Keto Peach Coffee Cake

WANT TO SAVE THIS RECIPE?

There’s something absolutely magical about the combination of tender almond cake and juicy summer peaches that reminds me of the charming cafés I visited in Northern Italy. This keto-friendly Italian-style peach coffee cake captures that same rustic elegance while keeping your carb count beautifully low.

Save

I stumbled upon the inspiration for this recipe during a trip to a small Italian bakery where they served the most incredible almond-based cakes. The baker shared that the secret was using high-quality almond flour and letting the natural sweetness of seasonal fruit shine through. That conversation stayed with me, and I knew I had to recreate something similar for my keto lifestyle.

What makes this recipe truly special is how it balances the nutty richness of almond flour with the bright, fresh flavor of ripe peaches. The crumb topping adds that perfect textural contrast that makes every bite interesting. At only 4 grams of net carbs per generous slice, you can indulge without any guilt.

Save

I love serving this cake during weekend brunches or as an afternoon treat with a perfectly brewed espresso. The Italian influence shines through in the sophisticated use of almond flour – a staple in Italian baking – while the peaches add that touch of summer sweetness that makes this cake irresistible.

The beauty of this recipe lies in its simplicity. You don’t need any fancy equipment or complicated techniques. Just quality ingredients, a little patience, and the willingness to embrace the rustic, homemade charm that defines the best Italian desserts.

Ingredients You Need

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes
Servings: 16 | Difficulty: Easy

Step-by-Step Instructions

1. Prepare Your Kitchen Preheat your oven to 325°F and grease a 9×9 inch metal baking pan. I always use a light coating of butter or coconut oil to ensure easy release.

2. Make the Crumb Topping In a medium bowl, whisk together the almond flour, brown sugar replacement, coconut flour, and salt. Drizzle in the melted butter and stir until the mixture forms lovely, chunky clumps. Set this aside – it’s going to create that irresistible crumb topping.

3. Create the Cake Batter In a large mixing bowl, combine all your dry cake ingredients: almond flour, erythritol sweetener, protein powder, coconut flour, baking powder, and salt. Make a well in the center and add the eggs, melted butter, and vanilla. Gradually stir in the water until you have a smooth, well-mixed batter.

4. Assemble with Love Spread the cake batter evenly in your prepared pan. Sprinkle the chopped peaches over the surface, then generously top with your prepared crumb mixture. The contrast of textures is what makes this cake special.

5. Bake to Perfection Bake for 40-45 minutes, until the crumb topping is beautifully golden brown and the cake feels just firm to the touch. Let it cool completely before cutting into 16 generous pieces.

Save

Tips for Success

Choose Your Peaches Wisely Since you’re only using two peaches in this entire cake, make sure they’re absolutely perfect – ripe, fragrant, and bursting with flavor. I usually give them a gentle squeeze; they should yield slightly but not be mushy. You can leave the skin on for added texture and nutrients, or peel them if you prefer a more refined finish.

The Protein Powder Secret I get asked about this ingredient constantly, so here’s the scoop: protein powder acts as a gluten substitute in keto baking. Traditional wheat flour contains gluten proteins that help cakes rise and maintain structure. In keto recipes, a dry protein powder mimics this function without adding extra moisture that could throw off your ratios. Trust me on this one – it makes all the difference.

Sweetener Flexibility While I used erythritol sweetener for the cake base, you can substitute with any granular keto sweetener. Monk fruit sweetener works beautifully, as does stevia granules. Just remember that if you’re using an allulose-based sweetener, keep a close eye on your cake in the oven – allulose tends to brown much faster than erythritol.

Pro Tip: If you want to add an optional glaze, mix 1/4 cup powdered erythritol with just enough water to create a drizzling consistency. Wait until the cake is completely cool before adding this finishing touch.

Storage and Serving

This cake keeps beautifully in a covered container in the refrigerator for up to one week. For longer storage, wrap individual slices and freeze for up to three months. I actually think it tastes even better the next day when all the flavors have had time to meld together.

Frequently Asked Questions

Can I use frozen peaches instead of fresh?
Absolutely! Just make sure to thaw them completely and drain any excess liquid before chopping. Pat them dry with paper towels to prevent the cake from becoming soggy.

What can I substitute for the whey protein powder?
You can use egg white protein powder or a plant-based protein powder. Just make sure it’s unflavored to avoid competing with the delicate peach and almond flavors.

How many net carbs are in each serving?
Each slice contains approximately 4 grams of net carbs, making it perfect for fitting into your daily keto macros without guilt.

Can I make this dairy-free?
Yes! Simply substitute the butter with your favorite vegan butter alternative. The texture and flavor remain virtually identical.

Why does my cake sometimes turn out too dense?
This usually happens when the almond flour is packed too tightly when measuring, or if the eggs are too cold. Make sure to lightly spoon your almond flour into the measuring cup and use room temperature eggs for the best results.

This Italian-inspired keto peach coffee cake brings together the best of both worlds – sophisticated European flavors and modern low-carb living. Each bite delivers that perfect balance of nutty almond richness and sweet, juicy peaches that’ll transport you straight to a sun-drenched Italian café. Enjoy it with your morning espresso or as an elegant afternoon treat!

Keto Italian Peach Coffee Cake

This keto-friendly Italian-style peach coffee cake pairs almond flour richness with juicy summer peaches and a golden crumb topping. Inspired by rustic Italian cafés, it’s the perfect low-carb treat for brunch or dessert with only 4g net carbs per slice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Brunch, Dessert

Cuisine Italian, keto

Servings 16

Calories 180 kcal

Ingredients

  

• For the Topping:
• 3/4 cup 84g almond flour, finely ground
• 1/3 cup 66.67g brown sugar replacement (erythritol-based)
• 1 1/2 tbsp 10.65g coconut flour
• 1/4 tsp salt
• 1/4 cup 56.75g melted butter (or vegan alternative)
• For the Cake:
• 1 1/2 cups 168g almond flour, finely ground
• 1/2 cup 100g erythritol sweetener
• 1/4 cup 27g unflavored whey protein powder
• 2 tbsp coconut flour
• 1 1/2 tbsp baking powder
• 1/4 tsp salt
• 2 large eggs room temperature
• 1/4 cup 56.75g melted butter, slightly cooled
• 1/2 tsp vanilla extract
• 1/2 cup water
• 2 medium ripe peaches chopped

Instructions

 

• Preheat oven to 325°F (163°C) and grease a 9×9 inch metal baking pan.
• In a medium bowl, mix almond flour, brown sugar replacement, coconut flour, and salt. Stir in melted butter until crumbly. Set aside.
• In a large bowl, combine almond flour, erythritol, protein powder, coconut flour, baking powder, and salt.
• Add eggs, melted butter, vanilla extract, and water. Mix until smooth.
• Spread batter in prepared pan. Top evenly with chopped peaches, then sprinkle with crumb topping.
• Bake for 40–45 minutes, or until topping is golden and cake feels firm.
• Let cool completely before slicing into 16 squares.

Notes

Choose ripe, fragrant peaches for the best flavor. Frozen peaches can be used if thawed and dried.

Whey protein helps replicate the structure of gluten in keto baking. Sub with egg white or plant protein if needed.

Add a simple glaze of 1/4 cup powdered erythritol and water for an optional finishing touch.

Store refrigerated for up to 1 week or freeze slices for longer storage.

Almond flour should be spooned into the measuring cup—not packed—to avoid a dense cake.

Keyword keto peach cake, low carb coffee cake