Gluten-Free Keto Walnut Coffee Cake
A moist, tender coffee cake made with almond flour and coconut flour instead of wheat, sweetened with sugar-free Swerve sweetener. Layers of cinnamon-spiced walnuts create delicious swirls throughout this low-carb breakfast treat. The combination of almond flour and whey protein powder gives it a satisfying texture that rivals traditional coffee cake, while the generous amount of butter keeps it rich and flavorful. Perfect for weekend brunches or as an afternoon snack with coffee, this cake stays fresh for days and actually improves in flavor as it sits.
Ingredients
- ¾ cup walnuts, chopped
- ⅓ cup Swerve Brown
- 1 tbsp cinnamon
- 2 ¾ cup almond flour
- 6 tbsp coconut flour
- 6 tbsp whey protein powderegg white protein powder1:1ketodairy-freeadds eggs
noted in recipe
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup butter, softened
- ¾ cup Swerve Sweetener
- 6 large eggs, room temperature
- 1 tbsp vanilla extract
- ½ cup water
Instructions
- 1
Preheat oven to 350F and grease a 9-inch tube pan well, then line the bottom with parchment
- 2
Whisk together walnuts, Swerve Brown, and cinnamon in a medium bowl and set aside
- 3
Whisk together almond flour, coconut flour, protein powder, baking powder, and salt in a large bowl
- 4
Beat butter with Swerve until light and fluffy for about 2 minutes
- 5
Beat in eggs one at a time, then beat in vanilla extract, scraping down beaters and bowl sides as needed
- 6
Add flour mixture and beat until well combined
- 7
Beat in 3/4 cup water, adding more if needed until batter is scoopable and spreadable but not pourable
- 8
Spread half the batter in prepared pan and sprinkle with half the walnut mixture
- 9
Spread remaining batter and sprinkle with remaining walnut mixture
- 10
Bake 45 to 55 minutes until golden brown and firm to touch with clean tester
- 11
Cool in pan, then run knife around edges to loosen and transfer to plate
Tips
Line the tube pan bottom with parchment paper for easy removal and clean presentation.
Adjust water gradually - the batter should be thick enough to hold layers but not so thick it won't spread.
Let the cake cool completely in the pan before removing to prevent cracking or breaking.
Good to Know
Store covered at room temperature for up to 4 days or refrigerate for up to 1 week.
Can be made 1-2 days ahead and actually improves in flavor as it sits.
Serve at room temperature, slice with sharp knife for clean cuts.
Common Mistakes
Don't overmix the batter to avoid tough texture
Check doneness with toothpick to avoid underbaking the center
Substitutions
Dairy-Free Swaps
noted in recipe
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without a tube pan?
Yes, use a 9x13 inch pan and reduce baking time to 30-40 minutes, checking for doneness with a toothpick.
How long does this cake keep?
Store covered at room temperature for 4 days or refrigerate for up to 1 week. Freezes well for 3 months.
Can I use regular flour instead?
Yes, but it won't be keto anymore. Use 2 cups all-purpose flour and regular sugar instead of Swerve.