Easy Keto Sour Cream Cinnamon Coffee Cake

a low carb Keto sour cream cinnamon coffee cake

Sharing my keto sour cream cinnamon coffee cake, because in my humble opinion, a well constructed coffee cake should feature a generous rich streusel crumb topping.

Not enough cinnamon crumb topping and this girl feels seriously deprived.  Who’s with me on this?

I mean isn’t the best part of coffee cake the topping? Which is why I had to create not one, but two low carb keto coffee cakes that allows the streusel topping to be the star. Oh and I also made a keto pumpkin streusel cupcake because I just couldn’t help myself.

You may have tried my first low carb coffee cake recipe and may be wondering why I felt the need to create another, especially since I raved about my first so much.

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This keto cinnamon coffee is similar to my low carb one, but this one is sour cream based and makes it just a little more traditional. The sour cream addition makes for a really moist melt in your mouth cake.

Most coffee cakes use sour cream to give it added richness.  And maybe I just wanted an excuse to come up with another recipe. Can you fault me for this? One of the perks of recipe creation is that I get to test them for you. It’s a tough job but someone needs to do it. 😉

Coffee cakes are usually enjoyed at breakfast, but who says that’s not a rule that can’t be broken? After all the only thing that this keto sour cream cinnamon coffee cake needs, is a large mug of hot coffee.

Every low carb, keto baker should have this recipe in their arsenal.

I can’t wait for you to try.

I hope you see that it’s my desire to give you easy low carb, keto recipes that make this lifestyle easier.

Let me know which one you enjoyed more. I always love hearing from you.

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Keto Sour Cream Cinnamon Coffee Cake

Keto Sour Cream Cinnamon Coffee Cake

Hilda Solares

Yields 18

A rich Low Carb Sour Cream Cinnamon Coffee Cake. It features a large streusel topping.

10 minPrep Time

50 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

5 based on 2 review(s)


    Cake Ingredients
  • 2 cups of almond flour finely milled
  • 1 ¼ cup of sugar substitute
  • 2 tablespoons of baking powder
  • 2 1/2 teaspoons of ground cinnamon
  • 1 teaspoon of sea salt
  • ¼ teaspoon of baking soda
  • ¼ teaspoon nutmeg
  • ½ cup (1 stick) melted butter cooled
  • 1 cup of sour cream
  • 2 eggs
  • Low Carb Crumb Topping
  • Ingredients
  • 1 cup of almond flour (I used finely milled)
  • ½ cup of coconut flour
  • ½ cup of sugar substitute (I used Swerve)
  • ½ cup of your favorite low carb nuts (I used pecans)
  • ½ cup (1 stick) cold butter sliced thinly
  • 2 teaspoons of ground cinnamon
  • ¼ teaspoon of sea salt


  1. Pre-heat oven to 350 degrees. Butter a 9-inch spring-form cake pan.
  2. Make the crumb topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt and cinnamon. To the dry ingredients add I thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
  3. Cake batter: In a large mixing bowl, combine the almond flour, sugar substitute, spices, baking powder, baking soda, sea salt. In a small bowl, stir the cooled melted butter, sour cream, and eggs until they are well combined. Fold the butter & sour cream mixture into the batter dry ingredients. Mix until well incorporated. Spread the batter into the spring-form pan and sprinkle the crumb topping over the cake.
  4. Bake the cake for 45 minutes to 1 hour, or until the crumbs are lightly browned and until an inserted toothpick comes out clean.
  5. Cool the cake for 20 minutes before slicing and serving.
4812 cal
429 g
193 g
96 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Nutrition Facts
Serving Size 18
Servings Per Container 1 slice

Amount Per Serving
Calories 283 Calories from Fat 249.3
% Daily Value*
Total Fat 27.7g 43%
Saturated Fat 9.5g 48%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 136mg 6%
Total Carbohydrate 7g 2%
Dietary Fiber 3.2g 13%
Sugars 1g
Protein 5.9g 12%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. Hi there..sounds yummy..might be a silly question but is there coffee in it ? Thank you ?

  2. I made your pound cake. I was dancing in my kitchen as well. Looking forward to making coffee cake...thank you so much!

    • Awwww Sonia, your singing my song! It's comments like these that keep me inspired to keep creating recipes. Let me know if you also love the coffee cake. It's my current fav ???

  3. I don't have any coconut flour on hand. Can I sub the coconut flour in the topping for more almond flour?

  4. I made this and it tasted wonderful but it didn't stay together like a cake. I don't know what I did wrong but it was just a crumbly mess. I didn't have finely milled almond flour, could that have been the problem?

    • Hilda Solares
      Hi Sharon, Not sure why it crumbled too much for you. It does have a large amount of streusel topping. You might want to half the streusel recipe next time to see if this works better for you. ?

  5. Loved the recipe, but when I put it in my fitness pal it was high in carbs even minus the fiber. I used swerve. How did yours calculate out so low?

    • Hilda Solares
      Hi Kristen, Glad you enjoyed the coffee cake recipe ? I don’t figure in Swerve in the calculations. Swerve is the name brand of Erythritol it's unlike other sugar alcohols has a 0 % impact on blood sugar. (unlike Xylitol and Malitol) It is completely safe to eat on a keto diet and you do not need to count the carbs in your Net carb count for the day. Erythritol is only 0.2 Calories per gram. It is listed as 25 grams of carbs by difference. In the US at least, anything that is not protein or fat when tested is automatically listed as a carb by difference. Erythritol is a sugar alcohol that is 90% processed in the small intestine. The human body cannot derive energy from erythritol (hence the low calorie count), and it has 0 glycemic impact and load (no insulin response). So when you add to your fitness pal make sure not to include erythritol. This is commonly done in the Keto community and it’s what other low carb keto food bloggers do. I hope this clarifies things for you.

  6. Delicious! I did half of the topping like you recommended in a previous comment and instead of a springform pan I greased a regular 9x9 pan that was lined with aluminum.

  7. This tasted awesome but didn’t hold together well at all. I did use fine almond flour but I did use all of the crumbled topping and it took over an hour to bake. But it sure is yummy!

    • Hilda Solares
      Hi Laurie! I am a bit partial to a ton of crumb topping but if you use half of what I suggested you get a more traditional crumb coffee cake. Will update the recipe to reflect this. ?

  8. When adding your pecans for the topping, did you coursely chip or add whole? I would think a course chop makes sense or at least consciously breaking them up when mixing the ingredients for the crumb if a soft nut (i.e. pecans, walnuts). Thx

    • fittoservegroup
      Hey Dan, I did give the pecans a bit of a coarse chop. Can't wait for you to try this rich recipe.


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