Keto Coffee Cake

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 218kcal

Author Arman Liew

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.

Notes

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.

Nutrition