keto coffee cake featured

Macadamia Nut Keto Coffee Cake

posted in: Recipes
A low-carb and keto coffee cake with cinnamon and star anise blended in with flax, almond, and coconut flour.
keto coffee cake featured

Once sliced and served, the keto coffee went fast! The kids swarmed my photo space and eagerly took the first bites.

The one-year-old soon discovered that by holding a (dull) butter knife and pressing/smashing it bluntly into the pieces of cake, he can make more pieces of cake! This happy discovery of his led to the many crumbs you’ll see in the pictures below.

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!

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.

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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!

Keto Coffee Cake Muffins?

keto coffee cake

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.

Recommended Recipe: Maple Buttercream Frosting

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.

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keto coffee cake featured

Keto Coffee Cake

A low-carb and keto coffee cake with cinnamon and star anise blended in with flax, almond, and coconut flour.
4.13 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 138kcal


  • 3 whole eggs
  • 1/4 cup grass-fed butter
  • 1/2 cup sour cream coconut cream
  • 1/4 cup ground flax
  • 1/4 cup coconut flour
  • 1/4 cup almond flour
  • 1/2 cup golden Lakanto use code "primaledgehealth" for 20% off your order
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla powder
  • 1 teaspoon star anise seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/2 cup chopped macadamia nuts


  • 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.



Calories: 138kcal | Carbohydrates: 5g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 146mg | Potassium: 101mg | Fiber: 3g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?Mention @PrimalEdgeHealth or tag #pehrecipe so I can repost my favs!

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macadamia nut keto coffee cake

19 Responses

  1. Elizabeth Jensen
    | Reply

    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.

  2. Colleen
    | Reply

    I made this today, followed the recipe exactly and it was wonderful. I really loved the star anise in it. Thanks!

    • Jessica Haggard
      | Reply

      It’s a pretty fail proof recipe 🙂 We love it!

  3. AnaMin
    | Reply

    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!

    • Jessica Haggard
      | Reply

      Oh yum! I bet yours came out so good with the pecans and ppie spice. Thanks for sharing your success!

  4. Ellina Melnik
    | Reply

    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!

    • Jessica Haggard
      | Reply

      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.

  5. Kristen
    | Reply

    I made this yesterday and we both love it! Will it freeze ok?

    • Jessica Haggard
      | Reply

      Yes, it’s freezable 🙂

  6. Katie
    | Reply

    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!

    • Jessica Haggard
      | Reply

      Yes! 100%, you can sub extract in equal amounts of powder. Enjoy!! This recipe is AWESOME!

  7. Promise
    | Reply

    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

    • Tristan
      | Reply

      Awesome! Raw egg is great 😉 So easy on the digestion! Glad you enjoyed this one!

  8. Hannah
    | Reply

    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.

    • Jessica Haggard
      | Reply

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

  9. Carrie Collado
    | Reply

    This was delicious. Thanks for the recipe.

    • Tristan
      | Reply

      So glad you liked it! It’s great as muffins too 🙂

  10. Staci
    | Reply

    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!

    • Jessica Haggard
      | Reply

      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!

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