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Keto Flower Bundt Coffee Cake Recipe Keto Flower Bundt Coffee Cake Recipe


Keto Flower Bundt Coffee Cake Recipe

Written by: Emily Smith

This keto flower bundt coffee cake is my go-to for a guilt-free treat. It's moist, nutty, and subtly sweet. Perfect with a cup of coffee or as a quick breakfast!

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Here's a secret, my kitchen's the stage for this keto wonder - a flower bundt coffee cake that'll blow your senses away. Picture moist cake with a hint of nutty flavor, all wrapped up in a neat little keto package. No sugar highs or lows in sight. Just pure, delicious indulgence. Now, shall we get our hands a little messy in the kitchen? Adventure's calling! Let's answer it with this cake!

Ingredients for Keto Flower Bundt Coffee Cake

  • Almond flour: Provides a nutty flavor and a fine texture, making it a great low-carb alternative to traditional flour.
  • Erythritol: A sugar alcohol that adds sweetness without the carbs, perfect for keeping the recipe keto-friendly.
  • Coconut flour: Absorbs moisture well and adds a subtle coconut flavor, enhancing the overall taste and texture of the cake.
  • Baking powder: Helps the cake rise and become fluffy by creating air bubbles in the batter during baking.
  • Baking soda: Works with the baking powder to leaven the cake, resulting in a light and airy texture.
  • Butter: Adds richness and moisture to the cake, contributing to a tender crumb and delicious flavor.
  • Sour cream: Provides moisture and a slight tanginess to the cake, enhancing its texture and flavor profile.
  • Eggs: Bind the ingredients together and add structure to the cake, helping it rise and hold its shape.
  • Vanilla extract: Enhances the overall flavor of the cake with its warm and aromatic notes, adding depth to the taste.
  • Pecans: Optional ingredient that adds a crunchy texture and nutty flavor, complementing the sweetness of the cake.

Essential Tools for Making This Delightful Keto Cake

  • Mixing bowl: To combine dry and wet ingredients for the cake batter efficiently.
  • Bundt cake pan: To bake the coffee cake in its distinctive ring shape.
  • Whisk: To thoroughly mix the wet ingredients and incorporate air for a light cake texture.
  • Measuring cups and spoons: For accurate measurement of ingredients to ensure the cake turns out as intended.

Serves: 10 people

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour


  • 2 cups almond flour
  • 1/2 cup erythritol (or preferred sweetener)
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)


  1. Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
  2. In a bowl, mix together almond flour, erythritol, coconut flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together melted butter, sour cream, eggs, and vanilla extract.
  4. Combine the wet and dry ingredients until well mixed. Fold in the chopped pecans if using.
  5. Pour the batter into the prepared bundt pan and spread it evenly.
  6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Nutritional value:

Per Serving in Calories: 280 kcal | Carbohydrates: 6g | Protein: 8g | Total Fat: 25g | Saturated Fat: 8g | Trans Fat: 0g | Monounsaturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 90mg | Sodium: 220mg | Dietary Fiber: 3g | Sugar: 1g | Calcium: 80mg | Potassium: 120mg | Iron: 1.5mg | Vitamin A: 100µg | Vitamin C: 0mg

Prep Now, Enjoy Later: Make-Ahead and Freezing Tips

Make Ahead Instructions

  • Bake the keto flower bundt coffee cake as directed and allow it to cool completely.
  • Once cooled, wrap the cake tightly in plastic wrap and store it at room temperature for up to 2 days.

Freezing Instructions

  • After baking and cooling, wrap the cake tightly in plastic wrap and aluminum foil.
  • Place the wrapped cake in a freezer-safe container or bag.
  • Freeze for up to 2-3 months.
  • Thaw in the refrigerator overnight before serving.

One interesting fact about this keto flower bundt coffee cake recipe is that you can enhance the flavor by adding a touch of freshly grated nutmeg to the batter. It gives the cake a warm and aromatic twist that pairs beautifully with the other ingredients.

Common Questions About This Keto-Friendly Coffee Cake

Can I substitute almond flour with coconut flour in this recipe?
It's best to stick with almond flour for this recipe as coconut flour absorbs more liquid and may result in a different texture.
Can I use a different sweetener instead of erythritol?
Yes, you can use your preferred sweetener as a substitute for erythritol in this recipe.
How can I store this keto coffee cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Can I omit the pecans from the recipe?
Absolutely, feel free to leave out the pecans if you prefer a nut-free version of the coffee cake.
Can I freeze this keto coffee cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer for up to 3 months.

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