8 Delicious Sugar Free Coffee Cake Recipes Guilt Free Indulgence for Coffee Lovers

Coffee and cake—a match made in culinary heaven. But for those watching their sugar intake, traditional coffee cakes can be off-limits. Fear not, coffee enthusiasts! Sugar free coffee cake recipes have evolved dramatically in recent years, offering the same moist, tender crumb and satisfying flavors without the blood sugar spike. These eight exceptional sugar free coffee cake recipes prove you don’t need refined sugar to create a delectable treat worthy of your favorite brew.

Whether you’re managing diabetes, following a keto lifestyle, or simply reducing your sugar consumption, these recipes deliver all the comfort and satisfaction of traditional coffee cake with none of the guilt. From classic cinnamon crumb varieties to fruit-studded delights, each recipe has been carefully developed to ensure perfect texture and flavor without compromising your health goals.

1. Classic Almond Flour Cinnamon Streusel Coffee Cake

The quintessential coffee cake experience begins with a tender crumb and that irresistible cinnamon streusel topping. This sugar free coffee cake achieves perfection using a combination of almond flour and coconut flour for a low-carb base that maintains the classic coffee cake texture. The secret lies in the streusel—a blend of nuts, cinnamon, and sugar alternatives that creates that signature crumbly layer that defines a great coffee cake.

What sets this recipe apart is its versatility. The almond flour base provides a tender crumb that rivals traditional flour-based cakes, while the sugar substitute blend delivers authentic sweetness without the carbs. Perfect for weekend brunches or afternoon coffee breaks, this classic will become your go-to sugar free coffee cake recipe.

Ingredients for the Cake:

• 2½ cups blanched almond flour
• ¼ cup coconut flour
• ¾ cup granulated erythritol or monk fruit sweetener
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• ½ cup unsweetened almond milk
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon instant coffee granules (optional, for enhanced coffee flavor)

Ingredients for the Streusel:

• ¾ cup almond flour
• ⅓ cup chopped pecans or walnuts
• 3 tablespoons granulated erythritol or monk fruit sweetener
• 1 tablespoon ground cinnamon
• ¼ cup unsalted butter, cold and cubed

Step-by-Step Preparation:

1. Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
3. In a separate bowl, mix melted butter, almond milk, eggs, vanilla extract, and instant coffee (if using).
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. For the streusel, combine almond flour, chopped nuts, sweetener, and cinnamon in a small bowl. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
6. Pour half the batter into the prepared pan. Sprinkle with half the streusel mixture. Top with remaining batter and finish with the rest of the streusel.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 15 minutes before lifting out using the parchment paper. Cool completely before slicing.

2. Lemon Blueberry Yogurt Coffee Cake

 

Bright, tangy lemon paired with juicy blueberries creates a refreshing spin on traditional sugar free coffee cake. This recipe incorporates Greek yogurt for moisture and protein, resulting in a tender crumb that stays fresh for days. The vibrant flavor profile makes this an exceptional choice for spring and summer gatherings, though its appeal truly spans all seasons.

The magic of this cake lies in its perfect balance of tart and sweet. Without refined sugar, the natural sweetness of blueberries takes center stage, enhanced by the citrus notes from fresh lemon zest. A drizzle of sugar-free lemon glaze adds the perfect finishing touch to this sophisticated yet simple treat.

Ingredients for the Cake:

• 2 cups almond flour
• ½ cup coconut flour
• ¾ cup granulated stevia or allulose
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup plain Greek yogurt (full-fat works best)
• 3 large eggs
• ¼ cup fresh lemon juice
• 2 tablespoons lemon zest
• ¼ cup avocado oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
• 1 tablespoon almond flour (for coating blueberries)

Ingredients for the Lemon Glaze (Optional):

• ¼ cup powdered erythritol or allulose
• 1-2 tablespoons fresh lemon juice
• ½ teaspoon lemon zest

Step-by-Step Preparation:

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or line with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together Greek yogurt, eggs, lemon juice, lemon zest, oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. In a small bowl, toss blueberries with 1 tablespoon of almond flour to prevent sinking.
6. Gently fold the coated blueberries into the batter.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together powdered sweetener, lemon juice, and zest until smooth. Drizzle over the cooled cake.

3. Espresso Chocolate Swirl Coffee Cake

 

For true coffee aficionados, this espresso-infused sugar free coffee cake delivers an intense coffee experience alongside rich chocolate ribbons. The bold flavors make this an ideal dessert for after dinner or a special occasion breakfast treat. Unlike many sugar free recipes that sacrifice depth of flavor, this cake layers complexity with real espresso and unsweetened chocolate for an authentic taste experience.

The marbled effect creates a stunning visual presentation that elevates this sugar free coffee cake to gourmet status. The interplay between the coffee-forward cake and bittersweet chocolate swirls provides a sophisticated flavor profile that appeals to adult palates while remaining accessible to all.

Ingredients for the Cake:

• 2 cups almond flour
• ¼ cup coconut flour
• ¼ cup unflavored whey protein powder (helps with texture)
• ¾ cup granulated erythritol-monk fruit blend
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 4 large eggs, room temperature
• ¾ cup sour cream
• 2 tablespoons strongly brewed espresso or 1 tablespoon espresso powder dissolved in 2 tablespoons hot water
• 1 teaspoon vanilla extract

Ingredients for the Chocolate Swirl:

• 3 ounces unsweetened chocolate, melted and cooled slightly
• 3 tablespoons granulated erythritol-monk fruit blend
• 1 tablespoon heavy cream
• ½ teaspoon vanilla extract

Step-by-Step Preparation:

1. Preheat oven to 350°F (175°C). Grease a 9-inch bundt pan thoroughly.
2. In a medium bowl, whisk together almond flour, coconut flour, protein powder, sweetener, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter with an electric mixer until smooth and creamy. Add sweetener and beat until light and fluffy, about 2-3 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Beat in sour cream, espresso, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
7. For the chocolate swirl, mix melted chocolate with sweetener, heavy cream, and vanilla until smooth.
8. Pour half the batter into the prepared bundt pan. Spoon half the chocolate mixture in dollops over the batter.
9. Use a knife to create a swirl pattern. Top with remaining batter and chocolate mixture, and swirl again.
10. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
11. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

4. Apple Cinnamon Pecan Coffee Cake

The comforting combination of apples, cinnamon, and pecans creates a sugar free coffee cake that celebrates the best of fall flavors. This recipe shines by highlighting the natural sweetness of apples, enhanced by warm spices and crunchy pecans. The result is a moist, fragrant cake that pairs perfectly with your morning coffee or afternoon tea.

What makes this sugar free coffee cake special is its impressive moisture retention—often a challenge in sugar-free baking. The grated apples distribute evenly throughout the batter, ensuring each bite contains that perfect apple flavor. The pecan streusel adds a satisfying textural contrast that elevates the entire eating experience.

Ingredients for the Cake:

• 2¼ cups almond flour
• ¼ cup coconut flour
• ¾ cup granulated allulose or erythritol
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt
• 3 large eggs, room temperature
• ½ cup unsweetened applesauce
• ¼ cup sour cream
• ¼ cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 cup grated Granny Smith or Honeycrisp apples (about 1 large apple), excess moisture squeezed out

Ingredients for the Pecan Streusel:

• ¾ cup chopped pecans
• ¼ cup almond flour
• 3 tablespoons granulated allulose or erythritol
• 1 tablespoon ground cinnamon
• 3 tablespoons cold butter, cubed

Step-by-Step Preparation:

1. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, spices, and salt.
3. In a separate bowl, whisk together eggs, applesauce, sour cream, melted butter, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Fold in the grated apples gently.
6. For the streusel, combine pecans, almond flour, sweetener, and cinnamon in a bowl. Cut in cold butter until the mixture resembles coarse crumbs.
7. Pour the batter into the prepared pan and spread evenly. Sprinkle the streusel mixture on top.
8. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
9. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

5. Pumpkin Spice Coffee Cake with Cream Cheese Swirl

This sugar free coffee cake celebrates the beloved pumpkin spice flavor profile in a healthier package. Perfect for fall gatherings or holiday breakfasts, the combination of pumpkin, warm spices, and tangy cream cheese creates an irresistible treat that will have everyone asking for seconds. The natural sweetness of pumpkin allows this cake to shine without added sugar.

What distinguishes this recipe is its clever use of pumpkin puree, which adds moisture, natural sweetness, and nutritional value. The cream cheese swirl introduces a delightful tang that balances the warm spices and creates beautiful marbling throughout the cake. Despite being sugar-free, this coffee cake tastes indulgent enough for special occasions.

Ingredients for the Cake:

• 2 cups almond flour
• ¼ cup coconut flour
• ¾ cup brown sugar substitute (like Swerve Brown)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 3 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• ¼ cup melted coconut oil or butter
• 2 teaspoons vanilla extract
• ¼ cup unsweetened almond milk

Ingredients for the Cream Cheese Swirl:

• 8 ounces cream cheese, softened
• ¼ cup granulated erythritol or allulose
• 1 large egg
• 1 teaspoon vanilla extract

Ingredients for the Pecan Topping:

• ½ cup chopped pecans
• 2 tablespoons granulated erythritol or allulose
• 1 teaspoon ground cinnamon
• 1 tablespoon melted butter

Step-by-Step Preparation:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, brown sugar substitute, baking powder, baking soda, spices, and salt.
3. In a separate bowl, whisk together eggs, pumpkin puree, melted oil, vanilla extract, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. For the cream cheese swirl, beat cream cheese with sweetener until smooth. Add egg and vanilla extract, and beat until well combined.
6. For the pecan topping, mix all ingredients in a small bowl.
7. Pour half the pumpkin batter into the prepared pan. Dollop half the cream cheese mixture on top and swirl with a knife.
8. Add remaining pumpkin batter and top with remaining cream cheese mixture. Swirl again.
9. Sprinkle the pecan topping evenly over the surface.
10. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
11. Cool completely in the pan before slicing and serving.

6. Coconut Chai Spiced Coffee Cake

This exotic twist on sugar free coffee cake combines aromatic chai spices with tropical coconut for a unique flavor experience. The warm notes of cardamom, cinnamon, ginger, and cloves create a fragrant base, while coconut adds texture and richness. This globally-inspired recipe offers a sophisticated alternative to traditional coffee cake flavors.

What makes this recipe stand out is its aromatic complexity. The chai spice blend creates layers of flavor that develop and evolve with each bite. The coconut provides both textural contrast and a subtle sweetness that complements the spices beautifully. This sugar free coffee cake offers a sensory experience that goes far beyond mere sweetness.

Ingredients for the Cake:

• 1¾ cups almond flour
• ½ cup unsweet
• ½ cup unsweetened shredded coconut
• • • ¼ cup coconut flour
    • ¾ cup granulated allulose or monk fruit sweetener
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1½ teaspoons ground cinnamon
    • 1 teaspoon ground cardamom
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon salt
    • 3 large eggs, room temperature
    • ½ cup coconut oil, melted
    • ½ cup full-fat coconut milk
    • 2 tablespoons strongly brewed chai tea (or 1 teaspoon chai concentrate)
    • 1 teaspoon vanilla extract

  Ingredients for the Coconut Topping:

  • ¾ cup unsweetened shredded coconut
  • ¼ cup sliced almonds
  • 3 tablespoons granulated allulose or monk fruit sweetener
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cardamom
  • 3 tablespoons coconut oil, melted

  Step-by-Step Preparation:

  1. Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper.
  2. In a large bowl, whisk together almond flour, shredded coconut, coconut flour, sweetener, baking powder, baking soda, spices, and salt.
  3. In a separate bowl, whisk together eggs, melted coconut oil, coconut milk, chai tea, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. For the coconut topping, combine all ingredients in a bowl and mix until evenly coated.
  6. Pour the batter into the prepared pan and spread evenly. Sprinkle the coconut topping over the batter.
  7. Bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  8. Allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

  7. Berry Cream Cheese Crumble Coffee Cake

  This double-layered sugar free coffee cake celebrates the natural sweetness of fresh berries alongside tangy cream cheese. The combination creates a balanced flavor profile that works beautifully as either a brunch centerpiece or elegant dessert. By using a variety of berries, you’ll get a beautiful color contrast and complex flavor that elevates this coffee cake to special occasion status.

  What sets this recipe apart is its clever structure—the creamy layer of sweetened cream cheese between the cake and berry topping creates a cheesecake-like experience that feels truly indulgent. The almond flour crumble provides a satisfying textural contrast to the tender cake and juicy berries. This sugar free coffee cake proves that healthier baking doesn’t mean compromising on sophisticated flavors or techniques.

  Ingredients for the Cake:

  • 2 cups almond flour
  • ¼ cup coconut flour
  • ¾ cup granulated erythritol or allulose
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • ½ cup sour cream
  • ¼ cup unsalted butter, melted
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract

  Ingredients for the Cream Cheese Layer:

  • 8 ounces cream cheese, softened
  • ¼ cup granulated erythritol or allulose
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

  Ingredients for the Berry Layer:

  • 2 cups mixed berries (raspberries, blueberries, blackberries)
  • 2 tablespoons granulated erythritol or allulose
  • 1 tablespoon lemon juice
  • 1 teaspoon arrowroot powder or xanthan gum

  Ingredients for the Crumble Topping:

  • ½ cup almond flour
  • 2 tablespoons granulated erythritol or allulose
  • ¼ cup sliced almonds
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons cold butter, cubed

  Step-by-Step Preparation:

  1. Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
  2. In a large bowl, whisk together almond flour, coconut flour, sweetener, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together eggs, sour cream, melted butter, vanilla extract, and almond extract.
  4. Add the wet ingredients to the dry ingredients and mix until combined. Spread the batter into the prepared pan.
  5. For the cream cheese layer, beat cream cheese with sweetener until smooth. Add egg, vanilla extract, and lemon zest, beating until well combined. Spread over the cake batter.
  6. For the berry layer, gently toss berries with sweetener, lemon juice, and arrowroot powder. Arrange over the cream cheese layer.
  7. For the crumble topping, combine almond flour, sweetener, sliced almonds, and cinnamon in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Sprinkle over the berries.
  8. Bake for 45-50 minutes, covering with foil after 30 minutes if the top browns too quickly.
  9. Allow to cool in the pan for 20 minutes before removing the ring. Cool completely before slicing.

  8. Maple Pecan Coffee Cake with Brown Butter Glaze

  This sophisticated sugar free coffee cake channels the rich flavors of maple and brown butter without the sugar spike. Perfect for fall and winter gatherings, this cake delivers complex, nutty flavors and a tender crumb. The brown butter glaze adds a gourmet touch that elevates this coffee cake to special occasion status.

  What distinguishes this recipe is its depth of flavor. By using techniques like browning butter and incorporating real maple extract, this sugar free coffee cake achieves complexity that rivals its sugar-laden counterparts. The layering of maple notes throughout the cake, streusel, and glaze creates a cohesive flavor experience that feels intentional and refined.

  Ingredients for the Cake:

  • 2¼ cups almond flour
  • ¼ cup coconut flour
  • ¾ cup brown sugar substitute (like Swerve Brown)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 large eggs, room temperature
  • ½ cup sour cream
  • ½ cup unsalted butter, melted
  • 1½ teaspoons maple extract
  • 1 teaspoon vanilla extract

  Ingredients for the Pecan Streusel:

  • 1 cup chopped pecans
  • ¼ cup almond flour
  • 3 tablespoons brown sugar substitute
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon maple extract
  • 3 tablespoons cold butter, cubed

  Ingredients for the Brown Butter Glaze:

  • 4 tablespoons unsalted butter
  • ¼ cup powdered erythritol or allulose
  • 2 tablespoons heavy cream
  • ½ teaspoon maple extract
  • ¼ teaspoon vanilla extract
  • Pinch of salt

  Step-by-Step Preparation:

  1. Preheat oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper.
  2. In a large bowl, whisk together almond flour, coconut flour, brown sugar substitute, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together eggs, sour cream, melted butter, maple extract, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. For the streusel, combine pecans, almond flour, brown sugar substitute, and cinnamon in a bowl. Add maple extract to the cold butter, then cut the butter into the dry mixture until crumbly.
  6. Pour half the batter into the prepared pan and spread evenly. Sprinkle with half the streusel mixture.
  7. Add remaining batter and top with remaining streusel.
  8. Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean.
  9. While the cake is baking, prepare the glaze. In a small saucepan, heat butter over medium heat until it turns amber and smells nutty, about 5-7 minutes. Remove from heat.
  10. Whisk in powdered sweetener, heavy cream, extracts, and salt until smooth.
  11. Allow the cake to cool for 15 minutes, then drizzle with the brown butter glaze while still warm.
  12. Cool completely before slicing and serving.

  The Science Behind Sugar-Free Baking Success

  Creating exceptional sugar free coffee cake recipes requires understanding how alternative sweeteners and flours interact. Unlike traditional baking where sugar provides both sweetness and structure, sugar-free baking demands careful balancing of protein-rich flours and moisture-retaining ingredients. The recipes in this collection have been developed with these principles in mind, ensuring consistent results even without conventional sugar.

  The combination of almond and coconut flours provides a tender crumb with minimal carbohydrates, while ingredients like sour cream, yogurt, and cream cheese add much-needed moisture and richness. The varied sweetener options—from erythritol and monk fruit to allulose—allow you to customize each recipe to your taste preferences and dietary needs.

  Conclusion: Embracing Sugar-Free Coffee Cake Without Compromise

  These eight sugar free coffee cake recipes prove that reducing sugar doesn’t mean sacrificing flavor, texture, or enjoyment. From classic cinnamon streusel to exotic chai-spiced creations, each recipe delivers a delightful companion to your favorite coffee or tea. By focusing on quality ingredients and thoughtful technique, these cakes offer all the pleasure of traditional coffee cake without the sugar crash.

  Whether you’re managing diabetes, following a keto lifestyle, or simply reducing refined sugar in your diet, these recipes provide delicious options for every occasion. Experiment with different flavor combinations, adjust sweetness to your preference, and discover the satisfaction of baking exceptional sugar free coffee cakes that everyone will enjoy—regardless of dietary restrictions.

  The next time you brew a pot of your favorite coffee, treat yourself to one of these sugar-free coffee cake recipes. Your taste buds—and your body—will thank you for the perfect pairing that doesn’t compromise on flavor or health.