Paleo and keto cinnamon coffee cake - dairy-free and gluten-free
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Cinnamon Swirl Keto Coffee Cake Recipe

This cinnamon swirl keto coffee cake recipe is paleo, sugar-free, dairy-free, and gluten-free. It is easy to make and perfect for a brunch, dessert, or a birthday. It's allergy-friendly, low carb, and THM-S.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, European
Keyword: Almond flour, Breakfast, Brunch, Cardamom, Cheese Cake, Cinnamon, Coffee CAke, Dairy Free, Family Friendly, Gluten-free, Keto, Low Carb, Paleo, THM-S, vegetarian
Servings: 8
Calories: 168kcal


For the cake

  • 1 c Almond flour
  • c Coconut flour
  • ½ tsp Cinnamon
  • ¼ tsp Cardamom optional
  • 4 Eggs room temperature
  • c Monkfruit sweetener
  • Pinch of salt
  • ½ c Unsweetened nut milk
  • 1 tsp Baking powder
  • Coconut oil for greasing the pan

For the Cinnamon Swirl

  • 2 tbsp Coconut oil
  • 1 tsp Cinnamon
  • 1 tbsp Monkfruit sweetener


  • Preheat the oven to 325°F (162°C) and grease your 8x8 or 8x9 baking dish with coconut oil.
  • Using two bowls, one large for mixing, one smaller for liquids. Separate the room temperature eggs, put the egg whites in the larger mixing bowl.
  • Whip the egg whites using an electric mixer. After whipping them for about 30 seconds, gradually add the 1/3 cup of monkfruit sweetener. Whip until soft peaks form when you lift the beaters. Don't overmix.
  • Combine the yolks with the unsweetened nut milk and vanilla.
  • In a separate bowl, combine the almond flour, coconut flour, 1/2 tsp of cinnamon, cardamom (optional), baking powder, and salt.
  • Combine the wet and dry ingredients thoroughly.
  • Mix half of the whipped egg whites into the flour mixture. Make sure this is thoroughly combined.
  • Gently fold in the mixture into the rest of the whipped egg whites. Only mix until this is combined. If you over-mix this, the cake won't be fluffy!
  • Pour the batter into the prepared baking dish.

Prepare the cinnamon swirl

  • In a bowl, combine the swirl ingredients: 2 tbsp softened coconut oil, 1 tsp cinnamon, and 1tbsp monkfruit sweetener. Spoon this into a Ziploc bag and snip the corner off. Drizzle this over the cake mixture that is in the baking dish. You can drizzle in a grid-shape.
  • Use a toothpick or chopstick to swirl the cinnamon mixture into the top of the cake.
  • Bake at 325°F for 40 minutes. Check the cake with a toothpick and make sure the toothpick comes out clean. Cool and enjoy!


-Be sure to whip the egg whites to ensure a fluffy cake. 
-If you don't like coconut flour, you can use additional almond flour instead. 
-Monkfruit sweetener measures 1:1 with sugar. If you use a different sweetener you can adjust the measurement accordingly. 
- Cardamom is optional but adds a rich depth to the flavor of the cake. I highly recommend using it.