Sugar Free Coffee Cake

Name: Sugar Free Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: For the Cake; 1 ½ cups almond flour; ½ cup coconut flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon cinnamon; ½ cup unsalted butter (melted); ¾ cup granulated sugar substitute (monk fruit or erythritol); 3 large eggs; 1 cup unsweetened almond milk; 1 tablespoon vanilla extract; For the Streusel Topping; ½ cup almond flour; ¼ cup coconut flour; ¼ cup granulated sugar substitute; 1 teaspoon cinnamon; ¼ cup cold butter (cubed)

Coffee cake has always been one of those timeless, cozy bakes that feels like a hug on a plate. Whether it’s morning, afternoon, or a late-night craving, a slice of tender, cinnamon-swirled coffee cake pairs perfectly with a cup of coffee or tea. What I love most about this version is that it keeps all the buttery flavor and crumbly texture — but without any added sugar.

I wanted a coffee cake that didn’t taste “diet” or “sugar-free,” and after a few batches (some too dry, some too dense), I finally found the sweet spot. This sugar free coffee cake is soft, perfectly spiced, and topped with a crumbly streusel that melts in your mouth. It’s everything a coffee cake should be — light, cozy, and guilt-free.

Ingredients

For the Cake

1 ½ cups almond flour
½ cup coconut flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, melted (or coconut oil for dairy-free)
¾ cup granulated sugar substitute (monk fruit or erythritol)
3 large eggs
1 cup unsweetened almond milk (or any milk of choice)
1 tablespoon vanilla extract

For the Streusel Topping

½ cup almond flour
¼ cup coconut flour
¼ cup granulated sugar substitute
1 teaspoon cinnamon
¼ cup cold butter, cut into cubes

Substitutions

Almond Flour: Replace with oat flour for a nut-free version.
Coconut Flour: Use more almond flour (about ½ cup extra) if avoiding coconut.
Butter: Use vegan butter or coconut oil for dairy-free.
Sweetener: Erythritol, monk fruit, or allulose all work well.
Milk: Any milk will do — oat, soy, dairy, or even coconut milk for added richness.

Instructions

Preheat the Oven
Set your oven to 350°F (175°C) and grease an 8-inch square baking pan. Line it with parchment paper for easy removal.
Mix Dry Ingredients
In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon. This ensures the leavening agents and spices are evenly distributed.
Combine Wet Ingredients
In another bowl, whisk melted butter, sweetener, eggs, almond milk, and vanilla extract until smooth and creamy.
Make the Batter
Pour the wet ingredients into the dry ingredients and mix until combined. The batter will be thick — that’s what gives the cake its soft, tender crumb.
Prepare the Streusel
In a small bowl, combine almond flour, coconut flour, sweetener, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs.
Assemble the Cake
Pour half the batter into the prepared pan, then sprinkle half the streusel mixture on top. Add the remaining batter and finish with the rest of the streusel. Lightly press it down so it sticks to the batter.
Bake to Perfection
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. The top should be golden brown and slightly crisp.
Cool and Serve
Allow the cake to cool in the pan for about 15 minutes before slicing. It firms up beautifully as it cools.

Preparation & Cooking Time

Prep Time: 15 minutes
Bake Time: 40 minutes
Total Time: 55 minutes
Servings: 9 slices

Serving Suggestions

This sugar free coffee cake is wonderful warm or at room temperature. Serve it with a cup of black coffee, cappuccino, or tea for a classic pairing. You can also top it with a drizzle of sugar-free glaze (a mix of powdered sweetener and almond milk) for a bakery-style finish.

For a cozy breakfast spread, pair it with fresh berries, Greek yogurt, or a protein smoothie. It also makes a lovely afternoon snack or dessert.

Storage & Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days — just let it come to room temperature before serving.
Freezer: Freeze individual slices for up to 2 months. Thaw overnight in the fridge and warm slightly before eating.

FAQs

Can I make this ahead of time?
Yes! It actually tastes better the next day once the flavors settle. Bake it a day ahead and store covered.

Can I use regular flour instead of almond and coconut?
You can substitute with 1 ½ cups of all-purpose flour, but reduce the milk slightly since wheat flour absorbs less liquid.

Can I make it dairy-free?
Absolutely. Just use coconut oil or vegan butter instead of regular butter, and almond or oat milk instead of dairy milk.

How do I make the topping crunchier?
Add ¼ cup of chopped nuts (pecans or walnuts) to the streusel before baking.

Can I add fruit?
Yes! Blueberries, raspberries, or diced apples add a delicious twist. Fold them into the batter before baking.

A Slice of Comfort, Without the Sugar

This sugar free coffee cake proves that you don’t need sugar to make something indulgent. It’s tender, fragrant, and full of flavor — a perfect balance between cozy comfort and smart baking. Whether you enjoy it as a breakfast treat, snack, or dessert, it’s a wholesome way to satisfy your sweet cravings without guilt.