This Keto Coffee Cake is what low-carb breakfast dreams are made of! Made with wholesome ingredients, you can happily enjoy a slice alongside your morning coffee without being thrown out of ketosis!
Keto Cake That’s Actually A Healthy Low-Carb Breakfast
Coffee cake has always been my favorite bakery item to order when grabbing some coffee and a quick breakfast at a cafe. The pairing between the bitterness of coffee with the sweetness of cinnamon in coffee cake is the ultimate combination!
This Low Carb Coffee Cake has all of the flavors of the traditional coffee shop variety without the high carbohydrate content and refined sugar.
Try This Monk Fruit Sweetened Keto-Friendly Coffee Cake For Dessert!
This Nut-free Coffee Cake, like that of virtually all of my dessert and fat bomb recipes, is sweetened with classic monk fruit sweetener, a natural and net-carb-free sweetener. I personally use Lakanto Monk Fruit Sweetener as I find it has the best taste, incorporates perfectly into recipes, and doesn’t leave an odd aftertaste like that of other keto-friendly sweeteners.
If you’ve never tried monk fruit sweetener, I highly suggest it! You can use code “REALBALANCED” for 20% off your Lakanto order!
If you are looking for more keto recipes that are sweetened with monk fruit sweetener, make sure to check out these 40+ Keto Monk Fruit-Sweetened Recipes!
Want to learn more about monk fruit sweetener? Check out this post here!
LAKANTO TASTE TEST BUNDLE
I am also excited to share that I have partnered with Lakanto to share a Taste Test Bundle with you all! If you’ve been waiting to try monk fruit sweetener, now is the time to order! This deal includes classic monk fruit sweetener, golden monk fruit sweetener, a recipe e-Book, and Lakanto’s Taste Test Guarantee!
Read more about and place your order for the Taste Test Bundle here!
Diets This Recipe is Compliant with:
This recipe is a great keto-friendly, paleo-compliant, and nut-free breakfast recipe to hand on-hand!
- Keto and Low-Carb: One slice of this coffee cake contains only 1.7 grams of net carbs per serving.
- Nut-Free: This recipe uses coconut flour, making this coffee cake a perfect option for those who have a nut allergy or nut intolerance.
- Paleo: This recipe is paleo-compliant as it does not contain gluten, grains, soy, or dairy.
- Dairy-Free: This recipe used coconut oil and does not contain any dairy products, making this coffee cake completely dairy-free.
- Gluten-Free and Grain-Free: This recipe is gluten-free, grain-free, and Celiac-friendly.
- Vegetarian: This recipe is compliant with a vegetarian diet.
- Refined-Sugar-Free: This recipe used monk fruit sweetener and does not contain traditional sugar products.
Looking for the perfect drink to partner with your keto dessert?
Finding the perfect pairing of a great cup of coffee with the right snack is easier when you can make amazing keto diet coffee drink anytime you want, accompanied by these delicious and mouth-watering nut-free keto desserts!
Net Carbs Per Serving
One slice of coffee cake contains 1.7 grams of net carbs per serving. One pan of coffee cake yields approximately 12 slices.
Looking for more free recipes?
Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
Keto Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
This Keto Coffee Cake is a delicious low-carb and nut-free breakfast option to enjoy alongside your morning cup of coffee! This recipe is keto, low-carb, nut-free, paleo, dairy-free, gluten-free, grain-free, vegetarian, refined-sugar-free, and contains only 1.7 grams of net carbs per serving!
Ingredients
Coffee Cake
- 9 eggs
- 2/3 cup coconut oil, softened yet not melted
- 1 1/4 cup classic monk fruit sweetener (use code “REALBALANCED” for 20% off Lakanto products)
- 2/3 cup coconut flour
- 2 tsp pure vanilla extract
- 2 tsp cream of tartar
- 1 tsp baking soda
- 3/4 tsp xanthan gum
- 1/2 tsp cinnamon
- 1/2 tsp salt
Crumble
- 1 cup + 3 tbsp shredded coconut
- 5 tbsp coconut oil, melted
- 1/4 cup classic monk fruit sweetener
- 3 tbsp coconut flour
- 1 1/4 tsp cinnamon
Instructions
- Preheat oven to 350 degrees and grease 9×9 baking pan (* see note below).
- To a mixing bowl, add eggs and, using an electric mixer, mix on high for 2 minutes. Add coconut oil and vanilla extract and mix on high until well-incorporated with eggs.
- To a separate bowl, add dry ingredients and whisk together. With the electric mixer turned to low, slowly add dry ingredients to wet ingredients and mix until fully incorporated and the dough is formed. Pour dough into prepared pan and bake for 35 minutes.
- Meanwhile, to a mixing bowl, add all crumble ingredients and mix together with a spoon or electric mixer.
- Remove pan of coffee cake from oven and allow to cool completely before topping with crumble and cutting into slices.
Recipe Notes:
* To ensure pan is well-greased and that bread will not stick, I suggest brushing 1-2 tsp melted coconut oil on all edges of the loaf pan and placing it in the freezer to solidify.
Keywords: keto coffee cake, keto cake recipe, keto dessert recipe, nut-free coffee cake
Linsy Wilson says
I was afraid this would be eggy, but it was fantastic. I am so glad I tried this recipe. We were going on vacation with a friend who is extremely allergic to nuts. I had to find nut-free keto recipes so that we weren’t putting her at risk. I am SO pleased with this recipe, that I make it all the time now.
★★★★★
Alisha Ross says
Definitely making these… wish the recipe was for fewer cupcakes so I don’t eat a dozen all by myself!!! They look amazing!
★★★★★
Lara says
Does it taste eggy? 9 eggs! I would try it though but I don’t see coffee listed anywhere in the ingredients?!
Sara Nelson says
Hey, Lara! No, it doesn’t taste eggy. The purpose of the eggs is to act as a “glue” to hold all of the ingredients together. As for coffee not being an ingredient, coffee is actually not in coffee cake. It’s a dessert meant to compliment a cup of coffee.
Lara says
Thanks for the reply! I am going to try this because the egg would help in my protien intake 🙂 I see i was looking for a coffee flavored cake but this might be yummy too. I don’t have lakanto ( it’s not available where I live) but I hope stevia or truvia would work too 🙂
Sara Nelson says
Of course! You can absolutely add some espresso powder do the recipe, which will give it a coffee flavor! I’d suggest doing like 1-2 tsp espresso powder. 🙂 And, you can sub in Truvia here at a 1:1 ratio for monk fruit sweetener. Enjoy, Lara!
Lara says
Thanks so much. Love your blog 😍
Charlotte Moore says
When I subtracted the fiber from the total carbs I get 1.7 carbs. It says it is 3.5 in the beginning of the recipe.
Brandy says
Do you think I could use a bundt pan with this recipe? Would I need to double it? Thanks
Sara Nelson says
I think it would work in a bundt pan! I don’t think you’d need to double it, depending on the size of the bundt pan you use, of course! If it’s a large pan, then yes, I would perhaps double it; if you do that, though, note that baking time will likely need to be increased.
Mj says
9 eggs? I wanna make this but can u use flax eggs or a egg sub?
Sara Nelson says
Hi there! I haven’t personally tried that substitution but, I think if I had to guess, the recipe would work, but I think using flax eggs may overpower the flavor of the cake. I’d suggest taking a look at all of my egg-free recipes here. ?
Cathy says
What size casserole dish are we to use? I used a loaf pan and it had to cook for 55 minutes. Did you use aq 8×8 or ?? It turned out very good, however the icing was grainny (but good) I would like to make this again, but with the proper pan.
Cathy
realbalanced says
Hi, Cathy! Thanks for your comment! Yes, this should be baked in an 8×8 baking pan. I updated the recipe card to reflect that!
Jessica says
Wish I’d known to use a large casserole pan , instead of a brownie size pan. Cake didn’t bake , and rose Wayne too high. If I don’t put it in a larger pan , it would have worked. Also, the cumble came out soupy, too much coconut oil. Wish I’d slowly added the oil, the name I would have known and stopped at two table spoons. So I had to put the crumble into a bread pan and cook it separately to make it solid. Tastes great, though. I will try it again with fixes.
★★★★
realbalanced says
Thank you for that feedback, Jessica! I’m glad you enjoyed the taste! It’s one of my favorite recipes!!!
Ryan says
Easily my new favorite breakfast (dessert?) in the house!
★★★★★
realbalanced says
Breakfast dessert! The best meal of the day! 🙂 Thank you!!!