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Free Printable: Low Carb & Keto Food List
Get It NowIf 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 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.
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 or allulose
- Powdered Sweetener – Like powdered monk fruit (must be 1:1 like this one!) or powdered allulose
- 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.
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!
GET IT HERE
Keto Coffee Cake
By
The 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.
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
Keto coffee cake batter:
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Preheat the oven to 325 degrees F (162 degrees C). Grease a 9x9-inch stoneware baking dish.
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In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy and light yellow.
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Beat in the eggs, cream, and vanilla.
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Beat in the almond flour, baking powder, and sea salt, until uniform. The batter will be fairly thick.
Streusel topping:
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In a small bowl, stir together the almond flour, Besti Brown, cinnamon, and sea salt, until uniform.
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In another small bowl, stir together the melted butter and vanilla.
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Add the melted butter mixture to the brown sugar mixture and stir until crumbly.
Assembly:
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Spread half of the coffee cake batter evenly over the baking dish. Crumble half of the streusel (about 1.5 cups) on top. Dollop tablespoonfuls of remaining batter over the streusel, then spread evenly. Crumble remaining streusel on top.
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Bake for about 25 minutes, until the streusel is darker golden. Tent the top with foil and bake for 20-30 more minutes, until the coffee cake is no longer jiggly and an inserted toothpick comes out clean.
Icing:
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Whisk together the Besti Powdered and heavy cream.
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Allow the cake to cool for at least 20 minutes before drizzling with icing.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya's Recipe Notes
Serving size: 1 piece (about 3x2.5 inches), or 1/12 entire recipe
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead.
Low Carb Coffee Cake Recipe With Almond Flour
78 Comments
LuAnn
1This was the best low carb coffee cake we’ve had. Thanks for the recipe.
Chris
1How 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
0Hi Chris, You can freeze the cake. I recommend wrapping individual pieces tightly in plastic wrap, then store in the freezer for 2-3 months.
Wholesome Yum A
1I 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.
Deb
1Awesome 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.
Nancy
0Can this be made in a bunt pan
Maya | Wholesome Yum
0Hi Nancy, You probably can but the recipe would have to be scaled up and I would bake at a lower temperature to avoid burning it (since it would take longer to bake through). If you try it, let me know what timing works for you!
Susie
0Could I substitute sour cream for the heavy cream?
Maya | Wholesome Yum
0Hi Susie, I haven’t tried this but probably not entirely because heavy cream is a lot more liquid than sour cream.
Melanie
0The coffee cake tastes good. Very moist. The price of the ingredients is high for the amount that you get. After making the coffee cake batter and crumbly top, the brand new bag of almond flour was gone. I hope in the future, the bags get bigger and the price comes down.
Maya | Wholesome Yum
0I’m so glad you liked my keto coffee cake, Melanie! I wish clean ingredients were cheaper, too. 🙁 We did lower our prices last year, so I’m hoping that with time, as more people order, they’ll come down more. I do have a 2-pack of almond flour available for a discount — just select the 2-pack on that page!
L
0We can’t buy besti allulose brown in uk – I used Erythritol and I found the whole thing tasty but way too sweet. The streusel was sickeningly sweet. Could have done with 2/3 less than recipe. I’m sure if the ingredients posted in recipe could be foi d in uk it would be perfect – I like this site a lot and have made some lovely tasty low carb things .
Wholesome Yum D
0Hi, You will have to use my Sweetener Conversion Chart because erythritol doesn’t measure the same as allulose.
Deanna
0Not sure what I did wrong but it was an epic fail. It took forever to bake and as a result the bottom and edges burned and the cake had a very greasy texture. I was so disappointed because I’ve been craving coffee cake and was so excited about trying this. I will admit I missed the brown monk fruit and allulose blend and used just monk fruit allulose and maybe that effected the results. I’ve used many of wholesome yum recipes and loved them but not this one.
Wholesome Yum D
0Hi Deanna, Sorry this recipe didn’t meet your expectations. There are multiple types of sweetener in this recipe, did you only use 1?
Staci Dow
0So I have not tried this. I printed all the meals for the week. The directions that print are NOT user friendly in that they do NOT tell you what ingredients go to what. Online it is broken down to what goes in what. So when my daughter tried to make this all the sugars got mixed into the what we now know was to be the streusel because it said to add the butter and the Besti. A lot of Besti was wasted and that stuff is not exactly cheap. I noticed with another recipe as well that important things that you need to know are left off the recipe. Like putting coconut milk in the fridge so it separates. Another thing I had to find out when I logged back in online. My opinion is that it should have been on the printed recipe. I guess I just wish that when printing the weekly menu that they would print like they are online. I guess I will try this recipe another day. Who knows, maybe my printer is messing it up. Thank you.
Wholesome Yum D
0Hi Staci, There is a print button one the recipe card (right above where you left this comment) and that will print all the ingredients with the category they are needed.
Danielle Fields
0Could 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
1Hi 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.
Socorro Siltman
0Exactly what I was looking for, thanks for posting.
Annette Callaghan
0Hi 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
0Hi 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.
Jonni Failinger
0I cannot consume allulose without having severe digestive problems. What is the conversion ratio for other sweeteners?
Wholesome Yum M
0Hi Jonni, I have a great sweetener calculator you can use to make conversions here: Sugar-Free Sweetener Calculator.
Laura
0Hi! 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
0Hi Laura, The calculation includes all the ingredients. You can read more about my nutrition policy and common discrepancy reasons here.
Lyn Berry
0Okay…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.
0This 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
0delicious…..my husband and i both loved it…..takes quite a bit of flour, but worth it. thanks maya
Nikcii
0Made 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
0Hi! 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!
David
0Finally…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
Wholesome Yum M
0Hi 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.