Dairy-Free Keto Coffee Cake
User Reviews
4.5
180 reviews
Excellent
Dairy-Free Keto Coffee Cake
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This Dairy-Free Keto Coffee Cake uses a blend of almond and coconut flours combined with coconut oil and eggs to create a thick, dense batter. The recipe features a layered streusel topping with pecans, brown sugar, and cinnamon that adds a crunchy texture and warm flavor contrast. Baked in an 8” square pan, it offers a rich, moist crumb suitable for a keto diet without dairy products.
Description
Dairy-Free Keto Coffee Cake combines almond flour and coconut flour into a thick batter enriched with coconut oil and eggs, producing a dense but moist cake. The topping layers a nutty pecan streusel mixed with coconut oil, sugar-free brown sugar, and cinnamon to give a crisp and flavorful finish. The baking method involves pressing batter and topping in layers into a parchment-lined pan, ensuring a sturdy yet tender cake. This coffee cake fits well as a keto-friendly breakfast or snack option without using dairy ingredients.
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Ingredients
Coffee Cake:
- 1 cup coconut oil melted and cooled
- 1/3 cup granulated sweetener sugar-free
- 3 egg
- 1 tsp vanilla extract
- 2 cups almond flour packed and leveled, Super Fine
- ¼ cup coconut flour or another cup of almond flour
- 2 tsp baking powder
- 1/2 tsp salt sea salt
Topping:
- 2/3 cup almond flour
- ½ cup pecans chopped, raw
- 4 Tbsp coconut oil melted
- ⅔ cup brown sugar sugar-free
- Pinch salt sea salt
- 1 ½ Tbsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees F and line a 8” x 8” baking pan with parchment paper.
- In a bowl, stir together the almond flour, coconut flour, baking powder, and sea salt until well combined.
- Add the melted coconut oil to a stand mixer fitted with a paddle attachment, along with the sugar-free granulated sweetener. Beat until well combined.
- Add the eggs and vanilla extract to the mixer and beat on medium-high speed until well-combined and a creamy, custard-like mixture forms.
- Add the flour mixture to the mixer and beat on medium-high until completely combined. Note: The cake batter will be very thick. This is normal!
- Stir together the ingredients for the streusel topping in a mixing bowl until well-combined.
- Transfer half of the cake batter to the parchment-lined baking pan and press it into an even layer (I do this with my hands).
- Sprinkle half of the streusel topping evenly over the cake batter. Repeat with the other half of the cake batter and the remaining topping.
- Bake on the center rack of the preheated oven for 20 minutes. Remove the coffee cake from the oven, cover it in foil (be sure to tent the foil to leave room for the cake to grow), and bake another 20 to 25 minutes, until the coffee cake feels firm when gently poked in the center.
- Allow coffee cake to cool at least 20 minutes before slicing and serving.
Nutrition Information
Show Details
Serving
1of 16
Calories
162kcal
(8%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
16g
(25%)
Fiber
1g
(4%)
Nutrition Facts
Serving: 19-inch coffee cake
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1of 16 | |
| Calories | 162kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
180 reviews
Excellent
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