Keto Cinnamon Coffee Cake
Indulge in the ultimate guilt-free treat with this Keto Cinnamon Coffee Cake—perfectly moist, deliciously spiced, and low-carb to boot! This decadent dessert is made with a blend of almond and coconut flours, ensuring a gluten-free base with incredible texture, while erythritol offers just the right amount of sweetness without the sugar crash. The rich swirl of butter, cinnamon, and pecans infused throughout creates a heavenly marbled effect that pairs beautifully with your morning coffee or doubles as a crowd-pleasing brunch centerpiece. Ready in under an hour, this easy keto recipe offers 12 servings of wholesome satisfaction, making it ideal for sharing or meal prepping snacks for the week ahead. With keywords like "keto coffee cake," "low-carb dessert," and "gluten-free cinnamon cake," this recipe is a must-try for anyone looking to stay on track without sacrificing flavor.
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Recipe Information
Ingredients
- 2.5 cups Almond flour
- 0.5 cup Coconut flour
- 0.75 cup Erythritol
- 2 teaspoons Baking powder
- 1 tablespoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 0.5 cup Heavy cream
- 0.5 cup Pecans, chopped
- 0.25 cup Butter, softened, for topping
- 0.5 teaspoon Additional ground cinnamon, for topping
- 2 tablespoons Erythritol, for topping
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan with butter or non-stick spray.
In a large mixing bowl, combine almond flour, coconut flour, 0.75 cups of erythritol, baking powder, 1 tablespoon of ground cinnamon, and salt. Mix well.
Add the melted butter, vanilla extract, eggs, and heavy cream to the dry ingredients. Mix until smooth and well combined.
Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
In a small bowl, mix the softened butter, 0.5 teaspoon of ground cinnamon, and 2 tablespoons of erythritol for the topping until smooth.
Drop spoonfuls of the topping mixture over the batter and then swirl it into the batter with a knife to create a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.8 g | 539% | |
| Saturated Fat | 172.8 g | 864% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1383 mg | 461% | |
| Sodium | 2484 mg | 108% | |
| Total Carbohydrate | 301.3 g | 110% | |
| Dietary Fiber | 60.9 g | 217% | |
| Total Sugars | 17.3 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 821 mg | 63% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 990 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
