Almond Flour Coffee Cake
This is the best crumb cake recipe ever. It has almond flavor throughout, the crunch of toasted sliced almonds, and the perfect ratio of crumb topping to cake, about 1:1. My Almond Crumb Cake Recipe is perfect for breakfast or dessert with a cup of coffee or tea. This easy almond flour coffee cake recipe is low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama friendly.
My husband is not a big dessert guy. He prefers desserts that are more subtle in their sweetness like cheesecake or lemon cookies versus a big hunk of chocolate cake with frosting. We spent his birthday in the car. Not the most fun way to celebrate. We had to drive ten hours to get home from visiting family for Easter.
So he ended up having two birthday celebrations. The first was the day before at his sister’s house in Michigan with my Strawberry Shortcake Pound Cake. The second was the day after his birthday when we had a celebration at home with this almond flour coffee cake. He’s a lucky man. This has become my favorite keto coffee cake recipe over the last few years!
Ingredients
Butter – I use salted butter when baking but if you have unsalted butter, you can use that instead.
Joy Filled Eats Natural Sweetener – This is my go-to sweetener when I’m baking at home.
Eggs – The binding agent that holds the flours together.
Almond extract – You can also use pure vanilla extract as well.
Half and half – Yogurt could also be used if you don’t have half and half at home.
Almond flour – Adding almond flour creates a nice texture and is a great way to replace regular flour.
Coconut flour – Coconut flour adds a tiny hint of coconut flavoring that comes out nicely in this dish.
Golden flax – It’s always good to add in more fiber!
Baking powder – A small amount of baking powder is all you need.
Salt – Measure and add as needed. Omit if you’re using salted butter. I like using sea salt as my salt of choice.
Sliced almonds – I buy these presliced at the store but you can use your food processor to chop whole almonds at home as well.
How to Make Almond Flour Coffee Cake
I must admit I’ve never been a real fan of crumb cake until I made this crumb cake recipe. There is just something about the traditional flour and sugar crumb cake recipe that is boring to me. It needed some pizazz. Adding almond extract and toasted almonds gave it that boost it needed.
Step One: Mix together the batter in a medium bowl. I just mix all the ingredients together at once in a glass bowl with an electric mixer.
Step Two: Mix together the crumb topping in a small mixing bowl. You can mix the crumb topping in the same bowl with a wooden spoon.
Step Three: Pile the crumbs on top of the batter.
Step Four: Smooth out the topping.
Step Five: Bake the cake until golden brown.
Variations + Substitutions for Almond Flour Coffee Cake
Nuts: You can sub in any chopped nut for the sliced almonds in the topping. You can also omit nuts as well. Pecan pieces and walnuts would be a great choice.
Extracts: Other extracts can replace the almond extract.
Sour cream: If you don’t have half and half, you can use sour cream as well. It may change the flavoring a tiny bit but it still is a great option. This will change the carbs and will still keep the recipe not being dairy-free.
Berries: Berries can be added in between the batter and topping. Frozen berries work best.
Jam: Dollops of sugar-free jam can be swirled into the batter before adding the crumb topping.
Cinnamon: Turn this low carb coffee cake into a keto cinnamon coffee cake recipe or keto crumble just by adding in a dash of cinnamon. You can easily mix into the cake batter or sprinkle on top of the mixture as well.
Muffins: Why not use this and make coffee cake muffins? The crumble topping would be perfect to make muffins or even small keto cakes using a smaller cake pan.
Gluten-free flour: If you want to try and use gluten-free flours in this recipe you can but I haven’t tested it. Just be aware that most gluten free flour blends are not low carb.. This is a great way to make a gluten-free crumble or gluten-free coffee cake easily.
Paleo: For a paleo coffee cake you can try subbing in coconut oil for the butter, coconut cream for the half and half, and coconut sugar for the sweetener. Please let me know how it turns out with those swaps!
Common Questions
Where did crumb cake originate?
It’s always fun to find out where recipes come from. What was originally called “streusel” in Europe has now been referred to as crumb cake here in the states.
Is coffee cake and crumb cake the same?
They’re not. Both are typically used the same but you’ll find that a coffee cake has more of an actual cake texture while a crumb cake tends to focus a bit more on the streusel topping.
What can you use to keep cakes from sticking to the baking pan?
Parchment paper is a great option. Just line the pan and spray and that should be more than enough to not have the cake stick to the cake pan.
How do you know when almond flour coffee cake is done baking?
After you pour it into the prepared pan and bake for the time listed below on the recipe card, you can use a toothpick to check the doneness of the cake. If the toothpick comes out clean, the cake is done and ready to be removed from the oven.
How to store leftover crumb cake
Make sure to store any leftovers in an airtight container with a lid. Keeping it nice and cool in the fridge can help it stay fresh for 2-3 days. If you want to reheat and enjoy warm, just a few seconds in the microwave will do the trick.
More Keto Coffee Cake recipes
I have gone on to make a few other variations on this crumb cake recipe. They are all unique so I recommend trying them all!
I hope you enjoy my almond crumb cake recipe! And then check out these other almond flour cake recipes!
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Almond Flour Coffee Cake
Ingredients
Batter:
- 2 tbsp butter softened
- 2 oz cream cheese softened
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 4 eggs
- 2 tsp almond extract
- 4 oz half and half
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp. salt
Topping:
- 6 tbsp butter melted
- 1/3 cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 cup almond flour
- 1 cup sliced almonds toasted
Instructions
- Preheat oven to 350. Grease a square 8x8 pyrex with butter or cooking spray.
- In a bowl with an electric mixer combine all the batter ingredients. Mix thoroughly. Pour into the baking dish and spread evenly.
- Combine topping ingredients and mix until crumbs form. Sprinkle on top of the batter.
- Bake at 350 for 40 min until golden. If the topping starts to get dark cover with foil for the last 10 minutes.
Notes
Nutrition
Originally Published April 4, 2016. Revised and Republished January 10, 2022.
Forgive me for phrasing it this way but that texture is giving delicious vibes!!!!!! 🤪🤪🤪🤪
I cannot wait to try this! I’m running to the kitchen right after work! I’m gonna top it with some frangipane cream ….maybe towards the end of the baking process so I don’t burn it out 🤔
You are doing the lord’s work here ma’am.
Every single recipe I try has been success! We appreciate you sharing your almond flour wisdom!
By far the best keto scratch cake I have ever made! Excellent recipe! Cake is so moist. Almond topping tastes good by itself!
Can I use can sugar instead of suggested sweeteners?
Yes, I think sugar will work but I have not tested it.
Elegant and delicious coffeecake. Thanks for sharing your recipe.
This looks delicious! My aunt has shared the recipe with me she has made it a few times and it’s a big hit with her people. My question is can I use all almond flour instead of using coconut flour? Also you mentioned golden flaxseed but it’s not in the written recipe.
I omitted the flax when I republished the recipe. It tastes better without it. All almond flour should be fine. Enjoy!
Hi Taryn,
Thank you for sharing this amazing recipe. it has been added to my most favourite recipe’s.
I bake it often and love sharing it with family and friends.
Marian
This recipe is perfect exactly as written, but I’m the last month I have made this recipe in a dairy free version and it was equally as delicious! I exchanged coconut oil for the butter and a 160ml can of coconut milk in exchange for the cream cheese and half and half listed. The results were perfect and I was thrilled to be able to offer my family a dairy free option with excellent results! Thank you for creating such a wonderful recipe!
Thank you for writing a proper review. First of the actual results of the original version. Then, the results of a modified version. I see many reviews that either have ‘yet’ to make the recipe – worthless review of the recipe, in my opinion…. or, a review of a totally modified recipe from the start…I find those worthless and inappropriate because they are rating something else . Your write up approach was perfect and very helpful.
One if the best Keto cake recipes I’ve found. The flax seeds add a unique flavor and the topping is delicious.
Love this recipe! I love the texture sour cream gives and might add a bit of that next time. Thank you for another great recipe!
Just made it tor for the first time. We don’t have half and half in Australia so I just used heavy cream. And I swirled around a dollop of almond butter in the batter. I’m not a big fan of almond extract so next time might just change it to vanilla essence. But in general, it’s such a delicious cake and perfect for afternoon tea/coffee (as I’m also doing IF so no brekky for me)
2 star ..I t looks and smells yummy but was dry and has a sandy texture in my mouth. I followed the recipe exactly.
I was expecting moist and tasting like coffee cake texture. Is it the almond flour that makes it sandy tasting? I even warmed it with butter. My husband liked it so I guess he gets it.
Almond flour does have a different texture than white flour. Also, the quality of almond flour will make a difference. Make sure to choose one that is very finely ground. This should not be dry though. It is a very moist cake. Have you checked your oven temperature lately?
Can I use THM baking blend? If yes, how much baking blend should I use?
I think baking blend would work in the cake. Use a little bit less than the amount listed. I suggest using almond flour for the topping.
This may be one of the best keto recipes yet. A perfect treat with a cup of coffee. I used Swerve and took your recommendation to increase to 1.5 times, turned out perfect. Even the tip about covering the last 10 minutes. I look forward to trying more of your recipes, thank you so much. To our health!
If I could give this one more stars, I definitely would! It’s amazing!!!
Hello
I am a food blogger and I feed the French cooking blog of La tendresse en cuisine. I made your cake and it’s a pure delight. As milk is not recommended in keto because of the lactose which is a carbohydrate I put only liquid fresh cream. It is a pure delight that this cake and thank you for having published this magnificent recipe!
Sincerely
Sophie