Easy Keto Coffee and Walnut Cake

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    45 min

Easy Keto Coffee and Walnut Cake

10 ratings

If there is one underrated dessert, it would be coffee-flavored cake. It is not a popular sweet option, even though it is incredibly delicious. If you are a huge coffee fan like us, then we promise you will love this easy Keto coffee cake.

This Keto-friendly cake has a super moist texture. The walnuts on top add a crunch and a toasty flavor. Moreover, we have added a coffee glaze to bring all the elements together and double down on the coffee flavor.

Is this cake gluten-free?

Don’t you love it when a great recipe is gluten-free? We do too. This Keto coffee recipe is prepared with a combination of almond flour and coconut flour, which are both naturally gluten-free.

How to successfully bake a moist Keto cake?

We have used cream cheese in the batter for this coffee dessert recipe to add moisture. However, both the cream cheese and the butter must be at room temperature to properly combine with the other ingredients. Otherwise, you will end up with a lumpy cake.

What can you substitute the walnuts with?

While the walnuts pair perfectly with the coffee flavor, the best substitute would be pecan nut. If you have neither on hand, then you can use slivered almonds or chopped hazelnuts. Avoid using peanuts as they do not pair well with coffee.

How long will this Keto coffee dessert last?

We can’t guarantee that this cake won’t be devoured within a day. If it isn't, you can store it in an airtight container for 3-4 days at room temperature. You can also freeze this cake before adding the glaze for up to a month. Slice the cake, then wrap each piece individually with cling film or aluminum foil. To thaw, place it in the fridge overnight or on the countertop for a couple of hours.

  • Net Carbs

    3 g

  • Fiber

    2.4 g

  • Total Carbs

    20.4 g

  • Protein

    5.9 g

  • Fats

    20.6 g

227 cals

Easy Keto Coffee and Walnut Cake

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cream cheese

    Cream cheese

    0.33 cup

  • Butter

    Butter

    3 tbsp

  • Ultimate Sugar Replacement

    Ultimate Sugar Replacement

    0.5 cup

  • Raw egg

    Raw egg

    2 large

  • Vanilla extract

    Vanilla extract

    0.5 tsp

  • Instant coffee dry mix (unprepared)

    Instant coffee dry mix (unprepared)

    1.5 tbsp

  • Boiling water

    Boiling water

    1.5 tbsp

  • Almond flour

    Almond flour

    0.75 cup

  • Coconut flour

    Coconut flour

    2 tbsp

  • Baking powder

    Baking powder

    0.5 tsp

  • Salt

    Salt

    0.13 tsp

  • Walnuts

    Walnuts

    0.5 cup, chopped

  • Powdered Erythritol (Icing Sugar)

    Powdered Erythritol (Icing Sugar)

    0.33 cup

  • Cream Heavy Whipping

    Cream Heavy Whipping

    2 tbsp

Recipe Steps

steps 7

45 min

  • Step 1

    Preheat your oven to 350 F/ 180 C. Line an 8”/20 cm cake pan with parchment paper. Mix the almond flour, coconut flour, baking powder, and salt in a medium bowl.
    Step 1
  • Step 2

    In a large bowl, add the cream cheese, 2 tbsp butter, and swerve. Cream everything together using a hand mixer. Add the vanilla and continue beating until smooth and fluffy.
    Step 2
  • Step 3

    Add the eggs and beat. In a small bowl, mix 1 tbsp of instant coffee with 1 tbsp of hot water. Once dissolved, mix it into the wet mixture.
    Step 3
  • Step 4

    Add the dry mixture into the wet. Using a spatula, fold just until all the ingredients are incorporated, and no lumps remain. Fold in half the crushed walnuts.
    Step 4
  • Step 5

    Transfer the batter to the prepared cake pan. Sprinkle the remaining crushed walnuts on top. Bake for 30 minutes or until an inserted toothpick comes out clean.
    Step 5
  • Step 6

    Meanwhile, to prepare the glaze, whisk together the butter and half the powdered sweetener in a bowl until creamy. In another bowl, dissolve ½ tbsp of instant coffee in ½ tbsp of hot water, and add it to the whipped butter. Add in the heavy cream and the remaining powdered sweetener and whisk until a smooth glaze forms.
    Step 6
  • Step 7

    Take the cake out of the oven and let it cool completely. Drizzle the coffee glaze on top. Cut the cake into 8 slices, and serve.
    Step 7

Comments 21

  • Suzedaruze

    Suzedaruze 2 months ago

    Awful. Asked my husband if he would ever eat another piece because otherwise I would throw it away. He said to try putting it in the refrigerator because maybe then it would be a different product.

    • Raebyrd

      Raebyrd 6 months ago

      What could I use to replace instant coffee powder? TIA 💜

      • UnbelievableKetone850035

        UnbelievableKetone850035 6 months ago

        I made this yesterday and it’s delicious! Crunchy on the outside and soft, fluffy and moist on the inside. I used pecans instead of walnuts, added some cinnamon and used Philadelphia and powdered sweetener for the icing.

        • JumboQuail

          JumboQuail a year ago

          This is a great fakery food that keeps you craving sweets to keep you on a proper yo-yo diet.

          • varissul

            varissul 9 months ago

            How rude.

        • SuieA

          SuieA 2 years ago

          I made this today and I really don't understand some of the negative comments. If you follow the easy instructions it is exactly like the description. It is lovely, moist and tastes great, the only adjustment I made was using half the amount of sweetner in the drizzle. My drizzle was more spreadable so more like a butter cream. Thank you to the auther I will certainly be making this lovely cake again 😊😋

          • MsDachshund

            MsDachshund 2 years ago

            I totally agree. It was so easy to make and no one believed it was keto and diabetic friendly! I make it once a month now.

        • datadoll

          datadoll 2 years ago

          I have to disagree with the comment from ecv. I think it is rather a good lesson for Keto and long term weight management. Anything sweet and tasty is a dessert and should be consumed in small quantities. They should always be an occasional part of our diet rather than for daily consumption. This came clear to me when I added a Pavlova as dessert for a company dinner. As I ate mine I realized that it was the only dessert I had slowed myself in weeks. I savored it and was happy that I could allow myself a really good dessert...... On occasion. The light came on. The frequency of this kind of food is absolutely what should be our guide for maintaining healthy weight. Also, the less frequent we eat them , the more we appreciate them.

          • ecv

            ecv 2 years ago

            70g and three net carbs? How can this be considered keto? Stop using that term for these ridiculous foods. Low carb is not the same as keto.

            • ViolettaGD

              ViolettaGD a year ago

              70g is the serving . Have 2. It is keto as fat content is 20g and net carb 3. Alcohol sugars ( most of them ) don’t impact glycemic response. So it’s keto.

            • MirthfulCauliflower399002

              MirthfulCauliflower399002 a year ago

              70g is the weight of each serving. Not sure what your confusion is referencing

            • JoniLea512

              JoniLea512 2 years ago

              70 grams of what? I don’t understand your interpretation of the nutritional facts.

          • LarisaStir

            LarisaStir 2 years ago

            This is a really good recipe, although I had some doubts. So to explain my doubts.. the composition I got wasn’t like the one in the picture (the one in the picture looked more oily and smoother, mine had like an almond flour texture). But after getting it out of the oven, I was actually impressed. The cake was moist in the interior and crusty on the exterior, making it the perfect combination. Instead of making the glaze, I melted some dark chocolate and spread it evenly on the top. It was perfect!

            • Luchay the cat

              Luchay the cat 2 years ago

              Was awful. Where are all the bad reviews this had last week? Way too much butter, it was swimming in it. Couldn't taste the coffee. Inedible, this is the only recipe I've hated

              • Mmackee

                Mmackee 2 years ago

                Could u make in muffin cups

                • ViolettaGD

                  ViolettaGD a year ago

                  You can. Bake less

                • R3Sully

                  R3Sully 2 years ago

                  Also wondering this. Did you try it as muffins?

              • LavenderBlueDilly

                LavenderBlueDilly 3 years ago

                Can report the base of it tasted pretty good even my husband liked it LOL. However, it could do with half the amount of glaze the recipe made and beware that it does not turn out as big as the pictures make it look. I think the base would be just fine with no glaze.

                • recipewriter

                  recipewriter 3 years ago

                  We are glad you and your husband enjoyed it! The glaze is a topping, so you can add as little or as much as you like. Thank you for your feedback!

              • FavorableAvocado879143

                FavorableAvocado879143 3 years ago

                Absolutely delicious. Moist and light, my new favourite keto dessert.

                • recipewriter

                  recipewriter 3 years ago

                  We're glad you enjoyed it !