This easy keto coffee cake will help get your morning started in an especially tasty way! Pair with your favorite coffee for low carb bliss!
Coffee cake is such a good breakfast food. It switches things up, especially if you’re getting tired of eggs. Plus, it gives you an amazing warmth and flavor to pair perfectly with your morning keto coffee.
This recipe is an incredible go-to low carb breakfast, and with only 3.25g of net carbs per slice, you'll feel good about reaching for another slice of this delicious treat!
Some of my other favorite keto breakfast recipes include: Instant Pot Quiche from For Frying Out Loud, Keto Blueberry Muffins from All Day I Dream About Food, and my very own Keto Almond Flour Wafles!
Why this recipe works
- This is truly an anytime cake. Our keto coffee cake recipe can be enjoyed for breakfast, dessert, or as a treat any time of day.
- Great for non-ketoers too! You know those recipes that really just taste keto? There's no shame in that, but sometimes it can turn off people who aren't following a keto diet. This keto coffee cake simply tastes like coffee cake. And that's a very good thing.
- Comes together easily. Despite the list of ingredients, you pretty much just mix the ingredients together and dump them in. No matter your level of baking expertise, this should be a pretty simple recipe for you.
Don’t be intimidated by the ingredients list! This recipe comes together incredibly easy. Some of the best meals are the ones that let you just pour most everything into a bowl, stir and go on your way.
We’re going to have to break out the food processor for this one, but it makes for the absolutely best part of this keto coffee cake...the crumb topping!
The ingredients you’ll need are:
Almond flour - I prefer a blanched, finely ground almond flour like Blue Diamond.
Eggs - This recipe uses large eggs.
Baking Powder - It's what gives this recipe its rise. Be sure to check the dates on your baking powder to make sure you're not using an old batch. The longer leaveners like baking powder and baking soda sit in your cupboard, the less effective they are.
Sour Cream - I like to use sour cream in cake recipes to help keep them perfectly moist. Just like in my keto vanilla pound cake, sour cream does the trick!
Butter - I know unsalted butter is usually the rule of thumb for baking recipes, but I always prefer to use salted butter because of the extra flavor.
Granular Sweetener (I used Swerve)
How to make Keto Coffee Cake - Step By Step
1. Preheat the oven to 350°F. Line an 8-inch round cake pan with parchment paper and coat it in cooking spray to prevent sticking.
2. In a large mixing bowl, whisk together 1 cup of almond flour and 2 teaspoons of baking powder.
3. In a separate bowl, mix ½ cup sour cream, 2 eggs, 3 tablespoons melted butter, 1 tablespoon vanilla extract and ½ cup granular Swerve.
4. Combine wet ingredients with dry ingredients and mix well. Let the batter rest for 15 minutes before pouring into the prepared cake pan.
5. In a food processor mix ⅔ cup almond flour, ½ cup chopped pecans, 2 tablespoons Brown Swerve, 1 tablespoon granular Swerve, 1 tablespoon cinnamon and 2 tablespoons cold butter. Pulse until crumbly…about the texture of wet sand.
6. Sprinkle the crumbly topping over the cake batter and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean and the edges are dark golden brown.
Cool for at least 30 minutes before attempting to lift the cake from the pan. Removing it too quickly will cause the cake to break.
Wondering how many carbs are in a slice of this low carb coffee cake? I've figured the nutrition for you base on the brands I use.
I know people figure their calculations differently, but I calculate net carbs as total carbs minus fiber minus sugar alcohols.
For one serving of this cake (recipe makes 8 servings) you’re looking at:
Calories: 312.6 Calories
Total Carbs (including erythritol): 25g
Sugar Alcohols: 18g
Net Carbs: 3.25g
And here’s a breakdown based on the ingredients I used:
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For the Cake
- 1 Cup Blanched Finely Ground Almond Flour
- 2 teaspoon Baking Powder
- ½ Cup Sour Cream
- 2 Large Eggs
- 3 tablespoon Butter, melted
- 1 tablespoon Vanilla Extract
- ½ Cup Granular Swerve
For the Crumb Topping
- ⅔ Cup Blanched Finely Ground Almond Flour
- ½ Cup Chopped Pecans
- 2 tablespoon Brown Swerve
- 1 tablespoon Granular Swerve
- 1 tablespoon Cinnamon
- 2 tablespoon Cold Butter, cubed
- Preheat oven to 350°F. Prepare an 8-inch round cake pan by lining it with parchment and spraying with cooking spray.
- In a large mixing bowl, whisk 1 cup almond flour and 2 teaspoon baking powder
- In a separate bowl, mix ½ cup sour cream, 2 eggs, 3 tablespoon melted butter, 1 tablespoon vanilla extract and ½ cup Granular Swerve.
- Combine wet ingredients with dry ingredients and mix well. The batter will be mostly smooth. Let batter rest for 15 minutes then pour into prepared cake pan
- In a food processor mix ⅔ cup almond flour, ½ cup chopped pecans, 2 tablespoon Brown Swerve, 1 tablespoon Granular Swerve, 1 tablespoon Cinnamon and 2 tablespoon cold butter. Pulse until crumbly, about the texture of wet sand.
- Sprinkle the crumb topping on over batter and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean and the edges are dark golden brown.
- Cool for at least 30 minutes before attempting to lift from pan. If it's warm, it will break into pieces.
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Serving Size:⅛ of Cake
Amount Per Serving: Calories: 312.6Total Fat: 29.6gCarbohydrates: 25gNet Carbohydrates: 3.25gFiber: 3.8gSugar Alcohols: 18gProtein: 7.6g