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.
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.
