Description
This Keto Coffee Cake is soft, buttery, cinnamon-filled, and topped with a delicious crumb topping while staying completely low-carb and keto-friendly. Perfect for breakfast, brunch, or cozy coffee breaks.
Ingredients
2 cups almond flour
2 tablespoons coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
3/4 cup keto sweetener
For the Crumb Topping:
1/2 cup almond flour
2 tablespoons butter
1 teaspoon cinnamon
2 tablespoons brown sugar substitute
Instructions
1. Preheat oven to 350°F and grease a baking dish.
2. Prepare crumb topping by mixing almond flour, cinnamon, sweetener, and melted butter until crumbly.
3. In a bowl, whisk almond flour, coconut flour, baking powder, cinnamon, and salt.
4. In another bowl, beat butter and keto sweetener until creamy.
5. Add eggs, sour cream, and vanilla extract.
6. Slowly mix dry ingredients into wet ingredients until smooth.
7. Spread half the batter into prepared pan.
8. Sprinkle half the crumb topping over batter.
9. Add remaining batter and top with remaining crumb topping.
10. Bake for 30–35 minutes until golden brown and set.
11. Cool slightly before slicing and serving.
Notes
Use superfine almond flour for best texture.
Do not overbake to keep the cake soft and moist.
Store leftovers refrigerated for up to 1 week.
This cake freezes beautifully for meal prep.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 2g
- Sodium: 170mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 72mg