Low carb sour cream cinnamon coffee cake

Low Carb Sour Cream Cinnamon Coffee Cake

Easy Low Carb Sour Cream Cinnamon Coffee Cake

Sharing my low carb sour cream cinnamon coffee cake, because in my humble opinion, a well constructed coffee cake should have a rich crumb topping. Who’s with me on this? My love for the crumb portion of a coffee cake is why my low carb coffee cakes have a generous crumb to cake ratio.

You may have tried my first low carb coffee cake recipe and may be wondering why I would create another? Especially since I raved about my first one to the point that it had me dancing in my kitchen. Well, because you can’t have too much of a good thing, right? Hence why I created this low carb sour cream cinnamon coffee cake.

Yes, I was head of heals in love with my first low carb coffee cake recipe, but I wanted to try creating one that used sour cream. Most traditional coffee cakes use sour cream to give it that added richness that is typical in coffee cake.  Plus, it gave me an excuse to create this low carb sour cream cinnamon coffee cake to share with you.

I hope you will give both my low carb coffee cake recipes a try, since they were both created out of a place of love. I hope you see that it’s my desire to give you low carb recipes that make this lifestyle easier. Let me know which one you enjoyed more. I always love hearing from you.

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Low Carb Sour Cream Cinnamon Coffee Cake

Serving Size 1 slice of cake

Low Carb Sour Cream Cinnamon Coffee Cake

A rich Low Carb Sour Cream Cinnamon Coffee Cake. It features a large streusel topping.

10 minPrep Time

50 minCook Time

1 hrTotal Time

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    Cake Ingredients
  • 2 cups of almond flour finely milled
  • 1 ¼ cup of sugar substitute
  • 2 tablespoons of baking powder
  • 2 1/2 teaspoons of ground cinnamon
  • 1 teaspoon of sea salt
  • ¼ teaspoon of baking soda
  • ¼ teaspoon nutmeg
  • ½ cup (1 stick) melted butter cooled
  • 1 cup of sour cream
  • 2 eggs
  • Low Carb Crumb Topping
  • Ingredients
  • 1 cup of almond flour (I used finely milled)
  • ½ cup of coconut flour
  • ½ cup of sugar substitute (I used Swerve)
  • ½ cup of your favorite low carb nuts (I used pecans)
  • ½ cup (1 stick) cold butter sliced thinly
  • 2 teaspoons of ground cinnamon
  • ¼ teaspoon of sea salt


  1. Pre-heat oven to 350 degrees. Butter a 9-inch spring-form cake pan.
  2. Make the crumb topping: In a small bowl, combine the sugar substitute, almond flour, coconut flour, pecan nuts, salt and cinnamon. To the dry ingredients add I thinly sliced cold butter and cut in the butter until the mixture resembles coarse crumbs. Set aside.
  3. Cake batter: In a large mixing bowl, combine the almond flour, sugar substitute, spices, baking powder, baking soda, sea salt. In a small bowl, stir the cooled melted butter, sour cream, and eggs until they are well combined. Fold the butter & sour cream mixture into the batter dry ingredients. Mix until well incorporated. Spread the batter into the spring-form pan and sprinkle the crumb topping over the cake.
  4. Bake the cake for 45 minutes to 1 hour, or until the crumbs are lightly browned and until an inserted toothpick comes out clean.
  5. Cool the cake for 20 minutes before slicing and serving.
Cuisine: Dessert | Recipe Type: Low Carb Sour Cream Cinnamon Coffee Cake
4812 cal
429 g
193 g
96 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Nutrition Facts
Serving Size 18
Servings Per Container 1 slice

Amount Per Serving
Calories 283 Calories from Fat 249.3
% Daily Value*
Total Fat 27.7g 43%
Saturated Fat 9.5g 48%
Trans Fat 0g
Cholesterol 51mg 17%
Sodium 136mg 6%
Total Carbohydrate 7g 2%
Dietary Fiber 3.2g 13%
Sugars 1g
Protein 5.9g 12%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  1. I made this and it tasted wonderful but it didn't stay together like a cake. I don't know what I did wrong but it was just a crumbly mess. I didn't have finely milled almond flour, could that have been the problem?
    • Hilda Solares
      Hi Sharon, Not sure why it crumbled too much for you. It does have a large amount of streusel topping. You might want to half the streusel recipe next time to see if this works better for you. 😍
  2. I don't have any coconut flour on hand. Can I sub the coconut flour in the topping for more almond flour?
  3. I made your pound cake. I was dancing in my kitchen as well. Looking forward to making coffee cake...thank you so much!
    • Awwww Sonia, your singing my song! It's comments like these that keep me inspired to keep creating recipes. Let me know if you also love the coffee cake. It's my current fav 😝😘💞
  4. Hi there..sounds yummy..might be a silly question but is there coffee in it ? Thank you 😊

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