This Sugar Free Coffee Cake solves the texture problem that plagues most blood sugar-friendly recipes. It combines a few key ingredients that make it super moist along with flavorful bold spices and a buttery streusel.
Everyone will ask for seconds before they even realize it won't spike their glucose.
Why I'm Thrilled to Share this Recipe
I was on a mission to make a coffee cake that all the members of our family could enjoy at brunch, regardless of diet. Just like my favorite fudgy blood-sugar friendly brownies, I needed a go-to treat for everyone. From those with diabetes to my sugar-loving kids.
I developed the final version of this recipe after months of testing. It solves the typical problems you encounter with sugar-free and grain-free baking:
- Superior Texture Solution: I use a unique combination of beef gelatin (Don't be afraid! It's flavorless) and ground flaxseed to create a moist, cohesive crumb that holds together beautifully.
- Complex Flavor Layering: The recipe features a sophisticated spice blend with cinnamon, nutmeg, ginger, espresso powder, and cocoa for depth that most "healthy" treats lack. I also like to add almond extract to enhance the natural nuttiness of the almond flour.
- Double Streusel Technique: This recipe incorporates streusel both in the middle and on top, ensuring every bite has that perfect cinnamon-sugar crunch.
- Balanced Sweetness: I use an allulose-based brown sugar substitute which gives the cake caramel notes without the overpowering artificial sweetness common in many sugar-free desserts.
Ingredients
I know it looks like there are a TON of ingredients in this recipe when you peruse the card below. Yes, it's more than most, but also bear in mind what you're looking at is the ingredients for the streusel AND the cake batter. Both have a lot of ingredients in common. For example, they both contain almond flour, sugar substitute and cinnamon.
Some of the special ingredients I want to share some notes about:
- Beef Gelatin Powder - I know this one might throw some folks for a loop, but this is the magical ingredient that helps to make for the fabulous crumb texture of this coffee cake. It's flavorless, plus it adds protein and collagen to the nutritional value of this recipe. It is important to follow the directions as prescribed in the recipe card below to bloom the gelatin before adding it. I buy it on Amazon but you can also find it at health food stores.
- Brown Sugar Substitute - There are a lot of sugar substitutes out there and by far my favorite is the Golden Monkfruit with Allulose by Lakanto. It has a good flavor, no weird aftertaste and doesn't lead to digestive issues like I've experienced with other alternative sweeteners.
- Espresso Powder - Can you call it "coffee" cake if it doesn't contain coffee? I use the instant espresso powder from DeLallo which adds a nice punch of coffee flavor. Do not substitute coffee grounds or regular espresso as that won't dissolve in the same way and will give a gritty texture.
See recipe card for quantities.
Instructions
No special equipment is required for this recipe beyond an 8'' square baking pan. Grab your mixing bowls, a whisk, and a spatula and let's go!
- Step 1: Start the streusel. Combine the almond flour, brown sugar, cinnamon, ginger, espresso powder and cocoa powder.
- Step 2: Add the cubed butter and work the mixture together in your hands until you get a crumbly consistency. Then work in the nuts and put the streusel in the fridge.
- Step 3: Slowly sprinkle the gelatin evenly over 3 Tbs water and then let it sit for 5 minutes.
- Step 4: Microwave the gelatin for 10 seconds until it becomes liquid.
- Step 5: To make the cake batter, combine the almond flour, coconut flour, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Step 6: Whisk together the melted butter, brown sugar substitute, eggs, flaxseed, vanilla extract, almond extract and heavy cream. Then whisk in the liquid gelatin.
- Step 7: Add the wet mixture to the dry ingredients and mix with a spatula until it's a smooth batter.
- Step 8: Spread half of the batter in a parchment-lined and greased 8 inch square metal baking pan. Then top with ⅓ of the streusel mixture.
- Step 9: Spread the remaining batter on top of the streusel filling and top with the remaining streusel, pressing lightly into the top so that the streusel will adhere after baking.
- Step 10: Bake at 325F in the center rack of the oven for 40 to 45 minutes until the top of the cake is slightly puffed up and a toothpick inserted comes out clean.
If the top begins to brown too quickly, loosely cover it with aluminum foil after about 25-30 minutes of baking.
Allow the cake to cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
Sugar Free Coffee Cake Recipe
Description
This Sugar Free Coffee Cake is super moist with bold spices and buttery streusel for a satisfying treat that won't spike your blood glucose.
Ingredients
For the Streusel Topping
- 1 ¼ cups (125g) almond flour
- ½ cup (100g) brown sugar substitute
- 1 tablespoon cinnamon
- ¼ tsp ginger
- 1 tsp espresso
- 1 tsp unsweetened cocoa powder
- 3 oz (85g) cold butter, cut into small cubes
- ¾ cup (90g) chopped walnuts or pecans (optional)
For the Cake Batter
- 1 ½ teaspoons (4.5g) unflavored beef gelatin
- 3 tablespoons, cold water (for blooming gelatin)
- 2 ¼ cups (225g) almond flour
- ¼ cup (30g) coconut flour
- 2 ½ teaspoons (12g) baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ⅛ tsp nutmeg
- ½ cup (113g) butter, melted
- ½ cup (100g) brown sugar substitute
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ tsp almond extract
- ⅓ cup (80g) heavy cream
Instructions
Prepare the Streusel
- In a medium bowl, combine almond flour, brown sugar substitute, cinnamon, ginger, espresso, and cocoa powder.
- Add the cold butter cubes
- Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces, then add in the nuts (if using).
- Place in refrigerator while preparing the cake batter.
Prepare the Cake
- Preheat your oven to 325°F (163°C).
- Line an 8×8 inch baking pan with parchment paper and lightly grease the sides.
- In a small bowl, sprinkle the gelatin over the cold water and let sit for 5 minutes to bloom.
- After blooming, microwave the gelatin mixture for 10 seconds or until just liquified. Set aside.
- In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, cinnamon and nutmeg.
- In a separate bowl, whisk together the melted butter, brown sugar substitute, eggs, vanilla, almond extract, flaxseeds, and heavy cream until combined, then whisk in the bloomed gelatin.
- Let the wet mixture sit for 5 minutes to allow the flaxseed to develop its binding properties.
- Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined.
- Let the batter rest for another 5 minutes to allow the coconut flour to absorb moisture.
Assembly
- Pour half of the batter into the prepared baking pan and spread evenly.
- Sprinkle about ⅓ of the streusel mixture over this layer.
- Carefully spread the remaining batter over the streusel layer.
- Top with the remaining streusel, pressing it lightly into the batter.
Baking
- Bake at 325°F for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- If the top begins to brown too quickly, loosely cover with aluminum foil after about 25-30 minutes of baking.
- Allow the cake to cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
Notes
I usually wait at least 2 hours before slicing as the cake's texture improves as it cools completely. I find it's even better the next day, so this is a great make-ahead dish if you're entertaining.
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