This Keto Coffee Cake is absolute perfection! It makes for a decadent weekend breakfast or a deliciously sweet after-dinner dessert. This Coffee Cake is keto, low-carb, paleo, grain-free, and gluten-free!
This keto coffee cake is going to be your new favorite breakfast treat! A perfectly fluffy cake topped with a delicious cinnamon crumble layer. The result is keto perfection – trust us!
We love to make some on a Sunday for grab and go breakfasts for the week, and it’s wonderful when enjoyed as a mid-afternoon pick me up with a mug of steaming coffee.
If you love this recipe, be sure to check out our Keto Breakfast Cake!
Why You Will Love this Recipe!
- Quick: It only takes around 10 minutes to prep all the ingredients and assemble this cake. The oven does the rest of the work – it couldn’t be easier!
- Simple: Made with keto pantry staples, you’ll have most of the ingredients already on hand.
- Delicious: We cannot tell you how yummy this cake is! It’s tastes like a decadent treat but it is also keto friendly and gluten-free.
Ingredients
To make our keto coffee cake, we used the following ingredients:
Fridge Items
- Eggs: To help bind the ingredients together.
- Butter: Use grass-fed butter if possible.
- Sour cream: This helps to make the cake nice and moist and add a slight tang to it.
Pantry Items
How to Make this Recipe
This keto coffee cake recipe is split into two parts: the cake layer and the cinnamon crumble layer.
Let’s go over each step in detail so you know exactly how to make this coffee cake.
Step #1. Make the Cake Batter
For the cake layer, mix your butter, eggs, sweetener, vanilla, and sour cream until combined.
Then, mix the dry ingredients of the cake layer in a separate bowl.
Once everything is mixed, pour your wet ingredients into your dry ingredients and stir slowly until combined.
Step #2. Bake the Cake Layer
Pour the cake layer batter into a parchment-lined 8″ x 11″ baking dish.
Smooth the top out with a spatula to ensure that it bakes evenly, and pop it into the oven at 350°F for 18 minutes.
While the cake layer is baking, make the cinnamon crumble.
Step #3. Make the Cinnamon Crumble
For the cinnamon crumble layer, mix all the ingredients in the bowl until everything is combined.
The keto brown sugar substitute (we use Sukrin Gold) and melted butter will help it have a crumbly texture.
Step #4. Top the cake with the Cinnamon Crumble
Take the cake layer is out of the oven after 18 minutes.
Top it with the crumble mixture and spread it out evenly over the top.
Pop it back in the oven to bake for 12 more minutes and then remove and let cool slightly.
Once slightly cooled, top the coffee cake with some sifted confectioner erythritol.
This step will make your coffee cake look like it’s straight out of the bakery!
Recipe Notes and Tips
- Line your baking dish. Be sure to line your baking dish with parchment paper so that the cake is easy to remove and doesn’t stick to the bottom.
- Pre-heat your oven. Bake the cake in a fully pre-heated oven do that it cooks through evenly. All ovens are different, so check your cake after the 20 minute mark to make sure it doesn’t burn.
- Don’t over mix. When making your cake batter, stir together until the dry ingredients are just combined.
Frequently Asked Questions
How do you serve coffee cake?
Once cooled, cut your coffee cake into squares and serve with your favorite keto coffee or latte, or make it for your next brunch party. People won’t even realize it’s keto!
It’s also great to grab a slice, when you are running out the door on a busy morning!
How long does it keep?
Once the cake has cooled to room temperature, store it in an airtight container in the fridge. It will keep well for around 4 days.
Can you freeze it?
Yes, this freezes really well. You can either freeze it in the baking dish or you can freeze individual squares. Wrap the squares in plastic wrap before placing in a sealed container.
Thaw the cake overnight in the fridge or at room temperature for a few hours.
More Keto Dessert Recipes
It’s ok to enjoy a keto treat every once in a while. Here are some incredible keto dessert recipes you can enjoy while staying on track:
We Can’t Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person’s unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!
Keto Coffee Cake
This Keto Coffee Cake is absolute perfection! It makes for a decadent weekend breakfast or a deliciously sweet after-dinner dessert. This Coffee Cake is keto, low-carb, paleo, grain-free, and gluten-free!
Servings: 12 Servings
Calories: 413kcal
Ingredients
For the Cinnamon Crumble Layer
Instructions
For the Cake Layer
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Heat oven to 350°F. Line an 8″ x 11″ baking dish with parchment paper.
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In a medium bowl, whisk together the butter, eggs, granular erythritol, vanilla, and sour cream until combined.
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Pour the wet ingredients into the dry ingredients and stir until combined.
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Pour the batter into the lined baking dish and use a spatula to smooth out the top making it even.
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Bake for 18 minutes.
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While the cake layer is baking, prepare your crumb topping.
For the Cinnamon Crumb Layer
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Mix all the ingredients in a medium bowl.
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Take the cake out of the oven after 18 minutes and top with crumb mixture. Cover completely.
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Bake again for 12 more minutes.
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Remove from the oven and let cool. Once slightly cooled, top with sifted confectioner erythritol.
Notes
- Be sure to line your baking dish with parchment paper so that the cake is easy to remove.
- Bake the cake in a fully pre-heated oven so that it cooks through evenly.
- Don’t over mix your cate batter, the dry ingredients should be just combined.
Nutrition
Calories: 413kcal | Carbohydrates: 10g | Protein: 9g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 362mg | Potassium: 39mg | Fiber: 5g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 0.1mg | Calcium: 143mg | Iron: 2mg
