Keto Coffee Cake
This recipe for Keto Coffee Cake has the rich cinnamon topping and soft texture you expect from a bakery-style cake, without the sugar. No one would guess it’s low carb, gluten-free, and made with simple pantry ingredients because it tastes just as good as it looks.
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❤️ Why You’ll Love This Keto Coffee Cake Recipe
- Vanilla flavored perfectly fluffy cake
- Baked with a sweet cinnamon streusel topping
- Easy to make
- Gluten-free and sugar-free
- Kid and family friendly
This Keto Coffee Cake has that wonderful, bakery-style charm everyone loves. The soft texture, warm cinnamon, and sweet crumble topping check every box without needing all the extra sugar. It’s the kind of treat that’s great to have when friends stop by or just when the coffee’s fresh and you want something a little special.
We’re talking about a cake that’s not only gluten-free and low-carb but also super easy to make with basic ingredients. The cinnamon swirl gives it a warm, sweet kick without being overpowering. It’s perfect with coffee, great for brunch, and yes, even a sweet treat for breakfast.
This is one of my absolute favorite recipes, one that I continue to make again and again because it’s just THAT good! You might also like this Pumpkin Coffee Cake and Blueberry Crumb Loaf that has the same amazing topping!
🛒 Ingredients for Sugar-Free Coffee Cake
- Almond Flour
- Oat Fiber
- Eggs
- Sour cream
- Heavy cream
- Brown Swerve
- Monk fruit/allulose
- Baking Powder
- Walnuts
- Butter
- Ground Cinnamon
- Ground Nutmeg
- Vanilla Extract
- Salt
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Gluten-Free Coffee Cake
Preheat oven to 325°F.
Add the crumble topping ingredients into a glass bowl.
Whisk until combined, then pour in the melted butter and mix until a crumble is formed. It should be like slightly wet sand.
Set it aside while you make the cake batter.
In a separate bowl, add the almond flour, oat fiber, baking powder and salt to a bowl and whisk them to combine. Set it aside while you mix the wet ingredients.
In another bowl, mix together the eggs, sour cream, heavy cream, swerve and vanilla using a hand mixer. Then, add in the dry ingredients and mix just until combined. You don’t want to over-mix the batter.
Pour half the cake batter into a 9 x 9 baking dish that’s lined with parchment paper and smooth it over using an offset spatula.
Sprinkle half of the crumble topping over the batter in an even layer. Pour the remaining batter on top and finally, sprinkle the rest of the crumble topping on top. Press the crumble down gently, this will help it stick to the cake after it’s baked.
Bake for 40-45 minutes or a toothpick, when inserted, comes out clean and the crumb topping is golden.
Let it cool down a bit before cutting into it.
☑️ Storage Instructions
Fridge: Store in an airtight container for up to 5 days. It tastes best if reheated slightly in the microwave or toaster oven.
Freezer: Freeze individual slices wrapped in plastic and stored in a zip-top bag for up to 2 months. Let thaw in the fridge overnight or heat gently from frozen.
💡 Tips
- Don’t skip the oat fiber because it helps give it a cake-like softness.
- Mix the ingredients just until well combined. Overmixing will make the cake dense.
- Line your baking dish with parchment so nothing sticks and cleanup is a breeze.
- Press the topping gently into the batter before baking to help it from falling off.
- Bake until a toothpick comes out clean. Don’t rely on time alone.
- Let the cake cool slightly before cutting or the slices may crumble.
🔄 Substitutions and Additions
- Extract: Add a splash of maple extract to the batter for a warm, cozy twist.
- Chocolate chips: Add a few sugar-free chocolate chips to the middle layer for a sweet surprise.
- Nuts: Swap out walnuts with pecans or leave them out if you prefer a nut-free topping.
- Topping: Dust the cooled cake with a little powdered monk fruit for a “bakery look.”
- Spices: If you want a deeper spiced flavor, you can add a pinch of ground clove or allspice to the topping.
Can I Use a Different Pan Size?
Yes, but adjust the baking time. An 8-inch square pan will make the cake slightly taller and take a bit longer. A larger pan will thin it out and may bake faster.
Why Did My Cake Sink in the Middle?
This usually happens if it’s underbaked or the batter was overmixed. Be gentle when combining the wet and dry ingredients, and always check with a toothpick.
Can I Make This Coffee Cake Ahead of Time?
Yes, it actually tastes even better the next day. Just store it in the fridge and let it come to room temp before serving, or warm it up slightly.
How Do I Get Classic Coffee Cake Texture with Almond Flour?
Texture is key in making a Low Carb cake recipe. Too many come out dry or with a “diet food texture.” But not your recipes! You are about to know the secret.
Using a mix of both Almond Flour and Oat Fiber will give you that authentic coffee cake texture that you’re looking for. Super fine almond flour works best in any kind of Low Carb or Gluten-Free desserts that don’t use all purpose flour in.
If you don’t have a super fine almond flour, you can certainly use what you have, just be sure to whisk the dry ingredients to break up any lumps.
What is Oat Fiber? Is Oat Fiber Keto?
Oat Fiber is made from grinding the outer husks of oats. How healthy is oat fiber? It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why I use it so often. Check out all the Keto Oat Fiber Recipes you can make!
What is a Substitute for Oat Fiber?
To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour. Since both are very absorbent, you might have to add more liquid.
🍽️ More Keto Cake Recipes
- Pumpkin Coffee Cake
- Blueberry Crumb Loaf
- Lemon Poppy Mini Bundt Cakes
- Pumpkin Muffins with Cream Cheese Filling
- Cranberry and Walnut Muffins
- Blueberry Muffins
If you’d like to know more about baking on Keto, this article, Keto Baking Made Easy, is loaded with tips and info that you’ll find helpful. You might also check out my Keto Sweet Treats eBook that has 50 amazing Keto dessert recipes, all with color pics, macros and more! I’m offering it at 50% off when you subscribe to my free weekly emails here.
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Keto Coffee Cake
RECIPE VIDEO
Ingredients
For the Cake
- 1 3/4 cups super fine almond flour
- 1/4 cup oat fiber
- 3 eggs
- 1/2 cup monk fruit/allulose
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the Crumb Topping
- 1 1/4 cups super fine almond flour
- 1/2 cup walnuts, chopped
- 1/2 cup brown swerve
- 1/3 cup butter, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
To Make the Cake
- Preheat oven to 325F. Add the crumble topping ingredients into a glass bowl. Whisk until combined, then pour in the melted butter and mix until a crumble is formed. It should be like slightly wet sand. Set it aside while you make the cake batter.
- In a separate bowl, add the almond flour, oat fiber, baking powder and salt to a bowl and whisk them to combine. Set it aside while you mix the wet ingredients.
- In another bowl, mix together the eggs, sour cream, heavy cream, swerve and vanilla using a hand mixer. Then, add in the dry ingredients and mix just until combined. You don't want to over-mix the batter.
- Pour half the cake batter into a 9 x 9 baking dish that's lined with parchment paper and smooth it over using an offset spatula.
- Sprinkle half of the crumble topping over the batter in an even layer. Pour the remaining batter on top and finally, sprinkle the rest of the crumble topping on top. Press the crumble down gently, this will help it stick to the cake after it's baked.
- Bake for 40-45 minutes or a toothpick, when inserted, comes out clean and the crumb topping is golden. Let it cool down a bit before cutting into it.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.
Rate this Recipe*Originally published on January 10, 2019, updated on June 27, 2025 with improvements to the recipe, new photos, new recipe information and helpful tips.
Can I use Stevia?
You can make it with any of your favorite sugar substitutes. It’s so good, I’m sure you’re going to love it.
I wish you would sell your cin. rolls, too many steps for me and they look amazing!!!
They do take a few extra steps, but they are simply amazing!
Thank you very much for sharing the recipe of this delicious coffee cake crumble! To be honest, I rarely wrote reviews and all the reviews I wrote were for clothing I purchased online; English is not my first language….But, after eating a slice of this cake as soon as it came out of the oven, I had to write a review. I never had a KETO CAKE THAT TASTE EXACTLY AS AN ALL PURPOSE FLOUR CAKE! Your cake is delightful. I made a little mistake because I did not watch the video, I added 1 Tsp of ground cinnamon to the main cake mix instead to add it only to the 1/3 for the swirling effect. And because of it I don‘t have a clear marble effect BUT the taste and texture of the cake are 10 out of 10! I think the game changer is the Oat Fiber. Again thank you for sharing, stay safe and God bless.
This is one of the sweetest reviews! Thank you so much. It absolutely thrills me when I hear that someone loves a recipe of mine as much as you do. You were so kind to take time to review it. God bless you.
Excellent moist cake. The only ingredient that I added to the topping mix was some almond flour. I highly recommend this recipe.
Thank you so much! I appreciate the awesome rating.
Absolutely the best.
I can’t believe this is so good and Keto the same time. Super moist and yummy. I used potato fiber ( Living in Germany) that I used for your farmers bread as well. Love it!
Thank you so much!
That’s wonderful, I’m glad you loved it!
Well, I just figured it out! No worries!! Looking forward to trying these out! Thanks!
Oh good! Let me know if you have other issues! Enjoy!
Julianne, this looks amazing, and I can’t wait to try it! So do all your recipes! I bought your recipe books for $17, but I can’t seem to get to them. A JavaScript issue, it says. And the bar at the bottom doesn’t come up as you described. What do I do?
Thanks!
Debbie
I’m a professionally trained pastry chef. I’ve baked regular pastries, as well as gluten free. However, when it comes to baking keto, I can’t seem to figure it out. This is amazing (your recipes are all amazing!!!) The only change that I’ve made is to add more cinnamon. Thanks and look forward to baking more of your recipes.
Thanks so much, that’s such a wonderful compliment. I’m glad you enjoyed it and more cinnamon sounds great!
This is AMAZING!!!!! Doesn’t taste keto at all! By far, my favorite keto dessert I’ve had!!!
Yay, that’s so nice to hear!! I’m happy to you enjoyed it.
Thank you for this incredibly delicious recipe. I made this today and we both loved it!
I have a question. My batter was like cake batter and not as dense as yours. I’m guessing the way I measured my almond flour was not the same as you. Could you measure out 1 cup of almond flour and weigh it on a digital scale, then reply here so I can adjust my measuring to match? I want to try more of your recipes and this would really help me. Thanks!
This was lovelyyyy. I absolutely love the crunchiness on the top and the soft cake underneath. Thumbs up here cz Im a big cinnamon fan lol. Thank u again for this recipe ♥️
Yay, happy to hear you love it! 🙂
This was fabulous. Mr. Awesome completely approved. Followed the recipe 99%. Substitution: pecans for walnuts because of allergy. Seriously. Super-yum.
This sounds delicious. I tried Swerve & it didn’t agree with me, lots of bathroom trips for over a week. I have pure powdered monk fruit, as well as Stevia, both powder & drops. Can you advise me on proper amounts, as far as replacing Swerve with the monk fruit and or Stevia
If you use Monk Fruit, it’s a 1:1 sub, so no adjusting needed there. I wouldn’t recommend using Stevia in this recipe though.
Is there anything I can sub out for the Oat Fiber? I am getting ready to make this and don’t have any…I have psyllium husk on hand…
You can try using psyllium husk powder, but since I’ve not tried that before, I can’t say for sure how it might turn out.
Noteworthy: Oat FIBER is its own thing adding bulk, not necessarily binding like the gooey psyllium does. Oat fiber is easily found on Amazon for reasonable prices. It’s very versatile. I encourage the investment.
Yum!! I have such a sweet tooth, I sprinkled more Confecrioners Stevia on the top after it was baked and it was perfect! I will make this again and again! Thank you so much for a big help on this keto journey!!
You are so welcome and I’m glad you liked it!
Wow! Wow! Wow! After two years of low-carb baking, I can honestly say this had the best texture of any cake/muffin I’ve made in all that time. (and it tasted yummy too!) If the oat fiber is the reason, then I highly recommend not using a substitute for it….seriously, as close to “traditional” cake texture as I’ve had since starting my keto journey.
Thanks so much, glad you liked it! The oat fiber plays a huge part in creating that texture, so I agree with you, it’s best to use it and not sub it out!
Oh wow! Best coffee cake ever! Thank you so much for your recipes!
Yay, so glad you liked it and you’re so welcome!
I made this a few days ago. I followed the recipe exactly. All the flavors are there, but it came out really crumbly. Any thoughts on what may have happened? Would Xanthum gum help?
Wanted to vote 5 stars!!
Wanted to come back and say this recipe is AMAZING!! I made them into muffins and they were done around 28 minutes! Thank you!
I am about to make these today since I have all the ingredients on hand (got Oat Fiber to make some delicious bread this weekend!) If I am making them into muffins, would you say 20 minutes in the oven would be a good time to start checking for doneness?
I would say closer to 30 minutes is better. I hope you enjoy it 🙂
Just made this today for breakfast. It’s beautiful and delicious. I didn’t have the ost fiber either but I did have oat bran so I ground that up fine in my food processor. Worked like a charm. Also didn’t have walnuts but ground sunflower seeds worked just as well.
Thanks for making my morning!
Glad you enjoy it! Just be careful, oat bran has many more carbs than oat fiber, which has zero net carbs.
This sounds awesome, I’m sitting here thinking I’d like to make it today. I have all the ingredients except the oat fiber, do you think it’s worth making without it?
You can try a combination of psyllium husk powder and coconut flour, maybe add a little more liquid if you really need to make it today. But honestly, it’s so worth waiting for the oat fiber because it gives the perfect texture to this coffee cake.
I can’t wait to make this recipe! I learned of it from Wes’s YouTube review, he used brown/golden sweetener in the batter Did your recipe change since then? Thank you.
I’ve not updated or changed my recipe since I first made it. Wes was so nice to try my recipe, I saw his video a while back and thanked him. I hope you enjoy the coffee cake, I really love it.
Very tasty. I used inulin instead of oat fiber and it was marvelous! I would add inulin to the crumble and reduce sweetness by a bit in the crumble. Otherwise fab!
Glad you enjoyed it!
Can you substitute the oat fiber with freekah flour? I can’t find oat fiber anywhere other than online.
I’m not familiar with that flour at all, so I can’t say for sure how it might turn out. Oat fiber is really different from any flour I’ve ever used and it’s really key in the recipe to give it that texture.
Can I use psyllium powder instead of oat fiber
Wondering same
…erm. I love your recipes Julianne! I’ve tried lots and they turn out delicious – they really do. So well done you!!!
But…
I being silly I know
…but
where’s the coffee?
Aww, thanks for your kind words! I’m glad you like the recipes, thanks for stopping by to let me know! As for the coffee, well I drank it of course 😂
For the cake batter it didnt have a measurement for the nutmeg only for the topping, I used 1/4 teaspoon so i hope it turns out great got 20 mins left in the oven.
Hi Jennifer,
There isn’t any nutmeg in the cinnamon swirl part, that was a typo, which I’ve corrected. But, 1/4 teaspoon should be just fine and if anything, will make it taste even better! Sorry for the confusion!
This recipe is so good! I have made it a few times and everyone loves it! The last time I made it, I switched out 1/2 teaspoon of vanilla for almond flavoring and I made an icing with swerve confectioners and some heavy whipping cream then drizzled it over the top. It was incredible!! Thank you!
Hi Ayla,
What a great idea, that’s very creative and I bet it tasted amazing! I love almond extract too, I will have to try that next time I make it! Thanks for the tip 🙂
WOW!!! Amazing coffee cake! This is by far the BEST keto cake recipe of any kind I have ever made!! I have wasted so much money on recipes that were awful! Not this one. The cake has a great “cake like” texture and is moist, which most keto cakes are not. My only question is why don’t you have a cookbook? Anyone who can formulate a cake recipe like this, has the talent to write their own cookbook. I thank you for sharing this recipe.
Hi Kimberly,
What a sweet compliment, thank you so much for your kind words! I’m so glad you enjoyed the coffee cake, it’s one of my favorites too! I do hope to write a cookbook one day, hopefully sooner than later 🙂 Thanks again for the great feedback, I appreciate it!
Is oat fiber the same as oat bran?
Hi Carole,
No, it’s different from oat bran. Oat bran is the outer layer of an oat, which is just underneath the outer husk. Oat fiber is made from grinding the outer husk of an oat (like psyllium husk powder), rather than the oat itself. Oat fiber is pure insoluble fiber, so there are zero net carbs in it. I hope that helps!
Looks lovely, cant wait for the oat fibre to arrive to test it.
Hi Debbs,
It’s inside the recipe card, little purple button that says “print”, just under the picture 🙂