This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
The best part about this coffee cake is definitely the streusel on top. Just sayin’.
Since posting my single-serve coffee cake, I’ve been wanting a larger version. This recipe makes 4 servings. You could eat it for breakfast or a snack, or use it as dessert after an S meal (for Trim Healthy Mamas). Eat it plain, top it with sugar-free syrup or whipped cream and pecans, eat it with ice cream, douse it with unsweetened almond milk or coffee…there are tons of different ways you could eat this coffee cake. I prefer mine cold from the fridge.
I used a combination of flours to make this coffee cake; combinations usually work best when you’re using funky low-carb flours. I used what I had on hand: ground golden flax, oat fiber, and coconut flour. If you’re sensitive to the taste of flax, I suggest replacing the ground golden flax with almond flour. The oat fiber is of course one of my favorite flours. If you’ve followed my blog for any length of time, you’ve come across dissertations about oat fiber already, so I’ll spare you this time. As for the coconut flour, I’m talking about the store-bought kind. We happened to find a huge bag of it at our local Sam’s Club for a stupendous price, so I’ve been trying to learn how to use it. Coconut flour is like oat fiber in that it soaks up a TON of liquid. Therefore, it needs some special treatment when you’re using it for baking. A note to the wise: don’t try to substitute other flours for the oat fiber or coconut flour in this recipe because it won’t work well (unless you’re used to substituting and messing with liquids and all that good stuff, of course).
You can pin this recipe by clicking the “Pin it” option on any of the photos in this post, or you can snag my official pin here.
This recipe isn’t in my cookbook, but an even better streusel coffee cake recipe using my baking mix is! It’s called “My Favorite Cinnamon Streusel Coffee Cake,” and you can find it in my cookbook, Necessary Food.
- ⅓ cup golden flaxmeal (substitute almond flour for this if you're sensitive to the taste of flax)
- ¼ cup oat fiber (use gluten free if gluten is an issue)
- ½ cup coconut flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- ⅛ tsp. salt
- Low-glycemic sweetener to taste (see note below)
- ¼ cup melted coconut oil
- 3 eggs
- 2 tsp. vanilla extract
- 1 tsp. maple flavoring
- ½ cup sour cream or Greek yogurt
- ½ cup water
- ¼ cup butter, softened
- ½ cup old-fashioned oats (use gluten free if gluten is an issue)
- 1 T oat fiber (use gluten free if gluten is an issue)
- 1 T store-bought coconut flour
- 1 tsp. cinnamon
- 4 packets Truvia (3 tsp.; you could also use 1½ tsp. THM Super Sweet Blend)
- Mix together the dry ingredients. Add the wet ingredients and mix with a hand mixer. The dough will be thick. Smooth into a small well-greased glass pan. I used a 4½ cup (1 L) pan that was about 6" x 7". This gave me a thick coffee cake. Feel free to use a bigger pan, but you'll probably have to decrease the baking time.
- Combine the streusel ingredients with a fork. Crumble on top of the coffee cake and press it into the top a little.
- Bake at 350 degrees F for 35-40 minutes or until a toothpick comes out cleanly and the middle isn't too mushy. Don't overbake it though. Let the coffee cake cool for a few minutes before cutting into 4 squares. I prefer to eat mine cold from the fridge.
Do not attempt to substitute another flour for the oat fiber or coconut flour unless you're a kitchen guru. Those two flours need special treatment with liquids and such.
The carbs from the oats come out to a little over 5 g net carbs/serving. This is well within S guidelines for Trim Healthy Mamas.
Suggested Products:
- Oat fiber (you can buy a gluten free product from the Trim Healthy Mama online store)
- Coconut flour
- Truvia
- THM Pure Stevia Extract Powder and THM Sweet Blend can be purchased from the Trim Healthy Mama online store.
- Maple flavoring
Look no further. This is HANDS DOWN the G.O.A.T. Low Carb Coffee Cake Recipe. Thanks Briana! I’v been looking at KETO Coffee Cake Recipes for a while and even printed out a couple before this one. Very glad I waited!
That’s great to hear, George! I’m so glad you liked it!
Thank you! I loved this recipe!! Mmmm!
I’m so glad to hear that!
So good!!!
This is SO GOOD! I finally made it for the first time a week ago. I promptly ate a piece – and loved it – and then cut up the rest and froze it for when the mood strikes. I needed a fast lunch so I scrambled an egg with some egg whites and then had a piece of this coffee cake and boy! it sure is good. Thank you for the wonderful recipe!
I’m so glad you liked it, Katherine!
Thanks Briana for this recipe. It’s fantastic! I used 1/2 cup Truvia and it turned out perfect. In fact I doubled the recipe and didn’t have any problems (so in that case, I used a full cup of Truvia), I’m excited for your cookbook to come out as I always have success with your recipes! Thanks. Cara
This is absolutely amazing! Thank you so much! My husband (who dislikes most of my sugarfree cooking and baking) loved it! I ran out of butter so I concocted a topping of cinnamon, erythritol and a handful of walnuts. Thank you so much for all the hard work you put into your recipes and this website xx
This recipe got me through my first week of THM! Having it available in the fridge keeps me from grabbing something in the cabinet and I look forward to it every morning. When it was all gone I immediately made another batch because I love it! Thanks for making the transition into THM easier. Sweets are my biggest downfall and this curbs my craving and keeps me full all morning.
I’m so glad you like it!
I made this for breakfast today and it was delicious. Instead of the flours I used 2/3 cup of your baking mix and 1 cup sweetner. It was delicious and loved by even my carb loving dad who joined us for Christmas breakfast. I made it in a loaf pan and baked it for closer to 1 hour.
I finally got my oat fiber yesterday and thus was the first thing I made with it. It’s also the first recipe I’ve tried from your site so far. I’ve been doing THM for two weeks, so I was worried about not liking this because I’m not used to healthy versions of flours and sweeteners yet. I don’t really even like cake that much, and was making it for my daughter and husband.
It was SO good! If I hadn’t made it myself I would have sworn I was eating real, unhealthy cake! Oat fiber is amazing, and you really know what you’re doing with it! Husband and daughter and EXTREMELY PICKY and argumentative teenage son all liked it! Thank you!
Awesome! I’m so glad you liked it!
Oh my I am really craving something like this on plan!! I will be making this tonight! Thanks Briana I love your website! God Bless!
In your recipe you said “I used ¼ tsp. of THM Pure Stevia Extract Powder to sweeten this coffee cake. Next time I would decrease the amount of stevia used and make up the difference with a granulated sweetener such as xylitol, Truvia, or THM Sweet Blend.” Have you tried it again? What did you use and how much? I want to try this recipe; looks so yummy! Thanks
No, I’m afraid I haven’t made this since then (too busy with other projects). I would probably start with an 1/8 tsp. of the THM stevia and add a granulated sweetener until it tastes right. 🙂 Between a couple of teaspoons to a couple of tablespoons, depending on the strength of the sweetener.
This looks so good but, I’m allergic to coconut…what could I use for a replacement?
The coconut flour is what gives this coffee cake its unique texture and can be a little difficult to substitute because it’s a very dry flour and needs more conditioners such as eggs/liquid than other flours do. You might be better off trying to find a coffee cake recipe that already uses flours that you aren’t allergic to, or you can try to substitute something like almond flour. You’ll need more if it than you will coconut flour, and you may need to use fewer eggs/liquid. If you decide to try it, I hope it turns out well!
This was amazing! My husband could not believe it was on plan.
I changed a few things, cause what was available, 2 duck eggs, instead of chicken, and a little less sweetener and I baked it in a loaf pan… I own on thm’s will love this too. Thanks!
Thanks so much for letting me know how it turned out! I’m glad you liked it.
I’m sure you’ve been asked before, but can I use oat flour in place of oat fiber?
Purely from a “would this recipe work” standpoint, yes you probably could, but you’d probably need more of it because oat fiber soaks up more liquid than oat flour does.
If you’re following either the Trim Healthy Mama or a low-carb lifestyle, then no, you couldn’t substitute oat flour for the oat fiber. Oat flour is an E for Trim Healthy Mamas, and while small amounts can be used in an S setting, there are already oats in the streusel layer, so using oat flour on top of that would put too many carbs into this recipe. 🙂
I know that some people use protein powder as a substitute for oat fiber sometimes, so maybe you could try that. You could also possibly use almond flour (you might need more) or more coconut flour (you’d probably need about the same amount or a little less). I haven’t tried any of these substitutions, but if they work, let me know! I hope it turns out well for you if you decide to make it.
I was hoping I could make it today, but I am doing THM, and still a beginner, so I think I’ll wait to get the oat fiber! Can’t wait to try this. It looks so delicious!
I’m enjoying my first piece of this with some sugar-free syrup on top – it’s fantastic! I haven been enjoying the single-serve coffee cake you posted awhile ago, so I was excited to see this. I like doing more bulk-baking so it lasts longer. Thanks for sharing! 🙂
This just came out of the oven! I tasted a tiny bit and it is really good! I haven’t really enjoyed the things I’ve baked w/ almond flour, so this was a great experiment for me! And while it is good warm, I think I’ll enjoy it cold out of the fridge as well!
For others who might be curious, I used 1 c of erythritol and 6 tsp of truvia in the batter and it’s still not super sweet.
Thanks for all your yummy recipes!
Thanks for letting me know how it turned out, and thanks for sharing how much sweetener you used. 🙂
think is will try this one tomorrow
Sounds delicious, Briana!
My hubs and I have so been enjoying this recipe! I make it x 4 and bake in an 8×8 for 4 delish servings. Thank you, Brianna! So good with sweetened Greek yogurt.
That’s great Jeanie! I think you probably meant to comment on the single-serve version of this coffee cake; this recipe actually serves 4 already (I just posted it).
I just found your site this week, and I am totally buying your cookbook. Thanks for sharing so many great recipes!
What a delicious streusel coffee cake! It looks perfect and so flavoursome – wish I had a slice now.
Oh, my word! This looks wonderful. I can’t believe it is sugar-free. I am so grateful for your website. You are such a blessing! 🙂