Keto Coffee Cake Recipe

This is the best keto coffee cake recipe you will ever make! It tastes like the sugary goodness you remember, without all the carbs. 

Are you looking for a low-carb option for brunch? Or maybe you are craving something like cake, but don’t want to go out of ketosis. Those carb-cravings are real, and they are really annoying. The best way to deal with them is to make a low-carb alternative. 

Similar Reader Favorite: Keto Cinnamon Rolls Recipe!

Keto Coffee Cake Recipe

This recipe is one of my favorites! It’s a sugar-free coffee cake that has the best texture and flavor you have ever tried. I think it even out-performs the traditional coffee cake. 

With only 3 grams of net carbs per slice, you can indulge and enjoy a few slices throughout the day, whenever your sugar cravings hit. Compare that to 15 grams of carbs that are in a slice of traditional coffee cake and you’ll really appreciate this recipe. 

The Best Keto Breakfast Treat

This recipe makes 16 servings. It’s enough to share with the entire family! Or, you can store it and save it for whenever you are craving something sweet and want to stay in ketosis. 

How To Make Keto Coffee Cake Ahead

It’s so easy to make this recipe ahead of time and store it in the freezer. Then, you just have to heat it back up in the oven when you are ready for some hot coffee cake. 

To make it ahead of time, bake it and then let it cool off completely. After it is cooled to room temperature, store it in an airtight container and put it in the freezer. 

I suggest wrapping it up in foil or plastic wrap before storing it in a container in the freezer. This will prevent frost from forming on the cake. 

When you are ready to reheat it, let it thaw overnight in the refrigerator. Then, reheat it in the oven at 325 degrees for about 20 minutes or until it is heated through. 

How To Store Keto Coffee Cake 

This coffee cake tastes the best when it is fresh out of the oven. If you have some leftover, store it in an airtight container at room temperature. 

Keeping the air off the coffee cake will make it last about a week. If you leave it out and open to the air, it will grow stale, so cover it up. 

What Type of Flour is Best To Use

I used a combination of almond flour and coconut flour. This gives it an amazing texture. Please only use almond flour, not almond meal. 

Almond flour is ground up finer than almond meal. If you use almond meal, your coffee cake will have a grainy texture. It will still taste ok, but it’s so much better with the almond flour! 

How To Make Keto Streusel Topping

Typically, there is lots of brown sugar in the crumb topping for coffee cakes. So how do you make a sugar-free version for the keto diet? 

Here’s what I used in my streusel topping, including any substitutions you can make.

• Almond Flour – do not use almond meal. 
• Erythritol Sweetener – You can also use Lakanto golden, which is a near-perfect substitute for brown sugar 
• Butter – Coconut oil is a perfect substitute
• Cinnamon
• Nutmeg
• Chopped Walnuts – the nuts are optional, but they give it a delicious crunch and adds protein too. 

More Low-Carb Breakfast Treats

I enjoy my keto coffee cake with a nice and hot cup of coffee. Here are some more of my favorite low-carb breakfast recipes. 

• Low-Carb Dalgona Coffee
• Low Carb Cinnamon Rolls
• Keto Breakfast Rollups 

 Keto Coffee Cake Recipe

Here’s the recipe! Don’t forget to print the recipe card for exact measurements and instructions.

• 3 net carbs per slice
• 16 servings

Ingredients: 

 

Keto Coffee Cake Portion:

• Almond Flour
• Coconut Flour
• Erythritol or sugar-free crystal sweetener of choice
• Baking powder
• Eggs  
• Salt
• Vanilla extract
• Butter or you can also choose coconut oil if you would like dairy free
• Unsweetened almond milk 

Streusel Topping Portion:

• Almond flour
• Erythritol
• Butter or coconut oil
• Ground cinnamon
• Ground nutmeg
• Walnuts 

Glazing: optional  (It tastes wonderful without it! ☺ ) 

• Sugar free powdered sweetener
• Unsweetened almond milk

Instructions: 

Preheat the oven to 350 degrees and line a square 9×9 baking pan with parchment paper.  

Add all the streusel ingredients together and combine until it forms a crumble. Set aside.

In a large mixing bowl,  add in almond flour, coconut flour, baking powder, erythritol and salt. Stir dry ingredients until  combined.  

Next add to the dry ingredients, eggs, melted butter (Not hot or it will cook the eggs) almond milk and vanilla. 

Combine ingredients until it forms a consistent batter with no lumps. 

Assemble the cake: 

Evenly spread half of the coffee cake batter into the prepared pan.

Sprinkle half of the streusel over the cake batter then spread the remaining coffee cake batter on top of the streusel. The cake batter will mix some of the streusel and that’s just fine. 

Sprinkle the remaining cinnamon streusel all over the top. 

Bake 40-45 minutes or until the cake is golden or until a knife or skewer inserted into the middle comes out clean. 

Allow coffee cake to cool for about 10 minutes in the cake pan then pull the pieces of parchment paper to easily lift out the cake from the pan and transfer onto a cooling rack until it reaches room temperature. 

Once it’s cool mix the glaze topping and drizzle over the top.  It’s delicious with or without the topping. 

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