Sour Cream Coffee Cake Recipe: Low-Carb, Keto, Cinnamon-Streusel Layered
This keto sour cream coffee cake stacks a tender coconut flour cake with a cinnamon-pecan streusel swirl through the middle and across the top. Sour cream is the workhorse: it adds moisture, tang, and just enough acidity to activate the baking soda for a proper rise.
Each generous slice runs about 285 calories with 4 grams of net carbs and 8 grams of protein. This is the cake we bake when someone new to low-carb eating asks what they can serve with morning coffee. It slices clean, holds moisture for days, and tastes like the coffee cake you grew up with.
What Makes This Version Work
Full-fat sour cream is the whole story. It brings acidity that reacts with baking soda for a lift you cannot get from baking powder alone, adds fat for tenderness, and holds moisture through 5 days of storage.
Use a thick, full-fat sour cream; low-fat versions have too much water and turn the crumb gummy. Coconut flour keeps the cake grain-free and gives a soft, slightly sweet crumb that complements the cinnamon streusel.
A small amount of coconut flour (about 2 tablespoons) absorbs excess moisture from the sour cream so the crumb stays cake-like rather than pudding-like.
Sweetener choice matters: an erythritol-monk fruit blend behaves closest to sugar in baking and does not crystallize on cooling like pure erythritol. Bake at 325 F for 45 to 55 minutes; the lower temperature protects the coconut flour from browning too fast while the interior sets.
Our chocoflan keto cake recipe walkthrough covers this from a different angle.
For more on this topic, check out our guide on paleo mug cake recipe.
Looking for more? We have a dedicated guide on keto brownies recipe.
Sour Cream and Coffee Cake Recipe
Ingredients
For the Cake Batter
- 1 cup coconut flour
- 1 tbsp. ground cinnamon
- 2 tsp. baking powder
- 1 tsp. fine sea salt
- 3/4 cup coconut oil or butter softened
- 1 1/2 cup monk fruit sweetener
- 1 1/2 tsp. vanilla extract
- 8 large eggs
- 1 1/2 cups sour cream
Cinnamon Filling
- 1/2 cup monk fruit sweetener
- 6 tbsp. coconut oil
- 1 tbsp. ground cinnamon
- 1 tsp. vanilla extract
Browned Butter Glazed
- 3/4 cup coconut oil or unsalted butter
- 1/4 cup monk fruit sweetener
Cream Cheese Glaze
- 1 package cream cheese softened
- 1/4 cup unsweetened cashew milk
- 1/4 cup monk fruit sweetener
- 1 tsp. vanilla extract
Optional Garnish
- 1/4 cup chopped walnuts or pecans for topping
Instructions
- Grease your 9 in bundt pan using butter or coconut oil and preheat your oven to 350 F.
- For the sour cream coffee cake batter, mix your coconut flour, cinnamon, baking powder and salt in a medium container and set aside when thoroughly combined.
- In another large bowl, beat your softened butter or coconut oil, monk fruit sweetener, and vanilla extract until the mixture looks fluffy.
- Continue adding the eggs one at a time, beating each as you add them.
- Mix in the flour mixture alternating with the sour cream, and finish by pouring the cream coffee cake batter into the greased pan.
- For the cinnamon filling, combine your monk fruit sweetener, melted butter or coconut oil, cinnamon, and vanilla in a small bowl and mix well until combined and creamy.
- Pour this filling mixture evenly over your sour cream coffee cake batter and into the pan. Use a knife to make swirls around it.
- Finish this process by adding the rest of the cream coffee cake batter to the pan.
- Bake your sour cream coffee cake for 40-45 minutes.
- When done baking, let it cool for 10 minutes and then transfer to a wire cooling rack to cool off completely.
- While your cake cools, make the browned butter glaze by placing the butter in a saucepan over medium-high heat and whisking constantly until the butter turns brown.
- Once the butter froths and eases back down, shut off the heat. Add the monk fruit sweetener and whisk until smooth.
- Transfer to the fridge to cool for about 5 minutes.
- Once your browned butter glaze has cooled in the fridge and thickened like a syrup, drizzle it over the sour cream coffee cake and transfer it to the fridge to set the glaze in place.
- While the cake is in the fridge, prepare your sour cream glaze by beating the sour cream, cashew milk, and monk fruit sweetener in a medium-sized container with a hand mixer.
- Continue by adding your vanilla extract and stirring with a spatula. Taste the glaze and add more monk fruit sweetener if you wish.
- Remove the sour cream and coffee cake from the fridge, drizzle the sour cream glaze over the cake, and, if desired, garnish with chopped nuts. Voila!
- To store this sour cream coffee cake, place it in an airtight container and keep it for 3-4 days.
Video
Notes
- To make sure your cream coffee cake is done, you can use a toothpick and insert it in the center. If it comes out completely clean, then your cake is done.
- If using coconut oil for the browned butter glaze, just heat up in the pan and add the sugar. No need to cook for long.
Nutrition
Tips and Variations
Make the streusel with coconut oil cut into sweetener, cinnamon, and chopped nuts until it looks like coarse crumbs. Reserve half for the middle layer and half for the top.
Spread half the batter, sprinkle half the streusel, then dollop the remaining batter and spread gently before topping with the last streusel layer. Do not press the top streusel; keep it loose for that crumbly bakery finish. Cool for 20 minutes in the pan before slicing so the crumb sets.
Variations: add 1 teaspoon of instant espresso to the batter for a mocha undertone, fold 1/2 cup of sugar-free chocolate chips into the batter, or add lemon zest for a citrus-cinnamon twist. Dairy-free bakers can swap sour cream for coconut cream plus 1 tablespoon lemon juice and use vegan butter.
Add a simple glaze of powdered erythritol whisked with a splash of heavy cream for extra bakery-style finish.
Storage and Reheating
Store the cooled cake covered at room temperature for 2 days or refrigerate for up to 6 days. Coconut flour cakes hold moisture beautifully with sour cream in the mix. Freeze pre-cut slices wrapped individually in plastic then foil for up to 2 months. Thaw at room temperature for 30 minutes or warm at 300 F for 8 minutes. A 10-second microwave zap works if you want it warm and soft alongside coffee; longer and the streusel turns rubbery.
