This Keto Coffee Cake recipe has a delectable crumb topping and a layer of fresh juicy peaches. Sweet and tender and perfect for a light summer brunch!
Like anybody with working tastebuds, I love peaches. How can you not love them, all juicy and ripe? It’s hard to resist them when they are in season!
And you don’t necessarily have to resist them, even on a keto diet. They aren’t the lowest carb of fruits, but they aren’t that high either. If they are really flavorful and ripe, you can work them into recipes and get to enjoy them at their finest. That’s why my Keto Peach Ice Cream is such a popular recipe.
With peach season in full swing, I figured the time is ripe for this tender, delicious Keto Peach Coffee Cake. See what I did there?
Why you will love this recipe
I love making baked goods that are meant to go with coffee. There is just something so cozy and perhaps a little nostalgic about sipping warm coffee with a slice of bakery-style keto coffee cake or a tender, crumbly keto scone.
This peach coffee cake recipe is heaven as a low carb breakfast treat or brunch. I took it to a gathering of friends and it disappeared quickly. You really can’t go wrong with a keto crumb cake like this.
It’s an easy and delicious way to enjoy fresh seasonal peaches without going over your carb count. At only 4g net carbs per serving, you can enjoy a slice without worry.
Ingredients you need
- Almond flour: Finely ground almond flour is important for the best consistency.
- Coconut flour: A little coconut flour in the topping gives a more crumb cake like consistency.
- Protein powder: I always add a little protein powder to help keto cakes rise better. You can use whey protein, egg white protein, or vegan protein.
- Sweetener: I do recommend a few different sweeteners for the best results. I like brown sugar replacement for the crumb topping. The cake can be made with any granular sweetener. If you do a drizzle, you will need a powdered sweetener.
- Butter: For a dairy-free option, you can substitute butter with a vegan butter substitute. I don’t recommend
- Peaches: Fresh peaches work best, but you can use frozen peaches, too. Just be sure to thaw them first and drain the excess liquid.
- Kitchen staples: Eggs, vanilla, baking powder, and salt.
Step by Step Directions
1. Prepare the crumb topping: Whisk the almond flour, brown sugar replacement, coconut flour, and salt together in a medium bowl. Stir in the butter until the mixture clumps together. Set aside.
2. Make the cake batter: In a large bowl, combine the almond flour, granular sweetener, protein powder, coconut flour, baking powder, and salt. Add the eggs, melted butter, and vanilla, then stir in the water until the batter is well mixed.
3. Assemble the cake: Spread the batter in a greased 9×9 inch metal baking pan and sprinkle with the chopped peaches. Then sprinkle the crumb mixture over top.
4. Bake: Bake at 325ºF for 40 to 45 minutes, or until the crumb is nicely browned and the cake is just firm to the touch. Remove and let cool completely before cutting into 16 pieces.
5. Prepare the icing. For an added touch, combine ¼ cup powdered with a little water until a drizzling consistency is achieved.
Tips for Success
Get ripe, flavorful peaches for this recipe. You aren’t using much so you really want the flavor to shine through. You can peel them if you like, but I usually leave mine unpeeled.
I get a lot of questions on why I add protein powder. The short answer is as follows: Gluten is a protein and it’s part of what helps regular baked goods rise and hold their shape. A DRY protein powder can help mimic that in keto recipes. But you can’t simply throw in more eggs because then you change the wet to dry ratios of the recipe.
Sweetener options: I used my own homemade brown sugar sub for the topping, which is mostly erythritol. But the cake should be fine with any granular sweetener, or even a concentrated extract like stevia or monk fruit. The drizzle, if you choose to make it, requires a powdered sweetener.
Do note that if you use an Allulose-based sweetener in the cake itself, you will want to keep an eye on it in the oven. Allulose tends to make things brown much more quickly.
Frequently Asked Questions
While I don’t recommend eating a whole peach, they actually have fewer carbs than the blueberries (per 100g). With a little caution and ingenuity, you can work them into your keto recipes and still stay within your macros.
You can store the cake in a covered container in the fridge for up to a week. It can also be frozen for several months.
This keto peach coffee cake recipe has 6.5g of carbs and 2.5g of fiber per serving. That comes to 4.0g net carbs per slice.
More luscious keto peach recipes
Keto Peach Coffee Cake Recipe
Ingredients
Topping
- 3/4 cup (84 g) almond flour
- 1/3 cup (66.67 g) brown sugar replacement
- 1 1/2 tbsp (10.65 g) coconut flour
- 1/4 tsp salt
- 1/4 cup (56.75 g) butter, melted
Cake
- 1 1/2 cup (168 g) almond flour
- 1/2 cup (100 g) erythritol sweetener, (see Tips for Success for alternatives)
- 1/4 cup (27 g) unflavored whey protein powder
- 2 tbsp coconut flour
- 1 1/2 tbsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/4 cup (56.75 g) butter, melted
- 1/2 tsp vanilla
- 1/2 cup water
- 2 medium peaches, chopped
Instructions
- Preheat the oven to 325ºF and grease a 9×9 inch metal baking pan.
- For the topping, whisk the almond flour, brown sugar replacement, coconut flour, and salt together in a medium bowl. Stir in the butter until the mixture clumps together. Set aside.
- In a large bowl, combine the almond flour, granular sweetener, protein powder, coconut flour, baking powder, and salt. Add the eggs, melted butter, and vanilla, then stir in the water until the batter is well mixed.
- Spread the batter in the prepared pan and sprinkle with the chopped peaches. Then sprinkle the crumb mixture over top.
- Bake 40 to 45 minutes, or until the crumb is nicely browned and the cake is just firm to the touch. Remove and let cool completely before cutting into 16 pieces.
- For an added touch, combine ¼ cup powdered sweetener with a little water until a drizzling consistency is achieved.
Notes
Nutrition
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I’m disappointed to see this is 16 servings. What size is that 2×2? Sorry that isn’t a serving in my book.
Actually, 2 1/4 x 2 1/4 inches, and it is sufficient, trust me. Why wouldn’t that be an appropriate serving size for a rich coffee cake? Maybe our large portions in this country are the problem.
Very good! I shared some with a friend and her husband liked it. He didn’t realize that it was keto, which he usually doesn’t like.
It states coffee in the title. I can’t find any sign of it. Other than the lack of coffee the cake was very good. I will add less sweetener next time as a bit too sweet.
Hi Joanne… you must not live in North America, because coffee cake is a cake that is meant to be SERVED with coffee.
haha, I’m in the UK!! cake with a cup of tea
I made this yesterday–opened the website and there it was as I was thinking about something for a Sunday morning treat. I had two peaches I needed to use, and this was perfect. Sweet, rich, delicious, and easy. One word of advice–a nine-inch round cake pan is not quite deep enough to sub for a nine-inch square pan. Bit of overflow in the oven. Still worth it!
Ah yes, a 9 inch circle is smaller in square area than a 9 inch square. 🙂
can I use something besides erthythrotol, allulose/monk fruit??
She states you can use any granulated sweetener in the Tips for Success