Keto Coffee Cake Cookies

When I was growing up, my grandmother would always have a warm coffee cake waiting on the kitchen table whenever family visited. The cinnamon aroma, the soft cake, and that perfect crumb topping were as comforting as a hug. Fast forward to today—while I follow a keto lifestyle, that nostalgic craving for those comforting flavors never faded. That’s why I crafted these Keto Coffee Cake Cookies—a low-carb twist on a beloved classic that’s as heartwarming as it is satisfying.

These cookies are soft, buttery, laced with cinnamon, and topped with a delicious keto streusel. Perfect with your morning coffee, a cozy winter evening, or a sunny summer brunch spread, they bring the best of both worlds: indulgent flavor and low-carb satisfaction.

Why You’ll Love These Keto Coffee Cake Cookies

• ✅ Low in carbs, big on flavor

• 🍪 Soft and cakey texture

• ☕ Perfect companion to your coffee or tea

• 🧁 Topped with a crumbly cinnamon streusel

• 🕒 Ready in under 30 minutes

• 🥣 Uses pantry-friendly keto ingredients

Ingredients

For the Cookies:

• 1 ¼ cups almond flour

• ¼ cup coconut flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ⅓ cup erythritol (or your preferred keto sweetener)

• 1 large egg

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 2 tbsp heavy cream

For the Crumb Topping:

• ¼ cup almond flour

• 2 tbsp butter, melted

• 2 tbsp brown erythritol

• ½ tsp cinnamon

• Pinch of salt

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Step 3: Cream the Butter and Sweetener

In a large mixing bowl, use an electric mixer to beat the softened butter and erythritol until light and fluffy—about 2–3 minutes.

Step 4: Add Egg and Vanilla

Add the egg and vanilla extract to the butter mixture and beat until well combined.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture. Mix until a dough forms. If the dough feels too thick, add 1–2 tablespoons of heavy cream to loosen it up slightly.

Step 6: Make the Crumb Topping

In a small bowl, mix together almond flour, brown erythritol, cinnamon, salt, and melted butter until crumbly.

Step 7: Shape the Cookies

Scoop about 2 tablespoons of dough and roll into balls. Flatten slightly and place on the prepared baking sheet, spaced 2 inches apart.

Step 8: Top and Bake

Sprinkle each cookie generously with the crumb topping. Bake for 10–12 minutes, or until the edges are golden and the centers are set.

Step 9: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve with coffee or tea and enjoy!

Tips for Perfect Keto Cookies

• Don’t overbake – They may look underdone but will continue to set as they cool.

• Chill the dough if it’s too soft to handle, especially in warm weather.

• Use room-temperature ingredients for smoother mixing.

Storage Tips

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Freeze for up to 2 months. Thaw at room temperature or warm gently in the microwave.

Nutritional Information (Per Serving)

• Calories: 210

• Fat: 19g

• Net Carbs: 2.5g

• Protein: 4g

Variations and Add-Ins

• 🥥 Coconut Lovers: Add shredded unsweetened coconut to the cookie dough.

• 🍫 Chocolate Chips: Use sugar-free chocolate chips for a mocha vibe.

• 🥜 Nutty Touch: Mix in chopped pecans or walnuts into the crumb topping.

• 🍋 Citrusy Kick: Add a bit of lemon zest to the dough for brightness.

Pairing Ideas

• Coffee: Classic drip or cinnamon-spiced cold brew.

• Tea: Chai, earl grey, or vanilla rooibos.

• Dessert Plate: Serve with whipped cream or low-carb ice cream.

Reader Feedback

⭐⭐⭐⭐⭐ “These were so good I had to make another batch the next day!” – Lindsey

⭐⭐⭐⭐⭐ “I miss coffee cake since going keto—these are BETTER!” – Mike

Related Recipes

• Keto Cinnamon Roll Muffins

• Low-Carb Snickerdoodle Cookies

• Almond Flour Coffee Cake

• Keto Pumpkin Cookies

Final Thoughts

These Keto Coffee Cake Cookies are more than just a treat—they’re a tribute to cozy memories and smart choices. Whether you’re craving something sweet for your keto journey or looking to impress your low-carb friends, this recipe delivers. Go ahead, pour yourself a hot drink, and savor every guilt-free bite.

Keto Coffee Cake Cookies

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• Author: Diana Carrozza
• Total Time: 22 minutes
• Yield: 4 servings 1x

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Description

These Keto Coffee Cake Cookies bring together the best parts of a cozy coffee cake and a soft-baked cookie—all while staying low-carb and sugar-free. Made with almond and coconut flours, they’re topped with a buttery cinnamon crumb and finished with a luscious icing drizzle. Perfect for breakfast, dessert, or a snack alongside your favorite cup of coffee.

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Ingredients

Scale 1x2x3x

Cookies:

• 1¼ cups almond flour

• ¼ cup coconut flour

• ½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• ⅓ cup erythritol

• 1 large egg

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 2 tbsp heavy cream

Crumb Topping:

• ¼ cup almond flour

• 2 tbsp melted butter

• 2 tbsp brown erythritol

• ½ tsp cinnamon

• Pinch of salt

Optional Icing:

• 2 tbsp powdered erythritol

• ½ tsp vanilla extract

• 1–2 tsp heavy cream

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Instructions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

• Mix dry ingredients (almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon) in a bowl.

• In another bowl, cream butter and erythritol until fluffy.

• Beat in egg and vanilla, then slowly add dry ingredients. Mix until a dough forms. Add heavy cream if needed.

• In a small bowl, mix crumb topping ingredients until crumbly.

• Scoop cookie dough (about 2 tbsp each), roll into balls, flatten, and place on baking sheet.

• Top each cookie with crumb mixture and bake for 10–12 minutes until edges are golden.

• Let cool. Drizzle with icing (if using). Serve and enjoy!

Notes

• Use monk fruit or allulose for different sweetness profiles.

• Cookies continue to set as they cool.

• Store in fridge for 5 days or freeze for up to 2 months.

• For crunchier cookies, bake 2–3 minutes longer.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 210 kcal
• Sugar: 0g
• Sodium: 115mg
• Fat: 19g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 2.5g
• Protein: 4g
• Cholesterol: 40mg

Keywords: Keto Coffee Cake Cookies, Low-Carb Cookies, Keto Dessert, Coffee Cake Flavor