Keto Walnut and Coffee Cake

This Keto Walnut and Coffee Cake combines the rich, aromatic flavor of coffee with the nutty crunch of walnuts in a moist, dense cake that's low in carbs and high in fats, making it perfect for your keto lifestyle. It’s a delicious treat that pairs wonderfully with your morning cup of joe or as a sophisticated dessert to cap off a meal.

Course Desserts

Cuisine American

Keyword Keto Baking, keto desserts, Keto Walnut and Coffee Cake, Low Carb Coffee Cake, Walnut Cake

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 280kcal

Equipment

9-inch round cake pan
Parchment paper
Medium bowl
Large mixing bowl
Hand mixer or stand mixer
Spatula
Measuring cups and spoons
Wire rack

Ingredients

For the Cake:

2 cups almond flour 224g
¼ cup coconut flour 30g
1 tbsp instant coffee powder 10g
1 tsp baking powder 4g
½ tsp baking soda 2.5g
¼ tsp salt 1.5g
½ cup unsalted butter, softened 113g or 4 ounces
¾ cup granulated erythritol 150g
4 large eggs
1 tsp vanilla extract 5ml
½ cup sour cream 115g or 4 ounces
1 cup chopped walnuts 117g

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, instant coffee powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy.
Beat the eggs into the butter mixture one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
Fold in the chopped walnuts, reserving a few for topping the cake.
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the reserved walnuts on top.
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature to facilitate even mixing.

The cake can be stored in an airtight container for up to 5 days at room temperature or refrigerated for longer shelf life.

If you prefer a moister cake, you can add a tablespoon of brewed coffee along with the sour cream.

The erythritol can be substituted with another keto-friendly sweetener of your choice, but be sure to adjust the quantity as needed.

Nutrition