This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
This Keto Coffee Cake recipe has a delectable crumb topping and a layer of fresh juicy peaches. Sweet and tender and perfect for a light summer brunch!
Like anybody with working tastebuds, I love peaches. How can you not love them, all juicy and ripe? It’s hard to resist them when they are in season!
And you don’t necessarily have to resist them, even on a keto diet. They aren’t the lowest carb of fruits, but they aren’t that high either. If they are really flavorful and ripe, you can work them into recipes and get to enjoy them at their finest. That’s why my Keto Peach Ice Cream is such a popular recipe.
With peach season in full swing, I figured the time is ripe for this tender, delicious Keto Peach Coffee Cake. See what I did there?
Why you will love this recipe
I love making baked goods that are meant to go with coffee. There is just something so cozy and perhaps a little nostalgic about sipping warm coffee with a slice of bakery-style keto coffee cake or a tender, crumbly keto scone.
This peach coffee cake recipe is heaven as a low carb breakfast treat or brunch. I took it to a gathering of friends and it disappeared quickly. You really can’t go wrong with a keto crumb cake like this.
It’s an easy and delicious way to enjoy fresh seasonal peaches without going over your carb count. At only 4g net carbs per serving, you can enjoy a slice without worry.
Ingredients you need
- Almond flour: Finely ground almond flour is important for the best consistency.
- Coconut flour: A little coconut flour in the topping gives a more crumb cake like consistency.
- Protein powder: I always add a little protein powder to help keto cakes rise better. You can use whey protein, egg white protein, or vegan protein.
- Sweetener: I do recommend a few different sweeteners for the best results. I like brown sugar replacement for the crumb topping. The cake can be made with any granular sweetener. If you do a drizzle, you will need a powdered sweetener.
- Butter: For a dairy-free option, you can substitute butter with a vegan butter substitute. I don’t recommend
- Peaches: Fresh peaches work best, but you can use frozen peaches, too. Just be sure to thaw them first and drain the excess liquid.
- Kitchen staples: Eggs, vanilla, baking powder, and salt.
Step by Step Directions
1. Prepare the crumb topping: Whisk the almond flour, brown sugar replacement, coconut flour, and salt together in a medium bowl. Stir in the butter until the mixture clumps together. Set aside.
2. Make the cake batter: In a large bowl, combine the almond flour, granular sweetener, protein powder, coconut flour, baking powder, and salt. Add the eggs, melted butter, and vanilla, then stir in the water until the batter is well mixed.
3. Assemble the cake: Spread the batter in a greased 9×9 inch metal baking pan and sprinkle with the chopped peaches. Then sprinkle the crumb mixture over top.
4. Bake: Bake at 325ºF for 40 to 45 minutes, or until the crumb is nicely browned and the cake is just firm to the touch. Remove and let cool completely before cutting into 16 pieces.
5. Prepare the icing. For an added touch, combine ¼ cup powdered with a little water until a drizzling consistency is achieved.
Tips for Success
Get ripe, flavorful peaches for this recipe. You aren’t using much so you really want the flavor to shine through. You can peel them if you like, but I usually leave mine unpeeled.
I get a lot of questions on why I add protein powder. The short answer is as follows: Gluten is a protein and it’s part of what helps regular baked goods rise and hold their shape. A DRY protein powder can help mimic that in keto recipes. But you can’t simply throw in more eggs because then you change the wet to dry ratios of the recipe.
Sweetener options: I used my own homemade brown sugar sub for the topping, which is mostly erythritol. But the cake should be fine with any granular sweetener, or even a concentrated extract like stevia or monk fruit. The drizzle, if you choose to make it, requires a powdered sweetener.
Do note that if you use an Allulose-based sweetener in the cake itself, you will want to keep an eye on it in the oven. Allulose tends to make things brown much more quickly.
Frequently Asked Questions
While I don’t recommend eating a whole peach, they actually have fewer carbs than the blueberries (per 100g). With a little caution and ingenuity, you can work them into your keto recipes and still stay within your macros.
You can store the cake in a covered container in the fridge for up to a week. It can also be frozen for several months.
This keto peach coffee cake recipe has 6.5g of carbs and 2.5g of fiber per serving. That comes to 4.0g net carbs per slice.
More luscious keto peach recipes
Instructions
-
Preheat the oven to 325ºF and grease a 9×9 inch metal baking pan.
-
For the topping, whisk the almond flour, brown sugar replacement, coconut flour, and salt together in a medium bowl. Stir in the butter until the mixture clumps together. Set aside.
-
In a large bowl, combine the almond flour, granular sweetener, protein powder, coconut flour, baking powder, and salt. Add the eggs, melted butter, and vanilla, then stir in the water until the batter is well mixed.
-
Spread the batter in the prepared pan and sprinkle with the chopped peaches. Then sprinkle the crumb mixture over top.
-
Bake 40 to 45 minutes, or until the crumb is nicely browned and the cake is just firm to the touch. Remove and let cool completely before cutting into 16 pieces.
-
For an added touch, combine ¼ cup powdered sweetener with a little water until a drizzling consistency is achieved.
Notes
Storage Information: Store this cake in the fridge in a covered container for up to 7 days. It can also be frozen for several months.
Nutrition Facts
Keto Peach Coffee Cake Recipe
Amount Per Serving (1 slice)
Calories 173
Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 6.5g2%
Fiber 2.5g10%
Protein 5.9g12%
* Percent Daily Values are based on a 2000 calorie diet.
