Coffee cake is the perfect breakfast and dessert food. You may be unfamiliar with Drake’s Coffee Cakes, but they are mini muffin coffee cakes and filled my childhood with joy! I wanted to relive my childhood favorite with an adulthood favorite twist, which is how we created this carrot cake Keto Coffee Cake. It’s perfect for breakfast, a midday snack or even the holidays!
Low Carb Desserts
A lot of people ask us why we make so many dessert recipes, and truth be told we’ve found over the past several years that is what the people want! Of course, sticking to whole foods and cutting out anything processed or easy to over indulge in, such as desserts is likely ideal, it’s not always possible or sustainable.
You want this to be an enjoyable, life long way of living, and including desserts is okay. Some of our favorites are:
- Olive oil cake (we like to sub in butter for olive oil sometimes!)
- Low carb blueberry muffins
- Keto shortbread cookies (they taste like Pecan Sandies)
Make A Moist Cake Every Time
The combination of almond flour and coconut flour is what gives you a perfectly balanced, moist every time, cake. The ratio is usually 4 to 1 as the small amount of coconut flour is just enough to make the cake dense and prevent it from falling apart. As you work more with low carb flours you’ll learn the perfect ratio and when to use which one.
Coffee cake should always be as moist and dense as possible, which is what makes a higher almond flour to coconut flour ratio perfect for this recipe. This cake is right around a 6 to 1 ratio which is preferable for cake, whereas a bread loaf like our Keto Garlic Bread is closer to a 4 to 1 ratio. Don’t be afraid to play around with your ingredients!
The Crumble
When your baking something with a topping like this recipe or our low carb pumpkin crisp, keeping an eye on the topping when baking is essential. Burnt almond flour can ruin a perfectly dessert, so here are a couple tips:
- Bake at a lower temperature for more time. And, make sure you keep an eye on it so it doesn’t burn.
- Don’t overwork the topping. You want to end up with a sand-like consistency, but overworking it could lead to melted butter and a paste-like consistency.
- Get creative with your topping. We’ve given you the perfect base, but feel free to add in chopped pecans or walnuts for a little crunch.
Let It Cool
Allowing your dessert to cool prior to removing or transferring is essential to baking keto desserts. We learned pretty early on that if a keto dessert doesn’t properly cool it will crumble and break apart, including this keto coffee cake. For anything large in size, like a cake or loaf, you wan’t to give it at least 15-20 minutes to rest prior to transferring and serving. If you are making smaller portions, like cookies or muffins, you get a little more leeway because 5-10 minutes of resting should do the trick!
Keto Coffee Cake For Breakfast!
Eggs are always the go to for breakfast because they are easy and filling, but what about when you get tired of eating the same old thing? Well, you need a change up and this keto coffee cake is the perfect way to make that happen. You can bake one on Sunday and have it prepped for the week ahead. Maybe even make two and freeze one or bring it to work to share!
Our Favorite Holiday Recipes
This keto coffee cake would be perfect for any holiday of the year. The first that comes to mind is Easter, but I would probably make this for Thanksgiving and Christmas – it’s that good! Looking for more
Thanksgiving:
Christmas:
Be sure to check out our desserts section on our food blog for more recipes!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Keto Coffee Cake”
Keto Coffee Cake
What You Need:
- 8-inch round cake pan
Ingredients:
Cake Batter
- 1 large carrot
- 1/4 cup Low Carb Sugar Substitute
- 1/2 tsp liquid stevia
- 1/2 cup butter, melted
- 2 large eggs, room temperature
- 2/3 cup almond flour
- 2 tbsp coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- pinch of salt
Topping
- 4 tbsp butter, room temperature
- 1/2 cup almond flour
- 1 tbsp coconut flour
- 3 tbsp Low Carb Sugar Substitute
- 1/4 tsp liquid stevia
- 1 tsp cinnamon
- pinch of salt
Instructions:
- Preheat your oven to 350°F and grease an 8-inch round cake pan with coconut oil spray or line with parchment paper.
- Shred the carrot and set aside.
- In a large bowl add erythritol, stevia, melted butter, and eggs. Combine using a whisk.
- Add in the shredded carrot, almond flour, coconut flour, cinnamon, baking soda, and salt, and combine one more.
- Spoon the batter into the greased or parchment lined round 8 inch round cake pan and set aside while you make the topping.
- Make the topping by adding all the ingredients to a mixing bowl and combining with a spoon or your hands.
- Sprinkle the topping over the batter and bake for 30-35 minutes.
- Use a toothpick to test doneness. Allow to cool for 15-20 minutes prior to transferring and slicing.
- Best stored in an air tight container int he fridge up to 10 days.
Video:
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Can I sub ghee or coconut oil for the butter?
TIA!
Would this work as a muffin.
Super delicious wife and i both love this cake
Matt & Megha,
good afternoon, Did SmartCakes are really keto friendly? Thank you in advance for your responds
Hi! Yes, they are on listed on the site under Top Rated products: https://www.ketoconnect.net/mail-time-products/
Please allow those of us who detest the bitter taste of
stevia in any of it’s many forms,to have a substitute sugar
sub. of another variety that will work. I use many of your recipes and appreciate the work you do for all of us keto/low carbers!
You can use any sweetener you prefer! Our conversion chart might be helpful: Low Carb Sweeteners Conversion Chart
I can hardly wait to make this carrot coffeecake. It looks amazing.
I’ll have to wait a day or two until my stomach settles back down from all the cutting in and out and jumping around on the cute video. I’m so nauseous…….
Looks delicious, but kinda sad that the picture of the cut up cake (and also the single slice) show the cake cut into 6 pieces, but the serving size says it’s 8 portions. So really it’s a smaller slice than shown – which annoys me, because it looks delicious and I’d want a big piece.
I know I’m being really thick, but why is it called coffee cake when there is no coffee in it? Perhaps it should be called carrot cake.
Just an American term! They’re meant to be eaten with coffee 🙂
This is just a suggestion: Why don’t you put your name on the description of the recipe so you can get credit. If your fans are like me we click and paste to our personal recipes. I like to give credit to the person who gave me the recipe so maybe you could put a by: ketoconnect.com this way you get the credit all the time. You could put it under the title of the recipe. Anyway just a suggestion. I am definitely trying this one!
This is fantastic! I made it this morning. Unbelievably moist! Thanks so much for all you guys do.
This recipe was great.Just enough sweetness.The crumble melted into almost carmely goodness.Thanks for the recipe.
I absolutely loved this recipe!! Turning the corner slowly into Fall here in Chicagoland, I decided my taste buds needed a fall cake. I added chopped pecans & omitted the carrot. It was simply divine with a hot cup of Chai Spice Black Tea! I highly recommend everyone give this a try! Great job Megha!
Any chance you could give your recipe in grammes or ounces as well as cups for those of us in the UK who tend not to use cups… Also why is this a coffee cake when there is no coffee in it?? #confused!!
mohe37@yahoo.com
Hi Caron,
American here. We call them coffee cakes because they are meant to be eaten with coffee.
Maybe it’s like tea cakes don’t have tea in them?
Cheers!
Do you know how much carrot you used? 1 cup ? 1/2 cup? A large carrot is somewhat vague. Thanks!
I used a cup of carrot and it turned out perfect. I also added walnuts to the topping, but I wanted it more like a carrot cake, lol
I would love to make this and ask: since I use monk fruit sugar, can i use this instead of the 2 sweeteners used here? If so, how much? I’m new to keto and still acquiring my kitchen stock.
Thank you so much!??
Yes, you can find sweetener conversion info here: Low Carb Sweeteners Conversion Chart
Any ideas for measurements w just coconut flour ?
omitting almond flour (allergic)
Or is it one of those recipes that just won’t work due to the texture/flavor being substantially different? I’m such a lost cause b/c of soooo many allergies 🙁
I know I’m missing out
This recipe looks so delicious ? !
Lovely pictures too
Since it is so different in the way it absorbs liquid, you’ll have to experiment a little. Usually it’s around 4 parts almond flour to 1 part coconut flour, but extra eggs may be required too!
Is there an erythritol you prefer?
Hi,
I love your recipes, but I notice the use of coconut flour. Am allergic to coconut. Is there a substitute for that flour. Thank you, Maria
You can just use all almond flour – it will change the texture and consistency some but will probably be ok.
Can I sub swerve or monk fruit instead of the erythritol ?
Yes, you can sub to your liking. This chart may help: Low Carb Sweeteners Conversion Chart
Can hardly wait to try this one.
Hi! This sounds delicious! Would I be able to use a loaf pan instead?
Not sure! I think it would be ok, you’d probably just have to adjust baking time.