This keto coffee cake is a bakery style cake with a walnut cinnamon swirl and crunchy topping. It’s an impressive sugar-free treat that’s perfect for a special brunch or just because!
In case I haven’t made it abundantly clear yet, I love coffee cake. I have so many delicious keto coffee cake recipes and I am now adding another. And I can assure you that I won’t stop here.
The enduring charm of coffee cake is that it’s meant to be served with coffee. Which, by extension, means you can eat it for breakfast. And I like cake for breakfast, don’t you? You can also eat it with your afternoon coffee as a little snack. Or you can serve it with your after-dinner coffee as dessert.
This cinnamon walnut coffee cake plays all of these roles remarkably well. It’s delicious and tender, and not overly sweet. And it’s stunning to look at too!
Bakery-style keto coffee cake
This is a large and impressive-looking cake that serves a lot of people. It has a tender crumb and a rich swirl of walnuts and cinnamon. It’s meant to mimic the coffee cake you might find in a bakery, the sort that you would bring into the office to share at a meeting.
Of course, many of us are working virtually these days, so you may be wondering what to do with it all. The good news is that it freezes really well, so you can divvy it up, wrap it tightly, and sock it away.
To make it more like an actual bakery cake, I used a tube pan. It’s the same kind of pan I used for my Keto Angel Food Cake, a tall circular pan with a center tube.
However, this keto coffee cake is not dependent on the pan shape. You could also use a bundt pan, a springform pan, or even a 9×13 rectangular pan. The pan shape will change how long the cake takes to bake
Ingredients you need
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- Walnuts: Chopped nuts add a delicious crunch to this recipe. I used walnuts but you could easily do pecans or hazelnuts, if you prefer.
- Swerve Brown: A brown sugar replacement really makes the cinnamon nut swirl stand out, like a bakery cake.
- Swerve Sweetener: I recommend Swerve or another erythritol-based sweetener for this recipe. Using another sweetener may change the texture and consistency. Allulose also browns very quickly in the oven and the exterior of your cake will look almost burnt. Learn more about how keto sweeteners work here.
- Keto flours: I use a combination of almond flour and coconut flour for this recipe, for the best texture. Coconut flour also increases the volume of the cake with fewer carbs.
- Whey protein powder: This helps to replace gluten and gives the cake its lighter, fluffier consistency. The best substitute is egg white protein, but collagen protein will make the cake gummy and harder to cook through. If you must skip it, please know that your cake may not rise as well.
- Butter: Make sure the butter is properly softened prior to mixing. You should be able to leave a dent in when you press lightly with your finger.
- Eggs: Large eggs are the standard for baking. Bring them to room temperature before adding them, as cold eggs will cause the creamed butter to clump up again.
- Pantry staples: Baking powder, salt, ground cinnamon, and vanilla extract.
Step by step directions
1. Prepare the pan: Grease a 9-inch tube pan (aka angel food cake pan) well. To line the tube pan, you need a 9-inch circle of parchment paper. Fold the paper in half and then in half again to create a cone. Cut enough out of the tip so that when it is opened, it fits over the center of the tube pan. It does not need to be perfect.
2. Prepare the cinnamon swirl: In a medium bowl, whisk together the walnuts, Swerve Brown, and cinnamon. Break up the clumps in the brown sugar substitute as much as possible.
3. Whisk the dry ingredients: Combine the almond flour, coconut flour, protein powder, baking powder, and salt.
4. Prepare the cake batter: Beat the butter with the sweetener until lightened and fluffy, about 2 minutes. Beat in the eggs one at a time, then beat in the vanilla extract. Add the flour mixture and beat until well combined.
Add ½ cup water. If the batter is still quite thick, add additional water as necessary. The batter should be scoopable and spreadable, but not quite pourable.
5. Assemble the cake: Spread about half the batter in the prepared pan, then sprinkle with half of the cinnamon walnut mixture. Spread the remaining batter in the pan and sprinkle the top with remaining walnut mixture.
6. Bake: Bake at 350ºF for 45 to 55 minutes, until golden brown and just firm to the touch. A tester inserted in the center should come out clean. Remove and let cool in the pan, then run a sharp knife just around the edges to loosen and transfer to a plate.
Expert Tips and FAQ
As I mentioned before, this keto coffee cake is great as breakfast or brunch, but it’s also lovely as dessert. Try warming it up a touch and serving with keto ice cream or lightly sweetened whipped cream.
As with all keto cakes, let it cool completely before trying to remove it from the pan. It is more fragile when it’s warm and more likely to break apart on you.
Don’t have a tube pan? Try a 9-inch springform pan and bake 50 to 60 minutes.
Absolutely! The best way to freeze leftovers is to wrap it up tightly in plastic wrap or foil. You can also cut it up into individual portions and freeze each of those separately. It will last up to 3 months in the freezer.
This keto coffee cake recipe has 5.8 grams of carbs and 2.9 grams of fiber. That means it has 2.9 grams net carbs per slice.
The term “coffee cake” can be confusing, but most American-style coffee cake recipes don’t actually contain coffee. They are so named because they are meant to be served with coffee. Coffee cakes are single layer cakes, often containing cinnamon and nuts, and can be eaten for breakfast, brunch, or dessert.
Swaps and substitutions
For a dairy-free keto coffee cake, try replacing the butter with coconut oil, and the whey protein with egg white protein powder. Plant-based protein powders may also work.
There really isn’t a good nut-free option for this cake. You could try sunflower seed flour, but your cake will have a greyish color. You also need to add a few tablespoons of lemon juice to offset the green reaction.
To replace the coconut flour, you will need another 1 ¼ cups of almond flour. Use only 4 eggs.
Try these other recipes for keto coffee cake
- Readers adore Keto Raspberry Cream Cheese Coffee Cake. It’s a gorgeous almond flour cake with a ribbon of cream cheese and fresh raspberries.
- Keto coffee cake muffins feature a delicious cinnamon crumb topping and a sweet vanilla drizzle.
- If you need an easy, heart-healthy dinner recipe, you can’t go wrong with Walnut Crusted Chicken!
- Missing baklava? Try my easy Keto Baklava Bars. They have a shortbread crust with a wonderful walnut and “honey” topping.
Keto Walnut Coffee Cake
Equipment
Ingredients
- ¾ cup chopped walnuts
- ⅓ cup Swerve Brown
- 1 tablespoon cinnamon
- 2 ¾ cup almond flour
- 6 tablespoon coconut flour
- 6 tablespoon whey protein powder (or egg white protein powder)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup butter softened
- ¾ cup Swerve Sweetener
- 6 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ to ¾ cup water
Instructions
- Preheat the oven to 350F and grease a 9-inch tube pan (aka angel food cake pan) well. Line the bottom with parchment (see recipe notes).
- In a medium bowl, whisk together the walnuts, Swerve Brown, and cinnamon. Set aside.
- In a large bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, and salt.
- In a large bowl, beat the butter with the Swerve until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then beat in the vanilla extract, scraping down the beaters and the sides of the bowl as needed.
- Add the flour mixture and beat until well combined. Then beat in ¾ cup of the water. If the batter is quite thick, add additional water as necessary. The batter should be scoopable and spreadable but not quite pourable.
- Spread about half the batter in the prepared pan, and then sprinkle with half of the walnut mixture. Spread the remaining batter in the pan and sprinkle with the remaining walnut mixture.
- Bake 45 to 55 minutes, until golden brown and just firm to the touch. A tester inserted in the center should come out clean.
- Remove and let cool in the pan, then run a sharp knife just around the edges to loosen and transfer to a plate.
t.deb says
I don’t have a tube pan. Can I use a 9×13 or some other size pan instead?
Carolyn says
Probably but I can’t guide you as to bake time.
Amy says
Hi Carolyn, I’m so excited to see this recipe! It is very reminiscent of the non-keto coffee cake my grandmother, mother and I have all made for Christmas morning for years and years-recipe handed down ????. I will make your recipe this year! Question: Since the recipe we’ve always used is a sour cream coffee cake, I looked on your website for a recipe with sour cream and found yours on the Swerve website! I have compared the two and am considering making a combination. Wanted to ask for your thoughts on adding maybe 1/2-3/4c to this one and either reducing or leaving out the water. I like that this recipe makes a cake that’s a bit larger. Oh, and I would prefer to make it in a Bundt pan, since that’s the shape we are used to for our tradition. And I also have the USA pan you recommend. I know it’s a busy season, so you may not get to this comment. Thanks, in advance, for any thoughts/advice you can share. ????
Amy says
Oh also wanted to add that we turn ours out, so that the nut mixture ends up on the bottom, which works out just fine. My tube pan does not have a removable bottom, so I’m thinking a bundt won’t be much different. I did read the tips and see you mention other pans. Btw, thanks for all the careful details you always include. So helpful.
Jill says
Hi Carolyn, I have a tube pan with shaping on top. So should I try to line with parchment? I’ve buttered and sprayed with coconut oil…
Carolyn says
I probably would, just to be safe. YOu don’t flip this cake upside down as it is so you won’t see if it has some lumps and bumps from the pattern.
Jill says
Thanks Carolyn. I don’t have a plain tube pan but do have plain springform. Do you think I could flip this cake for scallops on top? It is a springform type. Hope it will taste good either way. We are starting a Christmas morning coffee cake tradition. Testing/practicing this cake first.
Carolyn says
Certainly worth a shot, I just worry about “stockage”.
Gabriela says
This cake is AHHHMAZING! Thank you, Carolyn.
It’s tasty, not too sweet, moist, nutty and delicious. This is going to be a regular for me!
Myriam says
Oh my! Every time I try one of your recipes for the first time, I think it can’t get any better than this. And then I try another one, and it’s even better than the last! This cake? Amazing. I already know I will have to keep the freezer stocked with one of these at all times. Thank you so much for making our family’s keto life so enjoyable – and absolutely delicious!
Carolyn says
Thanks so much!
Vicki says
I have Isopure protein powder can I use this for the whey powder?
Carolyn says
Yep, should be fine.
Julie D says
I started doing a low carb diet. I am a dessert person so, it was hard giving up desserts. I came upon your site on Facebook and joined it and started saving recipes I would like to try. I am an avid baker of “regular” cakes and desserts. I truly wasn’t expecting much from a recipe that used no wheat flour and no sugar, but yet looked like the cake in your picture. Boy was I surprised! I also got the idea to use Swerve from your page. Usually sugar free sugar is too sweet and has an aftertaste. This product did not. I am looking forward to trying more of your recipes.
Carolyn says
So happy to hear it1
JJ says
This looks really yummy but……I am allergic to almonds (yes it’s a huge bummer & inconvenience. What can I use in it’s place for this & most almond flour recipes?
Carolyn says
I think you need to use the search box on my blog and type in “coconut flour” or look at my Nut Free section in the recipe index. Almond flour recipes can’t simply be turned into coconut flour ones and vice versa.
Christy Thornton says
This looks amazing – I’m eager to try it – I’m wondering if I can sub the Swerve Brown with BochaSweet mixed with a touch of molasses as I really don’t like the taste of Swerve Brown.
Carolyn says
Sure, I think that would work.
lisa says
hi carolyn,
can i use a 9×13 pan?
Carolyn says
Probably but I cannot guide you as to cooking time so you will need to keep your eye on it.
Lynn B. says
Made this this morning. OMG! So good. The smell of cinnamon in t.he morning is wonderful. Had this with scrambled eggs and of course, coffee. Perfect easy Easter breakfast. Thanks Carolyn
Mori says
Can’t wait to make this but I feel like I must be missing something. If i use a tube or Bundt pan and I top it with the remaining walnut mixture, won’t that part end up at the bottom of the finished cake instead of the top once I flip the cake out of the pan?
Carolyn says
The instructions specify a tube pan and most of those have a removable bottom that you push up from the bottom to loosen the cake. If you used a bundt pan, that would obviously not work well.
Leila says
Carolyn,
This cake is amazing, I made it yesterday and had it for breakfast. Delicious!
Thank you for the recipe
Leila
irem says
This is the first cake I have ever baked and its keto… I’m so excited, it’s just out of the oven, looks so good. I love your recipes, keep it up! 🙂
Marie says
‘6Hi could you use a meringue powder instead of the protein? Thanks ????
Carolyn says
Probably, as long as it’s not sweetened. I’d check that, if I were you.
Maggie says
This is the best keto cake recipe that I’ve made! It’s so good. I made it yesterday and had a piece after dinner. I put it in the fridge overnight and had a piece with coffee this morning! I think it tasted even better today! Many thanks for this recipe! It’s definitely a keeper!
Carolyn says
So glad to hear it!
Angelique says
I made this today, and oh my gosh!!!! This recipe has just the right amount of sweetness, is tender, moist, and perfect with coffee!!!! Thank you so much for the wonderful recipe. This now my favorite!
Sierra says
Can I use collagen powder in place of the protein powder? All my whey protein is flavored and the collagen is unflavored?
Carolyn says
Nope. Sorry but for almond flour recipes, collagen makes things gummy and hard to cook through.
Joan says
Hi Carolyn, Can this be frozen? There are only two of us and much as I’d like to eat the whole thing I need to save room for your pecan pie…. Thank you so much for making our life “sweet” again!
Carolyn says
Yup! I recommend portioning it out and wrapping each of those separately for when you want them. Maybe quarters of the cake?
Jasmine says
The cake looked stunning and filled my house with such a beautiful scent. It was a tiny bit dry and I think next time I’ll add a bit extra sweetness but ooooooohhh, it is good. The texture is exactly like regular cake.
Another brilliant recipe.