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Introduction
What if I told you that cake for breakfast isn’t just allowed—it’s actually keto-approved? 😍 That’s exactly what you get with this Keto Breakfast Cake—a tender, lightly sweet, and satisfying slice of goodness that fits perfectly into your low-carb lifestyle. This isn’t a sugar-loaded, nap-inducing kind of cake. It’s high in healthy fats, low in carbs, and packed with flavor.
Perfect for meal prep, busy mornings, or a relaxed weekend brunch, this breakfast cake gives you something to look forward to each morning. You can enjoy it with a hot cup of coffee, tea, or even some keto yogurt on the side. It’s a cozy way to start the day without spiking your blood sugar.
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Why You’ll Love This Recipe
- Low-carb and satisfying: Each slice is filling without the carb crash.
- Great for meal prep: Make a batch and enjoy it all week long.
- Versatile: Add berries, nuts, or spices to match your mood or the season.
- Tastes like a treat: Even though it’s healthy, it tastes like something indulgent.
- Easy to make: No fancy techniques, just simple ingredients and a bowl or two.
My Personal Experience
The idea of a “breakfast cake” had me a little skeptical at first. I mean, cake for breakfast? But after a few tweaks and tests, I finally nailed a version that’s moist, rich, and just sweet enough. One bite in and I was hooked. Now, it’s a staple in my weekly meal prep. I love slicing it into squares, wrapping them individually, and grabbing one in the morning with coffee.
I’ve even shared this with non-keto family members who asked for the recipe—they couldn’t tell it was low carb!
Required Equipment
🥣 Mixing Bowls
You’ll need a couple of bowls—one for the dry ingredients and another for the wet. It helps ensure even mixing and a smooth batter.
🍰 Baking Dish (8×8 or 9×9-inch)
A square dish gives you the perfect cake thickness. If using a round pan, the baking time may vary slightly.
🧁 Silicone Spatula
Great for scraping down the sides and getting every bit of batter into the pan.
🧂Whisk or Hand Mixer
A whisk works fine, but if you want to cream the butter and sweetener more thoroughly, a hand mixer speeds things up.
⏲️ Oven
A standard oven works best for even baking. Make sure to preheat it for accurate results.
Ingredients & Substitutions
- 1 ½ cups almond flour
The base of this keto cake—rich, nutty, and low in carbs. - ¼ cup coconut flour
Adds structure and a light texture. You can skip and use more almond flour, but the texture may be a bit denser. - ½ cup erythritol (or preferred keto sweetener)
Sweetens the cake without spiking your blood sugar. You can adjust based on your sweetness preference. - 1 tsp baking powder
Helps the cake rise and become fluffy. - ¼ tsp salt
Enhances all the other flavors. - 3 large eggs
Provide structure and richness. Room temperature eggs work best for even mixing. - ¼ cup unsweetened almond milk
Keeps the batter moist. You can sub with coconut milk or even heavy cream. - ¼ cup melted butter or coconut oil
Adds moisture and richness. Butter gives a classic flavor, coconut oil for dairy-free. - 1 tsp vanilla extract
A warm, sweet undertone that ties everything together. - Optional: ¼ cup fresh or frozen blueberries or chopped nuts
Adds texture and bursts of flavor, totally optional but highly recommended.
How to Make Keto Breakfast Cake
- Preheat your oven to 350°F (175°C) and grease or line your baking dish.
- Mix dry ingredients in one bowl: almond flour, coconut flour, sweetener, baking powder, and salt.
- In a separate bowl, whisk together the eggs, almond milk, melted butter (or oil), and vanilla.
- Combine wet and dry ingredients and mix until smooth. The batter will be thick but spreadable.
- Fold in optional additions like berries or nuts if using.
- Pour into the baking dish and spread evenly with a spatula.
- Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.
- Cool completely before slicing. Enjoy warm or chilled!
Tips for This Recipe
- Don’t overbake! It continues to cook a bit as it cools. Take it out when just set.
- Let it cool before slicing to avoid crumbling.
- Use parchment paper for easy removal and cleaner cuts.
- Make it ahead and store slices in the fridge for a ready-to-go breakfast.
Optional Additions
- Lemon zest or cinnamon for added flavor.
- Chopped pecans or walnuts for crunch.
- Sugar-free chocolate chips for a more dessert-like version.
- Cream cheese swirl before baking for richness.
Serving Ideas
- Enjoy with bulletproof coffee or tea.
- Add a dollop of whipped cream or keto yogurt on top.
- Pair with scrambled eggs or bacon for a full breakfast.
- Serve warm with butter and cinnamon for a cozy treat.
Storage Recommendations
- Refrigerate in an airtight container for up to 5 days.
- Freeze slices individually wrapped in parchment and plastic for up to 2 months.
- Reheat in the microwave for 15–20 seconds or in a warm oven.
Frequently Asked Questions
Can I use only almond flour?
Yes, but it may be slightly denser. Coconut flour lightens it up.
Can I make it dairy-free?
Absolutely! Just use coconut oil instead of butter and a non-dairy milk.
Can I make this into muffins?
Yes! Divide the batter into muffin cups and bake for 18–20 minutes.
What if I want it sweeter?
You can add an extra tablespoon of sweetener or serve it with keto maple syrup.
Nutritional Breakdown (Per Serving)
- Calories: 210
- Total Carbs: 6g
- Fiber: 3g
- Net Carbs: 3g
- Fat: 18g
- Protein: 6g
Keto Breakfast Cake Recipe
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ cup keto sweetener
- 1 tsp baking powder
- ¼ tsp salt
- 3 eggs
- ¼ cup almond milk
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- Optional: ¼ cup blueberries or nuts
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish.
- In a bowl, mix almond flour, coconut flour, sweetener, baking powder, and salt.
- In another bowl, whisk eggs, almond milk, melted butter, and vanilla.
- Combine wet and dry ingredients until smooth.
- Fold in optional blueberries or nuts.
- Pour into prepared dish and spread evenly.
- Bake for 25–30 minutes or until golden and set.
- Cool before slicing into squares and serve.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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