Keto Coffee Cake Recipe

Name: The Best Keto Coffee Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 6 tbsp Unsalted butter ((softened)); 3/4 cup Besti Monk Fruit Allulose Blend; 3 large Eggs; 1/4 cup Heavy cream; 1/2 tbsp Vanilla extract; 3 cups Wholesome Yum Blanched Almond Flour; 2 tsp Baking powder; 1/4 tsp Sea salt; 1 1/2 cups Wholesome Yum Blanched Almond Flour; 3/4 cup Besti Brown Monk Fruit Allulose Blend; 1 1/2 tbsp Cinnamon; 1/8 tsp Sea salt; 4 tbsp Unsalted butter ((melted)); 1/4 tsp Vanilla extract; 3 tbsp Besti Powdered Monk Fruit Allulose Blend; 1 1/2 tbsp Heavy cream

Jump to recipeThe best low carb keto coffee cake recipe, complete with "brown sugar" cinnamon streusel + icing! This sugar-free almond flour coffee cake is rich, moist, and incredible for brunch.

By Maya Krampf

64 Comments

Keto coffee cake recipe with almond flour

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If you can close your eyes with me for a minute… I want you to imagine how amazing your kitchen smells when you are baking this low carb keto coffee cake recipe with almond flour. This sugar-free coffee cake has a sweet cake with a “keto brown sugar” cinnamon streusel layer and it tastes as good as it smells while baking.

Serve up your keto cinnamon coffee cake with a keto bulletproof coffee or bulletproof tea. (Or grab a keto Starbucks drink and enjoy this cake instead of their sugar-laden ones.) It’s one of the best ways to start your day.

This almond flour coffee cake takes just 15 minutes to prep and is ready for you to devour in an hour. Don’t forget the drizzle of icing!

If you love the cinnamon and brown sugar flavors found in this easy low carb coffee cake recipe (Besti Brown Sweetener is a game changer!), you’ll love my keto cinnamon rolls recipe. It’s made with a fluffy fathead dough and a cinnamon and brown sugar filling.

Get Besti Brown Sweetener For This Recipe

How To Make Keto Coffee Cake

This easy sugar-free coffee cake recipe isn’t complicated at all, but it does take a few steps. Here’s how to make this easy keto coffee cake, with step-by-step pictures for you:

How to make keto coffee cake batter:

Cream butter and sweetener. Use a hand mixer to beat together butter and Besti Monk Fruit Allulose Blend, until fluffy.

Add wet ingredients. Beat in eggs, cream, and vanilla.

Add dry ingredients. Beat in Wholesome Yum Blanched Almond Flour, baking powder, and sea salt. The batter should be thick.

How to make keto streusel:

Stir dry ingredients. Stir together Wholesome Yum Blanched Almond Flour, Besti Brown, cinnamon, and sea salt.
Add wet ingredients. Stir together melted butter and vanilla first, then add to the dry ingredients, until crumbly.

How to assemble almond flour coffee cake:

Assemble layers. Spread half of the batter into your baking dish (this is the perfect size). Top with half of the streusel topping. Dollop the remaining batter over the streusel, then spread evenly. Top with remaining streusel.

Bake. Start by baking until streusel is darker golden, then tent with aluminum foil so that it doesn’t burn. Continue baking until an inserted toothpick comes out clean.

How to add icing:

Cool. Let your keto friendly coffee cake recipe cool before adding icing, so that it doesn’t melt into the cake.
Drizzle icing. Whisk together Besti Powdered Monk Fruit Allulose Blend and heavy cream, until smooth. Drizzle over the cake.

TIP: You can add more cream as needed to get the icing the right consistency. If you prefer, keto cream cheese frosting is also delicious on this cake!

Slice into a grid, and dig in!

TIP: This cookie spatula is the perfect size for removing almond flour coffee cake slices.

Keto Coffee Cake Recipe FAQs

Is almond flour coffee cake keto?

Not all almond flour coffee cake recipes are keto friendly. Even if they use almond flour, they could still use sugar-y sweeteners, like maple syrup or regular brown sugar.

This low carb coffee cake recipe is keto friendly!

How many carbs in keto coffee cake?

I cut this cake into 12 large pieces to be enough for a full keto breakfast. Even considering this, each large piece has only 5.5g net carbs.

If you want to reduce the carbs or have this alongside something else, try cutting it into 16 pieces instead, which will reduce the carbs per piece to 4.4g net carbs.

Can you use a different sweetener?

I highly recommend using a monk fruit allulose blend for baked goods as it results in the moistest texture. If you want to use something else, you can refer to the keto sweetener conversion chart to determine how much to use.

This keto coffee cake recipe uses 3 types of Besti sweetener, and some of them are easier to substitute than others. You’ll need:

Granulated sweetener – Like monk fruit, allulose or erythritol
Powdered Sweetener – Like powdered monk fruit (must be 1:1 like this one!), powdered allulose or powdered erythritol
Brown Sweetener – This is really the only one that works this way, go pick it up!

Can you use coconut flour?

No, sorry! Because coconut flour soaks up so much more moisture, you would have to make multiple changes to make it work.

For the best texture and taste, it’s really best to make this coffee cake with almond flour. Be sure to use super fine almond flour like this.

If you can’t have almond flour, you can try it with sunflower seed meal. It might turn green and have a slightly different flavor.

If you’re looking for coconut flour, I do have a recipe for coconut flour blueberry muffins, or find other coconut flour recipes here.

Can you make this keto coffee cake recipe dairy free?

Yes, you can. Make the following swaps:

Swap out the butter for your favorite butter alternative, or try this buttered-flavor coconut oil.
Replace the heavy cream with coconut milk or almond milk.

It will have a slightly different taste and texture, but will still be delicious!

Keto Cinnamon Coffee Cake Storage Instructions

Can you make it ahead?

Yes, you can. This cake keeps well in the fridge.

How to store almond flour coffee cake:

Store the covered coffee cake at room temperature for 1-2 days, or in the refrigerator for 5-7 days.

Can you freeze sugar-free coffee cake?

Yes, you can also freeze it. Wrap individual pieces tightly in plastic wrap, then store in the freezer for 2-3 months.

Take out a piece and let it thaw until it reaches room temperature before eating, or reheat it.

How to reheat keto cinnamon coffee cake:

If you want to warm up the coffee cake, heat in 300 degree F oven or briefly in the microwave, just until warm. Fortunately, it doesn’t dry out very easily, thanks to the Besti sweetener that keeps it moist.

More Sweet Keto Brunch Recipes

If you like this keto cinnamon coffee cake recipe, you might like some of these other keto breakfast recipes – which are also awesome for brunch:

Keto Lemon Blueberry Zucchini Bread – The tastiest way to eat veggies in the morning, and takes just 15 minutes to prep.
Bacon In The Oven – Can’t have brunch without bacon! This method makes a big batch fast and has a special trick to make it super crispy.
Low Carb Banana Muffins – Bakery style muffin made with a secret ingredient to make them taste like bread without any bananas.
Keto Coconut Flour Waffles – Just 5 minutes to prep + 5 minutes to cook this nut-free low carb breakfast option is super fluffy.
Almond Flour Pancakes – If you like almond flour coffee cake, you’ll like almond flour pancakes, too!

Tools To Make Sugar-Free Coffee Cake

Tap the links below to see the items used to make this recipe.

Stoneware Baking Dish – This one is the perfect size for this low carb cinnamon coffee cake recipe.
Hand Mixer – Super powerful and reliable, and it’s key for making the sugar-free coffee cake batter.
Cookie Spatula – It’s not just for cookies. This one is the perfect size for the pieces of coffee cake.

Low Carb Coffee Cake Recipe With Almond Flour

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Get Besti Brown Keto Sweetener For Your Keto Coffee Cake!

Meet Besti Brown Monk Fruit Allulose Blend, the brown sugar replacement that has the moisture, color and flavor of brown sugar - with NO aftertaste & 0 net carbs!

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64 Comments

Wholesome Yum A
1 October 12, 2021Reply

I made this for our Canadian Thanksgiving on the weekend and it turned out perfect and so delicious! I used an erythritol-monk fruit blend of white sweetener because that was all I had on hand and other than the “cooling” effect. I feel it didn’t affect the final product. I ordered the brown sweetener online and it was the perfect flavour for the crumble. As the other reviewers stated, it takes A LOT of almond flour but it is worth it when you bite into that first piece! I upped the cinnamon more than double because you can never have too much cinnamon. This is definitely one of my favourite keto desserts and even my sugar addicted family loved it.
- Wholesome Yum A
  0 October 13, 2021Reply
  
  I should add that Allulose is not legal to sell in Canada which is another reason I had to substitute sweeteners, which is terrible because our government allows aspartame which is proven toxic to humans. I cannot wait until the border opens so I can get Allulose and try it. 🙂
Danielle Fields
0 November 8, 2022Reply

Could I make this recipe into muffins? If so how many do you think it would yield? And would you keep it the same Temperature?
- Wholesome Yum D
  0 November 9, 2022Reply
  
  Hi Danielle, Yes, you could make it into muffins. This makes twelve servings, so I would divide it evenly. You can keep the same temperature but reduce the baking time.
Chris
0 October 16, 2022Reply

How well would this freeze, do you think! I’m single, and cannot be trusted with a whole coffee cake sitting in front of my face.
- Wholesome Yum D
  0 October 17, 2022Reply
  
  Hi Chris, You can freeze the cake. I recommend wrapping individual pieces tightly in plastic wrap, then store in the freezer for 2-3 months.
Socorro Siltman
0 July 14, 2022Reply

Exactly what I was looking for, thanks for posting.
Annette Callaghan
0 February 22, 2022Reply

Hi Maya, thanks for your amazing recipes. I am limited to so many recipes because of the almond flour. It is extremely expensive where I live. The one recipe only required 1 x T almond flour – is there an alternative flour I could use. I know they say almond flour cannot be replaced with anything else but for the lava cakes is it not possible to replace the almond flour in this recipe. H-E-L-P! Thanks so much.
- Wholesome Yum D
  0 February 22, 2022Reply
  
  Hi Annette, Almond flour can usually be replaced with macadamia or sunflower seed flour, though the flavor and texture are not as good, but probably not noticeable in a lava cake. Otherwise, Wholesome Yum Almond Flour is available here.
Deb
0 June 2, 2021Reply

Awesome coffee cake – goes great with afternoon coffee. Husband who is diabetic asks for this as it does not effect his sugar readings and satisfies his sweet tooth.
Jonni Failinger
0 April 5, 2021Reply

I cannot consume allulose without having severe digestive problems. What is the conversion ratio for other sweeteners?
- Wholesome Yum M
  0 April 6, 2021Reply
  
  Hi Jonni, I have a great sweetener calculator you can use to make conversions here: Sugar-Free Sweetener Calculator.
Laura
0 March 26, 2021Reply

Hi! Are you not calculating the carbs from the dairy and cinnamon in this recipe? I crunched the numbers using the brands you indicated and came up with 6 net carbs each (for 12 pieces) for just the almond flour itself. With the rest of the ingredients added, it was about 8.9 net carbs per serving.
- Maya | Wholesome Yum
  0 December 7, 2021Reply
  
  Hi Laura, The calculation includes all the ingredients. You can read more about my nutrition policy and common discrepancy reasons here.
Lyn Berry
0 March 18, 2021Reply

Okay…I rated this even before I tasted it, just based on the smell!!! I just cut my first little nibble out and it lifted out in perfect form (which NEVER happens with that first corner piece!) I didn’t even bother with the drizzle…It’s fabulous!! How the heck do you do it? As always, your recipes are on point, easy to follow and just plain delish!! I did add just a few chopped walnuts, cuz I like that crunchy texture. Thank you, Maya!
Kim K.
0 March 18, 2021Reply

This recipe is delicious! I’ve made it 3 times now. It does take a lot of almond flour, but it’s so worth it! So yummy!
Debbie
0 March 14, 2021Reply

delicious…..my husband and i both loved it…..takes quite a bit of flour, but worth it. thanks maya
Nikcii
0 March 2, 2021Reply

Made this because I was craving a cinnamon snack, this was sooo good. I didn’t make the icing as it didn’t seem appealing to me but didn’t miss it! Thank you for this awesome snack! I have to pull myself away from having extra!! 🙂

I did have to leave it in longer then 40 mins but worth the wait!
Trista
0 February 10, 2021Reply

Hi! This looks so delicious! Can I substitute THM baking mix for the almond flour? I ran out of straight almond flour but don’t want to ruin this recipe at all! Thanks for all your yummy recipes and tips!
- Wholesome Yum M
  0 February 10, 2021Reply
  
  Hi Trista, I’m sorry, I don’t think this blend will work in the recipe. It’s blended with coconut flour and other fibers that will change the outcome, likely making it too dry.
- David
  0 September 9, 2021Reply
  
  Finally…after trying two other recipes from different sites (both of which bombed), I tried yours and it was a huge success. While the cake needs to have a good texture and right sweetness, it’s really the crumb/streusel that makes or breaks it….and yours is perfect. Thank you Maya
Jennifer
0 February 9, 2021Reply

Coffee Cake is our Christmas morning tradition and I was nervous and excited about trying out this recipe. It turned out wonderful! When I first started mixing the ingredients, I was afraid I did something wrong because it wasn’t turning smooth and mixed (my house stays very cold). I kept at it and next time will make sure the butter is a little warmer than my house. The end result was moist, very tasty, and beautiful. I lined my metal pan with parchment paper and it turned out perfectly. My husband thinks it is better than my traditional coffee cake.
Your Besti Brown Sugar is my go to now, I wished it came in a bigger bag!
Donna M Nichols
0 February 5, 2021Reply

HI,
Love your recipes ! I am having a problem though getting the coupon. I have added your site to my contacts, checked my span several times and still no coupon. I want to order all 3 of these sugars and the coupon would help dearly…

I am giving a 5 star rating because the recipes have been wonderful but would like the coupon can you help me?
- Maya | Wholesome Yum
  0 February 5, 2021Reply
  
  Hi Donna, I’m so glad you like the recipes! Your coupon for Wholesome Yum Foods keto ingredients was in an email that was sent to you, the subject was “your Wholesome Yum keto food list” (the printable list was just a free bonus I send subscribers as well). I’ll go ahead and send you another email to give you your code. 🙂 If you still have trouble finding it, please contact us through this contact form.
Raina Datta
0 January 31, 2021Reply

Can I use Lakanto Monk Fruit sweetener instead?
- Maya | Wholesome Yum
  0 January 31, 2021Reply
  
  Hi Raina, I don’t really recommend that sweetener for this recipe, and for most others, anymore. However you could use that for the cake part, but not for the brown – you’d need Besti Brown for the brown sugar substitute in this recipe. I cover what kinds of sweeteners work best and why I recommend Besti for this recipe in the FAQs in the post above.
Patty Kremen
0 January 10, 2021Reply

I’ve made this recipe 2x. The first time I used regular allulose and cinnamon for the crumble layer. It tasted great, I wanted to put more cinnamon in the crumble layer this time and I used swerve brown sugar. It does have the after taste I don’t like, but this a fantastic recipe. A great treat with an espresso around 3 pm, when I crash. I’m definitely going to purchase the allulose brown sugar. No aftertaste at all.
Layla Lazar
0 January 1, 2021Reply

Hello Maya.
I too was expecting a coffee flavoured cake as I do miss having my favourite tiramisu cakes ( I read the comments and will include the instant coffee to give it a coffee kick!) Guess that’s what you get by being Australian. We’re quite literal people.

Anyway I love your recipes and the fact that you include the metric system measurements as well!
I used to follow recipe to the letter but my final products would constantly be different to the US versions. Then I learnt to convert the measurements . I’m have yet to reach my goals in my keto lifestyle, but it will happen. Thanks again, Maya.
- Wholesome Yum M
  0 January 3, 2021Reply
  
  Hi Layla, I am glad you enjoyed it. A coffee cake is generally just a cake that is served with (or compliments) a cup of coffee. I do have a Tiramisu recipe you can check out!
Tamara
0 January 1, 2021Reply

Hi, I get notices from this web page as soon as I open my computer. I want it to stop. Tell me how please.
- Wholesome Yum M
  0 January 1, 2021Reply
  
  Hi Tamara, It sounds like you have push notifications on. You can disable these in your browser settings.
Lori
0 December 6, 2020Reply

Mine just fell apart when I took it out of the pan – actually crumbed into small pieces 🙁
- Wholesome Yum M
  0 December 6, 2020Reply
  
  Hi Lori, Did you let the cake fully cool before removing it from the pan? If it’s too warm, it will easily fall apart.
  - Steven Rodgers
    0 January 3, 2021Reply
    
    I may be blind but where’s the coffee in the recipe?
    - Wholesome Yum M
      0 January 3, 2021Reply
      
      Hi Steven, Coffee cake doesn’t always contain actual coffee, it’s a cake that is served with and compliments a cup of coffee. I have a recipe for Tiramisu if you are interested in a cake made with coffee.
    - allie
      0 May 31, 2021Reply
      
      What other pans could work? Glass? Do you think a springform pan could work? I don’t have stone ware. Tried to look through comments but I don’t see this addressed!
      - Wholesome Yum M
        0 May 31, 2021
        
        Hi Allie, Glass should work with this recipe. Just be aware that you may need an extra 5 minutes in the oven or so.
Belle Conner
0 November 20, 2020Reply

Really enjoyed your blog. Thanks for posting. You’ve got a new fan.
Carol ungar
0 November 10, 2020Reply

This is the best keto recipe I’ve found thus far. Have you ever made as muffins?
- Wholesome Yum M
  0 November 10, 2020Reply
  
  Hi Carol, I have not personally made this cake into muffins, but I think it should work fine.
Teresa Knisley
0 November 4, 2020Reply

Hello,

Your recipes look wonderful. Please tell me if date sugar can be substituted in your recipes.

Thank you,
Teresa
- Wholesome Yum M
  0 November 4, 2020Reply
  
  Hi Teresa, Yes, you can use date sugar in this recipe. Obviously, it would no longer be low carb or sugar-free, but the recipe will still work. Enjoy!
Carol Ungar
0 November 2, 2020Reply

Love this coffee cake. It is very close to my mother’s famous coffee cake. Couldn’t wait to try so I took a pice out while still warm and it was great. Only problem was after it cooled, still in glass pan, pieces crumbled as I tried to remove. Maybe it’s better to remove while still warm? What is your recommendation?
Thanks, carol
- Wholesome Yum M
  0 November 4, 2020Reply
  
  Hi Carol, A stoneware dish is preferable for this recipe because it creates a nice crisp crust, that will help to hold your cake together. Your glass dish will also work fine, but you may want to finish your cake by leaving it in the oven when it’s done for another 3-5 minutes. Turn the heat off so it doesn’t continue to bake, but the glass will hold heat longer and help to form a similar crispness to the crust. I hope this helps!
Sheri
0 November 1, 2020Reply

I have a glass baking dish, not stoneware. Is there any adjustment needed to temperature or baking time? This is often the case with other baked goods. Thanks!
- Wholesome Yum M
  0 November 1, 2020Reply
  
  Hi Sheri, Using a glass baking dish means you may need additional time to bake in the oven. Check your cake at the written time, but know that you may need an additional 5 to 10 minutes to fully bake through to the center. Enjoy!
Stephanie
0 November 1, 2020Reply

Hi, I just purchased the besti sweeteners. They are amazing!!! I love how they “melt” into my recipe and NO GRITTY FEEL!! Makes all my recipes taste like I remember!!!! Thank you, thank you!!!!
- Wholesome Yum M
  0 November 1, 2020Reply
  
  Hi Stephanie, I am so thrilled you love them! ❤️
Sandra
0 October 31, 2020Reply

Hi:
Can this be baked in a metal non-stick pan or a glass pan “greased” with coconut oil? Or maybe an aluminum pan from the grocery store that has the plastic cover? (I don’t have room in my cabinets for another pan).
Didn’t rate yet; need to make one first!
Sandra W.
- Wholesome Yum M
  0 November 1, 2020Reply
  
  Hi Sandra, Yes you can use either of these pans, but please know that your bake times will likely need to increase. Please check your coffee cake at the times written in the recipe, but be prepared to possibly add an extra +/- 10 minutes to the bake time.
Eva
0 October 31, 2020Reply

Would like to know what brand you use for heavy cream or can it be replaced with Coconut Fat Milk or just the Coconut Milk in a can?
Thanks,

P.S. Looks fabulous, can’t wait to try it.
- Wholesome Yum M
  0 October 31, 2020Reply
  
  Hi Eva, No specific brand necessary for the heavy cream. You can use canned coconut milk if you prefer, that will work fine.
Leslie
0 October 31, 2020Reply

I need to try this recipe! Sounds wonderful. I don’t have a 9″x9″ baking dish but I have muffin tins – do you happen to know a cooking time conversion that would work for this substitution of vessels?
- Wholesome Yum M
  0 November 1, 2020Reply
  
  Hi Leslie, Your overall bake time would decrease if using muffin tins. Let your muffins bake for about 20 minutes, then tent and let bake the rest of the way through for another 20 minutes (approximately). Be sure to do the toothpick test to make sure they are fully baked before removing from the oven.
Joanna
0 October 30, 2020Reply

Hello and thank you for this recipe, it looks amazing :O Can’t wait to try it! Unfortunately I can’t find the Besti range in the UK so will use my go-to erythritol sweetener.

One thing though, I was slightly misled by the term coffee cake and assumed it would be a coffee flavoured cake rather than a cake to have with a cup of coffee.

Do you have a recipe for a coffee cake that tastes of coffee? Or please help me convert this recipe to a coffee flavour cake? Thank you so much 🙂
- Wholesome Yum M
  0 October 30, 2020Reply
  
  Hi Joanna, The term ‘coffee cake’ is kind of loose. It really means any cake flavored with OR intended to be served with coffee . If you would like to add a coffee flavor to your cake, feel free to add 3 – 5 tablespoons (depending on the strength of coffee flavor desired) of instant coffee to your cake batter.
Vero
0 October 29, 2020Reply

Hi! I adore all your recipes as they are perfect BUT, what can I use instead of cinnamon? I am not fond of it or of any of the so called “fall spices”. Would citrus zest work on this?
- Wholesome Yum M
  0 October 29, 2020Reply
  
  Hi Vero, Sure! Lemon or orange zest would work great!
Whitney
0 October 28, 2020Reply

I love that you included so many good tips as I am not the best baker. I would like to switch over to almond flour to get on a healthier diet. Thanks for sharing!!
Chenée Lewis
0 October 28, 2020Reply

This coffee cake looks so light and fluffy and full of flavor! And I love that it’s Keto-friendly! Thanks for a great recipe!
- Sabrina
  0 December 22, 2020Reply
  
  Besti brown is not available in my area. Will monkfruit golden work for both the cake and the streusel??
  - Maya | Wholesome Yum
    0 December 22, 2020Reply
    
    Hi Sabrina, If it’s not available yet, you can sign up here to be notified when Besti Brown is available in your country. I have not tried it with a different brown sweetener, but in my experience, other brands I’ve tried are too dry and lacking brown sugar flavor. You can try it if you like and see how it goes, just can’t guarantee it will turn out well.
Tara
0 October 28, 2020Reply

Such a beautiful coffee cake! The texture looks perfect. I love that you made it with almond flour and that icing on top. Yum!
Jess
0 October 28, 2020Reply

Perfect low carb option for a Sunday brunch!