Sugar Free Coffee Cake
Soft, cinnamon-swirled, and topped with buttery streusel, this Sugar Free Coffee Cake delivers all the cozy flavor you love — without any added sugar. Perfect for breakfast or an afternoon treat.
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
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan.
- In a bowl, whisk almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix melted butter, sweetener, eggs, milk, and vanilla until smooth.
- Combine wet and dry mixtures to form a thick batter.
- In a separate bowl, mix streusel ingredients, cutting in butter until crumbly.
- Spread half the batter in the pan, sprinkle half the streusel, then repeat layers.
- Bake 35–40 minutes or until golden and a toothpick comes out clean.
- Cool 15 minutes before slicing.
Notes
Enjoy warm with coffee or tea, or top with a sugar-free glaze.
Store covered at room temperature for 2 days or refrigerate for up to 5 days.
Store covered at room temperature for 2 days or refrigerate for up to 5 days.