Cinnamon Crumb Coffee Cake – grain free & paleo, w/ low carb & vegan options

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

Do you miss classic coffee cakes since cutting out grains? Here's a paleo (grain-free & dairy-free) Cinnamon Crumb Cake just like the crumbly coffee cakes you grew up with! This one has options to make it egg-free or vegan, and low-carb sweetener substitutions!

Today I am sharing with you one of our new favorite recipes, a low-carb coffee cake.

And by favorite I mean, kids practically jumping up and down whenever I tell them I am going to make it.

When I was little, one of my favorite things to eat was coffee cake.

My family would occasionally buy those Entenmann's coffee cakes — you know, those perfect-looking cakes in those clean, white boxes.  The crumbly stuff on top was sooo delicious – some people (ahem) would be tempted to pick the crumble off the top and leave the plain cake for others.

The Grain-free Coffee Cake

Well, this grain-free coffee cake has yummy special stuff all the way through, so the whole thing is a treat.  I don't think “topping pickers” will have much work to do :).

Plus, with some easy substitutions, this is easily low carb. Our family has really worked on eating lower carb since we knew we were dealing with candida.  It's not easy, but it's worth it.

Even when you remove sugars, grains have a lot of carbs, so moving towards more grain-free recipes is a good move.  I already have some grain-free treats that we love like these No Bake “Almond Joy®” Bars, Snickerdoodle Cookie Dough Balls, and Coconut Delights, but a Grain-free Coffee Cake that's also low carb and vegan (my son has life-threatening allergies to dairy and egg) was something I never really thought I would be able to enjoy.

Truth is, I haven't baked much recently.  Mostly I've been busy, but we moved this past year and getting the house ready to sell is something I hope to not have to repeat anytime soon.

And then after moving, we had a lot to do to get the house ready that I didn't bake.

But what really threw a wrench in things was that along with the new (to us) house, we inherited a broken oven.  We didn't know it for awhile, but finally tried to make my Focaccia Flax Bread, I baked it — twice — and it still wasn't done.  Turns out the oven was about 100 degrees off!

Anyhow, fast forward several months, and I finally picked out a new oven and started baking again.  And this grain-free coffee cake is one thing that has been in our new oven at least 3 times since.

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

Back to the coffee cake recipe.

I so wish that I could take credit for this recipe, but I can't.  When mom makes something and the whole family LOVES it, it's so much nicer when it's my recipe that is a keeper, but this one isn't mine. It's by my sweet online friend, Kelly Smith of The Nourishing Home.

Kelly came out with an amazing cookbook, The Everyday Grain-Free Baking cookbook and it's just loaded with amazing recipes, like this one.

Quite a few of the recipes call for eggs, but typically if you are dealing with almond flour (or some other nut or seed flour) and not coconut flour, you can use an egg substitute (like this Homemade Egg Substitute) and get pretty good results, but sometimes things vary a bit.

In the case of this cake, using my Homemade Egg Replacer, we got almost perfect results.  Using flax or chia egg, the cake was fairly “gooey” in the middle especially, but it still tasted great.  In other words, my family really didn't care what I made it with, as long as I made it.  They did prefer the egg replacer version, but the others got gobbled up pretty quickly too in all their yummy gooeiness.

I didn't try it with a gelatin egg, but I suspect the results would be about the same as with the flax or chia eggs.

Regardless of what form of a binder you use — make this cake.

You'll love it.

In fact, make two — since they'll be gone before you know it 🙂 .

Do you miss classic coffee cakes since cutting out grains? Here's a paleo (grain-free & dairy-free) Cinnamon Crumb Cake just like the crumbly coffee cakes you grew up with! This one has options to make it egg-free or vegan, and low-carb sweetener substitutions!

Here is a link to Kelly's amazing (and gorgeous) cookbook.

Everyday Grain-Free Baking

Some of the other tempting recipes inside include: (all of these either are egg-free or should work without eggs)

Sweet Cinnamon Roll Biscuits
Ultimate Cookie Bars
Pizza Crust
Raspberry Crumble Bars
Fruit and Nut Snack Bars (like KIND Bars)
Nut-Free Snack Bars
Almond Flour Blondies
Ice Cream Cookie Sandwiches
Almost Oatmeal Cookies (my husband LOVES oatmeal cookies – can't wait to make these for him)

and so many more. There are some special dietary indications in the book so if you're on a special diet, you can choose from the following categories to meet your needs:

  • Dairy-Free
  • Dairy-Free option provided
  • Egg-Free
  • Nut-Free
  • SCD (Special Carbohydrate Diet)

What You Will Need

You will need the following things to make this recipe:

and here is the absolutely delicious recipe for a low carb coffee cake that you will love.

Cinnamon Crumb Coffee Cake - grain-free, paleo, with low carb & vegan options

This low-carb & grain-free cinnamon crumb coffee cake recipe reminds me of the not-so-healthy ones I grew up enjoying! This recipe is VERY allergy-friendly!



    • 1 Tbsp butter (or coconut oil)
    • 1 Tbsp plus 1 tsp honey (use xylitol for low-carb)
    • 1 1/2 tsp ground cinnamon
    • 1 cup walnut pieces, finely chopped (use other nuts or seeds if allergic)

    Cinnamon Swirl



    1. Preheat oven to 315°F. Lightly oil a 9" x 9" baking dish; set aside.

    For the Topping

    1. In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Add the finely chopped walnuts (or other nut or seed) and toss well to combine. Set aside.

    For the Cinnamon Swirl

    1. In a small bowl, whisk together the butter (or coconut oil), honey, and cinnamon until well blended. Set aside.

    For the Cake

    1. In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order given. Cover and pulse a few times to combine. Then process until the batter is smooth and creamy (about 20-25 seconds).
    2. Add the eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter (about 10-15 seconds). Use a thin spatula as needed to scrape down the sides.
    3. Carefully spoon half of the batter into the prepared baking dish. Use an offset spatula to smooth out the top.
    4. Drizzle with the cinnamon swirl across the top of the batter. Then carefully spoon the remaining cake batter on top. Use an offset spatula to smooth the top of the batter. Next, starting at the edges of the cake, crumble the topping evenly across the cake. Use your fingers to gently press the topping into the batter a bit.
    5. Bake the cake for 45-55 minutes until light golden brown along edges and a toothpick inserted into center comes out clean. Allow the cake to cool on the stovetop about 5 minutes. Serve warm with your favorite coffee or tea.


    5 reviews

    And, as I mentioned, many substitutions can be made to adapt other recipes as well.  And for all of them, you can easily substitute in xylitol or stevia or erythritol to make them low carb.

    Time to start baking!

    Do you love coffee cake as much as I do?
    And anyone else here who loved the topping more than the cake?

    These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


      Speak Your Mind


    1. Nikki Stone says:

      Do you think if I double the recipe and freeze one *before* baking will it work fine just to thaw and bake as usual?? Looking forward to making this, going to try it tomorrow!

    2. Hi Adrienne, I love the look of this recipe! Maybe I’ve missed it but I can’t see any mention of coffee on the ingredients list…can you help?!

    3. Can you really sub xylitol for honey 1:1? Does it benefit from any extra liquid? That would be a find! I’ve been passing up all those otherwise-perfectly-low-carb paleo dessert recipes that are sweetened with honey, because honey is so hard to sub for.

    4. When you said to use food processor, did you mean something like a Vitamix? Can I use a mixer instead?

      Can I skip the 2 egg whites and still get the same result? I prefer not have to use extra 2 eggs just for the egg whites if possible.

      I don’t have a 9 x 9 pan so hopefully my 8 x 8 doesn’t overflow.


      • I mean a food processor – not a blender. If you search on Amazon for a food processor it’s a bowl w/ a blade inside. I would not skip the egg whites. You could maybe do an extra 1 egg?

        Hope it works!

    5. Kristi Rimkus says:

      We’ve been working on a lower carb lifestyle at our house too. It’s not easy, but as you say, it’s worth it. We feel better and have more energy when we do.

    6. Anne somewhere in Texas says:

      This recipe look awesome! You said ‘yes double it’ in your comments do you have a dish size suggestion for doubling? Would a 9×13 work? Also are you using glass or aluminum pan?

      • I just made 2 cakes :). You would have to do the calculations of the area of the pans to put it in a different pan.

        I used stoneware but I think all would work.

    7. Can you give a net carb count? Thanks

      • Hi there. I’m sorry but typically I don’t do a nutritional count b/c of all the variations in the post. I will consider it in the future. There are some good sites where you can upload the ingredients you will use to get what you are looking for. Thanks for reading!

    8. I made this Cinnamon Crumb Coffee cake 2 days ago. Delicious! Used real eggs. Looks just like the photos, but the layer of cinnamon-y goodness in the middle was an actual stripe through my cake– very pretty. People who think my way of eating (gluten-free, high-fat, low-carb, etc.) is “gross” love this cake. I just don’t tell those people until their second pieces have been devoured! Spot on! Wonder if a doubled recipe would work. It would be worth it, as it disappears so fast!

    9. Is the oven only set at 315 degrees ?????

    10. ok but HOW MANY egg replacers? and how to do you calculate it based on eggs as opposed to egg white? Can you be more precise? Thanks!

    11. Judee @ Gluten Free A-Z Blog says:

      Coffee cake is one of my favorites. I’m glad to have this Paleo version. It looks delicious.

    12. Susan mcanally says:

      All i get is the pic. I was hoping to make it tonight or tommow. Is there a trick. I cant seem to find itvin my email link or the website

      • That’s all you say when you look at the post or when you try to print it? Has your browser been updated? Maybe try a different browser? Can you see other recipes on my site?

    13. Susan mcanally says:

      Please tell me how to get the receipes i never can get the whole thing
      Crumb cake

    14. I just began a paleo diet & miss my sweets. I can’t wait to try this recipe! However, I don’t have a food processor…..will a stand alone mixer work??

    15. Maybe I missed it, but how much egg replacer to replace 4 large eggs + 2 egg whites? I plan to use EnerG. (And am so happy to have stumbled on your recipe for egg replacer so I can make my own when my EnerG is gone!)

    16. I tried to print this recipe, and got alot of ‘programmer’s gobbledegook!!?? Would appreciate if you would check this out… thanks. the recipe looks awesome… I know what you mean about the coffee cakes we used to buy from Sara Lee… I always wished I could eat the whole thing by myself!!

      • I’m so sorry! We missed that. We had an update and it looks like some things on the blog weren’t working well together. It’s got a temporary fix – so you should be good to go now :). Enjoy!

    17. I love coffee cake! What size baking dish do you use?