Keto Coffee Cake

5 from 1 vote

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!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: Servings

Calories: 413kcal

Author: Clean Keto Lifestyle

Ingredients

For the Cake Layer

1/2 cup melted butter
5 eggs
3/4 cup granular erythritol
2 teaspoons vanilla extract
2 tablespoons sour cream
2 cups almond flour
1/4 cup coconut flour
1 tablespoon baking powder
1/2 teaspoon salt

For the Cinnamon Crumble Layer

1/2 cups melted butter
1 cup keto brown sugar substitute like Sukrin Gold
2 tablespoons cinnamon
1/4 cup coconut flour
3/4 cup almond flour
2 tablespoons confectioner erythritol

Instructions

For the Cake Layer

Heat oven to 350°F. Line an 8" x 11" baking dish with parchment paper.
In a medium bowl, whisk together the butter, eggs, granular erythritol, vanilla, and sour cream until combined.
In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
Pour the wet ingredients into the dry ingredients and stir until combined.
Pour the batter into the lined baking dish and use a spatula to smooth out the top making it even.
Bake for 18 minutes.
While the cake layer is baking, prepare your crumb topping.

For the Cinnamon Crumb Layer

Mix all the ingredients in a medium bowl.
Take the cake out of the oven after 18 minutes and top with crumb mixture. Cover completely.
Bake again for 12 more minutes.
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