Classic coffee cake with a cinnamon streusel topping that is perfect with a piping hot cup of coffee! The texture is so close to traditional coffee cake, you won’t believe it’s Keto friendly and gluten-free!
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Want a moist and delicious Low Carb treat to have with your next cup of coffee? Enjoy this fluffy moist vanilla cake, with sweet cinnamon swirled into the batter, and a streusel crumble topping on this Keto coffee cake.
Made with almond flour, this gluten-free coffee cake is easy to make and freezes really well! The oat fiber that I use gives it such great texture, very reminiscent of traditional coffee cake. So much so, that when you make this, I think you will be very pleasantly surprised!
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!
If you wanted to, you could even make this Low Carb cake into individual coffee cake muffins! Just be sure to adjust the cooking time down a bit.
Ingredients to Make Keto Coffee Cake
- Almond Flour
- Oat Fiber
- Sour cream
- Heavy cream
- Brown Swerve
- Swerve Confectioners
- Baking Powder
- Ground Cinnamon
- Ground Nutmeg
- Vanilla Extract
*Exact measurements are listed in the recipe card below.
How to Make the Best Gluten-Free Coffee Cake
There are a few steps to making this wonderful Low Carb coffee cake, but it’s most definitely worth the effort! Let’s start by preheating your oven to 325F.
Add the almond flour, oat fiber, baking powder and salt to a bowl and whisk them to combine.
In a separate 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 all the batter, minus ⅓ cup, into a 9″x 9″ glass or ceramic baking dish lined with parchment paper (for easy removal) and spread out evenly. You can use an offset spatula to make it easier.
Take the reserved ⅓ cup of the batter and mix in the cinnamon and 2 teaspoons of Swerve confectioners.
Take the sweet cinnamon mixture and dollop evenly all over the top of the cake. This next step is easy and actually makes it look really pretty!
Using a butter knife, holding it upright, swirl the cinnamon mixture into the cake batter.
How to Make the Crumble Topping
There is something about this topping that is so wonderful! The texture is just spot on, very much like a classic crumble topping, but without all the carbs and sugar! So let’s take the almond flour, walnuts, cinnamon, nutmeg and Swerve and add it into a mixing bowl, then mix it together.
Then pour the melted butter over the top and mix until well combined and it comes together. Crumble the topping over the top of the cake, making sure to evenly distribute it.
Then gently press the crumbs into the batter slightly. This will help the topping stick to the coffee cake and not fall off when you cut into it.
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. It doesn’t have to completely cool, but letting it to cool a little, allows the topping to firm up a bit.
Mine took exactly 45 minutes. Store leftovers in the fridge for several days or freeze.
Tips for Making the Best Keto Coffee Cake
HOW TO MAKE THE BEST KETO COFFEE CAKE
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 FRIENDLY?
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
The Oat Fiber is really important in this recipe! I use it in so many Keto dessert recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with.
I use Lifesource Foods Oat Fiber 500, because they grind it to a very fine powder and has a mild flavor. The bag lasts a while, because you don’t need to use very much in your recipes.
WHAT Other Low Carb DESSERTS CAN YOU MAKE WITH OAT FIBER?
Here are just some of the many desserts that you can make using oat fiber:
WHAT SWEETENER IS BEST FOR KETO BAKING?
Swerve Confectioners has the best balance for Low Carb dessert recipes. Brown Swerve is great to use in recipes that would normally use brown sugar. Brown Swerve tastes, smells and feels just like brown sugar! Swerve, really did a great job with their sweeteners!
If you can’t get Swerve confectioners or Brown Swerve where you are, you can certainly substitute with another brand that you do have access to. If you can’t get confectioners, no worries, you can grind the granular to a fine powder using a coffee grinder and voila, there you have it! It really is the best sweetener to use in sugar free cake recipes.
More Keto and Low Carb cake and muffin recipes…
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.
Coffee Crumb Cake – Keto, Low Carb & Gluten Free
For the Cake
To Make the Cake
- Preheat oven to 325F. Add the almond flour, oat fiber, baking powder and salt to a bowl and whisk to combine.
- In a separate bowl, mix together the eggs, sour cream, heavy cream, swerve and vanilla. Add in the dry ingredients and mix just until combined.
- Pour all the batter, minus ⅓ cup, into a 9″x 9″ lined with parchment paper (for easy removal) baking dish and spread out evenly.
- Take the reserved ⅓ cup of the batter and mix in the cinnamon and 2 teaspoons of swerve confectioners. Dollop over the cake and using a butter knife, swirl it around into the batter.
To Make the Crumb Topping
- Add almond flour, walnuts, cinnamon, nutmeg and swerve into a mixing bowl and mix. Pour the melted butter over the top and mix until well combined.
- Sprinkle the crumb topping over the batter. Gently press the crumbs into the batter slightly. Bake for 40-45 minutes or a toothpick, when inserted, comes out clean and the crumb toping is golden. Mine took exactly 45 minutes.