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Most people who stick to a keto diet have their weekday meal plans down solid. But on the weekends, when schedules vary and everyone wants to indulge in their favorite food and drinks? Those can be tricky times for someone who is counting every single carb.

Enter our sweet cinnamon keto coffee cake — the perfect treat for a Saturday or Sunday morning! The base is made with two gluten-free flours, so you get the benefits of both — a bit of the almond’s nuttiness, and a little rich sweetness from the coconut.

The finished cake has a soft and crumbly texture, though the cream cheese and butter in the batter keep the loaf nice and moist. And while traditional coffee cake doesn’t actually have coffee in it, for a little bonus deliciousness, this one does — so you could actually say this is a true coffee cake.

Easy keto coffee cake variations

There are several ways to switch this recipe up to make it just right for you. A few ideas:

To boost the flavor without adding to the sweet factor, you could add a little more cinnamon and/or vanilla to the batter, or go for the pumpkin spice version (giving it some zip from cinnamon, nutmeg and ground ginger).

If cinnamon’s a no-go for you, leave it out and bake a delicious keto-friendly vanilla sweet cream cake instead.

If you’re not a huge stevia fan — or prefer a keto coffee cake that’s a little less sweet — cut back on the sweetener. If you want to go the other way, you can definitely add more sweetener, but keep in mind that artificial sweeteners like stevia and Splenda don’t taste the same to everyone, and, especially when larger amounts are used, many people notice an aftertaste.

Toppings, too, can make a difference. There’s the simple keto cream cheese icing recipe below for you to try. Not your thing? Try serving the baked coffee cake with a schmear of plain cream cheese, butter or even some lush whipped cinnamon butter.

Finally, while this recipe is keto-friendly, don’t overdo it, because, sadly, no one loses weight by eating a lot of cake.

MORE: The manly man breakfast charcuterie board is full of waffles, doughnuts & meat

Ingredients

• 1 teaspoon cinnamon
• 6 tablespoons Truvia (or other sugar substitute)
• 2 teaspoons baking powder
• 1 cup almond flour
• 1 cup coconut flour
• 1/4 teaspoon salt
• 3 eggs
• 8 ounces cream cheese
• 1 teaspoon vanilla
• 2/3 cup heavy cream
• 1/3 cup cold coffee
• 1/2 cup melted butter

Directions

Preheat oven to 400 degrees Fahrenheit.

In one bowl, whisk together the dry ingredients (the first six listed above). In a second bowl, whisk together the wet ingredients (the second six).

Fully combine the wet and dry ingredients, either by hand or in a food mixer.

Pour batter into 9-inch x 5-inch loaf pan that has been greased or coated with non-stick spray. (Optionally, you could line the pan with parchment paper.)

Bake at 400 degrees Fahrenheit for 15 minutes.

After 15 minutes, lower the oven temperature to 350 degrees Fahrenheit and bake for an additional 35 minutes.

Remove from the oven and let cool for at least 1 hour. (Cooling the cake overnight in the refrigerator gives the best results.)

If desired, top with keto cream cheese icing (recipe below).

If the top of the cake begins to brown too much before it finishes baking, cover with aluminum foil and continue baking.

MORE: This keto custard dessert recipe tastes just like chocolate cheesecake

Keto cream cheese icing (optional)

• 2 tablespoons cream cheese
• 2 tablespoons heavy cream
• 1/2 teaspoon Truvia (or your preferred sugar substitute)

Mix together until thoroughly combined and has a smooth texture. Drizzle over the keto coffee cake.