Keto Coffee Cake
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Keto Coffee Cake is perfectly soft with a delicious cinnamon crumb topping and middle layer! Make this cake if you are looking for the best breakfast treat to go along with your morning coffee.
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Easy and Delicious Keto Coffee Cake
This Keto Coffee Cake is super soft, buttery, moist, flavorful, and cinnamon-y! It is the perfect breakfast treat to go with your morning coffee.
Unlike most other coffee cake recipes, we have not only included a delicious cinnamon crumble on top of this cake, but also in the middle! Yes, TWO LAYERS of yummy cinnamon is as delicious as it sounds! You could even add some almonds or pecans to the recipe if you are feeling a little nutty!
Another thing that makes this recipe so great is the addition of sour cream to the batter, which makes this cake exceptionally soft and moist without affecting the tase.
Instead of being dry and crumbly like some coffee cakes tend to be, this keto coffee cake is rich and very moist. If you prefer a more dense cake though, feel free to only use 1/2 cup of sour cream instead of an entire cup.
It’s no secret: we love cinnamon! Some of our other favorite recipes using cinnamon are our Keto Cinnamon Pretzels and our Thick and Soft Keto Snickerdoodle Cookies. If you are a cinnamon lover like me, you will love these recipes as well.
Another thing we love about this keto coffee cake recipe is that it stores in the fridge extremely well.
You can store your leftover keto coffee cake in the fridge for up to a week! I like to microwave a piece each morning and eat it while I drink my morning coffee. If you’re a meal prepper and want to take care of breakfast for a week, this keto coffee cake is a must!
Coffee In Coffee Cake?
So, moment of honestly here. For a good part of my life, I assumed that “coffee cake” must be made with coffee. Makes sense, I thought.
But that was before I was a coffee drinker and when I thought “coffee cake” was an old person food.
Now I know that, despite the name, there is no coffee in this cake. Instead, coffee cake got its name because, you guessed it, it is enjoyed best with a cup of coffee in the morning.
I think it’s called “coffee cake” because “breakfast cake” sounds like something a toddler would invest as an excuse to have birthday cake for breakfast. Trust me though, this cake is good at any time of day!
Our keto coffee cake is great with a cup of coffee in the morning, but it’s also delicious with a cold glass of almond milk, a cup of hot tea, or pretty much any other delicious beverage at any time of day! You can’t go wrong with this keto coffee cake.
Cooking With Mom Series: Coffee Cake
My mom loves coffee more than anyone I know, so it only makes sense that she has come up with this awesome recipe. If you love coffee as much as her, you will love this coffee cake!
The last recipe my mom made for the blog was her super yummy Easy Chocolate Keto Fudge. If you haven’t made it yet, you are missing out! We are all trying to live healthier lives, so I love when she comes over to cook with me. I am always excited when she is excited to share a new recipe with me!
Some of her most popular recipes have been her Best Keto Buns and her Low Carb Apple Crisp.
If you try this Keto Coffee Cake and love it, please let us know in the comments! We always love to hear your feedback, and so does my mom. I always read comments on her recipes to her and it makes her day!
How To Make Keto Coffee Cake: Cake
- In a mixing bowl, cream together sweetener and butter.
2. Blend in eggs, one at a time.
3. Mix in sour cream
4. Blend in almond flour, baking powder, baking soda, xanthan gum, and nutmeg.
How To Make Keto Coffee Cake: Crumble
- In a mixing bowl, mix together all dry ingredients.
2. Add 1/2 cup (1 stick) of melted butter and blend.
3. Spread half of cake batter mixture unto prepared pan.
4. Add half of the crumble mixture on top of one layer of cake batter.
5. Cover with second layer of cake batter.
6. Top with second half of crumble mixture.
Keto Coffee Cake Sweetened With Monkfruit
This keto coffee cake, just like all of our keto desserts, is sweetened with Lakanto Monkfruit, which is our absolute favorite keto friendly sweetener. Monkfruit is zero glycemic, completely natural, carb free, has a 1:1 ratio to sugar which makes converting traditional recipes a breeze, and most importantly, it tastes absolutely amazing which makes it the perfect sweetener in my book!
Unlike many of the other keto friendly sweeteners on the market, with Monkfruit, there is no nasty aftertaste, and of all the keto sweeteners, it truly tastes the best.
If you have never tried Monkfruit, or if you just need to restock, you can purchase some through Lakanto’s website. If you shop their website, use our code, “BUTTERTOGETHER” at checkout and you will save 20% off of your entire purchase! This coupon applies to all products on their site as well, and not just Monkfruit. View all of Lakantos amazing keto products, including brownie mix, cookie mix, spreads and more HERE!
Nutrition (per slice) About 10 Slices
Calories: 472 | Fat: 45.6g | Carbs: 8g | Fiber: 5.4g | Protein: 11g | Net Carbs: 2.6g
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Have you tried this recipe or any other recipe on the blog? Please rate it below and let us know what you think in the comments! We love hearing from you!
You can also share it on instagram and use the hashtag #buttertogetherkitchen and we will feature you on our page.
Enjoy!
More delicious keto recipes? You will love this tasty Keto Cinnamon Toast Crunch Cereal, our delicious Keto Mini Cheesecakes, our completely delish Keto Pecan Pie, and our #1 popular recipe, Keto Cinnamon Pretzels.
Keto Coffee Cake
Print45 minutes
About 8 Slices
Ingredients
Keto Coffee Cake
| 1/2 cup (1 stick) butter, softened | |
| 1/2 cup Lakanto Monkfruit, or choice of sweetener | |
| 2 Eggs | |
| 1 cup Sour cream | |
| 2 1/2 cups Almond flour | |
| 1 tbsp Baking powder | |
| 1/2 tsp Baking soda | |
| 1/2 tsp Xanthan gum | |
| 1/4 tsp Nutmeg |
Crumble
| 2 cups Almond flour | |
| 1/4 cup Lakanto Monkfruit, or choice of sweetener | |
| 2 tsp cinnamon | |
| 1/2 tsp Salt | |
| 1/2 cup (1 stick) butter, melted | |
| 1/2 cup chopped pecans, optional |
Nutritional Information
Directions
Preheat oven to 350 degrees and grease a 9x9 square dish or 9x11 casserole dish.
In a mixing bow, cream together the sweetener and butter. Then, blend in eggs one at a time.
Mix in sour cream. Then, blend in dry ingredients, almond flour, baking powder, baking soda, xanthan gum, and nutmeg.
In a separate bowl, combine all dry ingredients and mix together. Blend in one stick of melted butter.
Add half of the cake batter mixture onto prepared baking pan, then spread half of crumble mixture on top. Add last half of cake batter mixture to cover the middle layer crumble. Then, top with remainder half of crumble mixture.
Bake the cake for 35-40 minutes, or until crumbs are lightly browned and until an inserted toothpick comes out clean. Allow to cool before serving.
Notes
- To cut some carbs, make only half of the crumble topping and just add it as a crumble topping to your cake.
48 Comments
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Riverlandlass
Fantastic cake, I only used the crumble on the top, and served it with whipped cream…Yum!
Will definitely be making this on a regular basis.
Thank you for this wonderful recipe. -
Jacqueline Meyers
Started Keto a month ago and since my husband has not I am on the look out for things we can both eat. This coffee cake is the BEST. Not only does my picky eater husband like it but asked for seconds before I even finished my first piece. Wonderful recipe and so easy to make
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Loretta
The Nutritional information gives the “Net Carbs” but what would the total carbs be?
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Dusty
Do you absolutely need to use the xanthan gum? I’ve only done keto a little over a month and haven’t had the chance to get any yet.
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Jessi
@Kasey, hi! Could you sub out anything for the xantham gum?
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Linda Ebert
Made this tonight -YUMMY !!! My husband says it is a definite keeper! Reminds me of a family coffee cake recipe (not Keto) that our family makes!! I will definitely be making this again!
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Van
You suggest using either a 9×9 baking dish or a 9×13 casserole dish. To me, that’s quite a difference in size and must surely effect thickness, baking time and serving size. Which size of baking dish would you say gives the most desirable outcome for this coffee cake?
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Allie
I used chia seeds 1:1 ratio instead of xanthan gum, and I swirled in the crumble rather than layering . Came out perfect, Thank You!
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Teri Satterwhite
I only have a 1/2 cup of Sour cream at home, do you think the other 1/2 i can sub with plain yogurt?
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Jami
This has an excellent taste but fell apart. Was not cake like. What did I do wrong?
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Lisa
I just made this and it was perfect! Very similar to the coffee cake I’ve been buying at Starbucks for years. Even my husband, who is not keto, tasted it and said he will eat some tomorrow with his coffee. Thank you so much!
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Titi Ricafort
First time ever keto coffee cake as I needed to make changes to my diet. Was not hard to make and using almond flour made a difference in both texture and taste. It was great!!
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Jaye Berry
I made it this morning and the center never got done, honestly i think i baked it for 55-60 minutes. I out it in a aluminum round pan because i wanted to slice it like a pie. What did i do wrong. I know i used the right amount of ingredients. Unfortunately I had to throw it out
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Celeste Gober
It sounds yummy, but I can’t use Erythritol ( it bothers my stomach, with lots of bathroom trips) & it’s in the Monk fruit that you use. But I have pure powdered Monk fruit, as well as Stevia. Can you help me with the best amount of the monk fruit / or Stevia to use for conversion in your coffee cake recipe… thanks for your help.
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Carol Lepardo
So, so good! I used an 8×8 dish. Only did crumble on top. Baked about 45 mins. Didn’t have baking soda so left it out. Didn’t have unsalted butter so used salted. Loved, loved, loved it. Came out perfect. Can you freeze the left overs? Afraid to leave in the refrigerator…lol
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Jared Freedman
How long does it last in the fridge? Can it sit out at room temperature for a couple days?
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Erika
Absolutely LOVE this recipe!!
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Elizabeth
This has become our favorite, go to coffee cake recipe! I made a couple tiny alterations to our family taste. We only ever have salted butter, so I leave out the salt in the crumble. I also upped the sweetener from ¼cup to 1/3 cup in the crumb, since we like it a tiny bit sweeter. It is amazing!
I have made a ton of variations and all come out great!Pumpkin spice: sub 1/2 of the sour cream for pumpkin puree and pumpkin spice in place of the nutmeg/ cinnamon
Lemon poppyseed: leave out nutmeg/ cinnamon. Add in 1-2 tsp lemon extract and 1 Tbs poppyseed to the cake. Add 1/2 tsp molasses to the crumb along with another 1/2 tsp lemon extract.
Chocolate chocolate chip: leave out nutmeg/cinnamon. Add in 1/2 cup sugar free chocolate chips to the cake and 1-2 Tbs cocoa pwd to the crumb.
Blueberry: add in 1/2 cup fresh berries to the cake. An additional 1 tsp of lemon extract to the cake reallysets it off!
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Sylvanna
I love this recipe.I want to take and make small it portions to gift to friends. I bought small aluminum tins 3×5..any tips? Or am I over thinking it? I was just gonna make a full recipe and evenly divide among a few tins.
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Sylvanna
@Kasey, awesome Thank you! Should I keep the same temp but less time?
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Jane
Can you use coconut flour instead of almond flour? If so, how much? Thanks!
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Melissa
This is one of my favorite recipes for coffee cake,but instead of cake I make jumbo muffins. Makes a dozen easily. Put in freezer bag and put in freezer and grab one on my way out the door for work.. DELICIOUS!!!
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Amy Polka
@Melissa, I’m doing this now! They smell amazing! How long did you cook the muffins?
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Mo Grener
Best coffee cake!!! I love it!!! I think the monk fruit sweetner products are the best- better than stevia! I’m going to try your fudge next! Thank you!