Keto Coffee Cake

A tender almond-flour coffee cake swirled with a buttery cinnamon ribbon and crowned with a crumbly streusel topping. At just 3.4g net carbs and 50 minutes total, it's the cozy brunch slice you can have with your morning coffee, completely guilt-free and keto-friendly.

Jordan Lee

Head of Nutrition · June 17, 2026

Nutrition per serving

Per serving · makes 9. Values are estimates; brands vary.

Ingredients

• 2 1/2 cups blanched almond flour
• 1/3 cup granulated erythritol (or monk fruit blend)
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 3 large eggs, room temperature
• 1/3 cup unsalted butter, melted
• 1/4 cup sour cream
• 1 tsp vanilla extract
• 2 tbsp cold unsalted butter, for the streusel
• 1/3 cup chopped pecans
• 2 tbsp brown erythritol (or granulated + 1/4 tsp molasses)
• 2 tsp ground cinnamon

Instructions

1. 1

   Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy lifting.

2. 2

   In a large bowl, whisk together the almond flour, granulated erythritol, baking powder, and salt. In a separate bowl, beat the eggs, melted butter, sour cream, and vanilla until smooth, then fold into the dry ingredients to form a thick batter.

3. 3

   Make the cinnamon swirl: in a small bowl, stir together the brown erythritol and ground cinnamon. Spread half the batter into the pan, sprinkle with half the cinnamon mixture, then top with the remaining batter and swirl gently with a knife.

4. 4

   Make the streusel: rub the cold butter into the chopped pecans and the remaining cinnamon mixture until crumbly, then scatter evenly over the top of the cake.

5. 5

   Bake for 32-35 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Tent with foil at the 25-minute mark if the top browns too quickly.

6. 6

   Cool in the pan for at least 20 minutes before lifting out and cutting into 9 squares. The cake firms up as it cools.

Tips & notes

• Store covered in the fridge for up to 5 days, or freeze individual squares wrapped tightly for up to 2 months. Warm gently before serving.
• No sour cream? Full-fat Greek yogurt works as a 1:1 swap and keeps the crumb moist.
• For a glaze, whisk 2 tbsp powdered erythritol with 1 tsp heavy cream and drizzle over the cooled cake — adds negligible carbs.

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