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A slice of keto coffee cake on a white plate next to a cup of coffee and a fork. A tray of almond flour coffee cake sits in the background.

Keto Coffee Cake

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Created by Mariam E.
Keto 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.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Breakfast/Brunch, Dessert
Cuisine American
Servings 9 servings


For cake batter

  • 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
  • cup unsweetened almond milk
  • 1 tablespoon vanilla extract

For streusel

  • 1 cup blanched almond flour
  • 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


  • 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.


  • 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.


Calories: 435kcal | Carbohydrates: 11g | Protein: 11g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 263mg | Potassium: 51mg | Fiber: 5g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 2mg
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