It’s a recipe for an easy keto sour cream cinnamon coffee cake that features a generous streusel topping.
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.
Keto Coffee Cake
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.
Easy Keto Coffee Cake
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
A rich Low Carb Sour Cream Cinnamon Coffee Cake. It features a generous streusel topping.
10 minPrep Time
50 minCook Time
1 hrTotal Time
- 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
- 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
- Pre-heat oven to 350 degrees. Butter a 9-inch spring-form cake pan.
- 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.
- 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.
- Bake the cake for 45 minutes to 1 hour, or until the crumbs are lightly browned and until an inserted toothpick comes out clean.
- Cool the cake for 20 minutes before slicing and serving.
This recipe features a generous streusel topping. If you prefer less of a crumb topping reduce the streusel ingredients by half.
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