Baked Cinnamon Coffee Cake

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Moist and aromatic keto coffee cake with a hint of cinnamon, made with almond flour for a low-carb twist. Perfect for breakfast or dessert. This American-inspired keto recipe (low carb), ready in about 40 minutes, layers almond flour, coconut flour, erythritol into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup erythritol
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup, melted butter
• 1 tbsp vanilla extract
• 1/4 cup heavy cream

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and grease an 8x8 inch baking dish.
2. Step 2: In a medium bowl, whisk together 1.5 cups almond flour, 1/4 cup coconut flour, 1/4 cup erythritol, 1 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp salt.
3. Step 3: In a separate bowl, beat 3 large eggs until light. Add 1/2 cup melted butter, 1 tbsp vanilla extract, and 1/4 cup heavy cream, and beat until combined.
4. Step 4: Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Step 5: Pour batter into prepared dish and smooth top.
6. Step 6: Bake for 25-30 minutes until toothpick inserted in center comes out clean.