Keto Cinnamon Swirl Coffee Cake

There’s something about coffee cake that just feels comforting. The crumbly topping, the warm cinnamon, that sweet glaze on top. It’s hard to say no to.

The problem is, traditional coffee cake is packed with sugar and flour, which doesn’t exactly work on a keto diet. So I made a low carb version that actually delivers on taste and texture.

This keto cinnamon swirl coffee cake uses almond flour and coconut flour as the base, with erythritol for sweetness. You won’t miss the sugar at all.

It has a beautiful cinnamon ribbon swirled through the batter, a crumb topping that gets golden and crunchy in the oven, and a light vanilla glaze drizzled over everything.

It’s one of those recipes that doesn’t feel like diet food. It just feels like a really good cake.

Why You’ll Love This Recipe

Tastes Like the Real Thing – This coffee cake nails that classic cinnamon swirl bakery flavor without any of the carbs or sugar.

Perfect With Your Morning Coffee – It was literally designed to pair with coffee and makes your keto breakfast feel like a treat.

Three Layers of Cinnamon Goodness – You get a cinnamon swirl inside plus a crumb topping plus a sweet glaze on top.

Recipe Ingredients

For the Cake

• 2 cups Almond Flour
• 1/3 cup Coconut Flour
• 3/4 cup Granulated Erythritol
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 4 Large Eggs
• 1/2 cup Sour Cream
• 1/4 cup Butter, melted
• 1 tsp Vanilla Extract

For the Cinnamon Swirl

• 1/3 cup Granulated Erythritol
• 2 tbsp Ground Cinnamon
• 2 tbsp Butter, melted

For the Crumb Topping

• 1/2 cup Almond Flour
• 3 tbsp Granulated Erythritol
• 1/2 tsp Ground Cinnamon
• 2 tbsp Butter, cold and cubed

For the Glaze

• 1/4 cup Powdered Erythritol
• 1 tbsp Heavy Cream
• 1/4 tsp Vanilla Extract

How To Make

Step 1

Preheat your oven to 325°F. Grease a 9-inch square baking pan and line the bottom with parchment paper. In a large bowl, whisk together the almond flour, coconut flour, 3/4 cup erythritol, baking powder, and salt.

Step 2

In a separate bowl, whisk the eggs, sour cream, melted butter, and vanilla extract until smooth. Pour into the dry ingredients and stir until a thick, smooth batter forms.

Step 3

For the cinnamon swirl, mix together 1/3 cup erythritol, 2 tbsp cinnamon, and 2 tbsp melted butter until it forms a paste. For the crumb topping, combine the almond flour, 3 tbsp erythritol, and cinnamon in a small bowl. Cut in the cold butter with your fingers until you have coarse, pea-sized crumbs.

Step 4

Spread half of the cake batter into the prepared pan. Dollop spoonfuls of the cinnamon swirl mixture over the batter and use a toothpick or skewer to swirl it through in a decorative pattern.

Spread the remaining batter on top and add any remaining cinnamon swirl, swirling again. Scatter the crumb topping evenly over the surface.

Step 5

Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean and the crumb topping is golden. Let it cool in the pan for at least 20 minutes.

Step 6

While the cake cools, whisk together the powdered erythritol, heavy cream, and vanilla extract until smooth. Drizzle the glaze over the warm coffee cake in a zigzag pattern.

Step 7

Let the glaze set for 5 minutes, then slice and serve warm. This cake is perfect alongside a hot cup of coffee.

Tips

Room Temperature Eggs and Sour Cream

Take your eggs and sour cream out of the fridge about 30 minutes before you start. Cold eggs and cold sour cream don’t blend as smoothly with the melted butter, and you can end up with little clumps of re-solidified butter throughout the batter.

When everything is at room temperature, the batter comes together into a perfectly smooth and even mixture. This gives you a more consistent texture in the finished cake.

Don’t Skip Lining the Pan

Almond flour batters are stickier than regular flour batters, so parchment paper on the bottom of the pan is really important here. Even if you grease the pan well, the cake can still stick and break apart when you try to lift it out.

Let the parchment hang over two sides of the pan a little bit so you can use it as handles to lift the whole cake out cleanly once it’s cooled.

Keep the Crumb Topping Cold

When you’re making the crumb topping, the butter needs to stay cold the entire time. If it softens too much from the heat of your hands, you’ll end up with a paste instead of those nice crumbly pieces.

Cut the butter into the dry ingredients quickly using just your fingertips. If the mixture starts feeling soft or greasy, pop the bowl in the fridge for 5 minutes and then finish.

This is what gives you that crumbly, crunchy topping that makes coffee cake so good.

More Recipes

• Low Carb Cinnamon Sugar Donut Holes
• Low Carb Glazed Cinnamon Rolls
• Keto Churro Chaffles
• Keto Lemon Blueberry Pound Cake
• Low Carb Maple Pecan Blondies

Frequently Asked Questions

Can I use a different sweetener instead of erythritol?

Yes, you can swap erythritol for another keto-friendly granulated sweetener like monk fruit sweetener or allulose. Just keep in mind that allulose is less sweet than erythritol, so you may need to add a bit more to get the same level of sweetness.

Avoid using liquid sweeteners like stevia drops, though, because they will change the texture of the batter, the cinnamon swirl paste, and especially the crumb topping.