Easy Keto Coffee Cake: A Perfect Companion to Your Morning Brew

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Introduction

To be honest, my first thought when I heard about the coffee cake was that it literally contains coffee in the ingredients. Apparently, I was wrong. Contrary to what the name suggests, it’s called coffee cake because it’s best paired with coffee! Clever.

You know, coffee cakes in a low carb lifestyle can be a tricky business, especially when your palate still craves the classic, carb-loaded taste. It’s the softness, the crumbly topping, the cinnamon essence – all packed into one delectable piece. It’s hard to resist and a total letdown if the keto version cannot live up to expectations.

So, we got busy with perfecting this keto coffee cake. Unlike 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!

It’s definitely a nod to the perfect partner for your morning or afternoon coffee. And this time, it’s a partner that fits right into your healthy lifestyle. So let’s dive right in!

Ingredients

Keto Coffee Cake

Crumble

Nutrition Facts

12 servings per recipe
8 ⅒ servings of butter, unsalted (4 oz) @ 100 each 67.5 809.99
2 servings of large egg (2 x) @ 60 each 10 120
8 servings of sour cream (1 cup) @ 60 each 40 480
20 servings of almond flour (2 ½ cups) @ 90 each 150 1799.99
⅙ serving of xanthan gum (½ tsp) @ 5 each 0.07 0.83
¼ serving of nutmeg, ground (¼ tsp) @ 12 each 0.25 3
16 servings of almond flour (2 cups) @ 90 each 120 1440
2 servings of cinnamon, ground (2 tsp) @ 6 each 1 12
8 ⅒ servings of butter, unsalted (4 oz) @ 100 each 67.5 809.99
2 servings of pecans, chopped (½ cup) @ 190 each 31.67 380
8 ⅒ servings of butter, unsalted (4 oz) @ 11 g each 7.42 g 89.1 g
2 servings of large egg (2 x) @ 4 g each 0.67 g 8 g
8 servings of sour cream (1 cup) @ 5 g each 3.33 g 40 g
20 servings of almond flour (2 ½ cups) @ 8 g each 13.33 g 160 g
¼ serving of nutmeg, ground (¼ tsp) @ 0.8 g each 0.02 g 0.2 g
16 servings of almond flour (2 cups) @ 8 g each 10.67 g 128 g
2 servings of cinnamon, ground (2 tsp) @ 0.03 g each 0.01 g 0.06 g
8 ⅒ servings of butter, unsalted (4 oz) @ 11 g each 7.42 g 89.1 g
2 servings of pecans, chopped (½ cup) @ 20 g each 3.33 g 40 g
8 ⅒ servings of butter, unsalted (4 oz) @ 7 g each 4.72 g 56.7 g
2 servings of large egg (2 x) @ 1.5 g each 0.25 g 3 g
8 servings of sour cream (1 cup) @ 3.5 g each 2.33 g 28 g
20 servings of almond flour (2 ½ cups) @ 0.5 g each 0.83 g 10 g
¼ serving of nutmeg, ground (¼ tsp) @ 0.6 g each 0.01 g 0.15 g
16 servings of almond flour (2 cups) @ 0.5 g each 0.67 g 8 g
2 servings of cinnamon, ground (2 tsp) @ 0.01 g each 0 g 0.02 g
8 ⅒ servings of butter, unsalted (4 oz) @ 7 g each 4.72 g 56.7 g
2 servings of pecans, chopped (½ cup) @ 1.5 g each 0.25 g 3 g
Trans Fat 0g 0% 0g 0%
8 ⅒ servings of butter, unsalted (4 oz) @ 30 mg each 20.25 mg 243 mg
2 servings of large egg (2 x) @ 210 mg each 35 mg 420 mg
8 servings of sour cream (1 cup) @ 20 mg each 13.33 mg 160 mg
8 ⅒ servings of butter, unsalted (4 oz) @ 30 mg each 20.25 mg 243 mg
2 servings of large egg (2 x) @ 70 mg each 11.67 mg 140 mg
8 servings of sour cream (1 cup) @ 20 mg each 13.33 mg 160 mg
12 servings of baking powder (1 tbsp) @ 160 mg each 160 mg 1920.01 mg
2 servings of baking soda (½ tsp) @ 300 mg each 50 mg 600 mg
⅙ serving of xanthan gum (½ tsp) @ 10 mg each 0.14 mg 1.67 mg
2 servings of salt (½ tsp) @ 590 mg each 98.33 mg 1180 mg
12 servings of lakanto classic monkfruit sweetener (½ cup) @ 8 g each 8 g 96 g
2 servings of large egg (2 x) @ 0.99 g each 0.17 g 1.98 g
8 servings of sour cream (1 cup) @ 2 g each 1.33 g 16 g
20 servings of almond flour (2 ½ cups) @ 3 g each 5 g 60 g
⅙ serving of xanthan gum (½ tsp) @ 7 g each 0.1 g 1.17 g
¼ serving of nutmeg, ground (¼ tsp) @ 1.1 g each 0.02 g 0.28 g
16 servings of almond flour (2 cups) @ 3 g each 4 g 48 g
6 servings of lakanto classic monkfruit sweetener (¼ cup) @ 8 g each 4 g 48 g
2 servings of cinnamon, ground (2 tsp) @ 2.1 g each 0.35 g 4.2 g
2 servings of pecans, chopped (½ cup) @ 4 g each 0.67 g 8 g
20 servings of almond flour (2 ½ cups) @ 1 g each 1.67 g 20 g
⅙ serving of xanthan gum (½ tsp) @ 7 g each 0.1 g 1.17 g
¼ serving of nutmeg, ground (¼ tsp) @ 0.5 g each 0.01 g 0.13 g
16 servings of almond flour (2 cups) @ 1 g each 1.33 g 16 g
2 servings of cinnamon, ground (2 tsp) @ 1.4 g each 0.23 g 2.8 g
2 servings of pecans, chopped (½ cup) @ 3 g each 0.5 g 6 g
8 servings of sour cream (1 cup) @ 1 g each 0.67 g 8 g
20 servings of almond flour (2 ½ cups) @ 1 g each 1.67 g 20 g
¼ serving of nutmeg, ground (¼ tsp) @ 0.1 g each 0 g 0.03 g
16 servings of almond flour (2 cups) @ 1 g each 1.33 g 16 g
2 servings of cinnamon, ground (2 tsp) @ 0.1 g each 0.02 g 0.2 g
2 servings of pecans, chopped (½ cup) @ 1 g each 0.17 g 2 g
12 servings of lakanto classic monkfruit sweetener (½ cup) @ 8 g each 8 g 96 g
6 servings of lakanto classic monkfruit sweetener (¼ cup) @ 8 g each 4 g 48 g
2 servings of large egg (2 x) @ 0.99 g each 0.17 g 1.98 g
8 servings of sour cream (1 cup) @ 2 g each 1.33 g 16 g
20 servings of almond flour (2 ½ cups) @ 2 g each 3.33 g 40 g
¼ serving of nutmeg, ground (¼ tsp) @ 0.6 g each 0.01 g 0.15 g
16 servings of almond flour (2 cups) @ 2 g each 2.67 g 32 g
2 servings of cinnamon, ground (2 tsp) @ 0.7 g each 0.12 g 1.4 g
2 servings of pecans, chopped (½ cup) @ 1 g each 0.17 g 2 g
2 servings of large egg (2 x) @ 6 g each 1 g 12 g
8 servings of sour cream (1 cup) @ 1 g each 0.67 g 8 g
20 servings of almond flour (2 ½ cups) @ 3 g each 5 g 60 g
¼ serving of nutmeg, ground (¼ tsp) @ 0.1 g each 0 g 0.03 g
16 servings of almond flour (2 cups) @ 3 g each 4 g 48 g
2 servings of cinnamon, ground (2 tsp) @ 0.1 g each 0.02 g 0.2 g
2 servings of pecans, chopped (½ cup) @ 3 g each 0.5 g 6 g

Directions

  1. Gather Your Ingredients.

    This keto coffee cake recipe packs a punch of flavors thanks to a thoughtful blend of ingredients. Here's the exciting lineup and why each one is a must-have to make our delicious coffee cake keto. - Butter (softened): An essential fat source that adds a lovely, creamy texture and rich flavor to the cake. - Lakanto monk fruit, or choice of sweetener: This keto-friendly sweetener is the traditional brown sugar substitute, letting you indulge without spiking sugar levels. - Eggs: Eggs add structure, leavening, and flavor to our keto coffee cake. Remember, they should be at room temperature for a smooth blend. - Sour cream: The secret ingredient! Sour cream imparts an irresistible tangy taste and creates a soft and moist texture. - Almond flour: A staple in keto baking, almond flour is low-carb, packed with nutrients, and gives the cake a tender crumb. You can also use almond meal if almond flour is not available. - Baking powder and Baking soda: They work as leavening agents to help the cake rise, creating that classic coffee cake fluffiness. - Xanthan gum: A binding agent that helps improve the texture and ease of cake slicing. - Nutmeg: Just a hint of nutmeg adds a warm, sweet flavor - a delightful contrast to the robustness of the coffee. - Cinnamon and Salt: Essential for the crumble, they add a distinct taste that perfectly complements the sweet notes. - Butter (melted): Used in the crumble, it creates that irresistibly buttery, crisp topping. - Chopped pecans (optional): Add a crunchy texture and nutty flavor. Feel free to swap with almonds if you prefer.

  2. Set Your Oven to 350 Degrees Fahrenheit.

    Preheat the oven to 350 degrees. Grease a 9x9 square dish or a 9x11 casserole dish. This makes sure your cake doesn't stick and slides out effortlessly after baking.

  3. Create the Keto Coffee Cake Batter.

    Cream together the sweetener and softened butter in your large mixing bowl until well combined. Then, blend in the eggs one at a time. Once done, stir in the sour cream. Gradually blend in dry ingredients - almond flour, baking powder, baking soda, xanthan gum, and nutmeg, until the batter is smooth and creamy.

  5. Prepare the Crumble.

    Combine and mix all your dry ingredients in another bowl. Then, blend in one stick of melted butter. The mixture should resemble coarse crumbs. This gives your keto coffee cake its signature crispy topping.

  6. Assemble the Layers.

    Pour half of the cake batter into your baking pan and spread it evenly. Sprinkle half of your crumble mixture over the batter. Repeat this process with the remaining batter and crumble, creating a sandwich-like structure.

  7. Bake the Cake.

    Bake your cake for 35-40 minutes or until the crumbs are lightly browned. An inserted toothpick that comes out clean indicates your keto coffee cake is perfectly baked.

  8. Cool and Serve.

    Allow the cake to cool before serving. This helps it firm up and makes it easier to slice.

Notes

Tools You Need

  • Mixing Bowls: To mix the keto coffee cake batter and crumble ingredients separately.
  • Baking Pan: A 9x9 square dish or 9x11 casserole dish works best for this recipe.
  • Electric Mixer: This is optional but helpful for creaming together butter and sweetener until light and fluffy.

Preparation

  • While preparing the cake, make sure all ingredients are at room temperature.
  • When combining wet and dry ingredients, be sure not to overmix to retain the light, fluffy texture of the cake. The batter should be thick and smooth.
  • Don’t use any substitutes for the butter. The butter will give you the best results.
  • Grease an offset spatula or silicone spatula with coconut oil or butter when spreading the top layer of the batter.
  • For easy cleanup, consider lining your baking dish with parchment paper. Using it prevents the keto coffee cake from sticking to the pan, and you can simply lift it out when it’s done.

Storage

  • The best way to store keto coffee cake is in a tight container at room temperature. It can last for up to 3 days this way and maintains the texture and moisture of the cake.
  • If you prefer chilled, store it in the refrigerator in an airtight container for a week.
  • If you freeze the cake, wrap it tightly with plastic wrap in a tight container, and it should last for three months.
  • When you are ready to serve your keto coffee cake again, warm the cake in the microwave for about 10 seconds intervals until warm. Or preheat oven to 350 degrees and heat for 8 minutes.

Serving Suggestions

  • This keto cinnamon coffee cake is best enjoyed with a cup of morning or afternoon coffee. It serves around 12, depending on how big you cut the slices.
  • You can garnish each slice with a keto-friendly whipped cream dollop, sugar-free maple syrup, or glaze for a festive touch.

Frequently Asked Questions

Can I add other nuts or berries to this recipe?

Absolutely! This recipe is quite adaptable. You can add different nuts, such as pecans or almonds, or even toss in some keto-friendly berries like blueberries or raspberries for a tangy twist.

Can I add vanilla extract to this coffee cake recipe?

Absolutely! 1 tsp of vanilla extract can be added to the batter mixture for a powerful flavor punch.

Can I freeze the keto coffee cake?

Yes, you certainly can! To freeze, let your coffee cake cool completely, then wrap securely in plastic wrap and store it in a tight container. The cake should keep well for up to 3 months.
When you are ready to serve it again, warm the cake in the microwave for about 10 seconds intervals until warm. Or preheat oven to 350 degrees and heat for 8 minutes.

Can I substitute almond flour with coconut flour?

Our low-carb coffee cake uses almond flour in this recipe. However, feel free to use coconut flour. Remember that coconut flour absorbs more liquid than almond flour.
You’ll need to use less of it and add more eggs to achieve the correct texture for your almond flour coffee cake.

How can I serve this keto coffee cake?

This cake is perfect on its own, paired with a cup of coffee. However, consider garnishing each slice with a dollop of keto-friendly whipped cream, a drizzle of sugar-free maple syrup, or a keto-friendly glaze for added decadence.

What can I use instead of Lakanto monk fruit sweetener?

Any keto-friendly sweetener can be used as an alternative to our sugar-free coffee cake. Erythritol and stevia are other popular choices. However, the conversion ratio might differ, so check the packaging for equivalent sweetness levels.

What makes this coffee cake keto-friendly?

The traditional coffee cake uses high-carb ingredients like wheat flour and brown sugar. Our keto recipe replaces those with almond flour and a keto-friendly Lakanto Monk Fruit sweetener, respectively.

Why is there sour cream in the recipe?

Sour cream is a secret weapon in many cake recipes! It adds moisture and a bit of a tangy taste to the cake. It enhances its flavor and creates a soft, moist texture.
Even on a keto diet, a moderate amount of sour cream is acceptable due to its low carb content.

Why is xanthan gum used in this recipe?

Xanthan gum is a binding agent in gluten-free baking, like in this keto coffee cake recipe. It helps improve the texture of the cake and prevents it from falling apart, making slicing easier.

Wrap Up

And there we have it! Now you can enjoy a slice of this super soft, buttery, moist, and cinnamon-y delight.

I hope this keto coffee cake brings a touch of sweetness and warmth to your mornings, brunches, or celebrations. It’s my go-to treat, especially around Christmas and Thanksgiving!

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 and Keto Cinnamon Toast Crunch Cereal. If you are a cinnamon lover like me, you will love these recipes as well.

If you’ve tried this coffee cake recipe, please rate the recipe below and comment to let our community here know what you thought about it. We would love to hear from you.

Also, we would love to see your coffee cake creation! Snap a photo of it and post it on Instagram using the hashtag #buttertogetherkitchen. I can’t wait to see and feature your renditions on our page!

Happy baking, and as always, enjoy every bite!