This keto coffee cake is the stuff breakfast dreams are made of. Tender cake with a generous amount of streusel on top and running through the middle, this coffee cake will bring happiness to your morning.
Coffee cake has been a staple in my life for as long as I can remember. It’s funny how food is tied to memories, isn’t it?
When I think of coffee cake, I think of when I was young. My mom would invite her best friend Nancy over for coffee and cinnamon streusel coffee cake. Nancy would bring her niece Janessa who was around my age, and we’d play as the grownups drank pots of coffee and ate coffee cake.
Coffee cake means good memories in my book, so I had to make a keto version.
Keto Coffee Cake
I’d tried a few different variations of this coffee cake. They were all fine, but I really wanted the cake part to stand up and not just to be a vehicle for the streusel.
So I fiddled around a bit and found a recipe I’m happy with, in both cake and streusel.
My kids were so sad that I had to keep making coffee cakes until I got it right. 😉
I make the streusel first, so it’s ready to go when the cake batter is mixed. I use cold butter, almond flour, cinnamon, and Swerve Brown.
Swerve Brown is hands-down my favorite low carb brown sugar substitute. It’s nice and dark and packs just like brown sugar.
You also need some nuts– my personal favorite is to mix half and half walnuts and pecans. But you can use whatever nuts you like. Just know that different nuts have different carb counts and the nutritional estimates I provide with the recipe are based on what I used.
The cake batter is pretty simple. It uses butter, sweetener, eggs, and almond flour as the main ingredients.
I also add some oat fiber. I think oat fiber gives the best texture, but you could also substitute coconut flour here. Don’t confuse oat fiber and oat flour– they’re entirely different and oat flour has a lot of carbs.
I use my Low Carb Sweetener Blend here, but you can use any low carb erythritol-based powdered sweetener that measures 1:1 like sugar. Swerve Confectioners, Sukrin Icing, and Powdered Lakanto should all work fine.
To assemble the cake, we layer half the cake batter, then half the streusel, then repeat.
I find it easier to use a little less than half of the cake batter at first because if you don’t have quite enough cake batter for the second layer, it can be difficult to spread it over the streusel.
I find a small offset spatula to be the perfect tool for this job.
After that, just pop ‘er into the oven.
In my oven, it takes about 40 minutes or so for this to cook, but depending on your oven it might take more or less.
When it’s done, it should be all golden brown, with the nut pieces all toasted and fragrant. It will smell like breakfast heaven.
I cut nine square pieces, and each comes out to 3.7g net carbs. I do not count sugar alcohols.
Eat warm with some extra butter and a big cup of coffee.
Any coffee cake you don’t eat right away can be stored in an airtight container in the fridge for a few days. I reheat mine in my toaster oven for best results.
- 5 Tbsp cold butter
- 2/3 cup (65g) almond flour
- 1/2 cup packed Swerve Brown
- pinch salt
- 1/2 tsp cinnamon
- 1 cup chopped nuts (I used walnuts and pecans)
- Preheat oven to 325°F (160°C)
- Grease an 8x8 pan. I use glass.
- Make streusel topping: Combine all ingredients except nuts in a bowl and use a fork or pastry blender to incorporate cold butter into the other ingredients until it resembles coarse crumbs. Then stir in nuts.
- Make cake batter: In the bowl of an electric mixer, cream together butter and sweetener until light and fluffy.
- Add eggs one at a time, mixing well.
- Add almond flour, oat fiber, baking powder, and salt all at once and stir to combine.
- Add almond milk and mix until incorporated.
- Spread half the cake batter in prepared pan, then top with half the streusel.
- Repeat with remaining cake batter and streusel.
- Bake for 35-45 minutes, until cake is set all the way through and a toothpick inserted in the center of the cake comes out clean.
You can substitute the oat fiber with an equal part coconut flour.
Serving Size:1 piece
Amount Per Serving: Calories: 433Total Fat: 42.5gSaturated Fat: 12.8gSodium: 230mgCarbohydrates: 10.4gNet Carbohydrates: 3.7gFiber: 6.6gSugar: 1.9gProtein: 10.2g