Keto Walnut Coffee Cake

A slice of bakery style keto coffee cake on its side on a red patterned plate.

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!

Course Breakfast

Cuisine American

Keyword keto cinnamon coffee cake, keto coffee cake

Prep Time 20

Cook Time 55

Total Time 1 15

Servings servings

Calories 221kcal

Equipment

1 9-inch tube pan

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

US Customary - Metric

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.

Video

Notes

To line the tube pan, you will 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 first over the center of the tube pan. It does not need to be perfect.

Storage information

Cover the cake and store at room temperature for up to four days, or in the fridge for up to 8 days. You can also freeze it for several months.

Nutrition