Keto Coffee Cake Cheesecake

If you cannot decide between a slice of classic coffee cake and a rich cheesecake, this recipe is for you.

I decided to bring both desserts together to create this keto coffee cake cheesecake.

It has a smooth cream cheese layer with a cinnamon ribbon in the center, topped with a crunchy walnut streusel.

Best of all, it is completely low carb and keto friendly, so you can enjoy a real bakery style treat without all the sugar.

It is great for family gatherings or simply when you want something sweet with your morning coffee.

Why I Love This Recipe

Two Classic Desserts in One – You get the rich comfort of coffee cake combined with smooth cheesecake in every single bite.

Crunchy Streusel Topping – Cold butter, almond flour, and chopped walnuts create a bakery style crumb topping you will love.

Hidden Cinnamon Ribbon – A warm spiced swirl tucked inside the cheesecake adds an extra punch of flavor throughout.

Ultra Creamy Texture – Softened cream cheese and sour cream blend together into a velvety filling that melts in your mouth.

Ingredients You’ll Need

For the Crust

• 2 cups Almond Flour
• 1/3 cup Powdered Keto Sweetener
• 1/2 tsp Ground Cinnamon
• 6 tbsp Butter, Melted

For the Filling

• 24 oz Cream Cheese, Softened
• 1 cup Powdered Keto Sweetener
• 1/2 cup Sour Cream, Room Temperature
• 3 large Eggs, Room Temperature
• 2 tsp Vanilla Extract

For the Cinnamon Ribbon

• 1/4 cup Brown Keto Sweetener
• 2 tbsp Almond Flour
• 1 tbsp Ground Cinnamon

For the Streusel

• 1 cup Almond Flour
• 1/3 cup Walnuts, Chopped
• 1/3 cup Brown Keto Sweetener
• 1 tsp Ground Cinnamon
• 5 tbsp Cold Butter, Cubed

For the Glaze

• 1/3 cup Powdered Keto Sweetener
• 1 1/2 tbsp Heavy Cream
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat the oven to 350°F (175°C) and line the bottom of a 9-inch springform pan with parchment paper. Mix the crust ingredients, press into the pan and bake for 10 minutes. Reduce the oven to 325°F (160°C).

Step 2

Make the streusel by combining the almond flour, walnuts, brown sweetener and cinnamon, then rubbing in the cold butter until large crumbs form. Keep it chilled. In a separate small bowl, stir together the cinnamon ribbon ingredients.

Step 3

Beat the cream cheese and powdered sweetener on low until smooth. Mix in the sour cream and vanilla, then add the eggs one at a time, mixing just until combined.

Step 4

Pour half of the filling over the crust and sprinkle the cinnamon ribbon mixture evenly over it. Gently spoon the remaining filling on top and spread it to cover.

Step 5

Bake for 30 minutes, until the top is just set. Scatter the chilled streusel over the surface and bake for 25-30 minutes more, until the streusel is golden and the center jiggles only slightly.

Step 6

Turn off the oven, crack the door and let the cheesecake rest inside for 1 hour. Refrigerate for at least 6 hours.

Step 7

Whisk the powdered sweetener, heavy cream and vanilla into a smooth glaze, adding a few extra drops of cream if needed. Drizzle it over the streusel right before serving.

Tips

Keep the Streusel Cold in the Fridge

Keep your streusel bowl in the refrigerator right up until the exact moment you scatter it over the cheesecake.

If the butter gets warm while sitting on the counter, it will melt too quickly in the oven and turn your crunchy topping into a greasy puddle.

Cold butter helps the almond flour and chopped walnuts hold those nice, distinct crumbly clusters while baking.

Use Truly Room Temperature Dairy and Eggs

Make sure your cream cheese, sour cream, and eggs sit on the counter for at least an hour before you start mixing.

When cream cheese is cold, it stays lumpy, which tempts you to beat the batter longer and faster than you should.

Overmixing traps too much air inside the batter, which makes the cheesecake puff up like a balloon in the oven and then crack as it settles.

Spoon the Second Layer of Batter Gently

When you add the rest of the filling over the cinnamon ribbon, do not pour it all into the center at once.

From my experience, dumping the heavy batter on top pushes the cinnamon mixture straight out to the edges of the pan.

I recommend dropping small spoonfuls across the whole surface, then carefully smoothing them together with the back of a spoon.

More Recipes

• Keto Almond Croissant Cheesecake
• Keto Churro Cheesecake Bars
• Keto Cinnamon Roll Cheesecake Bars
• Keto Cinnamon Sugar Donut Holes
• Keto Dalgona Coffee Cheesecake

FAQ

Why do I need to wait 30 minutes before adding the streusel topping?

Adding the streusel halfway through baking keeps the heavy crumbs from sinking straight into the wet cheesecake batter.

It also keeps the nuts and butter in the topping from turning too dark or burning while the thick center finishes cooking.