Easy Keto Sour Cream Cinnamon Coffee Cake

keto sour cream coffee cake

Sharing my keto sour cream cinnamon coffee cake an easy coffee cake that features a generous streusel topping.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. 

In case you don’t know I have a complete list of Keto Cakes that any cake lover doing keto would enjoy exploring. 

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

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.

Perfect Keto Kickstart Guide

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.

I sure hope you will give this Keto coffee cake recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook.

It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

Also check out our Amazon Storefor recommendations. You might be surprised by how many great keto options are at your disposal.

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

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Honestly, it’s like having willpower in a cup.  Learn more about the science behind both exogenous and endogenous ketones and have your questions answered from a doctor’s perspective.

Make sure you also pick up your free and complete guide to understanding ketosis. Then begin the ketosis diet easily with this Start Up Guide to the Ketosis Diet.

Wondering which foods you should avoid when doing Keto? This Keto Food Guidewill assist you in doing the Keto Diet correctly.

Keto Sour Cream Cinnamon Coffee Cake

Keto Sour Cream Cinnamon Coffee Cake

Yields 12

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

10 minPrep Time

50 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

4.4 based on 5 review(s)


    Cake Ingredients
  • 2 cups of almond flour finely milled
  • 1 ¼ cup of sugar substitute
  • 2 teaspoons 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
  • 1/2 cup of almond flour (I used finely milled)
  • 1/4 cup of coconut flour
  • 1/4 cup of sugar substitute (I used Swerve)
  • 1/4 cup of your favorite low carb nuts (I used pecans)
  • 1/4 cup ( cold butter sliced thinly
  • 1 teaspoons of ground cinnamon
  • 1/8 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 a 10 inch spring-form pan or other 10 inch 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.


Updated streusel topping. The topping has been reduced by half. If you prefer the original double the streusel topping.



4812 cal


429 g


193 g


96 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Nutrition Facts
Serving Size 1
Servings Per Container 12

Amount Per Serving
Calories 315 Calories from Fat 244.8
% Daily Value*
Total Fat 27.2g 42%
Saturated Fat 9.6g 48%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 95mg 4%
Total Carbohydrate 6.9g 2%
Dietary Fiber 3.5g 14%
Sugars 1.9g
Protein 7.2g 14%

*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. Margery Zeller
    I'm having a difficult time getting my baked goods to bake properly. Like this recipe, I baked for 1 hour at 375 degrees and the cake tester came out clean, but when I cut it later in the day, it was undercooked. This is a recurring problem for me. Also, the topping...which was delicious...got quite brown so I covered it with foil the last 15 mins. So, I'm having problems getting my baked goods to cook through without burning on top. Any suggestions?
    • Hilda Solares
      Hi Margery, sorry to hear this. Unfortunately not all oven temps are the same. You could add a manual one in your oven to make sure it’s actually the right temperature. Rather that raise the temperature you should lower it and cook longer. The recipe is for 350 so going higher could cause for the top to burn and the cake itself not to cook. Hope this helps.
      • Thanks for the suggestions, Hilda! Lowering the temp and cooking longer is a great tip. My stove is new, and foolish me thought it should be the correct temperature. I'm on my way to calibrate it right now! My husband also wondered if baking in a glass container would be better than metal. I have a lot of ideas to try. We're committed to the keto diet so I'm looking forward to learning what works. Thanks, again!
  2. Margery Zeller
    Thanks for the suggestions, Hilda! Lowering the temp and cooking longer is a great tip. My stove is new, and foolish me thought it should be the correct temperature. I'm on my way to calibrate it right now! My husband also wondered if baking in a glass container would be better than metal. I have a lot of ideas to try. We're committed to the keto diet so I'm looking forward to learning what works. Thanks, again!
    • Hi Margery, I don't believe it would make a difference if you used glass instead of metal. I've baked this recipe in both and had the same results. Glad you made the choice as a couple to stay committed. Here to support and encourage you.
  3. I followed the recipe but used a glass dish and the cake boiled over the sides at around 40 minutes in the oven. Not sure what I did wrong but I ended up putting it in the microwave to cook the rest. It tastes great but was all crumbles.
  4. Linda Kistner
    I made this last night...delicious. I over baked it though...will have to watch it closer next time. I'm an experienced baker so I'm really on the learning curve with keto baking!
    • Hi Linda, so happy to hear that you enjoyed the recipe. You’re not kidding about there being a learning curve when it comes to keto baking. However, once you get the basics you’ll soon see the benefits. Here is my post where I share my tips. Blessings https://www.fittoservegroup.com/favorite-low-carb-keto-baking-tips/

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