If you’ve stayed away from this sweet treat because it didn’t fit your diet, then you’ll love this keto friendly coffee cake recipe. Thanks to the almond flour and the low-calorie sweetener erythritol, you can make this delicious coffee cake that reminds you of your childhood!
Why This Keto Friendly Coffee Cake Recipe Works
A traditional coffee cake recipe typically calls for all purpose flour, sour cream, and whole milk, which are no-no ingredients if you’re following a keto diet. With this recipe, there are actually less ingredients for the cake batter, making it super keto-friendly.
And although you’re making everything from scratch, the prep time isn’t overwhelming and the total time for cooking is still minimal like a regular cake. This is a breakfast or dessert you’ll be glad to share with your friends, family, or even take to a potluck.
This is a keto coffee cake recipe to keep on hand!
- Almond Flour: Made from ground almonds and has an almost powdery texture. This flour is a much healthier option than the all purpose.
- Erythritol: A sugar alcohol that is used as a low calorie sweetener substitute.
- Eggs: A classic binding agent for the cake. You’ll need four large eggs.
- Vanilla Extract: Adds a vanilla flavor to the coffee cake.
- Butter: A must-have for any cake recipe.
- Baking Powder: This baking agent helps with the fluffing and rising of the cake.
- Apple Cider Vinegar: Supplies the acid to the cake.
- Erythritol: Gives the crumble extra sweetness.
- Nutmeg: Flavors the crumble with a nutty flavor.
- Ground Cinnamon: A must-have to give the crumle it’s cinnamon flavor.
- Almond flour: Just a bit is used to add more fluff to the cinnamon crumble.
- Chopped Walnuts or Pecans: Adds a bit of a crunch.
- Butter: Binds all of the crumble ingredients together.
Cream Cheese Glaze
To make the cream cheese glaze, you’ll only need three ingredients: cream cheese, heavy cream, and powdered erythritol.
Step One – Prepare the batter by beating two whole eggs and two yolks in a large bowl (be sure to save the whites from the other two eggs). Then, add the melted butter, vanilla, and apple cider vinegar. Whisk to combine.
Step Two – In a small bowl, use a hand mixer to beat the eggs whites until a soft peak forms. Then fold it into the cake batter.
Step Three – In a large mixing bowl, combine the dry ingredients for the cinnamon crumb topping.
Step Four – Add in the butter and give it a good stir to make sure everything is combined well.
Step Five – Assemble the keto friendly crumble cake by pouring half of the batter into the pan and then adding a layer of crumb. Repeat this step one more time.
Step Six – Bake for 25-28 minutes, or until an inserted toothpick comes out clean (or with little lumps).
How to Make Cream Cheese Glaze
Making the glaze is super easy. Simply mix the cream cheese with heavy cream and powdered erythritol. Adjust thickness and sweetness to taste. Drizzle it over the coffee cake streusel topping just before serving.
How to Serve Keto Friendly Coffee Cake
- One of the most traditional ways to serve this cake is alongside a cup of coffee. If you or those you’re serving are not coffee drinkers, it also pairs well with tea.
- Coffee cake also compliments a breakfast or brunch meal.
- And if you really want to go all out, consider serving a slice with a scoop of keto-friendly ice cream (Edy’s slow-church, no sugar added is a good choice).
- While this recipe uses primarily almond flour, you can use coconut flour as well. I wouldn’t recommend using ALL coconut flour but trying 2 cups almond flour and ¼ cup coconut. This will give the cake a little bit more bounce and less density.
- Watch your oven and time carefully. I say this because almond flour bakes faster than all-purpose and can brown/burn easier. Do not go over 350°F and start testing with a toothpick at the 24-minute mark.
- When storing leftovers, add the cake to an airtight container or cover with plastic wrap and place it in the refrigerator. It will keep for up to a week.
- 4 Large Eggs
- ¾ Cup Erythritol
- 2 teaspoons Vanilla extract
- ½ Cup Melted Butter
- 2 teaspoons Baking powder
- 2 teaspoons Apple cider vinegar
- 2 ¼ Cup Almond flour
- ⅓ Cup Erythritol
- ¼ teaspoon Nutmeg
- 3 teaspoons Ground Cinnamon
- 4 Tbsp. Almond flour
- 1 Cup Chopped Walnuts or Pecans
- ⅓ Cup Melted Butter
Cream Cheese Glaze:
- 1 Tbsp. Cream cheese
- ⅓ Cup Heavy cream
- 1 Tbsp. Powdered Erythritol
MAKE THE BATTER:
- Take two of the four eggs and separate whites from yolks. Set the two egg whites aside.
- Beat two whole eggs with the two yolks in a large bowl.
- Add the melted butter, vanilla extract, and apple cider vinegar to the beaten eggs. Whisk to combine.
COMBINE THE DRY INGREDIENTS:
- In a medium size bowl, mix the erythritol, baking powder, and almond flour.
- Fold it into the egg mixture until combined to make the cake batter.
BEAT THE EGG WHITES:
- Grab the 2 egg whites and in a medium size bowl, beat them into soft picks. They are ready when you can turn a bowl upside down and they don’t fall out.
- Fold this into the cake batter
MAKE THE CRUMB TOPPING:
- Make the cinnamon crumble by mixing all the ingredients until well combined. We’re looking for a moist but grainy consistency. If needed, add an extra tablespoon of almond flour.
FILL THE CAKE PAN:
- Take the prepared baking tray and pour between half and one third of the cake batter into it.
- Spread ½ of the cinnamon crumble on top of the batter, and extend it evenly.
- Pour the remaining batter on top and add the remaining crumble.
- Pre-heat the oven to 350°F and prepare an 8’’ square baking tray with parchment paper.
- Bake for 25-28 minutes, or until an inserted toothpick, comes out clean or with little lumps. Due to the almond flour and cinnamon crumble, a moist cake is desirable. Note: it’s better to have an undercooked cake than the opposite, as almond flour will be definitely baked when cold.
FINALLY THE GLAZE:
- Prepare the cream cheese glaze by mixing cream cheese with heavy cream and powdered erythritol. Adjust thickness and sweetness to taste.
- Drizzle on top of the coffee cake before serving.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Breakfast