The Keto Coffee Cake is a guilt-free indulgence with a moist, tender crumb and a buttery cinnamon streusel topping. Each bite offers a perfect balance of richness and warmth, satisfying your sweet tooth without derailing your goals. With just 10 minutes of prep and under 30 minutes of baking, it’s a quick treat that feels like a labor of love. The aromatic spices and golden-brown crust create a sensory experience that’s as comforting as it is delicious.
This cake is a textural masterpiece, blending soft, fluffy layers with a crunchy, spiced topping for a delightful contrast. Flavors of cinnamon, nutmeg, and vanilla mingle beautifully, making it an ideal companion for your morning coffee or afternoon pick-me-up. Best of all, it’s ready to enjoy in less than an hour, including a quick cooling time. Whether you’re keto or simply craving a wholesome dessert, this coffee cake is sure to become a household favorite.
Ingredients for Keto Coffee Cake
- 2 cups fine ground almond flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ teaspoon cinnamon
- ¼ cup oil of choice (we recommend avocado oil)
- ¼ cup sugar-free maple flavored syrup (or sweetener of choice)
- 3 eggs
- 1 teaspoon gluten-free vanilla extract
- Optional Crumb Topping:
- ½ cup fine ground almond flour
- 3 tablespoons oil of choice
- ¼ cup sugar-free sweetener (we used Lakanto golden)
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C). Grease an 8×8 baking pan and set aside.
- In a large mixing bowl, whisk together almond flour, salt, baking soda, and cinnamon.
- Add oil, maple flavored syrup, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
- Spoon the batter evenly into the prepared pan. Use the back of a spoon to level it out.
- Optional Crumb Topping: In a small bowl, mix ½ cup almond flour, 3 tablespoons oil, and ¼ cup sweetener. Sprinkle this mixture over the cake batter and press down lightly with the back of a spoon.
- Bake for 25-28 minutes, or until the center is set (a toothpick inserted should come out clean).
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store leftovers in an airtight container at room temperature.
Delicious Topping Ideas to Elevate Your Keto Coffee Cake
While the optional crumb topping is a fantastic addition, you can get creative with other keto-friendly toppings. Try a drizzle of sugar-free caramel sauce or a dollop of whipped coconut cream for extra indulgence. For a nutty twist, sprinkle chopped pecans or walnuts over the batter before baking. These small touches can make your coffee cake feel even more special!
Perfect Pairings: Serving Suggestions
This Keto Coffee Cake pairs beautifully with a hot cup of bulletproof coffee or your favorite low-carb tea. For a brunch spread, serve it alongside scrambled eggs or avocado slices. If you’re feeling fancy, add a side of fresh berries for a pop of color and natural sweetness.
Storage and Reheating Tips for Freshness
Store your coffee cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, simply microwave a slice for 10-15 seconds or warm it in a toaster oven for a crispier texture. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months.
Recipe Variations to Keep It Exciting
Switch things up by adding 1/2 cup of unsweetened shredded coconut to the batter for a tropical twist. You can also swap the cinnamon for pumpkin pie spice during the fall season. If you’re a chocolate lover, mix in 1/4 cup of sugar-free chocolate chips for a decadent treat.
Time-Saving Tips for Busy Bakers
Prep your dry ingredients the night before and store them in a ziplock bag to save time in the morning. Use a stand mixer or hand mixer to quickly combine the wet and dry ingredients. If you’re making the crumb topping, double the batch and freeze the extra for future baking projects!
Keto Coffee Cake
Ingredients
- 2 cups fine ground almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 teaspoon cinnamon
- 1/4 cup oil of choice we used avocado oil
- 1/4 cup sugar-free maple flavored syrup or sweetener of choice
- 3 eggs
- 1 teaspoon gluten-free vanilla extract
Optional: For the crumb topping
- 1/2 cup fine ground almond flour
- 3 tablespoons oil of choice
- 1/4 cup sugar-free sweetener we used Lakanto golden
Instructions
- Preheat your oven to 350°F (180°C). Grease an 8×8 baking pan and set aside.
- In a large mixing bowl, whisk almond flour, salt, baking soda, and cinnamon.
- Add oil, maple flavored syrup, eggs, and vanilla extract, and mix until well combined.
- Spoon batter evenly into your prepared pan. Use the back of your spoon to level it out.
- Optional crumb topping: In a small mixing bowl mix ½ cup almond flour, 3 tablespoons oil, and ¼ cup sweetener. Sprinkle mixture on top of cake and press down lightly with the back of a spoon.
- Bake for 25-28 minutes, or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature.