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Low-Carb Pecan Cinnamon Streusel Coffee Cake

4.9 stars, average of 29 ratings

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This low-carb Pecan Cinnamon Streusel Coffee Cake is a great option for any occasion. You can serve it for breakfast, or with coffee as an after-dinner dessert. It’s the kind of low-carb coffee cake that works all year round, especially in cold winter months.

We've got soft, moist and buttery vanilla almond sponge cake topped with crunchy streusel layer made with chopped pecans, cinnamon and dark chocolate. This cake is simply irresistible!

Recipe Tips

With this low-carb cake you can adjust they sweetness to your liking by changing the amount of sweetener and/or using optional glaze on top.

When I first made this recipe a couple of years ago, I used less sweetener in the sponge and unsweetened 100% dark chocolate in the streusel topping. While I liked it this way, I thought it may not be sweet enough for most people so I ended up adding a little more sweetener to the cake base and using a 90% chocolate bar in the streusel topping instead.

Another way to add sweetness would be to make a glaze and drizzle it on top after baking. To do that, you can use classic sugar-free royal icing from [this Decorated Gingerbread Cookies]/Blog/lchf/decorated-low-carb-gingerbread-cookies) or cream cheese frosting from this Keto Cinnamon Rolls.

If you like this coffee cake recipe, you might also like:

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Hands-on Overall

Serving size 1 slice

Allergy information for Low-Carb Pecan Cinnamon Streusel Coffee Cake

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 slice)

Net carbs5.1 grams
Protein10.2 grams
Fat36.5 grams
Calories390 kcal
Calories from carbs 5%, protein 10%, fat 85%
Total carbs9.1 gramsFiber4.1 gramsSugars3.2 gramsSaturated fat12.2 gramsSodium242 mg(11% RDA)Magnesium77 mg(19% RDA)Potassium288 mg(14% EMR)

Ingredients (makes 12 servings)

Streusel topping:
Cake base:


  1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Line the bottom of a 9-inch spring pan with parchment paper. (You can also use a deep 8-inch spring pan.)
  2. Start by preparing the streusel topping. Chop the pecans and dark chocolate. Low-Carb Pecan Cinnamon Streusel Coffee Cake
  3. Add all of the topping ingredients into a bowl: chopped pecans, dark chocolate, cinnamon, brown sugar substitute, salt and 2 tablespoons of melted butter. Low-Carb Pecan Cinnamon Streusel Coffee Cake
  4. Stir to combine and set aside while you prepare the cake. Low-Carb Pecan Cinnamon Streusel Coffee Cake
  5. Start with the wet ingredients. Crack the eggs into a bowl and and add the remaining melted butted, sour cream and vanilla extract. Beat with a whisk until well combined. Low-Carb Pecan Cinnamon Streusel Coffee Cake
  6. In another bowl combine the dry ingredients: almond flour, coconut flour, whey protein powder, granulated sweetener, baking powder and salt. If you're using vanilla bean powder instead of liquid extract, you can add it too.
  7. Process until well combined using an electric mixer or a stand mixer. Low-Carb Pecan Cinnamon Streusel Coffee Cake
  8. Add the liquid ingredients while beating, until smooth batter forms. Low-Carb Pecan Cinnamon Streusel Coffee Cake
  9. Pour in the lined cake tin and spread evenly using a spatula. Low-Carb Pecan Cinnamon Streusel Coffee Cake
  10. Sprinkle with the prepared streusel topping. Place in the oven and bake for about 45 minutes or until cooked through. If the top browns too quickly, loosely cover with a piece of parchment paper or baking foil. (A wooden stick inserted into the cake should come out clean.) Low-Carb Pecan Cinnamon Streusel Coffee Cake
  11. Remove from the oven and let it cool down to room temperature before removing from the cake tin and slicing. You may need to run a sharp knife around the edges to help release the cake. For optional glaze options, see recipe tips above. Low-Carb Pecan Cinnamon Streusel Coffee Cake
  12. Store at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months. Low-Carb Pecan Cinnamon Streusel Coffee Cake

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Pecans, nuts
0.5 g1.1 g8.9 g86 kcal
Extra dark chocolate, 90% cocoa (cacao)
0.6 g0.4 g2.4 g24 kcal
Cinnamon, spices
0.2 g0 g0 g2 kcal
Sukrin Gold, brown sugar substitute
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Butter, unsalted, grass-fed
0 g0 g1.9 g17 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.1 g1.6 g24 kcal
Butter, unsalted, grass-fed
0 g0.1 g7.6 g68 kcal
Cream, sour
1.2 g0.6 g4.8 g50 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Coconut flour, organic
0.4 g0.6 g0.5 g12 kcal
Whey protein powder (protein isolate, Jay Robb)
0.1 g1.6 g0 g7 kcal
Erythritol (natural low-carb sweetener)
0.4 g0 g0 g2 kcal
Baking powder, gluten-free
0.2 g0 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, 1 slice
5.1 g10.2 g36.5 g390 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (4)

What an utterly lovely autumn recipe! 😊 I have been wanting to make this for ages, and finally got around to it this weekend. I made the recipe pretty much as written, but made a few small changes -- added a generous teaspoon of orange zest to the batter, used a mix of walnuts and pecans for the streusel (as I had run out of pecans), used my own homemade keto dark chocolate chunks for the topping, and added small amounts of powdered Stevia and monk fruit sweetener to the cake batter to suit my partner's palate. Once baked, I also drizzled this with a small amount of the recommended cream cheese frosting, but honestly it's just as delicious even without. Thank you for another wonderful recipe, Martina, this was a real joy to make and eat! 😊

Thank you so much Anu! I think orange zest is a fantastic addition, will need to try next time! 😊

Hi Martina,
U recommend 3 cake recipes to me (for a little boy who has Glycogen storage disease) I'm making all 3 for taste testing.
On the streusel one, can I sub the egg powder with fresh egg whites pls & how many ? my eggs are large ?
Also, can I replace the sour cream with FF Greek yogurt  ? TIA x

I'm sorry for the delayed response! First heavily pregnant, then fourth trimester... it has all been a blur 😊
I'd love to recommend just 3 but there are SO MANY! Have a look:
To answer your questions, I've never used powdered eggs instead of fresh so I'm not sure I can help here. I used large eggs in this recipe. And yes you can replace sour cream with yogurt!