Healthy Coffee Cake
This healthy coffee cake offers sweet, soft, and satisfying baked goodness, without refined sugar or excess carbohydrates. I use almond flour, coconut flour, and cinnamon to create a guilt-free, moist sweet treat that takes just 35 minutes to make. So even if a craving comes on suddenly, I can have it done in time for my next cup of coffee.
Servings: 16 squares
Calories: 229kcal
Ingredients
For The Cake
- 2 cups almond flour
- ¼ cup coconut flour
- ½ cup erythritol
- 1 tsp baking powder
- ⅛ tsp salt
- 3 eggs room temperature
- 1½ tsp vanilla extract
- ¼ cup oil
- ½ cup heavy cream
Streusel Topping
- 1 cup almond flour
- 2 tbsp ground cinnamon
- ½ cup brown sugar substitute
- ¼ cup butter
Optional Icing
- 1 cup powdered sweetener keto friendly
- 1½ tbsp heavy cream
Instructions
- Preheat oven to 325 degrees F / 160 C. Line an 8 inch x 8 inch square cake tin with parchment paper and set aside.
- In a medium mixing bowl whisk together the almond and coconut flours, erythritol, baking powder and salt.
- In a separate bowl whisk together the eggs, vanilla extract, oil and heavy cream.
- Pour the wet ingredients into the dry ingredients and fold through.
- In a separate bowl mix together all streusel topping ingredients and rub together with fingers.
- Pour half of the cake batter into the prepared cake tin.
- Sprinkle half of the streusel topping over the batter and top with the remaining cake batter.
- Finish off with the remaining streusel topping.
- Bake in the oven for 25-30 minutes or until an inserted skewer comes out clean.
- Allow the coffee cake to cool completely in the tin before removing and cutting into 16 pieces.
Notes
- My #1 Secret Tip for this healthy coffee cake recipe is to let the batter sit for 3-5 minutes before baking. Coconut flour absorbs liquid differently from traditional flours, and this short rest helps the batter thicken properly. This is how I get my cake to bake with a soft, but stable crumb.
- Layer proportionately: I spread each layer of batter gently and avoid pressing down too hard so the streusel stays defined instead of sinking.
- Check the center early: Check the center a few minutes before the full baking time is up. Almond flour has a tendency to brown quickly, while the inside still needs time.
- Cool in pan: I let the cake cool completely in the pan, so that it firms up and slices cleanly without crumbling.
- Mix topping gently: When forming the crumbs, I use my fingertips to avoid overmixing. This keeps the topping light and textured.
- Stick to 8X8: I always use an 8X8-inch pan for the most consistent bake, which does not turn out too thin or dry.
Nutrition
Serving: 1piece | Calories: 229kcal | Carbohydrates: 7g | Protein: 6g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 59mg | Potassium: 51mg | Fiber: 3g | Sugar: 1g