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Keto Coffee Cake

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This 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. 

a slice of keto coffee cake on a plate with the rest of the cake and a cup of coffee in the background

Click HERE To Pin Keto Coffee Cake

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 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! 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 nutty!


Another thing that makes this recipe great is that we added in some sour cream which makes this cake very soft and moist. Instead of being dry and crumbly, it is super 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.


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.


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.


Coffee In Coffee Cake?


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” doesn’t round too grown up. 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 delicious beverage! You can’t go wrong with this keto coffee cake!


Cooking With Mom Series: Coffee Cake

photo of my mom eating a piece a piece of coffee cake with a fork held up to her mouth


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

four image collage of how to make the coffee cake

  1. 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


six photo collage of how to make the cinnamon crumble

  1. 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.

coffee cake fresh out the oven in a small baking glass dish. up close view of the cinnamon crumble


Keto Coffee Cake Sweetened With Monk Fruit


This keto coffee cake, and all of our keto desserts, are sweetened with Lakanto Monkfruit, which is our absolute favorite sweetener. It is zero glycemic, natural, and carb free, which makes it the perfect sweetener!


Not only is it good for you, but it also tastes great! 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 use our code, “BUTTERTOGETHER” at checkout, 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 them HERE.


Nutrition (per slice) About 10 Slices

Calories: 472 | Fat: 45.6g | Carbs: 8g | Fiber: 5.4g | Protein: 11g | Net Carbs: 2.6g

Click HERE To Pin Keto Coffee Cake


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.



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

Keto Coffee Cake

Yield: About 8 Slices
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This 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. 


Keto Coffee Cake



  1. Preheat oven to 350 degrees and grease a 9x9 square dish or 9x11 casserole dish.
  2. Cake: In a mixing bow, cream together the sweetener and butter. Then, blend in eggs one at a time. 
  3. Mix in sour cream. Then, blend in dry ingredients, almond flour, baking powder, baking soda, xanthan gum, and nutmeg.
  4. Crumble: In a separate bowl, combine all dry ingredients and mix together. Blend in one stick of melted butter.
  5. 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.
  6. 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.


  • To cut some carbs, make only half of the crumble topping and just add it as a crumble topping to your cake.

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Nutrition Information:
Yield: 10 Slices Serving Size: 1 Slice
Amount Per Serving: Calories: 473 Total Fat: 45.6g Carbohydrates: 8g Net Carbohydrates: 2.6g Fiber: 5.4g Protein: 11g
Nutritional Disclaimer: We are not certified nutritionists. Nutritional data is provided as a courtesy. The information provided is calculated through a free-web based nutrition calculator and is not guaranteed to be accurate. To ensure we provide you with good information, we look at a variety of calculators. 

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Saturday 17th of October 2020

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!


Monday 12th of October 2020

Absolutely LOVE this recipe!!


Thursday 15th of October 2020

Thank you! We are so glad you enjoyed it!


Saturday 29th of August 2020

I used monk fruit-golden and 1 cup of sour cream in 9x9 dish. The center sank. I cooked it for 45 mins, added another 10 mins and then another 10 mins. But the center was still not cooked. Not sure what happened. I was really looking forward to it because i love coffee cake.

Carol Lepardo

Wednesday 19th of August 2020

So, so good! I used an 8x8 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

Jared Freedman

Thursday 15th of October 2020

How long does it last in the fridge? Can it sit out at room temperature for a couple days?


Thursday 20th of August 2020

Thank you for trying it! We are so glad you enjoyed it. Yes, you can freeze it!

Celeste Gober

Saturday 15th of August 2020

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.


Monday 17th of August 2020

Just use the same amount! Hope you enjoy!