Low-Carb Cinnamon Swirl Coffee Cake

This Low-Carb Cinnamon Swirl Coffee Cake is a divine indulgence for those following a keto diet or anyone looking for a sugar-free, low-carb option. Its moist, fluffy texture paired with a warm cinnamon swirl and a crunchy streusel topping makes it a perfect companion for your morning coffee or as a delightful after-dinner treat.

Course Desserts

Cuisine American

Keyword Keto Coffee Cake, low-carb baking, Low-Carb Cinnamon Swirl Coffee Cake, Sugar-Free Dessert

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 265kcal

Equipment

9-inch round cake pan
Large mixing bowl
Small mixing bowl
Measuring cups and spoons
Pastry cutter (optional)
Wire rack

Ingredients

Cake

2 cups almond flour 224g
¼ cup coconut flour 30g
½ cup granulated erythritol 96g
1 tsp baking powder 4g
½ tsp salt 2g
½ cup unsalted butter, softened 113g
4 large eggs
¼ cup unsweetened almond milk 60ml
2 tsp vanilla extract 10ml

Cinnamon Swirl

¼ cup granulated erythritol 48g
1 tbsp ground cinnamon 8g

Streusel Topping

¾ cup almond flour 84g
¼ cup granulated erythritol 48g
1 tsp ground cinnamon 2g
¼ cup cold unsalted butter, cubed 56g

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, and salt.
Add the softened butter to the dry ingredients and mix until well incorporated.
Beat in the eggs, one at a time, ensuring each is fully integrated before adding the next. Stir in the almond milk and vanilla extract until the batter is smooth.
In a small bowl, mix together the erythritol and cinnamon for the cinnamon swirl.
Pour half of the cake batter into the prepared pan. Sprinkle the cinnamon swirl mixture evenly over the batter.
Carefully spread the remaining batter on top of the cinnamon layer.
For the streusel topping, in a separate bowl, combine the almond flour, erythritol, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the cake batter.
Bake for 40 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

For a dairy-free version, replace the butter with coconut oil.

Ensure all ingredients, especially eggs and butter, are at room temperature for better integration.

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition