Keto Walnut Coffee Cake
This rich, nutty coffee cake brings back memories of cozy mornings and clinking coffee cups at the kitchen table. It’s buttery, cinnamon-spiced, and layered with crunchy walnuts—just like Grandma’s, but without the sugar. Whether it’s breakfast, dessert, or an afternoon treat, it’s the perfect slice of comfort for your keto lifestyle.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hr 10 mins
- Yield: 12 servings 1x
- Category: Dessert
Ingredients
Walnut Cinnamon Layer:
¾ cup chopped walnuts
⅓ cup Swerve Brown
1 tbsp cinnamon
Cake Batter:
2¾ cups almond flour
6 tbsp coconut flour
6 tbsp whey protein powder (or egg white protein powder)
1 tbsp baking powder
½ tsp salt
¾ cup butter, softened
¾ cup Swerve Sweetener
6 large eggs, room temp
1 tbsp vanilla extract
½ to ¾ cup water (as needed for batter consistency)
Instructions
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan or line with parchment.
In a small bowl, mix walnuts, Swerve Brown, and cinnamon. Set aside.
In a large bowl, whisk almond flour, coconut flour, protein powder, baking powder, and salt.
In another bowl, beat butter and Swerve until creamy. Add eggs and vanilla, mixing well.
Combine wet and dry ingredients. Add water slowly until smooth and spreadable.
Spread half the batter in the pan. Sprinkle with half the walnut mixture.
Add remaining batter, then top with the rest of the walnut mix.
Bake 45–55 minutes or until a toothpick comes out clean. Cool before slicing.
Nutrition
- Calories: 320
- Fat: 28g
- Carbohydrates: 4g
- Fiber: 3g
- Protein: 10g
Find it online: https://ketospoonful.com/keto-walnut-coffee-cake/