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Dairy-Free Keto Coffee Cake
4.5 from 180 votes

Dairy-Free Keto Coffee Cake

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.

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 1 9-inch coffee cake
Calories: 162 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F and line a 8” x 8” baking pan with parchment paper.
  2. In a bowl, stir together the almond flour, coconut flour, baking powder, and sea salt until well combined.
  3. 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.
  4. 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.
  5. 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!
  6. Stir together the ingredients for the streusel topping in a mixing bowl until well-combined.
  7. 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).
  8. Sprinkle half of the streusel topping evenly over the cake batter. Repeat with the other half of the cake batter and the remaining topping.
  9. 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.
  10. Allow coffee cake to cool at least 20 minutes before slicing and serving.

Nutrition Information

Serving 1of 16 Calories 162kcal (8%) Carbohydrates 6g (2%) Protein 2g (4%) Fat 16g (25%) Fiber 1g (4%)

Nutrition Facts

Serving: 1 9-inch coffee cake

Amount Per Serving

Calories 162

% 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.