Move out of the way Starbucks, we have coffee and coffee CAKE at home!
I couldn’t wait to share this low carb coffee cake recipe with ya’ll! I was having an “I can’t fight this feeling anymore” moment because its officially Fall and your girl had the urge to bake something! I wanted to make something deliciously easy, and this coffee cake embraced all of the cozy fall vibes. Its generously spiced with cinnamon, has a lovely buttery crumb, and is the perfect compliment to your morning coffee!
INGREDIENTS FOR THIS CINNAMON STREUSEL COFFEE CAKE
Almond Flour – This is the main baking flour in our cake. Its lower in carbs than most flours and has extra fiber to make this cake blood sugar friendly
All Purpose Flour – It may seem out of place in a low carb cake recipe, but this small amount helps give the cake structure (almond flour can be very dense on its own)
Baking Powder – We’re using a full tablespoon of baking powder to give this cake extra lifting power. Remember what I said about almond flour being dense? Don’t skimp out on the leavening!
Granulated Monk Fruit – I’ve tested this cake with powdered monk fruit and found that granulated works best. Just make sure to leave cake out at room temp or the monk fruit may recrystallize and taste gritty
Sour Cream or Greek Yogurt – Either works. Just make sure to use full fat Greek yogurt for a moist cake
Coconut Flour – Almond flour doesn’t crisp much on its own. Adding coconut flour to our streusel helps it crisp up nicely
Pumpkin Pie Spice – You can just use cinnamon in the streusel but pumpkin pie spice is a lovely touch!
Tips For Making a Low Carb Coffee Cake
I made this coffee cake so many times and figured out exactly how to achieve a moist cake with beautiful layers. You probably wanna skip straight to the cake but these tips are handy so stay tuned!
Cinnamon Layer – If you want a perfect distinct layer of cinnamon you have to add it when the batter is in the pan. If you try folding it into the batter while its in the bowl it won’t look as nice.
Streusel – For perfectly crisp streusel I suggest chilling it well. You can make this the night before and keep in the fridge
Foil is your friend! – Almond flour burns QUICKLY. You’ll want to keep a close eye on your cake or your streusel may come at a little darker than expected. I tented my cake within 10 minutes of baking!
Toothpick Test – This cake takes a LONG TIME to bake. When a toothpick inserted into the center comes out with a few moist (not wet) crumbs on it the cake is ready.
Parchment Paper – Use parchment paper to easily lift cake from the pan when its done
Store Cake at room temp – Due to the butter in this coffee cake it’s best stored at room temp. If you’re gonna have it for a while or your kitchen is too warm to keep it out I recommend gently heating up each slice before serving from the fridge
CINNAMON STREUSEL COFFEE CAKE FAQ’s
Can I leave the all purpose flour out? Without the all purpose flour this cake would be very dense so I don’t recommend leaving it out. But I know some people may want a lower carb option so I’ll be testing alternatives in the future
My Icing Disappeared HELP! Wait until the cake is completely cooled before you ice it. The slightest hint of warmth will melt your icing and leave you with soggy streusel. Also make sure to use the tiniest amount of liquid possible for your icing. If it gets too thin add more sweetener to thicken it up again!
What do I do with the extra streusel? We only need half of the streusel for this sugar free coffee cake. I suggest keeping the remaining streusel in the freezer to use in future recipes
Cinnamon Streusel Coffee Cake (Low Carb & Sugar Free)
Ingredients
COFFEE CAKE
- 2 Cups Almond Flour (200g)
- 1/2 Cup All Purpose Flour (60g)
- 1 Tablespoon Baking Powder (12g)
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Cinnamon
- 1/2 Cup Softened Butter (113g)
- 2/3 Cups Granulated Monk Fruit (140g)
- 2 Large Eggs
- 2/3 Cups Sour Cream or Greek Yogurt (160g)
- 2 teaspoon Vanilla (5ml)
CINNAMON STREUSEL (We're Using Half)
- 1 Cup Almond Flour (100g)
- 1 Tablespoon Coconut Flour (5g)
- 2 Tablespoon Granulated Monk Fruit (30g)
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 3 Tablespoon Melted Butter (42g)
CINNAMON “SUGAR” LAYER
- 1 1/2 Tablespoon Allulose or Monkfruit
- 1 Tablespoon Cinnamon
Instructions
MAKING CINNAMON STRUESEL
- Add all ingredients (except butter) to a bowl.
- Whisk to combine
- Add melted butter and mix with a fork until all dry ingredients have absorbed butter. There should be some pea size chunks and smaller pieces.
- Put in fridge to chill
MAKING COFFEE CAKE
- Combine dry ingredients. Set aside
- In a large bowl, whip butter with an electric hand mixer until fluffy and pale in color
- Slowly add granulated sweetener and whip until butter is well creamed. (I add sweetener in about 4 additions)
- Add eggs one at a time. Mix well after each
- Add ½ dry ingredients and ½ Sour cream. Mix on medium speed for one minute
- Add remaining dry ingredients, sour cream, and vanilla. Mix 1 minute
- Add 1/2 cake batter to 8×4 Loaf pan
- Add cinnamon "sugar" layer – use a spoon to gently mix cinnamon with batter.
- Add the remaining batter to the pan
- Top with HALF the Cinnamon Streusel
BAKE
- 400℉ (8-10 minutes)
- Lower Temp to 350F
- Bake For 45 – 50 more minutes
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