This keto coffee cake is a moist and fluffy and has a REAL brown sugar crumb topping (minus the carbs!). Made in just ONE bowl and ready in minutes! 3 grams net carbs.
Keto Coffee Cake
You can never have too many coffee cake recipes. As an avid coffee drinker, I always have some form of cake to pair with. If I’m not making an almond flour coffee cake or a classic coffee cake, I’m making this keto coffee cake.
Why this keto coffee cake recipe will be the perfect beverage pairing-
- Moist and fluffy. Some coffee cake can be quite dry and crumbly, but not this one- It’s so moist and fluffy in the middle, and melts in your mouth!
- Made with REAL low carb brown sugar. Ever heard of keto brown sugar? It looks, tastes, and feels like brown sugar, minus the carbs and calories!
- No fancy mixers or gadgets. All you need is one wooden spoon (or a hand mixer) to mix everything up.
What I love about this recipe is how even non-keto followers love it. It tastes like any classic coffee cake out there, and everyone will be begging for a second serving!
What goes into a keto coffee cake?
For the cake.
- Almond flour– Blanched almond flour or superfine almond flour will work. Do not use almond meal, as it will yield a more dense cake.
- Coconut flour– sifted well, to ensure there are clumps throughout.
- Baking powder– gives some rise and fluffiness to the cake.
- Salt– balances out all the other flavors in this recipe.
- Butter– unsalted butter measured in its melted state.
- Sugar substitute– Either a brown sugar substitute or another good quality keto granulated sugar substitute can be used, like allulose.
- Eggs– room temperature eggs.
- Vanilla extract– a must for any baked good.
For the crumb topping.
- Almond flour– blanched, superfine, or almond meal.
- Butter– unlike for the cake, the butter for the crumb topping must be cold.
- Brown sugar substitute– Also known as keto brown sugar, it’s a much more superior to white sugar substitutes.
- Cinnamon– what is a coffee cake without cinnamon?
- Salt– If you use salted butter, you can omit this.
How do you make a keto coffee cake?
Start by whisking together the almond flour, coconut flour, baking powder and salt in a small bowl and set aside. In a separate bowl, using a hand mixer, cream together the butter and brown sugar substitute until creamy. Beat the eggs in, one at a time, until combined, before whisking in the vanilla extract.
Next, gently add the dry ingredients into the wet ingredients and beat together until combined. In a separate bowl, beat together the crumb topping ingredients.
Now, add half the cake batter into a greased pan then half the crumb mixture over it. Add the remaining cake batter and sprinkle the crumb mixture all over the top. Bake the cake for 35-40 minutes, or until a skewer comes out mostly clean. Let the cake cool completely before slicing and serving.
Tips to make the best recipe
- Be sure to sift your almond and coconut flour thoroughly before adding it to the batter, to ensure there are no clumps throughout.
- If you use salted butter in any shape or form, you MUST omit the salt. Otherwise, you’ll find the cake having a salty flavor.
- Avoid over-baking the cake as it will continue to cook as it is cooling down.
Storing and freezing instructions
- To store: Leftovers can be stored in the refrigerator, covered, for up to one week.
- To freeze: Place slices of the cake in an airtight container and store it in the freezer for up to 6 months.
More keto cake recipes to try
Frequently Asked Questions
The combination of almond flour AND coconut flour must be used to create the perfect cake. If you want to use one or the other, you may prefer to make an almond flour coffee cake.
Always bake your coffee cake on the middle rack to ensure the tops do not burn. If it does look like it is browning too fast, cover the top of the cake with tin oil.
Preheat the oven to 180C/350F. Grease a 9 x 11-inch pan with parchment paper and set aside.
In a small bowl, whisk together the almond flour, coconut flour, baking powder, and salt and set aside. In a mixing bowl, use a hand mixer to cream together the butter and brown sugar substitute until creamy. Add the eggs in, one at a time. Add the vanilla extract, then mix through the dry ingredients until combined.
In a small bowl, whisk together the crumb topping ingredients until combined.
Add half of the cake batter into the prepared baking pan, then spread half of the crumble mixture on top. Add the last half of the cake batter mixture to cover the middle layer crumble. Then, top with the remaining half of the crumble mixture.
Bake the coffee cake for 35-40 minutes, or until a skewer comes out mostly clean. Let the cake cool in the pan completely, before slicing and serving.
TO FREEZE: Place slices of the cake in an airtight container and store it in the freezer for up to 6 months.
Serving: 1serving | Calories: 218kcal | Carbohydrates: 7g | Protein: 6g | Fat: 20g | Sodium: 276mg | Potassium: 23mg | Fiber: 4g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg | NET CARBS: 3g