Keto Cinnamon Coffee Cake


Love Starbucks Coffee Cake? This version is even better. Tender, moist, buttery cake topped with crunchy pecan crumbles and a ripple of cinnamon-sugar running through the middle. Served alongside a piping hot cup of coffee or tea, this cake makes a delicious breakfast treat or afternoon snack!

Pan size: 8 x 4 inch (20 x 10 cm) loaf pan

3 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
½ cup (100g) granulated erythritol
½ cup (115g) melted unsalted butter
½ cup (120mL) unsweetened almond milk at room temperature
¼ cup (65g) sour cream or yogurt
2 cups (200g) blanched almond flour
¼ cup (28g) coconut flour
1 ½ teaspoons (6g) baking powder
¼ teaspoon (1g) salt
2 tablespoons (25g) granulated erythritol
2 teaspoons (5g) or more ground cinnamon
½ cup (50g) blanched almond flour
½ cup (65g) chopped pecans
2 teaspoons (5g) ground cinnamon
¼ cup (50g) granulated erythritol
2 tablespoons (30g) melted unsalted butter
powdered erythritol for dusting (optional)

Bake at 340°F (172°C) for 55-65 minutes or until toothpick is clean when inserted.

** If your cake is not yet done but the top is starting to brown, you can cover the top loosely with tin foil or baking parchment – this will make sure the centre continues to cook but the outside doesn’t. Keep an eye on it and check it every 5-7 mins until done.

Yields 12 servings
FIBER: 5.0g
FAT: 27.3g

#ketoserts #LowCarbCoffeeCake #KetoCinnamonCoffeeCake

Tamaño del molde: molde para pan de 8 x 4 pulgadas (20 x 10 cm)

3 huevos grandes a temperatura ambiente
1 cucharadita (5 ml) de extracto de vainilla
½ taza (100 g) de eritritol granulado
½ taza (115 g) de mantequilla sin sal derretida
½ taza (120 ml) de leche de almendras sin azúcar a temperatura ambiente
¼ de taza (65 g) de crema agria o yogur
2 tazas (200 g) de harina de almendras blanqueada
¼ de taza (28 g) de harina de coco
1 ½ cucharadita (6 g) de levadura en polvo
¼ de cucharadita (1 g) de sal
2 cucharadas (25 g) de eritritol granulado
2 cucharaditas (5 g) o más de canela molida
½ taza (50 g) de harina de almendras blanqueada
½ taza (65 g) de nueces picadas
2 cucharaditas (5 g) de canela molida
¼ de taza (50 g) de eritritol granulado
2 cucharadas (30 g) de mantequilla sin sal derretida
eritritol en polvo para espolvorear (opcional)

Hornee a 340 ° F (172 ° C) durante 55-65 minutos o hasta que el palillo esté limpio al insertarlo.

** Si su pastel no está cocido pero comienza a dorarse en la parte superior, cúbralo sin apretar con papel de aluminio o pergamino para hornear; esto asegurará que el centro continúe cocinando pero el exterior no. Vigílalo y revísalo cada 5-7 minutos hasta que esté listo.

Rinde 12 porciones
FIBRA: 5,0 g
GRASA: 27,3g

Dimensioni della padella: padella da 20 x 10 cm (8 x 4 pollici)

3 uova grandi a temperatura ambiente
1 cucchiaino (5 ml) di estratto di vaniglia
½ tazza (100 g) di eritritolo granulato
½ tazza (115 g) di burro non salato fuso
½ tazza (120 ml) di latte di mandorle non zuccherato a temperatura ambiente
¼ di tazza (65 g) di panna acida o yogurt
2 tazze (200 g) di farina di mandorle sbollentate
¼ di tazza (28 g) di farina di cocco
1 ½ cucchiaino (6 g) di lievito per dolci
¼ di cucchiaino (1 g) di sale
2 cucchiai (25 g) di eritritolo granulato
2 cucchiaini (5 g) o più di cannella in polvere
½ tazza (50 g) di farina di mandorle sbollentata
½ tazza (65 g) di noci pecan tritate
2 cucchiaini (5 g) di cannella in polvere
¼ di tazza (50 g) di eritritolo granulato
2 cucchiai (30 g) di burro non salato fuso
eritritolo in polvere per spolverare (opzionale)

Infornare a 172 ° C (340 ° F) per 55-65 minuti o finché lo stuzzicadenti non è pulito una volta inserito.

Produce 12 porzioni
FIBRA: 5,0g
GRASSI: 27,3 g

Taille du moule: moule à pain de 8 x 4 pouces (20 x 10 cm)

3 gros œufs à température ambiante
1 cuillère à café (5mL) d’extrait de vanille
½ tasse (100 g) d’érythritol granulé
½ tasse (115 g) de beurre non salé fondu
½ tasse (120 ml) de lait d’amande non sucré à température ambiante
¼ tasse (65 g) de crème sure ou de yogourt
2 tasses (200 g) de farine d’amande blanchie
¼ tasse (28 g) de farine de noix de coco
1 ½ cuillère à café (6 g) de poudre à pâte
¼ cuillère à café (1 g) de sel
2 cuillères à soupe (25g) d’érythritol granulé
2 cuillères à café (5 g) ou plus de cannelle moulue
½ tasse (50 g) de farine d’amande blanchie
½ tasse (65 g) de pacanes hachées
2 cuillères à café (5 g) de cannelle moulue
¼ tasse (50 g) d’érythritol granulé
2 cuillères à soupe (30 g) de beurre non salé fondu
érythritol en poudre pour le dépoussiérage (facultatif)

Cuire au four à 340 ° F (172 ° C) pendant 55 à 65 minutes ou jusqu’à ce qu’un cure-dent soit propre une fois inséré.

Donne 12 portions
FIBRE: 5,0 g
GRAISSE: 27,3 g





  1. Excellent videos…very well made. I love the way the sounds come through the music–the stirring of ingredients, the slight movement of the bowl across the counter as it's lifted–it makes me feel like I'm there with you. And the music you chose is excellent–so calming and joyful, it makes watching these such a pleasurable experience. And the finished product is great! Best recipe videos out there. 🙂

  2. I am just enjoying a piece of this lovely cake with my morning coffee. Delicious! Next time I bake this – and it will be soon, I will experiment with less sweetener & Cinnamon (I used the true spice which is more intense) and a bit more sour cream; just personal taste. Star Buck's has nothing on this low-carb sugar-free version. Kudos!!!!

  3. Looking at the recipe I was convinced that it is worth trying but didn’t want to comment until I baked it today. What a wonderful recipe. If someone made me eat it I would never believe it’s a keto cake. You deserve a big clap for this recipe. Thank you so much. You are a star ⭐️ !
    Note: I used xylitol as a sweetener with exact measurements you recommended.


This site uses Akismet to reduce spam. Learn how your comment data is processed.