25 May 2019

Keto Cinnamon Coffee Cake

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After a crazy week, it is SO nice to be back at my parents' house and kitchen. First up: cinnamon coffee cake. My mom makes a high carb version of this, and it was always my dad's favorite, so it was time for a keto version. The best part of it? (Aside from the fact it makes 24 pieces 😉) It is SO easy to make, largely because the base of it is a ready-to-buy mix you can get at Target or even your local grocery store likely. So next time you're looking for a brunch dish that is sure to impress low carbers and high carbers alike, give this cinnamon coffee cake a try!



1- 10oz bag of Birch Benders Keto Pancake Mix
5 large eggs
1 stick salted butter, softened
1 tbsp vanilla
2/3 cup Swerve, granular
2/3 cup sour cream
1 cup unsweetened almond milk
1 tsp monk fruit juice liquid concentrate
1 tsp baking powder

Cinnamon Crumble

1 cup raw pecans
1/4 cup Swerve, brown
1/4 cup Swerve, granular
1/4 cup almond flour
2 tbsp coconut flour
1 tbsp cinnamon


1) Pre-heat oven to 350 degrees.

2) Mix together all cake ingredients well and set aside.

3) Put pecans in a NutriBullet or Ninja and pulse until you have crumbs. 

4) Mix together pecan crumbs and the remainder of the cinnamon crumble toppings in a small bowl.

5) Spray a 9x13x2 pan with coconut oil spray.

6) Pour half of the batter in the pan.

7) Sprinkle half of the cinnamon crumble evenly on top of the batter.

8) Pour the remaining half of the batter on top of the crumb layer.

9) Pour the remaining cinnamon crumbs on top of the final batter layer.

10) Bake for 40-42 minutes or until done.

11) Allow to cool, then enjoy! 

Picture Instructions:

Nutrition Facts:


  1. The house smells amazing from this in the oven. So yummy.

    1. Wow, you sure got to baking quickly haha! Glad it smells good! Mine still does too :) Hope you like the taste too!!


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