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Keto Coffee Cake Recipe That Will Rock Your Morning

A moist, buttery keto coffee cake with a cinnamon crumble topping that’s low-carb and perfect for the keto diet. Great for breakfast, dessert, or a snack!

Ingredients

Scale

Cake Base:

  • 2 ½ cups almond flour
  • ⅓ cup coconut flour
  • ½ cup unsalted butter, melted
  • ¾ cup granulated erythritol or monk fruit sweetener
  • 4 large eggs (room temperature)
  • ½ cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • ¼ tsp salt

Streusel Topping:

  • 1 cup almond flour
  • ½ cup chopped pecans or walnuts (optional)
  • ⅓ cup granulated erythritol
  • 1 tsp cinnamon
  • ¼ cup unsalted butter, melted

Optional Glaze:

  • ½ cup powdered erythritol
  • 12 tbsp heavy cream or unsweetened almond milk
  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  • In a bowl, mix almond flour, coconut flour, baking powder, and salt.
  • In another bowl, whisk melted butter, sweetener, eggs, almond milk, and vanilla extract. Combine with dry ingredients until smooth.
  • Make the streusel topping by combining almond flour, sweetener, cinnamon, nuts (optional), and melted butter until crumbly.
  • Spread half the cake batter into the pan. Top with half the streusel. Add the rest of the batter and finish with the remaining streusel.
  • Bake for 35–40 minutes, or until a toothpick comes out clean.
  • If adding glaze, mix powdered erythritol, vanilla, and liquid. Drizzle over cooled cake.
  • Slice and serve with your favorite keto coffee!

Notes

  • Store in an airtight container for up to 3 days at room temp or a week in the fridge.
  • Freeze slices for up to a month; thaw and reheat before serving.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

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