Keto Sour Cream Cinnamon Coffee Cake

keto sour cream coffee cake

It’s a tender, buttery, moist, flavor-packed keto coffee cake. This cake features a generous cinnamon streusel topping and it’s easy to make. What more can you ask of a keto cake?

My keto sour cream cinnamon coffee cake is all about the streusel topping. Because in my humble opinion, a well-constructed coffee cake should feature a lot of 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? 

Just because you’re doing a ketogenic diet doesn’t mean you can’t enjoy a delicious coffee cake. I am confident that my keto cinnamon coffee cake will keep you safely in ketosis and while avoiding the carbs in regular coffee cake. 

By the way, I have a complete list of Keto Cakes that any cake lover doing keto would enjoy exploring. 

Keto Coffee Cake

Keto sour cream coffee cake
Keto Sour Cream Coffee Cake

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

Well, that’s because this almond flour sour cream coffee cake may be similar to my low carb one, but this one is sour cream-based and makes it just a little more traditional. 

The biggest difference in using sour cream in a coffee cake is that it really gives it a nice tender crumb and the slight tanginess of the sour cream really compliments the overall flavor of this type of cake. 

Keto Sour Cream Coffee Cake

keto sour cream coffee cake
Keto streusel sour cream coffee cake

The sour cream addition makes for a really moist melt in your mouth low carb coffee cake recipe. And that my friend is a win in this coffee cake lover’s heart.

Plus, most coffee cakes use sour cream to give it added richness.  And maybe, just maybe I wanted an excuse to come up with another coffee cake 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.

Low Carb Coffee Cake

Coffee cakes are usually enjoyed at breakfast, but who says that’s not a rule that can’t be broken? As far as I am concerned, this keto coffee cake would be a lovely addition after any meal and should be the star of any holiday table. 

A keto streusel coffee cake should go hand in hand with a nice big mug of coffee. Not that other cakes can’t too but the coffee cake was named for this very reason.

Thankfully this is an easy keto coffee cake and one you can make and serve any time of day or year.

Is There Coffee In Coffee Cake?

Let me just clarify this point for you. You see there is actually zero, nada, coffee in coffee cake. It’s simply referring to the fact that it goes so well with coffee. 

The way I see it there was some lovely grandma in Germany who wanted to create a cake for her family that would accompany their coffee ritual and tada! The coffee cake recipe was birthed. 

Keto Streusel Topping

Can we talk a little bit more about the keto crumb topping of this coffee cake? You see this cinnamon keto cake star feature, is the buttery, crisp streusel top layer. And it’s why I add a lot of streusel to this cake. 

The first coffee cakes are thought to have their origins in Germany, hence my little grandma’s comment earlier. And the word streusel just means to mix quickly together. It comes from the word streuen or to strew. 

And it refers to a sweet topping that is usually made up of sugar, flour, cinnamon, and butter. It’s kinda a big deal in a coffee cake. 

But I completely understand if that’s not you. In which case feel free to make half of what the recipe calls for. I won’t be offended I promise if you choose to add less topping to this coffee cake.

How To Make A Keto Sour Cream Coffee Cake

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

I have a few tips you will want to keep in mind when making this keto sour cream coffee cake. After all, you want your coffee cake to be amazing enough for everyone in your family to enjoy including those who are not doing keto.

  • When making this keto coffee cake I recommend that all your ingredients be at room temperature. Doing so will allow your batter to blend easily and ensure that your coffee cake is moist.
  • As I said, the streusel topping is quite generous so keep this in mind. Some people may rather have less streusel on their coffee cake and if that’s you, then half the streusel topping recipe is enough. As a bonus, this will shave off 2 additional carbs. 
  • If you do make the recipe as called for, I suggest you gently tap the streusel topping into the batter before baking so that your coffee cake doesn’t fall apart.
  • I made my coffee cake in a round 10-inch springform pan. However, you can also bake it in a 10X10 inch square pan too.
  • For more flavor options add 1/2 cup of chopped walnuts, pecans, or walnuts. This will give the coffee cake a little extra crunch.
  • Top your coffee cake with 2 tablespoons of your favorite sugar-substitute confectioner’s sugar just for fun. This is totally optional. 

Sugar Substitute Options

When it comes to choosing which sugar-substitute to use for this keto coffee cake, I have several for you to choose from. 

My go-to choice is Lakanto Monk Fruit because the texture is spot on and since there is barely any aftertaste. It is a monk fruit and erythritol blend.

Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. It’s why it’s a great all-natural sugar-substitute and has zero calories and zero glycemic index.

I’m also partial to  Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.

Swerve is the name brand of Erythritol it’s unlike other sugar alcohols that have a 0 % impact on blood sugar.

You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. 

But if using Pyure you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.

Lastly, if you can easily find a more natural sugar substitute you can also use Splenda with great success. 

You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be considered keto-friendly.

How To Store Keto Coffee Cake

Because of the many fresh ingredients in keto baked goods you generally always want to refrigerate any leftovers. 

Your keto coffee cake will stay fresh in your refrigerator for up to one week in an airtight container. It can also be frozen easily.

Yes, coffee cake can be frozen but in the case of this keto sour cream coffee cake, you want to make sure you allow your cake to fully cool and then tightly wrap it with plastic wrap and then a layer of heavy-duty aluminum foil. 

Your low carb coffee cake can be frozen up to 1 month for the best flavor but can be frozen up to 3 months with no safety issue. 

Then simply allow your keto coffee cake to thaw in the refrigerator before serving. Alternatively, you can freeze your coffee cake already sliced for added convenience. 

For More Keto Coffee Cakes, Check-Out:

You see I told you I really loved the coffee cake. I really 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 for you.

Do also check out our Amazon Store for recommendations. You might be surprised by how many great keto options are at your disposal.

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keto sour cream coffee cake

Keto Sour Cream Cinnamon Coffee Cake

Yield: 12
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

A rich keto Sour Cream Cinnamon Coffee Cake. This keto coffee cake features a generous streusel topping.


Keto Coffee Cake

Keto Streusel Topping


  1. Pre-heat oven to 350 degrees. Butter a 10-inch spring-form cake pan.
  2. Make the Streusel 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.
  4. In a small bowl, stir the cooled melted butter, sour cream, and eggs until they are well combined.
  5. Fold the butter and sour cream mixture into the batter dry ingredients. Mix until well incorporated. Spread the batter into the 10 inch spring-form pan and sprinkle the crumb topping over the cake.
  6. Gently tap the streusel crumb topping into the batter of cake.
  7. Bake the cake for 45 minutes to 1 hour, or until the crumbs are lightly browned and until an inserted toothpick comes out clean.
  8. Cool the cake for 20 minutes before slicing and serving.
  9. Top with 2 tablespoons of sugar free confectioner's sugar-subtititue (optional)


Reduce the crumb topping to half the recipe if you prefer less of streusel topping .

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 283Total Fat: 28.5gSaturated Fat: 9.9gTrans Fat: 0gCholesterol: 55mgSodium: 95mgCarbohydrates: 7.1gNet Carbohydrates: 4gFiber: 3.1gSugar: 1.9gProtein: 5.9g

Did you make this recipe?

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keto sour cream coffee cake
keto sour cream coffee cake

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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.

      • Praise the Lord sister!
        I have some lankto brown sugar, but I’m fresh out of the regular lankto regular granulated. Do you think the brown would work? I was saving the brown to make some Keto BBQ sauce, but if I can use it for this, I definitely will. What are your thoughts?

      • Hi my beautiful sis, I think the Lakanto gold would work perfectly in this recipe. But that BBQ sauce you’re planning to make also sounds fabulous. Lol

  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 9×9 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).


    • fittoservegroup

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

  9. I’m not a big fan of the cooling effect in Erythritol, do you think this would work well with another sweetner?

  10. Looks yummy, i am going to try it, as I really miss good coffee cake. But how do you figure 18 slices?!? Who cuts the cake in 18 slices? 12 is good number. To buy all the ingredients and make special keto cake and then only have a paper thin slice? Come on!

    • Hi Roxy! You made me laugh darling… Your’e right the slices are a little small but that’s just a guide. Please feel free to have a larger portion since the net carbs are pretty low and you can certainly enjoy a little more of this tasty recipe. I can’t wait for you to try. Do check back once you do.

  11. 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?

  12. 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!

  13. Shawna Manning

    I made this and it was absolutley to die for. Thank you so much for sharing. The one question I have is it calls for low carb nuts of choice. Would almonds work as well as pecans?

  14. Hi, where is coffee in this coffee cake? Am I missing something?

    • Hi Justyna, I actually mentioned this in the post. Coffee cake is just a class of cake that usually have some for of crumb topping. But there is NO actual coffee in the recipe. It got its name because it’s a cake that pairs well with a cup of coffee. I hope this clears things up for you.

  15. Does it have to be milled almond flour? I believe I only have blanched.

  16. Hey, Thank you for coffee recipe, I really really like the way you explained it, Me and my family this coffee so i’m going to try this one in upcoming weekend where we set together once in a week so this will be amazing

  17. Mine sunk in the middle. It was good, tasty but very wet or moist. It’s as if it didn’t cook all the way through but it was cooked. And I did enjoy it. Next time I will add nuts. Just not sure why it sunk in the middle….

  18. Mine turned out a crumbled mess. Baked 50 min at 350. Mine also sunk in the middle and I didn’t open the door.
    The recipe called for 1.5 C sweetener, I used 36 packets of sucralose which they say equals 1.5 cups.
    My oven tends to undercook so I can’t believe I over-baked it.

    • Hi Lori, I’m sorry to hear that it did not bake well for you but using packets versus the sucralose that is for baking would have made a significant difference. It has a bulking agent that is not found in the packets.

  19. I am wondering if I could make a Swerve Powdered Sugar Substitute and cream cheese drizzle icing for this cake? I plan to cut back on the strusel topping, but to make it more like a cinnamon roll type cake I want that drizzle icing…..

  20. If the finished cake tastes half as good as the batter…WOAH! This is gonna be great

  21. I never leave reviews, but this is the best coffee cake i’ve ever had keto or not. Thank you so much!

    • Wonderful Jessica. So glad to hear you enjoyed the recipe. Thanks for stopping by to comment and rate the recipe especially since it’s not something you are used to doing. Your lovely comment really encouraged me.

  22. This is fantastic!!! So delicious. I have really missed a carby coffee cake in the eight months I’ve been keto and THIS masterpiece is so amazing! BETTER than what I remember. I also adore your banana walnut bread – literally tastes just like the real thing – and your cream cheese chocolate chip cookie bars taste exactlyyy like chocolate chip cookies that I remember when I warm them up right before eating. Your recipes are just wonderful, thank you so much for sharing them! Also, I appreciate your theology background and tying in faith with our health

    • Hi Abby, so glad to hear that you are enjoying our recipes and appreciate the fact that I feel compelled to share my faith while doing so. If you are not part of private facebook I encourage to join us where other believers have come together to support one another.

  23. I am so happy to have found this recipe! My mother-in-law made a very similar recipe that is definitely not keto. I have to tell you how she made it, and now i have adapted this to make it her way! We use a chocolate topping!!! I put half of the batter in the pan, then half of the topping, then repeat with the other half of the batter and topping. I used 3T cocoa powder and 3T swerve for my topping. We actually fight over the middle pieces and hope that it sinks in the middle. Those are the best pieces!! Thank you so much for this recipe, it is such a wonderful treat. I am getting ready to make it to take camping with us! I will probably double it and put it in a 9 x 13 🙂

  24. I am looking forward to making this recipe. This will be my first time baking with a sugar substitute. I do not want to ruin it, so which sweetener lends itself best to this type of baking? AND is the amount exactly as the recipe states, or do I need to find the EQUIVALENTS?

  25. Can I substitute full fat plain greek yogurt for the sour cream? Same ratio?

  26. I can’t use almond flour have you ever made with only coconut flour? I know it’s not a 1:1 ratio so I was wondering how it came out if you did

  27. Wow! Fluffy and Gorgeous. My daughter gonna like this, thank you so much!

  28. Would a regular 10” round cake pan be ok to use? I don’t have a 10” springform or square pan. Thank you.


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