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Keto Cinnamon Pecan Coffee Cake

A tender, moist almond flour coffee cake topped with a crunchy, buttery cinnamon pecan streusel and drizzled with a sweet sugar-free vanilla glaze.

Prep 15 min Cook 40 min Total 75 min Level Easy

Serves 12

Ingredients

Crumb Topping

1 cup pecans — finely chopped
0.5 cup blanched almond flour
0.33 cup granulated erythritol or monk fruit sweetener — brown sugar substitute preferred if available
1 tablespoon ground cinnamon
0.25 cup unsalted butter — melted

Cake Batter

2.5 cups blanched almond flour
0.5 cup granulated erythritol or monk fruit sweetener
1 tablespoon baking powder
0.25 teaspoon salt
3 whole large eggs — room temperature
0.33 cup unsalted butter — melted and slightly cooled
0.33 cup sour cream — full fat, room temperature
1 teaspoon vanilla extract
0.25 cup unsweetened almond milk — room temperature

Vanilla Glaze

0.33 cup powdered keto sweetener — must be powdered to avoid grittiness
1.5 tablespoons heavy whipping cream — can substitute almond milk
0.5 teaspoon vanilla extract

Instructions

Preheat your oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease.
~5 min
Baking almond flour at 325°F instead of 350°F prevents the edges from burning before the center cooks.
Prepare the crumb topping: In a medium bowl, whisk together the chopped pecans, almond flour, sweetener, and cinnamon. Pour in the melted butter and stir with a fork until large crumbs form. Set aside.
~5 min
If the mixture is too wet, add another tablespoon of almond flour.
In a large mixing bowl, whisk together the almond flour, sweetener, baking powder, and salt until well combined and lump-free.
~3 min
In a separate bowl, whisk together the eggs, melted butter, sour cream, vanilla extract, and almond milk until smooth.
~2 min
Ensure wet ingredients are at room temperature so the melted butter doesn't seize and clump.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter will be quite thick.
~2 min
Transfer the cake batter into the prepared baking pan, spreading it out evenly. Sprinkle the pecan crumb topping evenly over the batter, pressing down gently so it adheres.
~3 min
Bake for 35 to 45 minutes, or until the center feels firm to the touch and a toothpick inserted into the middle comes out clean. If the top browns too quickly, tent loosely with aluminum foil halfway through baking.
~40 min
Remove the cake from the oven and allow it to cool in the pan for at least 20 minutes before lifting it out using the parchment paper overhang. Allow to cool completely.
~20 min
Keto baked goods are very fragile when warm. Let it cool completely for the best texture.
While the cake cools, make the glaze. Whisk together the powdered sweetener, heavy cream, and vanilla extract until smooth. Drizzle over the fully cooled cake.
~5 min
Adjust the thickness of the glaze by adding more cream to thin it out, or more powdered sweetener to thicken it.

Nutrition

310

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

180

Sodium (mg)

Cholesterol (mg)

Equipment

8x8-inch baking pan
parchment paper
mixing bowls
whisk
rubber spatula

Tips & Storage

Always measure almond flour by spooning it into the measuring cup and leveling it off. Scooping directly can pack the flour and make the cake dry.
Erythritol can sometimes crystallize when cooled. For the best texture in the cake and topping, a monk fruit/allulose blend works wonderfully.
Do not skip the parchment paper; almond flour cakes tend to stick to pans more than traditional wheat flour cakes.
Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 2 months.