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Ultimate Keto Coffee Cake

Ultimate Keto Coffee Cake

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Now it’s not often that I call a recipe “the ultimate” version of something, but this one really hits the nail on the head. It’s perfect in every way – soft textures mixed with delicious flavors.

I didn’t even get a chance to have more than a bite of this cake. I have family over from Spain who absolutely love the store bought Pillsbury Cinnamon Rolls, and they ate the whole cake before I even had a slice to myself. If these non-ketoers can enjoy a cake this much, then it has to be good.

CoffeeCakeSecond

From the small bite I got, I thought it was absolutely fantastic. It gives that “pull” feeling that you get with yeast bread, which really adds to the texture of it all. The vanilla base paired with the cinnamon filling is just a match made in keto heaven.

If you have an eyedropper with your liquid stevia, 1/4 tsp. is about 25 drops.

Yields 8 Slices of Ultimate Keto Coffee Cake

The Preparation

Base

Filling

TL;DR Instructions

TL;DR Instructions

  1. Preheat oven to 325F. Separate eggs from egg whites.
  2. Cream erythritol with egg yolks, then add all other ingredients except for cream of tartar and egg whites and whisk together well.
  3. Whip the egg whites and cream of tartar until stiff peaks form.
  4. Fold 1/2 of the egg white mixture into the yolks and then the other half. Be relatively gentle so that the egg whites stay airy.
  5. Mix together all of the filling ingredients until a dough forms.
  6. Pour base batter into dark metal cake pan and top with half of the cinnamon filling. Push it down some if it does not sink on its own.
  7. Bake for 20 minutes and then top the cake off with the rest of the filling dough.
  8. Bake for an additional 20-30 minutes until a toothpick comes out clean. Let cool for 10-20 minutes before removing from the pan.

The Execution

1. Preheat your oven to 325F. If you’re using a glass baking dish, use 300F.

2. Seperate the eggs from the egg whites for all 5 eggs. Cream together the egg yolks with 1/4 Cup Erythritol and 1/4 tsp. Liquid Stevia.

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3. Once the egg yolks are creamed, add 6 Oz. Cream cheese and 1/4 Cup Unflavored Protein Powder. Mix this together well until a thick batter forms.

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4. Beat your egg whites together with the 1/4 tsp. Cream of Tartar until stiff peaks form.

IMG_9693

5. Fold the egg whites into the egg yolk mixture, doing 1/2 of the egg whites first and then the other half. Pour the batter into a round cake pan.

6. Mix together all of the “Filling” ingredients: 1 1/2 Cup Almond Flour, 1 Tbsp. Cinnamon, 1/2 Stick Butter, 1/4 Cup Maple Syrup (recipe here), and 1/4 Cup Erythritol. This should form a “dough” of sorts. Take half and rip off little pieces to top the cake – push the pieces down if they don’t sink on their own.

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7. Bake for 20 minutes and then top with the rest of the cinnamon filling. Bake for another 20-30 minutes until a toothpick comes out clean. Let cool for 20 minutes before removing from the cake pan.

CoffeeCake

shoppinglowcarb

Cuisinart CSB-75 Smart Stick 2-Speed 200-Watt Immersion Hand Blender
Spectrum Expeller Pressed Organic Coconut Oil
Sunbeam 76893.05 Kitchen Bake 5-Piece Bakeware Set

This will make 8 total slices of Ultimate Keto Coffee Cake, each slice coming out to 257 Calories, 26.7g Fats, 3.8g Net Carbs, and 12.8g Protein.


Ultimate Keto Coffee Cake
Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
6 Eggs, Separated 420 36 3.6 0 3.6 36
6 Oz. Cream Cheese 420 42 6 0 6 12
1/4 Cup Protein Powder 94 2 2 0 2 18
2 tsp. Vanilla Extract 10 0 0 0 0 0
1/4 tsp. Cream of Tartar 2 0 0 0 0 0
1 1/2 Cup Almond Flour 640 84 36 18 18 36
1 Tbsp. Cinnamon 18 0 5 4 1 0
1/2 Stick Butter 400 44 0 0 0 0
1/4 Cup Maple Syrup 49 5.5 0 0 0 0
Totals 2053 213.5 52.6 22 30.6 102
Ultimate Keto Coffee Cake

This will make 8 total slices of Ultimate Keto Coffee Cake, each slice coming out to 257 Calories, 26.7g Fats, 3.8g Net Carbs, and 12.8g Protein.

The Preparation

    Base
  • 6 Eggs, Separated
  • 6 Oz. Cream Cheese
  • 1/4 Cup Erythritol
  • 1/4 tsp. Liquid Stevia
  • 1/4 Cup Unflavored Protein Powder
  • 2 tsp. Vanilla Extract
  • 1/4 tsp. Cream of Tartar
  • Filling
  • 1 1/2 Cup Almond Flour
  • 1 Tbsp. Cinnamon
  • 1/2 Stick Butter
  • 1/4 Cup Maple Syrup
  • 1/4 Cup Erythritol

The Execution

  1. Preheat oven to 325F. Separate eggs from egg whites,
  2. Cream erythritol with egg yolks, then add all other ingredients except for cream of tartar and egg whites and whisk together well.
  3. Whip the egg whites and cream of tartar until stiff peaks form.
  4. Fold 1/2 of the egg white mixture into the yolks and then the other half. Be relatively gentle so that the egg whites stay airy.
  5. Mix together all of the filling ingredients until a dough forms.
  6. Pour base batter into dark metal cake pan and top with half of the cinnamon filling. Push it down some if it does not sink on its own.
  7. Bake for 20 minutes and then top the cake off with the rest of the filling dough.
  8. Bake for an additional 20-30 minutes until a toothpick comes out clean. Let cool for 10-20 minutes before removing from the pan.
http://www.ruled.me/ultimate-keto-coffee-cake/

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51 comments

  1. Any dair free suggested sub for the cream cheese?

    • K,

      The only subs I can think of would also be dairy. You might be able to add one more egg and some xanthan gum to get a similar consistency but I can’t really think of anything that would be a perfect match. I was thinking sour cream or marscapone, but they are both dairy also :(

  2. In the top picture it looks like you’ve poured some kind of glaze over the top of the cake? What did you use for that, and did you like it better with or without? Thanks! I can’t wait to try this!

    • Stacy,

      I put melted coconut butter over the top of the cake. I preferred it without the glaze to be honest. But the glaze makes it more appealing to the eye.

  3. The cake looks extra deep. What type of a cake pan did you use? My cake pans are only about an inch to an inch and a half deep. Looks really good I can’t wait to try it. It’s only me eating it I wonder if it will taste good once it’s reheated. Thank you.

    • Dawn I didn’t get the chance to reheat it because it was all eaten the morning after I made it, so I’d say it’s pretty good when it’s cooled. I used a bundt cake pan to make this but when I took it out it didn’t look that great on top so I kept it upside down.

  4. Can stevia (crystal form) be used instead of Erythritol? I ordered Erythritol – but won’t have I until next week =[

  5. I made your maple syrup and this coffee cake this morning and I am so glad I did! It was absolutely delicious!! I substituted Swerve for the Erythritol and drizzled the finished cake with a little extra maple syrup. Thanks for this great recipe it made my day

  6. What did you use for the “icing” on top?
    Thanks!

  7. Would almond or coconut flour work as a substitute for protein powder in this recipe? I’m living in a rural, non-US location and it’s hard to get a few of the ingredients used for keto cooking (especially baking!).

    • You could use either of those as a substitution with some xanthan gum, but the protein powder really gives that “pull” of a bread. So I’m not 100% sure how it’d turn out without the protein powder, sorry to say :(

  8. This looks so good. I really want to stay strict with my diet, so would Erythritol affect me at all? I bought a bunch of stevia to replace all my sugars, how much different are these 2? And will it affect my keto at all?

    • Andy, Erythritol is pretty much the same as stevia. I have read that some people have reactions to both stevia and erythritol (but there are no studies on that, all the studies are good). So it’s more of an experiment to test it out. If you have a blood ketone meter you’d also be able to test with that too.

      For most, though, it doesn’t affect keto too much. More of the almond flour and things like that would since they’re quite high carbs (lowish net carbs) so that can affect blood sugars.

      • I’ve been testing with the keto sticks. I’m mid range right now. I actually just tested right now and have had stevia this morning and its in mid range today. I’m not too sure if I’m doing it right. I wipe it off dry on a toilet paper before I measure it. I also leave it in pretty long like 1-2 minutes. I wonder if that has an affect on it? I really want to try these recipes but I’m afraid I might not be able to tolerate it. :(

        Maybe in the future you can have a page dedicated for keto testing. :)

        • Ah, the ketostix won’t give you a 100% accurate number (it’s quite inaccurate actually). But you can keep testing and see if the erythritol agrees with you. If stevia doesn’t bother you, I doubt erythritol will either :)

          • What’s a way I can check to see if stevia bothers me? Is it the insulin spike I’m looking for? If so is there a way I can test for insulin?

          • It really shouldn’t but you can use an glucose meter to see how it affects blood sugar (which, it shouldn’t) but you can also use a blood ketone meter to really see how it affects your ketone levels.

  9. I want to make this bundt cake but was wondering if you could make muffins also. Can I double this and use half and half. What temp and time for muffins?
    Thanks Craig!

    • Allison, not sure on the temp and time of muffins but physics says it should be about the same amount of time for muffins if you use the same batter. If you double it you’ll have to cook it a bit longer (maybe 5-10 minutes more?). You could definitely do this for muffins, but I don’t really suggest the half n half as it’s more carby.

  10. Hi Craig,
    We made this DELICIOUS coffee cake today and we loved it!!! It is so moist and yummy! Thanks so much for sharing your fabulous recipes!

  11. Craig,
    Ive been experimenting with a lot of your recipes. When it came down.to counting the calories i do find it very hard to figure out how much erythitol im actually eatting. I use myfitnesspal for measuring.but both the packaging and the apps measured it in grams. When it came down to it i think im actually getting 40 80 grams of erythitol based on my conversion from tsp to grams. I use organic zero wholesome sweetener and each serving is 6g. So that also means 6 g of carbs. The vanilla butter pound cake calls for 1/3 cup of erythitol. i somehow got 480g of carbs from it.lol. divide into 12 servings that is 40g. Did i do something wrong here?? And should I subtract carbs from the sugar alcohol?

    • Andy,

      The human body doesn’t have the enzymes necessary to break down erythritol – therefore I don’t count them at all in my daily intake of carbs. Not all sugar alcohols are the same, though. For example Xylitol will cause blood sugar spikes while erythritol and stevia will not.

  12. Kristy Belaney

    THIS WAS AMAZINGLY GOOD!

    I did not alter anything, although the homemade maple syrup recipe was very watery, I had to add more than the called amount for xanthan but then it worked out fine.

    The base of this cake could very well be an angel food cake dupe, and I plan on using it as such with strawberries and whipped cream very soon.

    First recipe of yours I have tried and I think I picked a good one! Going to try the lc pizza crust next.

    Thanks!

    • I think you’ll love the pizza crust too! Make sure you do the “Kitchen Sink” one, but just change the toppings to suit your needs. That’s by far the best pizza crust I’ve had on keto :)

  13. craig
    How will coconut flour or arrowroot/arrowroot flour affect my Ketosis or insulin levels? I know you use it in some of your recipes and i kind of want asian fried chicken! Like Bon Chon

    • Hey Andy,

      Coconut Flour is fine and normally equal amount of carbs to almond flour. Arrowroot flour, on the other hand, is very high carb and should be avoided. I know many paleo communities use it, but for keto it’s just too high carb to use. Hope that helps!

      • How much of it should i limut myself to per serving or day?

        • Of the Coconut Flour, Andy? I would recommend not getting in too much. It does have carbs and does raise blood sugar. Every now and again (however subjective that is). I don’t eat treats all that much, and don’t usually recommend people to eat treats daily. Maybe twice a week? Just a treat every now and again to show yourself that you’re not missing/leaving anything behind.

          If it fits into your macros, you could technically eat treats every day, but I tend to go a bit against that, as sometimes almond flour can sometimes cause stalls in people. I have read that coconut flour isn’t as common in causing stalls – so it’s really a self experimentation thing.

  14. Do you have any idea if whey protein powder will react the same way as the protein powder you used for this, Craig?
    Hoping to make it for my office birthday but unsure if they whey powder will bugger it!
    Thanks :)

    • Tessa, I also used whey protein powder in this, but it was unflavored. I think using a flavored powder might work, but you have to make sure it’s a flavor that will actually blend well together with the other flavors in this :)

  15. Craig I made this recipe in the past and I used almond flour by local grocery stores out of almond flour but I do have coconut flour at home is that substitute equal to almond flour?

    • Gen,

      No – coconut flour and almond flour are quite a lot different. Coconut flour is MUCH more absorptive than almond flour (so if you used the same amount, you’d end up with a very dry end product).

  16. Made this for a birthday cake for my SIL who is definitely not a low carber. Her and her hubby loved it and didn’t even realise it was grain free. I definitely will be making this again. I’ve only just found your website and so far I am very impressed with all your advice and recipes. Thank you so much

    • Glad to hear! I think this is one of the best cake recipes I’ve made on keto and I must try some similar styles to try to find “the perfect cake”. Happy that you’re here, and I hope to keep seeing you around! :)

  17. Hi! What would be the right amount of coconut flour to use as opposed to almond as I have and allergy :(

    • To be honest Mollie, I don’t know. Almond flour and coconut flour aren’t interchangeable in a certain ratio – you normally have to add more if you add coconut flour (like eggs) for it to turn out properly.

  18. So I fudged up on this somehow. I think it was either the egg whites not being stiff enough or not baking long enough (but the toothpick came out clean), but it tasted really eggy and it was kind of bland. I also used xylitol instead of erythitrol. Can I reheat it and change any of these problems so I don’t waste the cake?

    • Ainsley, the xylitol shouldn’t have made much of a difference. Did you make the cinnamon filling and use that? Normally that is where all the flavor comes from. The base of the cake itself is relatively flavorless (slight vanilla flavor). Other than that, all the flavoring comes from the “filling”.

      • Yeah I actually had all the ingredients and even made the maple syrup moments before
        =/

      • Haha but that could honestly be from drinking blueberry and pomegranate extract tea for the last hour (it’s sweet tasting). I’ll drink water and try again tomorrow.

        • How’d it turn out today Ainsley? I am hoping that it tastes better to you, but maybe this cake is just not for you. When I made it, I found it very flavorful (a nice mix between cinnamon and regular cake to balance it out).

          • I rebaked it for ten minutes on 350 and it is so much better, the egg flavor and texture left a lot. I might still try using less eggs next time though.

          • Interesting…well I hope you like it more now, but I’m not sure what the problem could have been. Mine wasn’t eggy at all :/

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