Low-Carb, Gluten-Free Coffee Cake

Low Carb Gluten Free Coffee Cake Ring

Craving a gluten-free coffee cake with cinnamon-pecan streusel topping… that’s also low carb? Read on!

Growing up, my grandmother seemed to always have some form of coffee cake sitting on the counter. Usually one that was sticky sweet and topped with a cinnamon glaze and gooey pecans.

Of course, even as a kid, I knew that coffee cake was really a dessert and NOT a breakfast. But that didn’t stop me from indulging any time I had the chance.

Like most breakfast pastries, there isn’t much that is nutritionally redeeming about coffee cake. After all, it’s almost entirely refined flour and sugar, with a few eggs to give it lift.

The good news is that with the substitution of just a few “intelligent ingredients,” you can still enjoy the taste of a classic coffee cake with a fragrant cinnamon-pecan streusel topping… and without all the gluten, grains, carbs and sugar you would find in the original.

And making it is a snap!

Making Low Carb and Gluten Free Coffee Cake: The Step By Step

Using our versatile Miracle Mix, you can make this recipe very low in sugar (less than 2 grams per serving) if you use primarily Erythritol. You could also use a 50/50 blend of Erythritol and Coconut Sugar. This will give you a more rounded sweetness with a hint of brown-sugar. And still each serving would provide just 7 grams of sugar (roughly what you get in a third of an apple).

The great thing about this gluten-free coffee cake is that you can modify it to your dietary needs. I used full fat coconut milk and a bit more coconut sugar for a richer, more dessert-like indulgence. But you can lighten it up by using light coconut milk (just 50% water + 50% full fat coconut milk) and mostly Erythritol to slash the sugar and calories (see nutrition information in the printable recipe below). If you are on the Specific Carbohydrate Diet (SCD) you can easily use honey as a sweetener (although we generally don’t recommend honey for the high sugar and fructose content).

Enough talk… Let’s get baking!

For this recipe, you’ll need two deep metal bowls, a hand mixer, a silicone spatula, measuring cups and your pan of choice (I prefer an 8” square or 9” angel food cake pan). You’ll also need 1½ cups Miracle Mix, 4 farm fresh eggs, ¾ coconut milk or almond milk, ¾ cup melted coconut oil, ¾ cup sweetener of choice, ½ cup finely ground pecans and some vanilla extract.

Preheat your oven to 350 F and grease your pan.

First make the streusel. Add the ground pecans, ¼ cup oil and ¼ cup sweetener to a small bowl and mix well.

Gluten Free Coffee Cake Streusel

Now, let’s make the cake. Add the wet ingredients to a medium bowl, and the dry ingredients to another bowl.

Gluten Free Coffee Cake Ingredients

Add dry ingredients into wet and beat on medium-high speed to combine. Spread the batter (it will be thick) into a greased pan.

Gluten Free Coffee Cake in Pan

Now, place dollops of the streusel over the batter and use a knife to swirl.

Gluten Free Coffee Cake with Streusel

Now transfer to the oven for 25-28 minutes or until a toothpick comes out clean. Here are the delicious results…

Paleo Gluten Free Coffee CakeDo you have a favorite breakfast pastry you’d like to see get a healthy low-glycemic, gluten-free makeover? Wellness Bakeries would love to help! Please post your requests in the comments section of this page.

5 from 1 reviews
Low Carb Gluten Free Coffee Cake
Prep time
Cook time
Total time
Yield: 12
  • 1.5 cups Miracle Mix (160 g)
  • 4 free range eggs
  • ½ cup coconut oil, melted
  • ½ cup Erythritol or Coconut Sugar (or a blend)
  • 1 tsp. vanilla extract
  • ¾ cup coconut milk or almond milk
  • ¼ cup coconut oil, melted
  • ¼ cup Coconut Sugar or Erythritol (or a blend)
  • ½ cup pecans, finely ground (75 g)
  • 3 Tbsp. cinnamon
  1. Preheat oven to 350 F. Grease an 8” square pan or an angel food cake pan.
  2. Make the streusel topping. In a small bowl, add the ground pecans, cinnamon, ¼ cup Coconut Sugar or Erythritol and ¼ cup coconut oil.
  3. In a medium bowl, combine Miracle Mix and ½ cup Erythritol or Coconut Sugar. In another bowl, add the eggs, ½ cup melted coconut oil, vanilla and coconut milk or almond milk. Mix dry ingredients into wet and beat on medium speed with an electric mixer until fully incorporated. Batter will be thick.
  4. Spread batter into greased pan, smoothing the top.
  5. Spoon streusel topping over the top of the batter and use a knife to swirl.
  6. Transfer to oven and bake 25-28 minutes or until a toothpick comes out clean. Let cool slightly. Serve with a hot cup of organic coffee.
NUTRITION INFORMATION (Prepared with 50% Sinless Sweetener and 50% Coconut Sugar)
214 calories, 18 g fat, 11 g saturated fat, 4 g monounsaturated fat, 2 g polyunsaturated fat, 71 mg cholesterol, 16 g carbohydrate, 7 g sugar, 2 g fiber, 4 g protein, 134 mg sodium, 119 mg potassium, 62 mg phosphorous

NUTRITION INFORMATION (Prepared with Sinless Sweetener)
193 calories, 18 g fat, 11 g saturated fat, 4 g monounsaturated fat, 2 g polyunsaturated fat, 71 mg cholesterol, 16 g carbohydrate, 12 g sugar alcohols, 1 g sugar, 2 g fiber, 4 g protein, 134 mg sodium, 119 mg potassium, 62 mg phosphorous



  1. Cindy says

    This looks delicious. I can’t wait to give it a try. I would love you to give us a pound cake recipe next.


    • Kelley says

      Hi Cindy,
      Thanks for your comment. I think you will love this cake!

      Pound cake is one of my favorites – especially in the summertime. Thanks so much for the suggestion.

      Be Well,

  2. jenna says

    YUM!! I will be making this today! (although I will sadly have to leave out the coconut sugar as it has a higher % fructose than regular sugar and it really raises my blood sugar numbers) Thanks so much for making so many great dessert recipes!!

    • Kelley says

      Hi Jenna!
      Thanks so much for your comment and I’m happy to hear you enjoy the recipes.

      I think you will love it with the Sinless Sweetener. If you want to boost the sweetness a bit, consider adding 20-30 drops of liquid stevia to the streusel.

      Be Well,

  3. says

    Have you ever used Lakanto? You can substitute the same amount of Lakanto for sugar in recipes. It has zero calories and zero on the glycemic index.

    • Kelley says

      Hi Carlie,
      Thanks so much for your comment!

      Lakanto is a combination of erythritol and luo han gou (a high intensity sweetener derived from a gourd). Our Sinless Sweetener is a comparable product made with 100% non-GMO erythritol and the sweetness can be boosted with either stevia or luo han guo, if desired.

      Be Well,

    • Kelley says

      Hi Vee!
      Thanks so much for your comment. We have had TONS of requests for distribution to UK and are working it.

      We appreciate your interest in our products.

      Be Well,

    • Kelley says

      Hi Leta,
      Our recipes are very useful to our customers, and clearly, that is the purpose of these posts.


  4. Leota Tucker says

    Dear Kelley:
    I have been meaning to email you — I have several of your “booklets” and as soon as I see your emails I stop everything to read. I am diabetic, 91 yrs young, am on no medications, trying to control my eating. You have been a great help to me with all your excellent information. I have been able to get my Health Store to stock erythritol, almond flour and coconut flour. My aim is to bake Oatmeal cookies with all these new items. Keep up the good work — you are saving lives.
    Leota Tucker

    • Kelley says

      Dear Leota,
      You absolutely made my day! Thank you so much for your kind words and taking the time to write.

      I am so happy to hear how well you are doing and the healthy changes you have made in your diet. You are truly an inspiration and a very young 91!

      Be Well,

  5. Lauren says

    Coffee cakes like this are my weakness . . . I tried this one and I LOVE it! I could eat the whole thing and never know I’m not eating something full of sugar and butter. Can’t wait to have it again!

    • Kelley says

      Hi Lauren!
      So glad you enjoyed it and thanks so much for taking the time to comment.

      I’ve been thinking of trying different spices to make it a little exotic – maybe cardamom and nutmeg. Would pair nicely with a hot cup of chai or follow up an Indian meal!

      Be Well,

    • Jon Herring says

      Hi Kavita… Thank you for your interest in Wellness Bakeries. Unfortunately, we do not currently have any international distribution locations. However, we do ship outside the United States upon special request.

      The cost to ship to Canada is $40US for a “medium” box (fits 9-14 packages of mix) and $50US for a “large” box (fits 12-18 packages of mix). The variability depends on the actual products included, as the individual package sizes can vary.

      We do not add anything to these prices for “handling” or filling out the customs paperwork. In fact, the price we charge is less than our actual shipping cost. All orders are shipped via US Postal Service Priority Mail (with international tracking). All packages are categorized as “baking mixes” and designated as a “gift,” rather than a commercial shipment, to avoid customs delays.

      If you do wish to place an order, here are the instructions:

      – Visit our products page and make a list of the exact items and quantity you wish to order
      – Send an email to WellnessBakeries@gmail DOT com with the list of desired items and your shipping address
      – We will reply within 24 hours with a PayPal invoice (which can be paid with any major credit card)
      – Once paid, your order will be shipped within 48 hours.

      Thank you sincerely for your interest and we hope to hear from you soon!

      Jon Herring

  6. Robynet says

    I continue to learn so much from you and Jon; thank you both for your ongoing information and articles.
    And I am so grateful for your recipes! I love to eat pastry sweets… yet want to stay healthy. Your recipes allow me to do both. So, specific to this recipe and others, is it necessary to “grind” the erythritol (i.e. in a Magic Bullet) to a powder, or can it be used as is. I’ve read on other sites that in some recipes the taste can be gritty unless used as a powder. Perhaps “it depends” on what’s being made. 🙂 Please help this “baker in training.”

    • Kelley says

      Hi Robyn!
      Thank you so much for your kind words. We are so happy you are enjoying our recipes and articles.

      For this recipe, you don’t really need to grind the erythritol. The reason is that it bakes in and the granules will mostly dissolve with the heat and liquids present. The cases when you want to grind are when there is no heat or water-based liquid present to facilitate dissolving. For instance, frosting, candy or making a chocolate sauce.

      Hope this helps and happy baking!

      Be Well,

  7. Maria says

    What can we substitute Miracle Mix with? I have the girl scout cookies pdf but all the recipes have the sugar cookie mixes. I don’t want to have to rely on them and constantly having to buy them. I would love to buy your gult free desserts book but I don’t want to be stuck with recipes that I can only use if I buy your mixes as well. For one thing, I don’t live in the USA. The postage alone will cost more than the item itself. It would be too expensive!

    • Jon Herring says

      Hi Maria… The recipes on the Wellness Bakeries site are designed to use our mixes. There are a lot of people who prefer not to bake “from scratch” and appreciate the ease and convenience this provides. So, for this recipe, there is no “substitute” for Miracle Mix. If you prefer to bake from scratch – or if you live in another country and shipping of our mixes is cost prohibitive – we do recommend Kelley’s recipe books, such as Better Breads, Guilt-Free Desserts, etc. And please note, Maria, that the recipes in these books do NOT require the purchase of mixes… they call for ingredients and healthy baking staples that you can easily find in grocery stores, health food stores and from online vendors in most countries. I hope this helps.

      For more information about Guilt-Free Desserts see: http://www.guiltfreedesserts.net (this book does include a bonus offer with several Girl Scout Cookie “makeovers”)


      Jon Herring

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