Easy Keto Coffee Cake with Cinnamon Swirl
A delicious and easy keto coffee cake featuring a rich cinnamon swirl, perfect for a low-carb breakfast or treat. This recipe is sugar-free and packed with flavor!
Equipment
- 9x9 inch (23x23 cm) metal cake pan
- Parchment Paper
- Medium Bowl
- Large Bowl
- Small Bowl
- Whisk
- Toothpick
Ingredients
For the Cinnamon Swirl
- 2/3 cup finely ground almond flour
- 1/3 cup packed sugar-free brown sugar substitute
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup melted butter
- 1/3 cup chopped pecans (optional)
For the Cake Batter
- 2 cups finely ground almond flour
- 3/4 cup sugar-free granulated sweetener
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 large eggs lightly beaten
- 1/2 cup plain Greek yogurt or sour cream
- 2 teaspoons vanilla extract
For the Optional Icing
- 1/2 cup sugar-free powdered sweetener
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- Water as needed for thinning
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Lightly grease a 9x9 inch (23x23 cm) metal cake pan with butter or cooking spray. For easy cake removal, create a parchment paper "sling" by lining the pan with two overlapping strips that extend over the edges.
- Make the Swirl: In a medium bowl, simply mix all the cinnamon swirl ingredients together until you have a thick mixture. Set this aside for a moment.
- Mix Dry Cake Ingredients: Grab a large bowl and whisk together the almond flour, granulated sweetener, baking powder, baking soda, and salt.
- Add Wet Cake Ingredients: Now, stir in the beaten eggs, Greek yogurt (or sour cream), and vanilla extract into your dry mixture. Mix just until everything is combined and smooth.
- Assemble the Cake: Pour your lovely cake batter into the prepared pan, spreading it out evenly.
- Create the Swirl: Spoon dollops of your thick cinnamon mixture evenly over the cake batter. Don't worry about perfection; as it bakes, the cake batter will rise around these dollops, creating a beautiful swirled pattern.
- Bake to Perfection: Pop the cake into your preheated oven and bake for 30-35 minutes. It's done when it's golden brown and a toothpick inserted into the center comes out clean.
- Cool Down: Let the cake cool in the pan for 15-30 minutes before gently lifting it out using your parchment paper sling.
- Whip up the Icing (Optional): While the cake is cooling, whisk together the powdered sweetener, heavy cream, and vanilla extract in a small bowl. Gradually add water, ½ tablespoon at a time, until the icing is thin enough to drizzle smoothly.
- Drizzle & Enjoy: Once the cake is fully cooled, drizzle the sweet icing generously over the top. Cut into 12 squares and serve!
Notes
This easy keto coffee cake is a fantastic low-carb option for breakfast or a healthy treat. The cinnamon swirl adds a rich flavor, and the optional icing provides an extra touch of sweetness.
Nutrition Information (per serving):
- Calories: 230
- Total Carbs: 5g
- Net Carbs: 2g
- Fiber: 3g
- Fats: 20g
- Protein: 8g
