Keto Cinnamon Swirl Coffee Cake – Tender, Sweet, and Low-Carb

This keto cinnamon swirl coffee cake brings cozy bakery vibes to your kitchen without the sugar crash. It’s moist, tender, and layered with a buttery cinnamon swirl that makes every slice feel special. Perfect for weekend brunch, afternoon coffee, or a make-ahead treat you can grab during busy mornings.

You’ll get the familiar comfort of coffee cake with smart ingredient swaps that keep carbs in check. If you’ve been missing classic baked goods on keto, this one hits the spot.

Keto Cinnamon Swirl Coffee Cake – Tender, Sweet, and Low-Carb

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• Almond flour (blanched, fine) – the main flour base
• Coconut flour – adds structure and reduces density
• Baking powder
• Salt
• Granular keto sweetener (erythritol, allulose, or a blend)
• Brown-style keto sweetener (for the cinnamon swirl)
• Ground cinnamon
• Unsalted butter – melted for the batter and swirl
• Eggs
• Sour cream (or full-fat Greek yogurt)
• Vanilla extract
• Almond milk (unsweetened), as needed for consistency
• Optional glaze: powdered keto sweetener, almond milk, vanilla

Method

 

1. Preheat and prep the pan. Heat your oven to 350°F (175°C). Line an 8x8-inch square pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides.
2. Mix the dry ingredients. In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until smooth and lump-free.
3. Whisk the wet ingredients. In another bowl, whisk 3 large eggs, 1/2 cup granular keto sweetener, 1/2 cup sour cream, 1/3 cup melted butter (slightly cooled), and 2 teaspoons vanilla. If the mixture looks very thick, add 1–2 tablespoons unsweetened almond milk.
4. Combine to make the batter. Stir the wet mixture into the dry ingredients until just combined. The batter should be thick but scoopable. If it’s too stiff, add another tablespoon of almond milk.
5. Make the cinnamon swirl. In a small bowl, mix 1/3 cup brown-style keto sweetener, 1–1.5 tablespoons ground cinnamon, and 2 tablespoons melted butter until you get a thick, sandy paste.
6. Layer the cake. Spread half the batter in the pan. Dollop half the cinnamon mixture over the batter in small spoonfuls. Swirl gently with a knife. Repeat with the remaining batter and cinnamon mixture, then swirl again lightly. Don’t overmix or you’ll lose the ribbon effect.
7. Bake. Bake for 28–35 minutes, until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. Do not overbake—almond flour dries out if baked too long.
8. Cool. Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and cool completely on a rack. This helps it set and slice cleanly.
9. Optional glaze. Mix 1/2 cup powdered keto sweetener with 1–2 tablespoons almond milk and 1/4 teaspoon vanilla until smooth. Drizzle over the cooled cake.
10. Slice and serve. Cut into 9 generous squares or 12 smaller pieces. Enjoy with coffee or tea.

Why This Recipe Works

This recipe uses a blend of almond flour and a little coconut flour for a soft, cake-like crumb without being crumbly. The cinnamon swirl adds flavor and texture, creating that signature bakery-style ribbon.

Using an erythritol or allulose-based sweetener keeps it low-carb while still tasting like the real thing. Sour cream (or Greek yogurt) adds moisture and helps the cake stay tender for days.

Shopping List

• Almond flour (blanched, fine) – the main flour base
• Coconut flour – adds structure and reduces density
• Baking powder
• Salt
• Granular keto sweetener (erythritol, allulose, or a blend)
• Brown-style keto sweetener (for the cinnamon swirl)
• Ground cinnamon
• Unsalted butter – melted for the batter and swirl
• Eggs
• Sour cream (or full-fat Greek yogurt)
• Vanilla extract
• Almond milk (unsweetened), as needed for consistency
• Optional glaze: powdered keto sweetener, almond milk, vanilla

Step-by-Step Instructions

1. Preheat and prep the pan. Heat your oven to 350°F (175°C). Line an 8×8-inch square pan with parchment paper, leaving overhang for easy lifting.

   Lightly grease the sides.

2. Mix the dry ingredients. In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until smooth and lump-free.
3. Whisk the wet ingredients. In another bowl, whisk 3 large eggs, 1/2 cup granular keto sweetener, 1/2 cup sour cream, 1/3 cup melted butter (slightly cooled), and 2 teaspoons vanilla. If the mixture looks very thick, add 1–2 tablespoons unsweetened almond milk.
4. Combine to make the batter. Stir the wet mixture into the dry ingredients until just combined. The batter should be thick but scoopable.

   If it’s too stiff, add another tablespoon of almond milk.

5. Make the cinnamon swirl. In a small bowl, mix 1/3 cup brown-style keto sweetener, 1–1.5 tablespoons ground cinnamon, and 2 tablespoons melted butter until you get a thick, sandy paste.
6. Layer the cake. Spread half the batter in the pan. Dollop half the cinnamon mixture over the batter in small spoonfuls. Swirl gently with a knife.

   Repeat with the remaining batter and cinnamon mixture, then swirl again lightly. Don’t overmix or you’ll lose the ribbon effect.

7. Bake. Bake for 28–35 minutes, until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. Do not overbake—almond flour dries out if baked too long.
8. Cool. Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and cool completely on a rack. This helps it set and slice cleanly.
9. Optional glaze. Mix 1/2 cup powdered keto sweetener with 1–2 tablespoons almond milk and 1/4 teaspoon vanilla until smooth. Drizzle over the cooled cake.
10. Slice and serve. Cut into 9 generous squares or 12 smaller pieces.

    Enjoy with coffee or tea.

How to Store

Keep leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze slices individually wrapped for up to 2 months. Thaw at room temperature or warm in a low oven for 8–10 minutes to refresh the texture.

Benefits of This Recipe

• Low-carb and gluten-free: Made with almond and coconut flour, it fits keto and grain-free diets.
• Satisfying and flavorful: The cinnamon swirl delivers bakery-style taste without sugar.
• Meal-prep friendly: Keeps well, freezes well, and holds its texture after thawing.
• Balanced sweetness: Uses keto-friendly sweeteners that don’t spike blood sugar.
• Moist and tender: Sour cream and butter prevent dryness.

Pitfalls to Watch Out For

• Overbaking: Almond flour can dry out quickly.

  Start checking at 28 minutes.

• Skipping parchment: This cake is delicate when warm; parchment makes removal easy.
• Swirl sinking: If your cinnamon layer is too heavy or the batter too thin, it can sink. Keep the batter thick and the swirl dotted, not spread in a single heavy layer.
• Sweetener choice: Erythritol can crystallize slightly as it cools; allulose stays softer but browns faster. Adjust bake time and expect slight variations in texture.
• Measuring flours: Scoop and level the almond flour; a heavy hand can make the cake dense.

Alternatives

• Dairy-free: Use coconut oil instead of butter and full-fat coconut yogurt instead of sour cream.
• Nut-free: Replace almond flour with finely ground sunflower seed flour.

  Note: it may turn slightly green with baking soda; using baking powder usually prevents this.

• Spice twist: Add a pinch of nutmeg or cardamom to the cinnamon swirl for a chai-style vibe.
• Cream cheese layer: Beat 6 ounces softened cream cheese with 2 tablespoons powdered keto sweetener and 1 egg; spoon dollops between batter layers for a cheesecake ripple.
• Muffin format: Portion batter into a lined muffin tin, add mini cinnamon swirls, and bake 18–22 minutes.

FAQ

Can I use only almond flour?

Yes, but the texture will be a bit looser. If skipping coconut flour, add 2–3 extra tablespoons almond flour and reduce almond milk to keep the batter thick.

Which sweetener works best?

Allulose gives the softest crumb and a pleasant chew, while erythritol blends or monk fruit-erythritol mixes provide more structure. For the swirl, a brown-style keto sweetener adds depth.

Do I need sour cream?

Sour cream keeps the cake moist and tender.

Full-fat Greek yogurt works too. If you omit it, add a bit more butter and a tablespoon or two of almond milk, but expect a slightly drier crumb.

How many carbs per slice?

It depends on brands and slice size, but generally around 3–5g net carbs per serving when cut into 12 pieces. Use a nutrition calculator with your specific ingredients for accuracy.

Why did my cake sink in the middle?

Common causes are underbaking, too much liquid, or opening the oven door early.

Make sure the center is set and springs back lightly before removing from the oven.

Can I add nuts?

Absolutely. Fold in 1/2 cup chopped pecans or walnuts for crunch. They pair well with the cinnamon swirl and don’t significantly change the carb count.

What if I don’t have brown-style sweetener?

Use regular granular keto sweetener and add a few drops of molasses if you’re not strict keto, or a pinch of maple extract for flavor depth.

How do I prevent a gritty texture?

Use fine blanched almond flour and powdered sweetener for the glaze.

Let the cake cool to allow sweeteners like erythritol to settle and soften.

Wrapping Up

This Keto Cinnamon Swirl Coffee Cake brings the comfort of a bakery classic to your low-carb routine. It’s easy to make, stores well, and tastes as good on day three as it does fresh. Brew a cup, slice a square, and enjoy a cozy moment—without breaking your carb goals.