For me, coffee cake is a great pleasure to be enjoyed with friends, whether you have it with actual coffee or tea (let’s face it, it’s better with coffee), and this keto coffee cake is no exception. I like the cake base to be a little less sweet to make the sweeter, buttery, crumbly, double streusel layer stand out more.

Keto Double-Streusel Coffee Cake Recipe

Streusel Ingredients:

Cake Ingredients:


  1. Start by making the streusel. In a medium bowl, whisk all the dry ingredients for the streusel. Add the melted butter and mix with a fork until the mixture is uniformly moistened and crumbs form. Set aside.

  2. Preheat oven to 350F. In a medium mixing bowl, whisk together all the dry ingredients, except powdered erithrytol, for the cake layer. Set aside.

  3. Using an electric mixer on low, beat the butter and cream cheese in a large bowl until fluffy. Gradually add in the erithrytol and continue to beat until fully blended. Add the remainder of the wet ingredients, then beat in the eggs one at a time until fully incorporated.

  4. Add half the dry ingredients and stir in with a silicon or rubber spatula until moistened, then add the other half and continue to stir until just incorporated.

  5. Pour into a silicon loaf pan (or regular loaf pan lined with parchment paper). Sprinkle half the streusel over the batter, pressing down lightly to work some into the top layer of the cake. Bake in preheated oven for 30 minutes.

  6. Remove from oven and add the remaining streusel. Bake another 20-30 minutes or until a knife inserted comes out clean. Remove from oven and allow to cool for 20 minutes before removing from pan to cool completely before serving.

So how did it go? Did you try making this keto double-streusel coffee cake? If so, let me know how it went in the comments. Or if you share pics on Instagram, tag me in them so I can see your creation. :)