Copycat Starbucks Keto Coffee Cake
Do you love Starbucks coffee cake? Now you can enjoy a copycat keto coffee cake version that is just as delicious! It’s easy to follow and doesn’t require any special ingredients. Enjoy!
Move over Starbucks, there’s a new coffee cake in town! This coffee cake recipe is a delicious and easy way to enjoy your morning coffee while sticking to your keto diet.
Plus, it’s so simple that you can make it at home any time you want. Whether you’re looking for a quick snack or something special to take to enjoy for breakfast, this keto coffee cake is sure to please.
If you are like me and love anything coffee cake, this Copycat Starbucks Keto Coffee Cake is for you!
Why We Love this Copycat Coffee Cake (and you will too!)
keto-friendly
sugar-free
cinnamony and crumbly
easy to make
oh so delicious!
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Frequently Asked Questions
What makes a coffee cake dry?
Coffee cakes can be dry for a few reasons. One reason and usually the main reason is over baking the cake. Be sure to check on your cake a few minutes before the suggested time so that you don’t overcook it.
Another reason coffee cakes can be dry is using the wrong type of flour. Be sure to use almond flour or another nut flour for this recipe so that your cake comes out moist and fluffy.
Can I make this coffee cake ahead of time?
This coffee cake is best enjoyed fresh, but you can make it ahead of time and store it in the fridge for a few days. The cake will get drier as it sits, so be sure to enjoy it within a few days for the best results.
Does coffee cake have coffee in it?
No, coffee cake does not have coffee in it. The name coffee cake comes from the fact that it is often enjoyed with coffee.
How do I store leftover coffee cake?
Leftover coffee cake can be stored in an airtight container in the fridge for up to 5 days. The cake will get drier as it sits though, so be sure to enjoy it within a few days for the best results.
What’s the difference between coffee cake and crumb cake?
Coffee cake is generally a little sweeter and has a streusel topping, while crumb cake has a heavier crumb topping. Both are equally delicious!
Quick Recipe Overview
Why this is the best keto coffee cake recipe: This Copycat Starbucks Keto Coffee Cake is the perfect breakfast or snack cake. It’s moist, fluffy, with a swirl throughout. Plus, it’s drizzled with a creamy cream cheese glaze on top. YUM!
Number of servings: 9
How Long It Takes: About an hour
Equipment You’ll Need: egg separator, 8’’ square baking tray, parchment paper, whisk, baking spatula
Ingredients You’ll Need
Cake
- 4 eggs
- ¾ cup erythritol
- ½ cup melted butter
- 2 teaspoons baking powder
- 2 teaspoons apple cider vinegar
- 2 ¼ cups almond flour
Cinnamon Crumble
- ⅓ cup granulated erythritol
- ¼ teaspoon nutmeg
- 3 teaspoons ground cinnamon
- 4 tablespoons almond flour
- 1 cup chopped walnuts or pecans
- ⅓ cup melted butter
Cream Cheese Glaze
- 1 tablespoon cream cheese
- ⅓ cup heavy cream
- 1 tablespoon powdered erythritol
How to Make The Best Keto Friendly Coffee Cake
Step 1 – The Prep
Take two of the four eggs and separate whites from yolks. Next, beat two whole eggs with the remaining yolks in a large bowl. Leave 2 extra egg whites aside.
Add melted butter, vanilla extract, and apple cider vinegar to the beaten eggs. Whisk to combine.
Then, mix granulated erythritol, baking powder, and almond flour into a medium-size bowl. Then, fold it into the egg mixture. Stir to combine.
Beat the egg whites into soft picks. Egg whites will be ready when you turn your bowl upside down. Fold this into the cake batter. Set aside.
Pre-heat the oven to 350 degrees and prepare an 8’’ square baking tray with parchment paper.
In a different bowl, make the cinnamon crumble. Mix all the ingredients until well combined. We’re looking for a moist but grainy consistency. If needed, add an extra tablespoon of almond flour.
Take the prepared baking tray and pour ½ of the cake batter. Then make a layer of cinnamon crumble on top of the batter, and extend it evenly. Follow the rest of the cake batter, and then add the remaining crumble.
Step 2 – Bake It
Bake this cake for 25-28 minutes, or until an inserted toothpick, comes out clean or with little lumps. Due to the almond flour and cinnamon crumble, a moist cake is desirable. Note: it’s better to have an undercooked cake than the opposite, as almond flour will be definitely baked when cold.
Step 3 – The Drizzle
Prepare the cream cheese glaze by mixing cream cheese with heavy cream and powdered erythritol. Adjust thickness and sweetness to taste.
Let the cake cool to room temperature before slicing it.
Step 3 – Enjoy
Before serving, drizzle your cake with the cream cheese glaze. Enjoy!
Tips
- Replace ¾ cup of granulated erythritol with ½ cup of granulated monk fruit or granulated sugar.
- Store leftovers, covered, in the fridge for up to five days. Note: the cake will get drier within 3-4 days.
Recipe Notes
This is a moist and buttery coffee cake. It not only comes with a crunchy cinnamon swirl but with a cream cheese drizzle on top. We enjoyed making it, but I must say that eating it was the best part!
Copycat Coffee Cake Recipe Nutrition
Serves 9 (1 piece)
Calories: 469 | Carbohydrates: 11g | Protein: 11g | Fat: 46g | Fiber: 5g | Sugar: 2g | Net Carbs: 6g
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Don’t forget to pin this amazing breakfast or snack recipe idea for later!
Here’s a printable version of this keto coffee cake recipe:
Copycat Starbucks Keto Coffee Cake
Ingredients
Cake
- 4 eggs
- ¾ cup erythritol
- ½ cup melted butter
- 2 teaspoons baking powder
- 2 teaspoons apple cider vinegar
- 2 ¼ cups almond flour
Cinnamon Crumble
- ⅓ cup granulated erythritol
- ¼ teaspoon nutmeg
- 3 teaspoons ground cinnamon
- 4 tablespoons almond flour
- 1 cup chopped walnuts or pecans
- ⅓ cup melted butter
Cream Cheese Glaze
- 1 tablespoon cream cheese
- ⅓ cup heavy cream
- 1 tablespoon powdered erythritol
Instructions
- Take two of the four eggs and separate whites from yolks. Next, beat two whole eggs with the remaining yolks in a large bowl. Leave 2 extra egg whites aside.
- Then, mix granulated erythritol, baking powder, and almond flour into a medium-size bowl. Then, fold it into the egg mixture. Stir to combine.
- Beat the egg whites into soft picks. Egg whites will be ready when you turn your bowl upside down. Fold this into the cake batter. Set aside.
- Pre-heat the oven to 350 degrees and prepare an 8’’ square baking tray with parchment paper.
- In a different bowl, make the cinnamon crumble. Mix all the ingredients until well combined. We’re looking for a moist but grainy consistency. If needed, add an extra tablespoon of almond flour.
- Take the prepared baking tray and pour ½ of the cake batter. Then make a layer of cinnamon crumble on top of the batter, and extend it evenly. Follow the rest of the cake batter, and then add the remaining crumble.
- Bake this cake for 25-28 minutes, or until an inserted toothpick, comes out clean or with little lumps. Due to the almond flour and cinnamon crumble, a moist cake is desirable. Note: it’s better to have an undercooked cake than the opposite, as almond flour will be definitely baked when cold.
- Prepare the cream cheese glaze by mixing cream cheese with heavy cream and powdered erythritol. Adjust thickness and sweetness to taste.
- Let the cake cool to room temperature before slicing it.
- Before serving, drizzle your cake with the cream cheese glaze. Enjoy!
Notes
- Replace ¾ cup of granulated erythritol with ½ cup of granulated monk fruit or granulated sugar.
- Store leftovers, covered, in the fridge for up to five days. Note: the cake will get drier within 3-4 days.
This is a moist and buttery coffee cake. It not only comes with a crunchy cinnamon swirl but with a cream cheese drizzle on top. We enjoyed making it, but I must say that eating it was the best part!
