk fruit, but recently retested it with standard allulose, which worked just as well. Swerve will also work.
- Eggs. Use room-temperature eggs, as they’ll blend smoothly into the cake batter.
- Vanilla extract. A must for any good cake!
- Crumbly topping. A delicious mix of almond flour, butter, keto brown sugar (or more allulose), cinnamon, and a pinch of salt.
How to make keto coffee cake
Step 1- Mix. In a bowl, combine the dry ingredients. Use a hand mixer to mix the wet ingredients in a large mixing bowl. Fold in the dry ingredients until smooth.
Step 2- Crumb topping. In a third bowl, combine the crumb topping ingredients.
Step 3- Assemble. Pour half of the coffee cake batter into the dish, followed by half of the topping. Pour in the remaining cake batter and sprinkle the remaining crumb topping on top.
Step 4- Bake. Bake until a toothpick inserted comes out nearly clean. Let the cake cool briefly in the pan before serving.
Arman’s recipe tips
- Bake on the middle rack. Depending on how hot your oven runs, the crumb topping may brown too quickly. I always bake my cake on the middle rack, and if it looks like it’s starting to burn after 25 minutes, I’ll cover the cake with aluminum foil (very loosely).
- Add mix-ins. Fold in some nuts (like walnuts or pecans) or mix some into the crumb topping for added crunch.
- Make keto coffee cake muffins! Pour and layer the batter in a greased muffin tin and bake for 20-23 minutes. I recommend checking at the 20-minute mark and every minute after until they bounce back slightly.
Storage instructions
To store: Leftover coffee cake should be stored in a sealed container at room temperature for 3-4 days or refrigerated for up to 1 week.
To freeze: Freeze individual cake slices in a freezer-safe container for up to 3 months. Let the cake slices thaw overnight.
Frequently asked questions
The combination of almond flour AND coconut flour is essential for creating the perfect cake. If you want to use one or the other, you may prefer to make my almond flour coffee cake.
Always bake your coffee cake on the middle rack to prevent the tops from burning. If it does look like it is browning too fast, cover the top of the cake with tin oil.
I’ve received this question multiple times, so I thought I’d address it here. Classic coffee cake isn’t supposed to contain coffee. Instead, the cake is supposed to be enjoyed with a cup of coffee.
✅ Nutrition reviewed
“This low carb coffee cake is a great gluten-free and sugar-free dessert that keeps blood sugar levels steady and sneaks in some extra fiber, too.” – Felicia Newell, MScAHN, RD, CPT.
Keto Coffee Cake
Ingredients
- 2 1/4 cups almond flour
- 1/4 cup coconut flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 1/2 cup brown sugar substitute or allulose
- 3 large eggs
- 1 teaspoon vanilla extract
For the crumb topping
- 3 ounces butter cold
- 1 1/2 cups almond flour
- 1/2 cup brown sugar substitute or allulose
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 180C/350F. Grease a 9 x 11-inch pan with parchment paper and set aside.
- In a small bowl, whisk together the almond flour, coconut flour, baking powder, and salt and set aside. In a mixing bowl, use a hand mixer to cream together the butter and brown sugar substitute until creamy. Add the eggs in, one at a time. Add the vanilla extract, then mix through the dry ingredients until combined.
- In a small bowl, whisk together the crumb topping ingredients until combined.
- Add half of the cake batter into the prepared baking pan, then spread half of the crumble mixture on top. Add the last half of the cake batter mixture to cover the middle layer crumble. Then, top with the remaining half of the crumble mixture.
- Bake the coffee cake for 35-40 minutes, or until a skewer comes out mostly clean. Let the cake cool in the pan completely before slicing and serving. If desired, drizzle with a keto powdered sugar glaze.
Notes
- Tips: See my recipe tips for making the best low carb coffee cake.
- Powdered sugar glaze: 1/4 cup of keto powdered sugar mixed with 2 tablespoons water.
- Leftovers: Keep covered at room temperature for up to 4 days or refrigerated for 1 week. You can also freeze individual slices for up to 3 months.
What could I use instead of coconut flour?
Hi Melissa- unfortunately the coconut is a must for this recipe, as it won’t turn out without it. I’ll experiment and see if there’s another option and shoot you an email 🙂
Hello,
Id like to buy a cookbook. Which one has the most sugar free recipes please.
Thank you,
Lulu
Hi Louise- my second cookbook, clean snacks, has plenty of sugar free recipes. I just released a third one, which is air fryer recipes and mostly savory!
There’s no coffee in it?
Nope 🙂 It’s a cake to have with coffee, not a coffee flavored cake.
Can I use flax egg?
Hi Kathy- no that will not work 🙂 This needs the eggs for structure, moisture, and binding. Flax eggs will not replicate that.
Great recipe!
One issue, however: why is every item measured by cups or measuring spoons EXCEPT butter for crumb topping. That is stated in ounces ???? Please change that!
Also, I added some chopped walnuts to the batter & crumb topping. Was wonderful for a keto food item.
I must be missing something here: where’s the coffee?
Hi Heidi- there’s no coffee in this cake because it’s designed to be enjoyed with coffee- not to contain coffee 🙂
Ingredients list 1/2c brown sugar substitute in cake ingredients but doesn’t say where to use. Crumb topping also list 1/2 c brown sugar substitute. Do I use in cake & topping?
Hi L d- I’ve double checked the recipe card to make sure its listed more accurately. The first is mixed with the dry, and the second is strictly for the topping.
I’m anxious to try many of tour keto/lo carb recipes 🙂
Please do, Nancy! 🙂
I thought this was pretty good. I may try adding some full fat sour cream to the batter for extra moisture, because I thought mine turned out a bit dry. Also realize now, having looked again at the recipe, I used the incorrect amount of butter for the topping (whoops!): 3 tablespoons instead of 3 ounces (which turns out about half as much as I was supposed to. I thought the butter seemed slim. I should probably get myself a pastry blender, too, since I used a fork and it was hard.) Anyways, I should mention: I like your recipes and I like your website. There is such a beautiful variety of foods on here and your photography is lovely. Nice job.
Thanks for the lovely feedback and review, Jolie! No worries, I wonder if its the brand of coconut flour you are using which is drying things out- not to worry, but it’s something we can adapt if it’s a brand that is naturally thicker. No worries about the butter, glad it was sorted 🙂
Hello 🙂
I am a bit confused about the recipe card – no matter how many servings you select, the pan size 9 x 11 remains the same, which is obviously not going to work. I am interested in making a full size….I would like use a 9 x 13 pan, as that is what I have on hand. How many servings would I select on the recipe card?
Thank you!
Bonnie
Hi Bonnie! I’d still go with one serving, and then reduce the baking time by about 10 minutes. If it isn’t done, continue checking every 2 to 3 minutes until done 🙂
Can you use flax egg? I can’t have egg right now. Looking for a Mother’s day breakfast. I have to be egg and dairy free. Baking is a bit of a challenge. I’ll sub coconut oil for the butter, but I know flax eggs don’t work for everything. Thanks!!
Hi Wendy- I did test it out and it did not work at all- the cake crumbled and no amount of crumb topping could save it. I have a vegan coffee cake recipe you may prefer.
My rating didn’t register in my previous comment. I gave it four stars because it took longer than the recipe said to prepare. And it wasn’t as easy as I expected. But the flavor is quite good.i was very plessed with the taste.
This came out very good! Loved it.
Thanks so much for the lovely review and feedback, Chet!
Delicious!
I added some flaked almonds to the crumble topping, gave it a little bit of extra crunch!
Am I the only one thinking maybe the author meant an 8×8 pan? It doesn’t seem like i can possibly spread half of this out in a 9×13 pan… just double checked and the recipe calls for a9x11 pan. Never heard of that size. Huh. I think I’ll go 9×9. Of anything it will be a little thicker. not a problem there!
Hi Laila! It is a 9 x 11-inch pan (it can be harder to find). 9 x 9-inch is fine, but you’ll need to increase the baking time by 10 minutes or so. If you notice it browning too quickly, loosely tent it with foil.
Hi,
Can’t wait to try this! I noticed that the photos show an icing glaze on the coffee cake. Do you have a recipe for that keto glaze as well? I did search your site but didn’t find an icing/glaze recipe. Thanks in advance!
Hi Rae- sorry it’s been overlooked. I’ve made it a little clearer in my recipe notes in the recipe card 🙂
We loved this cake!! I was not expecting it to be this good! Omg even my 13 year old loved it and he’s picky. Thank you for sharing the recipe 🥰
My batter came out more like bread dough…added water until it was cake mix consistency. Baked up well. Nice and fluffy, not dense like most. I did use King Arthurs Keto flour instead of almond and lupin instead of coconut. Did use almond flour in streusel. Could use a bit more sweetener in the batter. Will tweak a little bit more next time. Best tasting keto thing I’ve baked so far. On keto for almost a year and half and down 100 pounds. Missing sweets so experimenting with recipes. Thanks!
Hi Cheryl- thanks fot the feedback and review. I’m not surprised it didn’t come out like my dough, as the keto flour isn’t an equal swap to the almond flour, and same with the lupin flour. I’m glad it still worked out well, and WOW- Cheryl, that is a huge achievement 🙂
I used this recipe as a guide yesterday and it was just incredible. I used what I had on hand which was alulose instead of brown sugar (half the amount ofc) and vegetable oil instead of butter. Also, I added a tbsp of dulce de leche to the batter (we add dulce de leche to pretty much everything here in Chile haha we also use it as cake filling so you can imagine how much we love it) AND a few dollops of it on top, then made swirls with a toothpick! Turned out great, it was such a hit! I’ll definitely be making this recipe again, but next time with butter, for sure.. thanks! 🙂
Thanks for the feedback, Catalina 🙂
I was looking for a coffee cake recipe to make for a friend’s brunch I’m going to and this looks perfect. I do have a question, please: what size of round pan I would have to use, as I’d rather bake it in a round shape?
Thank you!
Hi Ioana! For a round cake pan, I think 9-inch would be great, 10-inch even better- Although it’s quite rare to have a 10-inch pan at home. If you do the 9-inch one, I recommend baking a little longer.
Best keto coffee cake recipe ever!
I am not sure how this is a coffee cake when there is no coffee in it? Also what is the drizzle on the cake in the image? I just made the sponge then did a coffee buttercream instead.
Hi Hannah- coffee cake isn’t supposed to have coffee in it. It’s enjoyed with a coffee. The drizzle is just keto powdered sugar mixed with water.
This recipe calls for a 9 x 11 pan. I have an 8 x 8 and I have a 7 x 9 but I cannot find a 9 x 11. Can I make this recipe work with either of these pans?
Hi Heidi- an 8 x 8 will work, but you’ll need to increase the baking time by about 10 to 15 minutes. Because of the extended cooking time, I do suggest loosely tending the pan with foil after the 20 minute mark.
This was the best low carb coffee cake I’ve ever made!
Used the wrong flour!
We will make this again though. It was very tasty but I think we’ll try more butter in the topping and I’ll have to try something to make the cake layer less the consistency of cookie dough
Could have been user error as we are not proficient with keto recipes yet. We’ve tried at least 25 recipes from this site and have liked them all.
Quick, easy, and kid approved.
Thanks, Penny. Appreciate the lovely review and rating!
I was thinking the same, or is it just cake to have with a coffee?
Cake to have with coffee 🙂
Hello!
This recipe sounds great! Could I just use almond flour for this recipe- 2 1/2 cups?
Unfortunately almond flour and coconut flour don’t measure the same. More almond flour might make it dry…Look online to see what the ratio is if you are using all almond flour. Just adding an additional 1/4 cup of almond won’t be correct.
I made it without the streusel topping in a ramekin and microwaved it for 2 minutes. It was absolutely perfect!
Hi Arman! Thanks for all of your great recipes! 😀😀
I used monk fruit in this as a sub for the brown sugar substitute…..and date paste with a little cinnamon for the filling. Turned out great ……. 🙂 yummo!
I was wondering if these could be made into cupcakes/ muffins? Thanks!
Hello Christina- they sure can! Check out my recipe tips 🙂
I used a loaf pan not a 9×11 because the batter was not looking like it’d be enough as stated in past comment. Plus a photo showed a loaf pan. Will update on my thoughts after this is done baking. Smells great! But the crumb topping has me a little skeptical. Lol.
Very good.
Can I use all purpose flour instead of almond flour and coconut flour.
Not that I’ve tried
A big piece of this, and a mug of coffee would be perfect right now! That looks delicious! I really have to try that. 😋
Do you grease the pan before lining with parchment paper?
You don’t need to. 🙂
Hi Linda, I used an online converter for metric.
Lovely recipe! Is there any chance you are going to put a toggle to change ingredients to metric? It is SO MUCH MORE reliable for baking!!!!
I love this coffee cake because it tastes like a legit coffee cake- not one of those fake tasting ones. It really is the best pairing for coffee.
Thanks for the lovely feedback, Jennyfer!
I don’t see any coffee in the ingredients.
For the person that said “I don’t see any coffee in the ingredients”, just wow. Coffee cake is a treat meant to be served with coffee (the drink) usually around breakfast or mid morning. Please do a bit of research.
Hi! Cake is in the oven now! Can’t wait to try it. But I ran out of cake batter? Used a 9×9 pan. Barely smoothed some on the bottom and still didn’t have enough for 2nd layer. Had to make 1/2 batch more. Any thoughts?
This definitely sounds better than some others and I want to try it soon! Which means, I must start doing a better job with my food needs. I get too lazy to do what I need. 🙁 You have some good recipes.
Great, enjoy the recipe!