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 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.

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