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    Home » Keto Cakes » Keto Sour Cream Coffee Cake

    Published: Jan 12, 2023 by Carolyn

    Keto Sour Cream Coffee Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    7.1K shares
    Jump to Recipe Print Recipe

    This tender sour cream coffee cake will amaze your tastebuds and your friends! No one will guess it’s keto friendly and completely sugar-free.

    A slice of keto sour cream coffee cake on a white plate with a bowl of chocolate chips in the background.

    Nothing quite says “Let’s brunch” like a slice of sweet, crumbly coffee cake. Bonus points if it’s studded with chocolate chips. And triple bonus points if it’s low carb and gluten-free.

    What is it about keto coffee cake that is so delightfully enticing? Is it the sweet cinnamon scent and the tender texture? Or is it the fact that you can eat cake with your morning coffee and no one will give you the hairy eyeball?

    Let’s face it, a big slice of layer cake might have some people judging you rather harshly. Although I would not say no to a slice of keto carrot cake for breakfast in the privacy of my own home!

    But coffee cake is somehow much more socially acceptable. No one even thinks twice if you go back for seconds!

    Keto sour cream coffee cake on a white cake plate on a wooden table.

    Why you will love this recipe

    Sour cream coffee cake is a classic bakery treat and this keto version lives up to the promise. It has a tender crumb that isn’t overly sweet. And it’s topped with a delicious brown “sugar” crumb topping.

    It both looks and tastes the part of a conventional baked good, but with a mere fraction of the carbs.

    It’s also easy to make, with standard keto ingredients that you can find at almost any grocery store. You only need 20 minutes of prep time to get it into the oven and baking. Then just sit back and enjoy the delicious smells!

    I took this cake to a get together recently and it disappeared astonishingly fast. No one could believe it was made without sugar or flour!

    Ingredients you need

    Top down shot of the ingredients needed for keto sour cream coffee cake.

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Sour cream: I love using sour cream in baked goods like keto muffins and cakes. It makes them extra tender. You can also use Greek yogurt, but I recommend full fat for fewer carbs.
    • Brown sugar substitute: My favorite is Swerve Brown as it tastes the most like real brown sugar. If you can’t find a good sub, you can use granular erythritol and a teaspoon of molasses.
    • Almond flour: As with any almond flour recipe, the finer your flour, the finer the consistency. I always have good results with Bob’s Red Mill.
    • Protein powder: You can use whey protein powder or egg white protein powder. Collagen protein won’t work in this recipe.
    • Cinnamon: A touch of cinnamon goes well with almost any coffee cake.
    • Chocolate chips: You don’t have to add keto chocolate chips but it’s pretty tasty if you do! You can also add chopped nuts, like pecans or walnuts.
    • Pantry staples: Eggs, vanilla, butter, baking powder, salt.

    Step by Step Directions

    A collage of 4 images showing the steps for making Keto Sour Cream Coffee Cake.

    1. Prepare the cake batter: In a large bowl, whisk together the sour cream, eggs, vanilla, and sweetener. Stir in the almond flour, protein powder, baking powder, cinnamon, and salt. If the batter is very thick, stir in water 1 tablespoon at a time. It should be thick but pourable.

    2. Spread in the pan: Add the chocolate chips and stir until well distributed, then pour the batter into the prepared baking pan and spread to the edges.

    3. Prepare the topping: In a medium bowl, whisk together the almond flour, sweetener, and butter until the mixture resembles coarse crumbs. Sprinkle all over the top of the cake.

    4. Bake the coffee cake: Bake 40 to 50 minutes, until the top is just firm to the touch and the edges are golden brown. Remove and let cool completely in the pan.

    A slice of keto coffee cake on a white plate over a red napkin.

    Expert Tips

    Make sure to whisk the sweetener in with the wet ingredients and break up any clumps before adding the dry ingredients. Brown Swerve sometimes has clumps but you can mash them easily with a fork.

    Sour cream adds lots of moisture to the cake batter so only add water if your batter is overly thick. You want the batter to be thick but still easily poured into the baking pan.

    Nut Free Option: You can use sunflower seed flour in place of the almond flour, cup for cup. Just be aware of the fact that it can react with baking powder to cause baked goods to become green inside as they cool. You can easily offset this reaction by using a tablespoon of lemon juice.

    Frequently Asked Questions

    What’s the difference between coffee cake and cake?

    Coffee cake is meant to be served with coffee, and can be eaten for breakfast, brunch, or snack. It’s usually a simple one layer cake that has no frosting, and it’s often less sweet than dessert cakes. Think of it as a muffin in cake form!

    Does sour cream coffee cake need to be refrigerated?

    This keto coffee cake does not need to be refrigerated immediately. You can store it on the counter, tightly covered, for up to 4 days. If you won’t finish it before then, you can store it in the fridge for up to a week. It can also be frozen for up to 3 months.

    How many carbs are in keto coffee cake?

    This keto sour cream coffee cake recipe has 8.2g of carbs and 4.4g of fiber per serving. So each slice has 3.8g of net carbs.

    Close up shot of a slice of Keto Sour Cream Coffee Cake with chocolate chips.

    More keto brunch recipes

    • Keto Cinnamon Rolls
    • Keto Breakfast Pizza
    • Maple Pecan Scones
    • Easy Keto Blueberry Muffins
    • Almond Flour Keto Pancakes
    A slice of keto coffee cake on a white plate over a red napkin.

    Keto Sour Cream Coffee Cake

    This tender sour cream coffee cake will amaze your tastebuds and your friends! No one will guess it’s keto friendly and completely sugar-free.
    4.97 from 26 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Breakfast
    Keyword: sour cream coffee cake
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12 servings
    Calories: 221kcal

    Equipment

    • 1 8-inch round cake pan

    Ingredients

    Cake

    • ½ cup sour cream
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ⅔ cup Swerve Brown lightly packed
    • 2 cups almond flour
    • ¼ cup unflavored whey protein powder or egg white protein powder
    • 2 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 to 2 tbsp water, if needed
    • ⅓ cup sugar free chocolate chips

    Crumb Topping

    • ½ cup almond flour
    • ¼ cup Swerve Brown
    • 2 tablespoon melted butter

    Instructions

    Cake

    • Preheat the oven to 350ºF and grease an 8-inch round cake pan. Line with parchment paper and grease the paper.
    • In a large bowl, whisk together the sour cream, eggs, vanilla, and sweetener. Stir in the almond flour, protein powder, baking powder, cinnamon, and salt. If the batter is very thick, stir in water 1 tablespoon at a time. It should be thick but pourable.
    • Add the chocolate chips and stir until well distributed, then pour the batter into the prepared baking pan and spread to the edges.

    Crumb Topping

    • In a medium bowl, whisk together the almond flour, sweetener, and butter until the mixture resembles coarse crumbs. Sprinkle all over the top of the cake.
    • Bake 40 to 50 minutes, until the top is just firm to the touch and the edges are golden brown. Remove and let cool completely in the pan.
    • Sprinkle with powdered sweetener, if desired.
    Nutrition Facts
    Keto Sour Cream Coffee Cake
    Amount Per Serving (1 slice)
    Calories 221 Calories from Fat 159
    % Daily Value*
    Fat 17.7g27%
    Carbohydrates 8.2g3%
    Fiber 4.4g18%
    Protein 8.6g17%
    * Percent Daily Values are based on a 2000 calorie diet.
    7.1K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Fay says

      January 15, 2022 at 10:27 pm

      5 stars
      I made this today and am very impressed! It’s light, moist, and delicious. I changed two things: using Swerve Brown Sugar I reduced the sugar in the cake batter by half. I also added chopped walnuts. I’d definitely make this again as a dessert and coffee cake treat.

      Reply
    2. Johanna says

      September 15, 2021 at 8:21 pm

      5 stars
      I just made it. Delicious! Not oily or dense. Light coffee cake with a sweet buttery chocolate chip flavor. Really good.

      Reply
    3. Ruby says

      May 05, 2019 at 12:57 am

      Hi there,
      Can I get the serving size for this? Thanks!

      Reply
      • Carolyn says

        May 05, 2019 at 6:04 pm

        It serves 10. Therefore it would be 1/10th of the cake.

        Reply
        • Judy says

          December 27, 2020 at 12:07 am

          4 stars
          Really good.

          At the top, it says that serving size is one cake! I like that better.

          We love chocolate in our house. We will probably put chocolate chips on the hot cake, and spread around the chocolate goodness. Yummy.

          Reply
    4. Trang ` says

      April 23, 2019 at 6:57 pm

      5 stars
      Yes, to coffee cake! I love my iron skillet too but actually haven’t tried any desserts in it yet.

      Reply
    5. Kristyn says

      April 23, 2019 at 6:42 pm

      5 stars
      The thought of adding chocolate chips to an already delicious recipe is the greatest idea! Yum!

      Reply
    6. Natasha says

      April 23, 2019 at 4:03 pm

      5 stars
      MY WEAKNESS!! Give me all the coffee cake deliciousness! My family will love me for this one 😉

      Reply
    7. Beth Pierce says

      April 23, 2019 at 1:55 pm

      5 stars
      This will go nicely with a cup of coffee in the morning! Great way to start my day!

      Reply
    8. Valentina says

      April 23, 2019 at 1:29 pm

      5 stars
      This Chocolate Chip Coffee Cake is amazing! Love this recipe!

      Reply
    9. Fatema says

      October 17, 2018 at 3:48 pm

      5 stars
      Hello my dear
      Can i use casein protein instead of whey protein!?

      Reply
      • Carolyn says

        October 17, 2018 at 5:45 pm

        I can’t say for sure but probably.

        Reply
    10. Jennifer says

      September 13, 2018 at 1:36 pm

      Do you have a recommendation for a dairy-free protein powder for this recipe?

      Reply
      • Carolyn says

        September 13, 2018 at 6:38 pm

        You should be able to use egg white protein powder too.

        Reply
    11. Maria says

      September 12, 2018 at 1:36 pm

      Can I use Lankanto Sweetener instead of Swerve?

      Reply
      • Carolyn says

        September 12, 2018 at 3:11 pm

        I think that would be fine.

        Reply
    12. Lulu says

      September 15, 2017 at 9:45 pm

      Yummy! Just made this and had a big slice with some cream. Made with your homemade chocolate chips. Lovely and easy on a cold Friday evening.

      Reply
    13. Sheryl says

      May 22, 2017 at 3:32 pm

      Can I substitute regular whole milk for the almond milk? That might be a no-no (I don’t know), but that is what I have on hand right now. Thanks!

      Reply
      • Carolyn says

        May 22, 2017 at 3:42 pm

        That’s fine. It raises the carb count a tiny bit.

        Reply
        • Lisa says

          January 15, 2023 at 12:04 pm

          Did I miss the almond milk in this recipe?

          Reply
          • Carolyn says

            January 15, 2023 at 3:10 pm

            No almond milk… this is an updated recipe.

            Reply
    14. NancyE says

      February 03, 2017 at 5:45 pm

      This is such a great recipe! Thank you. The cake is moist and perfectly crumbly…the perfect coffee cake texture! My sugar eaters LOVE it. Thank you for your recipes. They never disappoint.

      Reply
      • NancyE says

        February 11, 2017 at 11:05 pm

        I just had to update that I have a brunch in a few days and I am bringing your amazing recipe baked in muffin tins for pretty little individual coffee cakes. Thanks again!

        Reply
        • Carolyn says

          February 12, 2017 at 8:43 am

          Thanks!

          Reply
    15. Becca says

      December 06, 2016 at 6:40 pm

      I hate to tell you all of the modifications I made to this recipe but am so excited! I’m not a huge fan of chocolate with anything other than more chocolate or with peanut butter, so I omitted the chocolate. Did not make the crumb crust. Instead, I divided the batter and used a mixture of cinnamon and swerve between the layers. When the cake finished baking, I poked holes all in it and poured a mixture of almond milk, vanilla extract and powdered swerve all over the cake. Not sure if you’ve ever had a honey bun cake but I have missed those cakes dearly. Your coffee cake base was simply perfect for it! Very tender. I don’t think I’ve ever gone wrong with a recipe from you. Thanks so much! 🙂

      Reply
      • Carolyn says

        December 06, 2016 at 8:54 pm

        Sounds delicious!

        Reply
    16. claudia says

      April 17, 2016 at 10:35 am

      yum looks so good!

      Reply
    17. Patti says

      August 11, 2015 at 11:54 am

      Your coffee cake was the inaugural recipe for my new 10-in. cast iron skillet and it is a winner!

      I did substitute Natural Mate Stevia/Erythritol granular for the Swerve called for. I am one of those people who is highly sensitive to the cooling effect of Swerve. I don’t get it with this other sweetener product. Also, you only use half of the Natural Mate sweetener that’s called for in the recipe.

      Reply
      • Carolyn says

        August 11, 2015 at 12:55 pm

        Glad it worked out well!

        Reply
        • Patti says

          August 11, 2015 at 1:11 pm

          Carolyn, thank you for all you do for us living a LCHF lifestyle. Your recipes make it so much easier.

          Reply
    18. Bernadette Wheeler says

      June 05, 2015 at 7:46 pm

      i have now made this several times. Each time it was fabulous. Twice I experimented with it but my experiment did not look as pretty but it never affected the taste. Everyone I have served this to have been delighted. Tonight I am going to make it with blueberries. Additionally I don’t have a cast iron skillet but just use my regular skillet in the oven. It crisps up and does fine. I do wonder how a cast iron skillet would make it taste.

      Reply
    19. Jamie says

      May 16, 2015 at 9:23 am

      i made this for a women’s ministry brunch. It was SO delicious! Everyone loved it! Thank you for the healthy (THM) option!

      Reply
    20. Sarah Grace says

      February 23, 2015 at 11:16 am

      Ah two of my favorite things. Chocolate and coffee (hence my last post, chocolate chip espresso biscottis 🙂 )
      xoxo Sarah Grace, Fresh Fit N Healthy.

      Reply
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