A good coffee cake needs three things: a soft, moist cake, a ribbon of cinnamon through the middle and a thick layer of crunchy streusel on top. This sugar-free coffee cake has all three, made with almond flour, Greek yogurt and allulose.
Each of the 10 slices has about 139 calories, 7g protein and just 2g net carbs. It is perfect with a morning coffee or as an afternoon snack.
It bakes in a small 6-inch pan, which gives tall slices with plenty of streusel in every bite.
Why You’ll Love This Sugar-Free Coffee Cake
- Big streusel clusters. Cold almond-flour crumbs bake into crunchy cinnamon nuggets.
- Cinnamon ribbon. A layer of spiced crumbs runs through the middle.
- Moist and tender. Greek yogurt keeps the almond-flour cake soft.
- 2g net carbs per slice. About 139 calories and 7g protein.
Ingredient Notes
Cake. Seven-eighths of a cup of Bob’s Red Mill Super-Fine Almond Flour, 2 tablespoons of coconut flour, 2 eggs and ¾ cup of FAGE Total 0% Greek yogurt make the moist base of this sugar-free coffee cake. For the vanilla, use an alcohol-free vanilla flavoring.
Streusel. A third of a cup plus 1 teaspoon of almond flour, 1 tablespoon of cold Land O Lakes butter and 2 tablespoons of granulated allulose, rubbed together into crumbs that hold when squeezed.
Cinnamon. Two teaspoons of ground cinnamon, split between the middle ribbon and the streusel on top.
Allulose. Whole Earth granulated allulose sweetens both the cake and the streusel. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like almond flour, eggs and Greek yogurt yourself, you can look them up on USDA FoodData Central. The nutrition is estimated from ingredient labels.
How to Make Sugar-Free Coffee Cake
You need a 6-inch round cake pan that is 3 inches deep, parchment, bowls, a whisk, a fork, a spatula and a cooling rack. Prep takes about 25 minutes, the cake bakes for 40 to 50 minutes, and it cools for about an hour.
Make the streusel
Step 1. Preheat the oven to 325°F (163°C). Line the bottom and sides of the pan with parchment, leaving handles.
Step 2. Mix the streusel almond flour and 25g of allulose. Cut in the cold butter until the crumbs hold together when squeezed.
Step 3. Divide the crumbs into ⅓ and ⅔ portions. Mix 3g of cinnamon into the smaller portion and 2g into the larger portion.
Step 4. Shape the larger portion into uneven ¼ to ½-inch clusters. Refrigerate both portions.
Make the cake batter
Step 5. Whisk the eggs, yogurt, melted butter, 55g of allulose and vanilla until smooth.
Step 6. Combine the cake almond flour, coconut flour and baking powder, fold them into the wet ingredients and rest for 5 minutes.
Layer and bake
Step 7. Spread half the batter in the pan and sprinkle the smaller cinnamon mixture over it, leaving a narrow border.
Step 8. Gently spoon the remaining batter over the cinnamon layer and scatter the chilled streusel clusters on top.
Step 9. Bake for 40 to 50 minutes, checking from 35. Tent with foil if it browns quickly. A toothpick should show moist crumbs, not wet batter.
Step 10. Cool in the pan for 30 minutes, then lift it out carefully, supporting the base, and cool on a rack for another 30 minutes.
Step 11. Cut the sugar-free coffee cake into 10 equal wedges.
Success Tips for Sugar-Free Coffee Cake
Keep the streusel cold. Cold clusters hold their shape and bake up crunchy.
Weigh your ingredients. Almond and coconut flour are very sensitive to small changes, so gram weights give the best result.
Watch the browning. Allulose browns faster than sugar; tent with foil if the top darkens early.
Spoon the top batter gently. This keeps the cinnamon ribbon in a neat layer.
Serving Ideas
Serve it with coffee or tea for breakfast, brunch or an afternoon break. A slice warmed for a few seconds tastes freshly baked.
More Sugar-Free Coffee Cakes
For a fall version, try my sugar-free pumpkin coffee cake. If you prefer individual treats, the sugar-free cinnamon streusel muffins are a favorite.
And for another crumb-topped cake, make the sugar-free pumpkin crumb cake.
Storage
Refrigerate the sugar-free coffee cake covered for up to 3 days. Warm slices briefly before serving.
Sugar-Free Coffee Cake FAQ
Does coffee cake contain coffee?
No. It is called coffee cake because it is made to be enjoyed with a cup of coffee.
Why did my streusel melt into the cake?
The streusel was too warm. Keep the clusters in the fridge until the batter is in the pan.
Can I use a bigger pan?
The recipe is written for a 6-inch pan that is 3 inches deep. A larger pan makes a thinner cake that bakes faster.
How many slices does this sugar-free coffee cake make?
The 6-inch cake cuts into 10 wedges, about 139 calories and 2g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Soft, cinnamony and crowned with crunchy streusel, this sugar-free coffee cake makes every coffee break better.
Sugar-Free Cinnamon Streusel Coffee Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Line pan bottom and sides with parchment, leaving handles.
- Mix streusel almond flour and 25g allulose. Cut in cold butter until crumbs hold together when squeezed.
- Divide crumbs into ⅓ and ⅔ portions. Mix 3g cinnamon into the smaller portion and 2g into the larger portion.
- Shape larger portion into uneven ¼–½-inch clusters. Refrigerate both portions.
- Whisk eggs, yogurt, melted butter, 55g allulose, and vanilla until smooth.
- Combine cake almond flour, coconut flour, and baking powder. Fold into wet ingredients. Rest 5 minutes.
- Spread half the batter into pan. Sprinkle smaller cinnamon mixture over it, leaving a narrow border.
- Gently spoon remaining batter over cinnamon layer. Scatter chilled streusel clusters on top.
- Bake 40–50 minutes, checking from 35. Tent with foil if browning quickly. A toothpick should show moist crumbs, not wet batter.
- Cool in pan 30 minutes. Lift carefully, supporting the base. Cool on rack another 30 minutes.
- Cut into 10 equal wedges.
Notes
- Use gram weights for accuracy.
- Keep streusel cold for defined clusters.
- Allulose browns quickly; avoid overbaking.
- Preserve the cinnamon ribbon and moist crumb.
- Refrigerate covered up to 3 days.