Macadamia Nut Keto Coffee Cake

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This low-carb sugar-free keto coffee cake might be made entirely with healthy ingredients but you will never know by tasting it! There is nothing missing here and it’s a great way to enjoy classic fall and winter flavors while having something sweet over the holiday season.

Once sliced and served, the keto coffee went fast! The kids swarmed my photo space and eagerly took the first bites. It’s a great example of how easy keto recipes can still be family friendly, delicious, and sugar-free!

It’s so nice to have cake every once in a while on a keto diet!

macadamia nut keto coffee cake

Dry bowl, wet bowl, plus chopped nuts equals a delicious and amazing coffee cake! I chose star anise specifically for this recipe because it has a sweet, peppery taste. Star anise makes me think of licorice, the sweet/spicy combination is a unique addition.

The entire house smells like cinnamon!

easy keto coffee cake recipe

Make it Dairy-Free

All you need to do is make two simple substitutions. Replace the 1/4 cup of butter with coconut oil and the 1/2 cup sour cream with coconut cream. Easy peasy!

If you’re dairy-free, you’ll love decorating with a Dairy-Free Keto Icing. Follow the modification to turn it into a glaze and let it run over this coffee cake for a show-stopping finish.

Also, be sure to try my other favorite dairy-free keto baked goods: Dairy-Free Pumpkin Muffins and Low Carb Chocolate Pumpkin Bread. These are just some of my dairy-free keto breakfast ideas.

Keto Coffee Cake Muffins?

Yes, I think so.

Instead of a square cake, you can make individual coffee cakes in a greased 12-cup muffin pan or even smaller, bites sized mini-muffins in a mini muffin pan. Check your goods after 20 minutes of baking in the oven. Generally, muffins have a shorter baking time than flat cakes.

Frost the muffins with Maple Buttercream Frosting. Oh yum!

sugar free coffee cake with macadamia nuts

Flax, Almond and Coconut

Working with a blend of these three different keto flours varies your baking experience. I see a lot of recipes and keto bakers relying heavily on almond flour only. With this mixture, the keto coffee cake stays light and fluffy, crisps nicely around the edges and doesn’t dry up as it bakes. Be sure to let if cool before serving otherwise it may be a bit gummy in the center still. Ours cooled for about 30 minutes before we ate it.

gluten free coffee cake with almond flour

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low carb coffee cake recipe simple ingredinets

You have the choice to blend the macadamia nuts into the batter or sprinkle the chopped nuts on top just before you place the cake in the oven. Pecans and walnuts can also be used if you have no macadamia nuts on hand.

Watch the KETO COFFEE CAKE recipe video here

Do you love baking easy recipes?

I highly recommend The Ultimate Guide to Low-Carb Baking for all you need to know about sugar-free, keto sweet and savory baked goods!

keto coffee cake featured

Keto Coffee Cake

Jessica Haggard
A low-carb and keto coffee cake with cinnamon and star anise blended in with flax, almond, and coconut flour is so light and fluffy! Ready in 30 minutes.
4.53 from 19 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 138 kcal



  • Preheat the oven to 350° F.
  • Whisk eggs in a small bowl. Add butter and cream.
  • In a second bowl, mix all dry ingredients together. Reserve the nuts to be either blended into the batter or sprinkled on top.
  • Combine the dry ingredients with the egg mixture. If desired, blend the nuts in now. Pour batter into greased 8 by 8-inch glass baking dish. If the nuts are not blended in to the dough, sprinkle them on top now.
  • Bake for 30 minutes. Test the center with a knife. If it is ready, remove from the oven and let cool. Serve warm, room temperature or cold.


Nutrition & Macros

Calories: 138kcalCarbohydrates: 5gProtein: 2gFat: 13gSaturated Fat: 5gCholesterol: 16mgSodium: 146mgPotassium: 101mgFiber: 3gSugar: 1gVitamin A: 178IUVitamin C: 1mgCalcium: 54mgIron: 1mg

To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.

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As featured in The Best Coffee Cake Recipes by All Day I Dream About Food.

Meet Jessica Haggard

Jessica Haggard is the creator of Primal Edge Health, where she shares simple, nourishing low-carb, keto and carnivore diet recipes.

She has photographed and authored two best selling ketogenic cookbooks, The Ketogenic Edge Cookbook and The Carnivore CookbookLearn more about Jessica…

33 thoughts on “Macadamia Nut Keto Coffee Cake”

  1. 5 stars
    What a delicious coffee cake! I love that it fits keto diets too. This will be lovely to serve alongside the other baked goods so our low-carb family doesn’t feel left out during the holidays!

  2. I just made this today…turned out awesome! I made it into 9 muffins and baked for 22 minutes. I also reduced the sweetener to 1/4 cup and added 20 drops of stevia in its place. I also omitted the nuts and it was still delicious! Perfect with a cup of coffee. I love the flour combo you came up with…my biggest problem with these baked good recipes that use so much almond flour is the calorie count is so high and it really eats into my calories for the day…one of these muffins is just over 100 calories which i can incorporate into my day with no problem…awesome job guys!

    • So glad you like this one!! I think the flax-coconut-almond combo feels so much lighter than 100% almonds. It’s also better macros, as you pointed out!

  3. I adapted this to make chocolate muffins they where amazing. I love the flour mix I will be using that in my baking a lot more from now on. I only found your site yesterday, I love the recipes there healthy everyday things that my family will love, this is just what I’ve been looking for, thank you.

    • What a great tip! I also like the flour mix – so light and fluffy, yet filling. Glad you like the recipes 🙂

  4. Oh my nerves!!! It is in the oven right now! But I know it is going to be amazing because I couldn’t stop licking the spoon LOL. It was delicious, raw egg and all. I only use a anise in meat, I do not like it in pastries so I chose to admit it. I substituted pumpkin spice seasoning. My house smells like fall and Thanksgiving all in one. Love y’alls recipes

  5. Given the high cost of vanilla powder, is it possible to substitute vanilla extract and, if so, how would the measurements be different? I love how this recipe sounds, but vanilla powder is like gold these days. Thanks!

  6. I am a big fan of your Channel! This is the second time I’m making your coffee cake, and it comes out very delicious. I did cut lakanto amount in half and I used the best kind of canned coconut milk I could find instead of sour cream. I think it worked!

    • Nice! With keto “sweet” recipes you can always cut the sweetener down a bit to best suit your tastes. After being keto for some many years, I usually do the same.

  7. Ugh. That was a good ugh! I made this cake and it was so good I couldn’t stop eating until HALF of it was gone! I didn’t have star anise unfortunately only had pumpkin pie spice so used that instead along with pecans instead of macadamia nuts. I can only imagine how it would have been with the star anise but even with the substitute, the cake was still sooo good! Loved the texture and the flavor was amazing. I’m now hooked on the golden Lakanto but next time I’ll use a little less because the molasses flavor really comes out well in this recipe. Thanks so much for this recipe, I really can’t wait to try the others in the new low carb baking book!

  8. I saw your video during the day, so I went home and made this with my 3 year old that night! So, so good!!! Amazingly good!! OMFG good! I didn’t have plain powdered star anise, so I used Chinese 5 spice and just halved the amount. Tasted amazing. Thank you Jessica! This is now has a permanent spot in my keto repertoire.


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