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+ servings

Keto Coffee Cake

Cinnamon Carrot cake topped with a buttery cookie crumble.
Course Dessert
Cuisine American
Keyword keto coffee cake
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Servings 8 Slices
Calories 282kcal


  • 8-inch round cake pan


Cake Batter


  • 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.


Net Carbs (per slice): 3g
Serving Size: 1 slice
Yields: 8 slices


Calories: 282kcal | Carbohydrates: 6g | Protein: 6g | Fat: 27g | Fiber: 3g