Keto Cinnamon Coffee Cake That Tastes Like a Cheat Code
You want bakery-level cake without wrecking your macros? Say less.
This Keto Cinnamon Coffee Cake brings that buttery crumb, ribbon of cinnamon swirl, and a sweet glaze—minus the sugar crash and plus the smug satisfaction of staying on track.
It’s the kind of dessert that makes people say, “There’s no way this is keto,” and then ask for seconds.
Bake it for brunch, meal prep it for the week, or keep it as your secret weapon when cravings attack. You handle the coffee; this cake handles everything else.
The Secret Behind This Recipe
The magic is in the texture—and we build it.
Almond flour brings body and that tender crumb you expect from a coffee cake. A touch of coconut flour keeps it from getting dense while helping it hold structure. We sweeten with a blend of erythritol and monk fruit for clean sweetness and minimal aftertaste.
Then comes the swirl: real cinnamon, a pinch of salt, and butter for that melt-in-your-mouth ribbon running through every bite. And yes, there’s a quick vanilla glaze, because restraint is overrated.
Keto Cinnamon Coffee Cake That Tastes Like a Cheat Code
Course: Dessert, Keto12 slices
servings15
minutes40
minutes230
kcalIngredients
- For the cake:
2 cups fine almond flour
2 tablespoons coconut flour
1/3 cup granulated erythritol/monk fruit blend (or preferred keto sweetener)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3 large eggs, room temperature
1/2 cup unsalted butter, melted and slightly cooled (or coconut oil)
1/2 cup unsweetened almond milk
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar (for lift)
- For the cinnamon swirl:
1/3 cup granulated erythritol/monk fruit blend
1 1/2 tablespoons ground cinnamon
3 tablespoons unsalted butter, melted
Pinch of sea salt
- For the glaze:
1/2 cup powdered erythritol/monk fruit
2–3 tablespoons heavy cream (or almond milk for dairy-free)
1/2 teaspoon vanilla extract
Pinch of cinnamon (optional)
Step-by-Step Instructions
- Preheat like you mean it. Set oven to 350ºF (175ºC). Line an 8×8-inch pan with parchment and lightly grease the sides.
- Mix dry team. In a large bowl, whisk almond flour, coconut flour, sweetener, baking powder, baking soda, and salt until combined and lump-free.
- Mix wet team. In another bowl, whisk eggs, melted butter, almond milk, vanilla, and vinegar. The vinegar helps the rise—don’t skip it.
- Combine smoothly. Pour wet into dry and stir until a thick, smooth batter forms. It should be scoopable, not runny.
- Make the swirl. In a small bowl, stir sweetener, cinnamon, melted butter, and a pinch of salt into a sandy paste.
- Layer like a pro. Spread half the batter into the pan. Dollop half the cinnamon mixture over it and gently marble with a knife. Add remaining batter, then the rest of the cinnamon swirl, and marble again. Don’t over-swirl—a few figure-eights are plenty.
- Bake. Place on the center rack for 35–40 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs.
- Cool down. Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and cool another 20 minutes. This helps it set so it doesn’t crumble.
- Glaze time. Whisk powdered sweetener, cream, vanilla, and a pinch of cinnamon until smooth and drizzle-able. If too thick, add a splash more cream.
- Finish and serve. Drizzle over the cooled cake, slice into 12 squares, and flex on your cravings.
How to Store It Right
- Room temp: Keep covered up to 2 days if your kitchen is cool.
- Fridge: Store in an airtight container for 5–6 days. The flavors deepen—huge win.
- Freeze: Wrap slices individually and freeze up to 2 months.
Thaw overnight in the fridge or microwave in short bursts.
- Reheat: Warm in a 300°F oven for 6–8 minutes or microwave 15–20 seconds. Add a pat of butter if you’re feeling extra (IMO, always).
What’s Great About This
- Keto-friendly with minimal net carbs per slice, thanks to almond and coconut flours.
- Legit texture—moist, tender crumb and a real cinnamon swirl, not a sad sprinkle.
- Customizable for dairy-free or nut-free preferences with easy swaps.
- Perfect for brunch or meal prep; pairs with coffee like they were born together.
Nutrition Stats
Per slice (12 servings, estimate): Calories: ~230, Fat: ~20g, Protein: ~6g, Total Carbs: ~9g, Fiber: ~3g, Net Carbs: ~6g. Values vary by ingredient brands and sweeteners—FYI, plug into your tracker for precision.
Little Mistakes, Big Impact
- Overbaking. Almond flour dries out fast.
Pull it when a toothpick shows moist crumbs, not bone-dry.
- Skipping coconut flour. It’s tiny but mighty; without it, the texture can get oily and dense.
- Using cold ingredients. Cold eggs + melted butter = surprise scrambled bits. Room temp everything for a smooth batter.
- Over-mixing the swirl. If you turn it into one uniform batter, you lose that distinct cinnamon layer.
- Wrong pan size. A 9×9 pan will bake thinner and faster; adjust time accordingly.
Switch It Up
- Dairy-free: Swap butter for refined coconut oil and use almond milk in the glaze.
- Cream cheese layer: Beat 4 oz softened cream cheese with 2 tbsp powdered sweetener and 1 tsp vanilla; dollop between layers for cheesecake vibes.
- Pecan crumble: Mix 1/3 cup chopped pecans with 2 tbsp almond flour, 1 tbsp sweetener, 1 tbsp melted butter; scatter on top before baking.
- Maple twist: Add 1/2 tsp maple extract to the glaze (sugar-free, of course) for a bakery-style finish.
- Nut-free variant: Use 1 1/4 cups finely ground sunflower seed flour in place of almond flour; flavor stays great, color may be slightly darker.
FAQ
Is this actually low-carb?
Yes. With almond and coconut flours and sugar-free sweeteners, each slice clocks in around 6g net carbs, depending on your brands and portion sizes.
Can I make it ahead for guests?
Absolutely.
Bake a day ahead, cool completely, and glaze just before serving. The flavor gets even better by day two.
What sweetener works best?
A granulated erythritol/monk fruit blend gives clean sweetness and good structure. Allulose works too but may brown faster and make the crumb slightly softer.
How do I keep it moist?
Don’t overbake, measure flours level, and use the full amount of fat.
Letting it cool before slicing also helps it set and stay tender.
Can I bake this in a loaf pan?
Yes, but expect a longer bake (45–55 minutes). Tent with foil if the top browns too quickly and check doneness with a skewer.
Is the glaze optional?
Totally optional, but recommended. It adds that classic coffee cake finish without spiking carbs.
End Notes
This Keto Cinnamon Coffee Cake delivers the bakery experience without the sugar hangover.
It’s simple, reliable, and flexible enough to fit your style—even if your style is “I want cake with my coffee, daily.” Bake it once, and it’ll end up in your regular rotation.
Because when staying low-carb tastes like this, “dieting” stops feeling like a chore and starts feeling like a win.
