This delicious Low Carb Keto Coffee Cake is the perfect treat for breakfast or dessert! With a soft, buttery almond flour cake, a sweet cinnamon streusel, and a light icing drizzle, every bite is packed with flavor. It’s easy to make and completely sugar-free, so you can enjoy a guilt-free indulgence anytime!
Recipe Ingredients
Cake:
- 6 tbsp (85g) Unsalted butter, softened
- 3/4 cup (150g) Monk Fruit Allulose Blend
- 3 large Eggs
- 1/4 cup (60ml) Heavy cream
- 1/2 tbsp (7.5ml) Vanilla extract
- 3 cups (300g) Blanched Almond Flour
- 2 tsp (10g) Baking powder
- 1/4 tsp Sea salt
Streusel:
- 1 1/2 cups (150g) Blanched Almond Flour
- 3/4 cup (150g) Brown Monk Fruit Allulose Blend
- 1 1/2 tbsp (22.5ml) Cinnamon
- 1/8 tsp Sea salt
- 4 tbsp (60ml) Unsalted butter, melted
- 1/4 tsp Vanilla extract
Icing:
- 3 tbsp (45ml) Powdered Monk Fruit Allulose Blend
- 1 1/2 tbsp (22.5ml) Heavy cream
How To Make Low Carb Keto Coffee Cake
- Preheat the oven: Preheat the oven to 325 degrees F (162 degrees C). Grease a 9×9-inch (23×23 cm) stoneware baking dish.
- Make the batter: In a large bowl, use a hand mixer to beat together the butter and sweetener until fluffy and light yellow. Beat in the eggs, cream, and vanilla. Then, add the almond flour, baking powder, and sea salt, mixing until uniform. The batter will be fairly thick.
- Prepare the streusel: In a small bowl, mix the almond flour, sweetener, cinnamon, and sea salt. In another bowl, combine the melted butter and vanilla, then add this to the almond flour mixture, stirring until crumbly.
- Assemble the cake: Spread half of the batter evenly in the prepared baking dish. Sprinkle half of the streusel on top. Dollop tablespoonfuls of the remaining batter over the streusel, then spread evenly. Top with the remaining streusel.
- Bake the cake: Bake for about 25 minutes until the streusel is darker golden. Tent the top with foil and bake for another 20-30 minutes, until the cake is set and a toothpick inserted comes out clean.
- Add the icing: Whisk together the powdered sweetener and heavy cream. Allow the cake to cool for at least 20 minutes before drizzling with icing.
Recipe Tips
- Use softened butter: Make sure the butter is soft but not melted for a smooth batter and fluffy cake texture. Cold butter won’t mix well, and melted butter can make the cake too dense.
- Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing can make the cake heavy instead of light and fluffy.
- Layer the streusel properly: Spread the first layer of batter evenly, then sprinkle the streusel gently to keep the layers distinct and prevent sinking.
- Cover with foil if browning too fast: If the top starts to darken too quickly, loosely cover it with foil to avoid burning while the cake finishes baking.
- Let it cool before adding icing: If the cake is too warm, the icing will melt and disappear. Wait at least 20 minutes before drizzling for the best results.
How To Store Leftovers?
- Refrigerate: Let the leftover coffee cake cool to room temperature. Then, store it in an airtight container in the fridge for up to 5 days to keep it fresh.
- Freeze: Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Before serving, thaw at room temperature or in the fridge overnight.
Nutrition Facts
Serving Size: 1 piece (about 3×2.5 inches) or 1/12 of the entire recipe
- Calories: 369.8 kcal
- Total Fat: 34.1g
- Saturated Fat: 3.65g
- Cholesterol: 46.5mg
- Sodium: 130mg
- Total Carbohydrate: 10.5g
- Dietary Fiber: 5.1g
- Sugars: 1.9g
- Protein: 10.9g
Check out More Recipes:
Low Carb Keto Coffee Cake
Description
This delicious Low Carb Keto Coffee Cake is the perfect treat for breakfast or dessert! With a soft, buttery almond flour cake, a sweet cinnamon streusel, and a light icing drizzle, every bite is packed with flavor. It’s easy to make and completely sugar-free, so you can enjoy a guilt-free indulgence anytime!
Ingredients
Cake:
Streusel:
Icing:
Instructions
- Preheat the oven: Preheat the oven to 325 degrees F (162 degrees C). Grease a 9×9-inch (23×23 cm) stoneware baking dish.
- Make the batter: In a large bowl, use a hand mixer to beat together the butter and sweetener until fluffy and light yellow. Beat in the eggs, cream, and vanilla. Then, add the almond flour, baking powder, and sea salt, mixing until uniform. The batter will be fairly thick.
- Prepare the streusel: In a small bowl, mix the almond flour, sweetener, cinnamon, and sea salt. In another bowl, combine the melted butter and vanilla, then add this to the almond flour mixture, stirring until crumbly.
- Assemble the cake: Spread half of the batter evenly in the prepared baking dish. Sprinkle half of the streusel on top. Dollop tablespoonfuls of the remaining batter over the streusel, then spread evenly. Top with the remaining streusel.
- Bake the cake: Bake for about 25 minutes until the streusel is darker golden. Tent the top with foil and bake for another 20-30 minutes, until the cake is set and a toothpick inserted comes out clean.
- Add the icing: Whisk together the powdered sweetener and heavy cream. Allow the cake to cool for at least 20 minutes before drizzling with icing.
Notes
- Use softened butter: Make sure the butter is soft but not melted for a smooth batter and fluffy cake texture. Cold butter won’t mix well, and melted butter can make the cake too dense.
- Don’t overmix the batter: Mix just until the ingredients are combined. Overmixing can make the cake heavy instead of light and fluffy.
- Layer the streusel properly: Spread the first layer of batter evenly, then sprinkle the streusel gently to keep the layers distinct and prevent sinking.
Cover with foil if browning too fast: If the top starts to darken too quickly, loosely cover it with foil to avoid burning while the cake finishes baking. - Let it cool before adding icing: If the cake is too warm, the icing will melt and disappear. Wait at least 20 minutes before drizzling for the best results.
Low Carb Keto Coffee Cake
