Hello, my dear kitchen friends! I am beyond excited to share with you my one-bowl keto coffee cake recipe. If you’re craving a soft, fluffy cake with a sweet cinnamon swirl and buttery streusel topping—without derailing your keto lifestyle—you’re in for a treat. This cake truly beats any bakery version I’ve ever tasted. And hey, if you love recipes like this, don’t forget to subscribe to get more delicious, low-carb treats straight to your inbox!
Overview of Keto Coffee Cake
This Keto Coffee Cake is perfect for a cozy brunch, a weekend treat, or even a low-carb dessert after dinner. Here’s why it’s so irresistible:
- Taste & Texture: Moist, tender, and perfectly fluffy with a delightful cinnamon-sugar swirl. The crumb topping adds just the right amount of crunch.
- Health Benefits: Low-carb, keto-friendly, gluten-free, and sugar-conscious—without sacrificing flavor.
- Seasonal Relevance: Cozy for fall mornings but honestly, I make this all year round!
Ingredients:
- Cake Batter:
- 2 cups almond flour
- ½ cup coconut flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ½ cup erythritol (or preferred keto sweetener)
- 4 large eggs
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional for extra warmth)
- Cinnamon Swirl & Streusel Topping:
- 3 tbsp butter, melted
- ¼ cup erythritol
- 1 tsp cinnamon
- ¼ cup chopped pecans or walnuts (optional)
Tools Needed:
- Mixing bowls
- Whisk and spatula
- 8×8 or 9×9 baking pan
- Parchment paper
- Knife or skewer (for swirl)
Suggested Substitutions & Additions:
- Swap almond milk for coconut milk if preferred.
- Add sugar-free chocolate chips for a chocolatey twist.
- For nut-free, use sunflower seed flour in place of almond flour.
How to Make Keto Coffee Cake
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk melted butter, erythritol, eggs, almond milk, and vanilla extract until smooth.
- Make the Batter: Gradually fold the dry ingredients into the wet mixture. Mix until smooth and thick.
- Prepare Cinnamon Swirl: In a small bowl, combine melted butter, erythritol, and cinnamon.
- Layer & Swirl: Pour half the batter into the pan. Drizzle half the cinnamon mixture over the batter. Repeat with remaining batter and cinnamon mixture. Use a knife to swirl lightly.
- Add Streusel: Sprinkle chopped nuts (if using) on top.
- Bake: Bake for 30–35 minutes or until a toothpick comes out clean. Let cool before slicing.
What to Serve with Keto Coffee Cake
- Pair with a steaming cup of black coffee or your favorite keto latte.
- A dollop of sugar-free whipped cream or mascarpone adds an indulgent touch.
- Serve alongside your favorite keto breakfast, like Keto Pancakes or Low-Carb Eggs Benedict for a brunch spread.
Tips for Making It Perfect
- Avoid Dry Cake: Measure almond flour carefully; too much flour can make it dense.
- Swirl Gently: Don’t overmix the cinnamon swirl to keep it distinct.
- Prep Ahead: Batter can be made a day ahead and refrigerated. Bring to room temp before baking.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Lasts 5–7 days; wrap tightly to prevent drying.
- Freezing: Slice and freeze in an airtight container for up to 2 months. Reheat gently in the oven.
General Information
Keto coffee cake is inspired by traditional American coffee cake but adapted for low-carb living. The almond and coconut flours create a moist texture that rivals classic recipes. It’s perfect for a Sunday brunch with family or a midweek pick-me-up.
Frequently Asked Questions
Q: Can I use all almond flour?
A: Yes, but the cake may be slightly more dense. Coconut flour helps lighten it.
Q: Can I use another sweetener?
A: Absolutely—monk fruit or stevia blends work well.
Q: Can I make mini muffins?
A: Yes! Bake at 350°F for 15–18 minutes.
Q: Can I make it nut-free?
A: Swap almond flour for sunflower seed flour and skip nuts in the topping.
Interactive Elements
Loved this Keto Coffee Cake? Leave a review, snap a pic, and share on Pinterest here. Tag me @PoulefRecipe for a chance to be featured!
Nutritional Information (per slice, serves 9)
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Protein | 8g |
| Carbs | 7g |
| Fiber | 4g |
| Net Carbs | 3g |
| Fat | 28g |
| Saturated Fat | 12g |
| Sodium | 180mg |
| Sugar | 1g |
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Irresistibly Moist Keto Coffee Cake: 1-Bowl Wonder with Cinnamon Swirl
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Description
This one-bowl keto coffee cake yields a moist, fluffy cake topped with a brown sugar streusel and cinnamon swirl. Perfect for low-carb lifestyles!
Ingredients
2 cups almond flour
½ cup coconut flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, melted
½ cup erythritol
4 large eggs
½ cup unsweetened almond milk
1 tsp vanilla extract
½ tsp cinnamon
3 tbsp butter, melted
¼ cup erythritol
1 tsp cinnamon
¼ cup chopped pecans or walnuts (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and line your pan with parchment paper.
2. Whisk together almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
3. Whisk melted butter, erythritol, eggs, almond milk, and vanilla extract in another bowl.
4. Fold dry ingredients into wet ingredients until smooth.
5. Mix melted butter, erythritol, and cinnamon for the swirl.
6. Layer half the batter in the pan, drizzle half the cinnamon mixture, repeat, and swirl with a knife.
7. Sprinkle nuts on top if desired.
8. Bake 30–35 minutes until a toothpick comes out clean.
Notes
Serve with coffee, keto latte, or sugar-free whipped cream.
Store in airtight container at room temperature for 3 days or refrigerate up to 7 days.
Freeze slices for up to 2 months.
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Nutrition
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
Let’s be friends!
