Dairy-Free Keto Almond Flour Coffee Cake with Cinnamon Streusel
This tender coffee cake combines almond and coconut flour for a moist, grain-free base topped with a crunchy cinnamon-pecan streusel. Sweetened with sugar-free alternatives and made with coconut oil instead of butter, it delivers classic coffee cake flavors while fitting keto macros. Perfect for breakfast, brunch, or an afternoon treat with coffee. The thick batter creates a dense, satisfying texture that holds up well to the generous streusel topping.
Ingredients
- 1 cup coconut oil, melted and cooled
- ⅓ cup sugar-free granulated sweetener
- 3 eggs
- 1 tsp vanilla extract
- 2 cups super fine almond flour, packed and leveled
- ¼ cup coconut flour
- 2 tsp baking powder
- ½ tsp sea salt
- ⅝ cup almond flour
- ½ cup raw pecans, chopped
- 4 Tbsp coconut oil, melted
- ⅝ cup sugar-free brown sugar
- 1 pinch sea salt
- 1 ½ Tbsp ground cinnamon
Instructions
- 1
Preheat oven and line baking pan with parchment paper
- 2
Stir together almond flour, coconut flour, baking powder, and sea salt in a bowl
- 3
Beat melted coconut oil with sugar-free granulated sweetener in stand mixer until combined
- 4
Add eggs and vanilla extract, beat on medium-high speed until creamy and custard-like
- 5
Add flour mixture and beat on medium-high until completely combined
- 6
Stir together streusel topping ingredients in a mixing bowl
- 7
Press half of cake batter into prepared pan in even layer
- 8
Sprinkle half of streusel topping over batter
- 9
Repeat with remaining batter and topping
- 10
Bake for 20 minutes, then cover with tented foil and bake another 20 to 25 minutes until firm in center
- 11
Cool at least 20 minutes before slicing and serving
Tips
The cake batter will be very thick - this is normal and creates the proper dense texture.
Tent the foil properly during the second baking phase to prevent over-browning while allowing the cake to rise.
Press the batter layers firmly with your hands to create even, compact layers that support the streusel.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature or slightly warmed with coffee or tea.
Common Mistakes
Don't skip tenting the foil to avoid over-browning the top
Press batter layers firmly to prevent crumbling when sliced
Substitutions
FAQ
Can I use regular sugar instead of sugar-free sweetener?
Yes, but this will no longer be keto-friendly. Use the same amount of granulated sugar and brown sugar as called for.
How long does this coffee cake keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. The texture stays moist throughout.
Can I freeze this coffee cake?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature before serving.