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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.
Ready for more keto cake recipes? Try my classic keto cake, keto pound cake, and keto carrot cake next.
When I’m watching my carbs, suddenly, I find myself craving sweets for 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 vegan 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.
- Naturally gluten-free. Like all good keto desserts, there are zero grains or gluten.
- The best breakfast cake. Pair a slice with a warm mug of keto coffee, and you have the breakfast of champions.
Ingredients needed
- 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 adding a pinch of salt already.
- Granulated sweetener. I used a homemade keto brown sugar made with allulose and monk fruit, but I’d also recommend brown Swerve.
- Eggs. Use room temperature eggs as they’ll blend smoothly into the cake batter.
- Vanilla extract. A must for any good cake!
For the crumbly topping:
- Almond flour. For the crumb topping. You can use blanched almond flour or almond meal.
- Butter. Unlike the cake batter, the butter in the topping needs to be cold.
- Brown sugar substitute. For brown sugar flavor.
- Cinnamon. Another must for coffee cake.
- Salt. If you use salted butter, you can skip this.
How to make keto coffee cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and grease a cake pan lined with parchment paper.
Step 2- 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. 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 rest of the 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.
- 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.
Storage instructions
To store: Leftover coffee cake should be stored in a sealed container at room temperature for 3-4 days or in the refrigerator 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 must be used to create 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 ensure the tops do not burn. If it does look like it is browning too fast, cover the top of the cake with tin oil.
More keto baked goods
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
- 3 large eggs
- 1 teaspoon vanilla extract
For the crumb topping
- 3 oz butter cold
- 1 1/2 cups almond flour
- 1/2 cup brown sugar substitute
- 1 tablespoon cinnamon
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.
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 🥰
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 🙂