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prep time
15 min
cook time
30 min
ready time
45 min
Easy Keto Coffee and Walnut Cake
If there is one underrated dessert, it would be coffee-flavored cake. It is not a popular sweet option, even though it is incredibly delicious. If you are a huge coffee fan like us, then we promise you will love this easy Keto coffee cake.
This Keto-friendly cake has a super moist texture. The walnuts on top add a crunch and a toasty flavor. Moreover, we have added a coffee glaze to bring all the elements together and double down on the coffee flavor.
Is this cake gluten-free?
Don’t you love it when a great recipe is gluten-free? We do too. This Keto coffee recipe is prepared with a combination of almond flour and coconut flour, which are both naturally gluten-free.
How to successfully bake a moist Keto cake?
We have used cream cheese in the batter for this coffee dessert recipe to add moisture. However, both the cream cheese and the butter must be at room temperature to properly combine with the other ingredients. Otherwise, you will end up with a lumpy cake.
What can you substitute the walnuts with?
While the walnuts pair perfectly with the coffee flavor, the best substitute would be pecan nut. If you have neither on hand, then you can use slivered almonds or chopped hazelnuts. Avoid using peanuts as they do not pair well with coffee.
How long will this Keto coffee dessert last?
We can’t guarantee that this cake won’t be devoured within a day. If it isn't, you can store it in an airtight container for 3-4 days at room temperature. You can also freeze this cake before adding the glaze for up to a month. Slice the cake, then wrap each piece individually with cling film or aluminum foil. To thaw, place it in the fridge overnight or on the countertop for a couple of hours.
Net Carbs
3 g
Fiber
2.4 g
Total Carbs
20.4 g
Protein
5.9 g
Fats
20.6 g
227 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Cream cheese
0.33 cup
Butter
3 tbsp
Ultimate Sugar Replacement
0.5 cup
Raw egg
2 large
Vanilla extract
0.5 tsp
Instant coffee dry mix (unprepared)
1.5 tbsp
Boiling water
1.5 tbsp
Almond flour
0.75 cup
Coconut flour
2 tbsp
Baking powder
0.5 tsp
Salt
0.13 tsp
Walnuts
0.5 cup, chopped
Powdered Erythritol (Icing Sugar)
0.33 cup
Cream Heavy Whipping
2 tbsp
Recipe Steps
steps 7
45 min
Step 1
Preheat your oven to 350 F/ 180 C. Line an 8”/20 cm cake pan with parchment paper. Mix the almond flour, coconut flour, baking powder, and salt in a medium bowl.Step 2
In a large bowl, add the cream cheese, 2 tbsp butter, and swerve. Cream everything together using a hand mixer. Add the vanilla and continue beating until smooth and fluffy.Step 3
Add the eggs and beat. In a small bowl, mix 1 tbsp of instant coffee with 1 tbsp of hot water. Once dissolved, mix it into the wet mixture.Step 4
Add the dry mixture into the wet. Using a spatula, fold just until all the ingredients are incorporated, and no lumps remain. Fold in half the crushed walnuts.Step 5
Transfer the batter to the prepared cake pan. Sprinkle the remaining crushed walnuts on top. Bake for 30 minutes or until an inserted toothpick comes out clean.Step 6
Meanwhile, to prepare the glaze, whisk together the butter and half the powdered sweetener in a bowl until creamy. In another bowl, dissolve ½ tbsp of instant coffee in ½ tbsp of hot water, and add it to the whipped butter. Add in the heavy cream and the remaining powdered sweetener and whisk until a smooth glaze forms.Step 7
Take the cake out of the oven and let it cool completely. Drizzle the coffee glaze on top. Cut the cake into 8 slices, and serve.
Comments
FabulousAvocado823985 25 days ago
Did not enjoy the taste at all. It was very disappointing.
Suzedaruze 4 months ago
Awful. Asked my husband if he would ever eat another piece because otherwise I would throw it away. He said to try putting it in the refrigerator because maybe then it would be a different product.
Raebyrd 7 months ago
What could I use to replace instant coffee powder? TIA 💜
UnbelievableKetone850035 8 months ago
I made this yesterday and it’s delicious! Crunchy on the outside and soft, fluffy and moist on the inside. I used pecans instead of walnuts, added some cinnamon and used Philadelphia and powdered sweetener for the icing.
JumboQuail a year ago
This is a great fakery food that keeps you craving sweets to keep you on a proper yo-yo diet.
varissul 10 months ago
How rude.
SuieA 2 years ago
I made this today and I really don't understand some of the negative comments. If you follow the easy instructions it is exactly like the description. It is lovely, moist and tastes great, the only adjustment I made was using half the amount of sweetner in the drizzle. My drizzle was more spreadable so more like a butter cream. Thank you to the auther I will certainly be making this lovely cake again 😊😋
MsDachshund 2 years ago
I totally agree. It was so easy to make and no one believed it was keto and diabetic friendly! I make it once a month now.
datadoll 2 years ago
I have to disagree with the comment from ecv. I think it is rather a good lesson for Keto and long term weight management. Anything sweet and tasty is a dessert and should be consumed in small quantities. They should always be an occasional part of our diet rather than for daily consumption. This came clear to me when I added a Pavlova as dessert for a company dinner. As I ate mine I realized that it was the only dessert I had slowed myself in weeks. I savored it and was happy that I could allow myself a really good dessert...... On occasion. The light came on. The frequency of this kind of food is absolutely what should be our guide for maintaining healthy weight. Also, the less frequent we eat them , the more we appreciate them.
ecv 2 years ago
70g and three net carbs? How can this be considered keto? Stop using that term for these ridiculous foods. Low carb is not the same as keto.
ViolettaGD a year ago
70g is the serving . Have 2. It is keto as fat content is 20g and net carb 3. Alcohol sugars ( most of them ) don’t impact glycemic response. So it’s keto.
MirthfulCauliflower399002 a year ago
70g is the weight of each serving. Not sure what your confusion is referencing
JoniLea512 2 years ago
70 grams of what? I don’t understand your interpretation of the nutritional facts.
LarisaStir 2 years ago
This is a really good recipe, although I had some doubts. So to explain my doubts.. the composition I got wasn’t like the one in the picture (the one in the picture looked more oily and smoother, mine had like an almond flour texture). But after getting it out of the oven, I was actually impressed. The cake was moist in the interior and crusty on the exterior, making it the perfect combination. Instead of making the glaze, I melted some dark chocolate and spread it evenly on the top. It was perfect!
Luchay the cat 2 years ago
Was awful. Where are all the bad reviews this had last week? Way too much butter, it was swimming in it. Couldn't taste the coffee. Inedible, this is the only recipe I've hated
Mmackee 2 years ago
Could u make in muffin cups
ViolettaGD a year ago
You can. Bake less
R3Sully 2 years ago
Also wondering this. Did you try it as muffins?
LavenderBlueDilly 3 years ago
Can report the base of it tasted pretty good even my husband liked it LOL. However, it could do with half the amount of glaze the recipe made and beware that it does not turn out as big as the pictures make it look. I think the base would be just fine with no glaze.
recipewriter 3 years ago
We are glad you and your husband enjoyed it! The glaze is a topping, so you can add as little or as much as you like. Thank you for your feedback!
FavorableAvocado879143 3 years ago
Absolutely delicious. Moist and light, my new favourite keto dessert.
recipewriter 3 years ago
We're glad you enjoyed it !