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This Low Carb Coffee Cake is about to make your mornings a little brighter. This almond flour coffee cake is simple, buttery and the perfect way to manage your carb cravings. Moist cake is topped with a crumbly streusel topping that’s flavored with notes of cinnamon and coffee. Pair it with your favorite hot beverage, and you’ll be in breakfast heaven. Who knew that low carb coffee cake could taste so good!
Eating a low-carb, keto diet doesn’t mean you have to forgo the finer things in life–like cake. Keto almond flour cake is simple to prepare and cooks in about 40 minutes. It’s the perfect breakfast for a lazy weekend morning when you crave something sweet but don’t want to break your diet.
If you love breakfast, try my Low Carb Breakfast Potato Skillet or Keto Everything Low Carb Bagels.
Why You’ll Love This Low Carb Coffee Cake
- It’s fast. This is the best keto coffee cake. It’s easy to prepare and cooks quickly, so you’ll enjoy a warm slice of low carb goodness in less than an hour.
- It’s diet-friendly. Not only is almond flour coffee cake low in carbohydrates and perfect for those on a Keto diet, but it’s also gluten-free!
- It’s cake. Low carb, diet-friendly CAKE! Do you really need any other reason?
Keto Almond Flour Cake Ingredients
- Almond Flour: use blanched almond flour for the cake and the streusel topping. You can also use ground almonds or almond meal, but the texture will be grittier and heavier.
- Sweetener: swerve is my desired sweetener as it doesn’t have an aftertaste typical with many sugar substitutes. You can also use pure erythritol, allulose or monk fruit.
- Baking Powder: baking powder is a leavening agent that will make your cake fluffy and tender.
- Eggs: always use room temperature eggs. This will allow the eggs to incorporate fully into the batter.
- Butter: use unsalted butter to control the amount of salt in the dish.
- Salt: add salt to enhance the flavor of all of the ingredients. If you only have salted butter, omit the salt.
- Almond Milk: unsweetened almond milk is perfect if you are dairy-free. You can use heavy cream if dairy isn’t an issue.
- Vanilla Extract: like salt, vanilla extract enhances the flavor of the other ingredients.
- Cinnamon: choose high-quality ground cinnamon as it is an integral part of the flavor of this coffee cake.
- Instant Coffee Powder: coffee powder will give the cake a lovely flavor, but it won’t be overwhelming.
How To Make Keto Coffee Cake
- Prepare the equipment. Preheat the oven to 350 degrees F. Grease and line parchment paper over a square pan and set aside.
- Make the streusel topping. To prepare the streusel, combine almond flour, sweetener, melted butter, cinnamon and coffee powder in a large bowl. Mix it evenly to form a crumble-like texture. Keep it aside.
- Prepare the cake batter. To prepare the cake batter, combine the dry ingredients in a medium bowl; almond flour, sweetener, baking powder and salt. Mix well and aside. In a separate large bowl, beat the eggs and the butter, almond milk and vanilla extract to form a homogeneous mixture.
- Add the dry ingredients mixture in batches to the liquid mixture until it forms a smooth batter without any lumps.
- Bake the cake. Transfer half of the batter into the prepared pan, spread half of the prepared streusel evenly over the batter. Add the remaining cake batter over and top it with the remaining streusel. Bake the cake for 35-40 minutes until the toothpick inserted in the center comes out clean. Once done, allow the cake to cool down for at least 1 hour.
- Make the glaze. Meanwhile, prepare the glaze by combining the powdered sweetener and almond milk in a bowl. Mix it to form a syrupy consistency.
- Ice and cut. Drizzle the glaze over the cake, cut it into equal squares, and serve.
Tips To Make Almond Flour Coffee Cake
- Use blanched almond flour rather than almond meal for the best texture.
- Sifting the almond flour before adding to the batter will help to eliminate any lumps.
- Bring ingredients to room temperature for at least 30 minutes.
- If using salted butter, omit the additional salt in the recipe.
- Almond flour can go rancid so be sure your flour is fresh.
- Don’t over mix the batter or the cake can become dry.
- Don’t overbake the cake as this can also lead to dryness.
Frequently Asked Questions
Almond flour is an excellent substitute for all-purpose flour when making gluten free, keto-friendly or low carb coffee cakes. Be sure to select almond flour rather than almond meal for this recipe.
Almond meal is typically made from raw, unpeeled almonds, while almond flour is usually made from blanched, peeled almonds. Therefore, almond flour is the best substitute for all-purpose flour as it has a fine texture. Almond meal can be heavy and give baked goods a gritty texture.
While almond flour is a keto friendly swap, not all almond flour coffee cake is keto friendly because it may contain sugar. This keto almond flour cake also uses a keto-friendly sweetener.
This cake stores well. You can keep it at room temperature for up to 2 days or cover and refrigerate it for up to a week.
Pop a slice of cake into the microwave for 10-15 seconds to rewarm it before serving.
Yes! Keto almond flour cake freezes beautifully. Wrap individual pieces in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature and reheat for 10-15 seconds in the microwave.
Coffee cake pairs perfectly with hot beverages like coffee and tea. For something special, serve whipped coffee made with swerve instead of sugar. You can also serve this with an easy fruit salad.
More Low Carb Recipes
- Keto Cauliflower Mac and Cheese
- Low Carb Keto Garlic Bread
- Low Carb Chicken Parmesan Skillet
- Cauliflower Pizza
- Pesto Stuffed Chicken
I hope you enjoy all the recipes I share with you, including this delicious Keto Coffee Cake recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Keto Coffee Cake
Ingredients
For cake batter
- 2½ cup blanched almond flour
- ½ cup swerve sweetener
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 whole eggs, at room temperature
- ½ cup unsalted butter
- ⅓ cup unsweetened almond milk
- 1 tablespoon vanilla extract
For streusel
- 1 cup blanched almond flour
- ⅓ cup swerve sweetener
- 6 tablespoons unsalted butter, melted
- 1 tablespoon ground cinnamon
- 1 tablespoon instant coffee powder
For glaze
- ¾ cup powdered swerve sweetener
- 2 tablespoons unsweetened almond milk, unsweetened
Instructions
- Preheat the oven to 350 degrees F. Grease and line a parchment paper over a square pan and set aside.
- To prepare the streusel; combine almond flour , sweetener, melted butter, cinnamon and coffee powder in a large bowl. Mix it evenly to form a crumble-like texture. Keep it aside.
- To prepare the cake batter; combine the dry ingredients in a medium bowl; almond flour, sweetener, baking powder and salt. Mix well and aside.pr
- In a separate large bowl beat the eggs along with the butter, almond milk and vanilla extract to form a homogeneous mixture.
- Add the dry ingredients mixture in batches to the liquid mixture until it forms a smooth batter without any lumps.
- Transfer half of the batter into the prepared pan, spread half of the prepared streusel evenly over the batter. Add the remaining cake batter over and top it with the remaining streusel.
- Bake the cake for 35-40 minutes until the toothpick inserted in the center comes out clean. Once done, allow the cake to cool down for at least 1 hour .
- Meanwhile prepare the glaze by combining the powdered sweetener and almond milk in a bowl. Mix it to form a syrupy consistency.
- Drizzle the glaze over the cake and cut it into equal squares and serve.
Notes
- Use blanched almond flour rather than almond meal for the best texture.
- Sifting the almond flour before adding to the batter will help to eliminate any lumps.
- Bring ingredients to room temperature for at least 30 minutes.
- If using salted butter, omit the additional salt in the recipe.
- Almond flour can go rancid so be sure your flour is fresh.
- Don’t over mix the batter or the cake can become dry.
- Don’t overbake the cake as this can also lead to dryness.
