Keto Cinnamon Coffee Cake

If you are tired of having eggs for breakfast, then this Keto cinnamon coffee cake will switch things up for you. This recipe consists of an incredibly moist cake with a cinnamon filled center and a toasty, crunchy crumb. Pair it with your favorite Keto coffee for a tasty morning meal.

Is this cake gluten-free?

Don’t you love it when a great recipe is gluten-free? We do too. This Keto coffee cake recipe is prepared with almond flour, which is naturally gluten-free.

How to successfully bake a moist Keto cake?

We have used sour cream in the batter for this coffee dessert recipe to add moisture. However, the sour cream must be at room temperature to properly combine with the other ingredients. Otherwise, you will end up with a lumpy cake.

What can you substitute the walnuts with?

While the walnuts pair perfectly with the cinnamon flavor, the best substitute would be pecan nut. If you have neither on hand, then you can use slithered almonds or chopped hazelnuts. Avoid using peanuts as they do not pair well with cinnamon.

How long will this Keto coffee dessert last?

We can’t guarantee that this cake won’t be devoured within a day. If it isn't, you can store it in an airtight container for 3-4 days at room temperature. You can also freeze this cake for up to a month. Slice the cake, then wrap each piece individually with cling film or aluminum foil. To thaw, place it in the fridge overnight or on the countertop for a couple of hours.

Can you adapt this Keto coffee cake to a vegan diet?

To adapt this recipe to a vegan diet, you need to substitute a few ingredients. The first one is the sour cream. Fortunately, with the vegan lifestyle becoming more common, several dairy-free sour cream products are available in stores. Replace ¼ cup of sour cream with ¼ cup of dairy-free sour cream. To substitute the butter, you can use vegan butter or coconut oil. Instead of the eggs, you can use chia seeds or ground flax seeds mixed with water.