Jump to Recipe
Dairy-Free Keto Coffee Cake made with almond flour and coconut flour is a perfectly sweet, moist and fluffy treat! Enjoy a piece with your morning coffee or tea.
Evidenced by the many recipes for coffee cake on this site, it’s safe to say I have a bit of an obsession.
Rich, fluffy, buttery, moist, subtly sweet and ultra cinnamony, who could possibly resist??
While my previous coffee cake recipes are all grain-free and paleo-friendly (and many include fun goodies like fresh fruit and different nuts and spices), this is the first low-carb coffee cake recipe I have posted!
It is keto-friendly, sugar-free, and such a delight to share.
…Or not share, which is what almost happened in my case, as I ate half of the cake during/after photographing it.
What can I say…my love for cinnamon knows no bounds.
Let’s chat all about this cake.
Ingredients for Dairy-Free Keto Coffee Cake:
Coconut Oil: Instead of butter, we use coconut oil for the fat content of this coffee cake. Coconut oil has a naturally sweet, creamy, somewhat nutty flavor, making it a great replacement for butter.
We also use coconut oil in the streusel topping to help bind the ingredients together and create moisture. You can also use avocado oil or olive oil. If using olive oil, I recommend not using extra virgin, or much olive flavor will come through. If you aren’t dairy-free, replace the coconut oil with melted butter.
Sugar-Free Sweetener: You’ll need both granulated sugar-free sweetener and a sugar-free brown sugar for this recipe. The granulated sweetener is used to sweeten the cake batter, and the sugar-free brown sugar is used for the streusel topping.
My favorite sugar-free sweeteners are Truvia, Swerve, and Lakanto. All three brands have granulated, confectioners and brown sugar options.
Note: If you love very sweet treats, increase the amount of sugar-free sweetener you use in the cake batter to ⅔ cup. I like my sweets less sweet, so if that’s your speed as well, keep the amount of sweetener as is.
Eggs: In order to make the coffee cake nice and fluffy, we use a few eggs. Because the coffee cake is grain-free, it requires an additional egg to help fluff it up.
Almond Flour & Coconut Flour: The combination of Super Fine Almond Flour and Coconut Flour yields a fluffy texture, very similar to regular coffee cake!
Baking Powder: Used to leaven the cake and ensure it doesn’t cave in or sink in the middle.
Sea Salt: Always a must in baked goods, sea salt is a mega flavor enhancer. It brings out the flavor of the cinnamon and the sweetness.
Raw Pecans: I love adding raw pecans or walnuts to streusel topping to give it a nice crunch. If you don’t like the texture of nuts in your baked goods, simply omit them and add more almond flour.
Cinnamon: Ground cinnamon is what makes coffee cake coffee cake! It provides that warmly spiced essence that is so remarkably inviting. I typically use ceylon cinnamon, but any cinnamon will work.
Is there Coffee in Coffee Cake?:
In short, no. Coffee Cake got its name solely because it is a lovely pastry that is served alongside coffee. While it is possible to add instant coffee granules to coffee cake to give it a coffee flavor, classic coffee cake does not contain coffee.
How to Make Dairy-Free Keto Coffee Cake:
Preheat the oven to 350 degrees F and line a 8” x 8” baking pan with parchment paper.
In a bowl, stir together the almond flour, coconut flour, baking powder, and sea salt until well combined.
Add the melted coconut oil to a stand mixer fitted with a paddle attachment, along with the sugar-free granulated sweetener. Beat until well combined.
Add the eggs and vanilla extract to the mixer and beat on medium-high speed until well-combined and a creamy, custard-like mixture forms.
Add the flour mixture to the mixer and beat on medium-high until completely combined. Note: The cake batter will be very thick. This is normal!
Stir together the ingredients for the streusel topping in a mixing bowl until well-combined.
Transfer half of the cake batter to the parchment-lined baking pan and press it into an even layer (I do this with my hands).
Sprinkle half of the streusel topping evenly over the cake batter. Repeat with the other half of the cake batter and the remaining topping.
Bake on the center rack of the preheated oven for 25 minutes. Remove the coffee cake from the oven, cover it in foil (be sure to tent the foil to leave room for the cake to grow), and bake another 20 to 25 minutes, until the coffee cake feels firm when gently poked in the center.
Allow coffee cake to cool at least 20 minutes before slicing and serving.
How to Store Coffee Cake:
If you have leftover coffee cake, you can simply cover the pan in plastic wrap and keep it on the counter for up to 3 days. You can also transfer the coffee cake to a zip lock bag or Tupperware container and leave it at room temperature for 5 days (as long as it is properly sealed).
To make it last longer, store coffee cake in a sealed bag or container in the refrigerator or freezer. I often freeze leftovers and microwave a hunk when I have the hankering.
Can I Make This Without Sugar-Free Sweetener?:
If you don’t need the coffee cake to be low-carb or sugar-free, check out my Almond Flour Coffee Cake, which uses pure maple syrup for the sweetener. In addition, my Paleo Blueberry Coffee Cake uses coconut flour and pure maple syrup.
Looking for more keto treats? Try my Keto Cranberry Orange Bread with Crumble Topping, Low-Carb Lemon Poppy Seed Blueberry Muffins, Keto Chocolate Chip Cookie Bars, Keto Giant Chocolate Chip Cookies, or my Low-Carb Carrot Cake Bread!
If you make this coffee cake recipe, feel free to share a photo on Instagram and tag @The.Roasted.Root!
Continue to Content
Dairy-Free Keto Coffee Cake
Yield: 1 9-inch coffee cakePrep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes
Low-carb coffee cake recipe that turns out ultra moist, fluffy and packed with delicious cinnamon flavor. Who could resist??
Ingredients
Coffee Cake:
1 cup coconut oil, melted and cooled1/3 cup sugar-free granulated sweetener3 eggs1 tsp vanilla extract2 cups super fine almond flour, packed and leveled¼ cup coconut flour (or another cup of almond flour)2 tsp baking powder1/2 tsp sea salt
Topping:
2/3 cup almond flour½ cup raw pecans, chopped4 Tbsp coconut oil, melted⅔ cup sugar-free brown sugarPinch sea salt1 ½ Tbsp ground cinnamon
Instructions
1. Preheat the oven to 350 degrees F and line a 8” x 8” baking pan with parchment paper.
2. In a bowl, stir together the almond flour, coconut flour, baking powder, and sea salt until well combined.
3. Add the melted coconut oil to a stand mixer fitted with a paddle attachment, along with the sugar-free granulated sweetener. Beat until well combined.
4. Add the eggs and vanilla extract to the mixer and beat on medium-high speed until well-combined and a creamy, custard-like mixture forms.
5. Add the flour mixture to the mixer and beat on medium-high until completely combined. Note: The cake batter will be very thick. This is normal!
6. Stir together the ingredients for the streusel topping in a mixing bowl until well-combined.
7. Transfer half of the cake batter to the parchment-lined baking pan and press it into an even layer (I do this with my hands).
8. Sprinkle half of the streusel topping evenly over the cake batter. Repeat with the other half of the cake batter and the remaining topping.
9. Bake on the center rack of the preheated oven for 20 minutes. Remove the coffee cake from the oven, cover it in foil (be sure to tent the foil to leave room for the cake to grow), and bake another 20 to 25 minutes, until the coffee cake feels firm when gently poked in the center.
10. Allow coffee cake to cool at least 20 minutes before slicing and serving.
Nutrition Information
Yield 16 servingsServing Size 1 of 16
Amount Per ServingCalories 162Total Fat 16gCarbohydrates 6gNet Carbohydrates 5gFiber 1gProtein 2g
