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 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 more of this delicious treat!
Check out some other awesome keto breakfast recipes:
How to make keto coffee cake
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 dump most everything into a bowl, stir and be 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 ingredients you’ll need are:
Granular Sweetener (I used Swerve)
How many carbs are in a slice of low carb coffee cake?
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:
Scroll down for step-by-step photos!
For the Cake
- 1 Cup Blanched Finely Ground Almond Flour
- 2 Tsp Baking Powder
- 1/2 Cup Sour Cream
- 2 Large Eggs
- 3 Tbsp Butter, melted
- 1 Tbsp Vanilla Extract
- 1/2 Cup Granular Swerve
For the Crumb Topping
- 2/3 Cup Blanched Finely Ground Almond Flour
- 1/2 Cup Chopped Pecans
- 2 Tbsp Brown Swerve
- 1 Tbsp Granular Swerve
- 1 Tbsp Cinnamon
- 2 Tbsp 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 tsp baking powder
- In a separate bowl, mix 1/2 cup sour cream, 2 eggs, 3 tbsp melted butter, 1 tbsp vanilla extract and 1/2 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 2/3 cup almond flour, 1/2 cup chopped pecans, 2 tbsp Brown Swerve, 1 Tbsp Granular Swerve, 1 Tbsp Cinnamon and 2 Tbsp 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:1/8 of Cake
Amount Per Serving: Calories: 312.6Total Fat: 29.6gCarbohydrates: 25gNet Carbohydrates: 3.25gFiber: 3.8gSugar Alcohols: 18gProtein: 7.6g
How to make Keto Coffee Cake – Step By Step Photos
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.
In a large mixing bowl, whisk together 1 cup of almond flour and 2 teaspoons of baking powder.
In a separate bowl, mix 1/2 cup sour cream, 2 eggs, 3 tablespoons melted butter, 1 tablespoon vanilla extract and 1/2 cup granular Swerve.
Combine wet ingredients with dry ingredients and mix well. Let the batter rest for 15 minutes before pouring into the prepared cake pan.
In a food processor mix 2/3 cup almond flour, 1/2 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.
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.