Low Carb Coffee Cake {Keto Friendly}
Enjoy this Low Carb Coffee Cake for breakfast without starting your day off with all the sugar and carbs!
Low Carb Coffee Cake (Keto Friendly)!
We have been making Keto Friendly recipes for a while now. We eventually transitioned to doing a non-strict Keto diet, and we then just adapted it to our own low carb style.
So while we do not follow a strict Keto diet, we are always brainstorming for new and delicious keto recipes– especially for treats like breakfast and dessert!!
I don't know about you, but it's easy for me to eat a lower carb lunch or dinner. Then…. want to splurge and take carbs all in on a treat like cake, or a breakfast pastry.
With this Low Carb Coffee Cake, you won't be starting the day off having taken in all the carbs you hoped to spread throughout the day, like you would by eating traditional coffee cake with sugar and white flour.
We have always loved Coffee Cake. Growing up, this sweet and quick bread was ideal to make on a hectic morning. So I can remember eating it frequently on Sunday mornings before church. There are a million variations on the flavors, but my favorite is just the original buttery cinnamon flavors with streusel topping!
How to Make:
I will start by saying you do need a few specialty ingredients for this recipe. If you substitute a few of these, not only will the carb count vary but the taste may be off too.
Unless you're very familiar with switching out lower carb flours and sweeteners, be sure to stick to this recipe closely for great results!
Here are a few specialty ingredients you may not already have in the pantry:
- Almond Flour
- Coconut Flour
- Erythritol or sugar-free crystal sweetener of choice
- Sugar Free Powdered Sweetener – we like Swerve
- Unsweetened Almond Milk
Mix Up Your Low Carb Cake:
First, mix up your streusel topping for your low carb cake in a separate bowl. It should resemble a crumbly mixture as shown above.
Then, add the dry ingredients together, and then on top of that, mix in your wet ingredients.
This recipe does call for melted butter, so make sure it's cooled down slightly, to avoid “cooking” the eggs. Hot butter + cold eggs will instantly cook them, and could affect your cake!
One trick I have always done, is to add the milk to the melted butter to take the temperature down a few degrees before adding them together with the eggs.
After both mixtures are prepared, add a layer of your low carb cake first, covered by half the streusel.
Then, repeat both layers, ending with the rest of your streusel topping on the top surface of your low carb cake.
This makes a nice cinnamon layer in the middle–it actually reminds me of that Starbucks coffee cake!
The parchment will make it easy to lift up and out of the baking dish, so you don't have to worry about it sticking.
Low Carb Cake for Breakfast!
Doesn't this look amazing! We cooled it on a wire rack, with a silicone liner underneath but you can always just let cool on the counter or your cake serving dish.
Slice into 12 slices to end up with the correct nutrition info listed in the recipe. And, you can add glaze, which is optional but such a tasty and pretty way to finish up this low carb cake!
Optional Glaze:
I always ate coffee cake without icing growing up. I don't really miss the glaze if it's not there. However, if you're serving for a family brunch, Sunday school or church group, or an event, the glaze really adds to the final look!
You can add over the top or, slice and glaze!
I hope you get a chance to enjoy this low carb cake for breakfast and see if you like it! Cinnamon coffee cake is one of my favorite things to have in the morning with a cup of coffee, so I am excited to share this recipe.
Print Your Low Carb Cake Recipe Below!
Low Carb Coffee Cake (Keto Friendly)
This coffee cake is a delicious breakfast treat without all the carbs!
Ingredients
- 2 cups Almond Flour
- 1/4 cup Coconut Flour
- 1/3 cup Erythritol or sugar-free crystal sweetener of choice
- 2 teaspoons baking powder
- 3 large eggs (room temperature, not cold)
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 cup melted butter or you can also choose coconut oil if you would like dairy free
- 1/3 cup unsweetened almond milk (room temperature, not cold)
- Streusel Topping Portion:
- 1 cup Almond flour
- 1/3 cup Erythritol
- 1/3 cup butter (melted) or melted coconut oil
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts – optional
- Glaze:
- 1 cup sugar free powdered sweetener
- 2 tablespoons unsweetened almond milk
Instructions
Preheat the oven to 350 degrees and prepare a square 9x9 baking pan by lining it with parchment paper.
Start by preparing the streusel topping. Combine all the streusel ingredients together until it forms a crumble. Set aside while you make the cake batter.
In a large mixing bowl, combine in almond flour, coconut flour, baking powder, erythritol and salt. Stir dry ingredients until well combined.
Add eggs, melted and cooled butter , almond milk, and vanilla.
Combine until it forms a consistent batter with no lumps.
Assemble the cake:
Start by spreading evenly half of the coffee cake batter into the prepared pan.
Sprinkle half of the streusel on top of the cake batter then spread the remaining coffee cake batter on top of the streusel.
Finish the top by sprinkling the rest of cinnamon streusel all over the top.
Bake 40-45 minutes or until the cake is golden and a knife or skewer inserted into the middle comes out clean.
Cool 10 minutes, and then transfer cake to cooling rack. You can lift parchment carefully to remove the coffee cake.
Add glaze! (Optional).
Notes
3 net carbs per slice
16 servings
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 325Total Fat 25gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 14gCholesterol 50mgSodium 160mgCarbohydrates 21gFiber 3gSugar 14gProtein 7g
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