Low-Carb Apricot Crumble Coffee Cake

This low-carb apricot crumble cake is a delicious twist on my mom’s summer recipe. Growing up, we had apricot trees in the garden, and this cake was a staple treat during the warm months. Now, I’ve adapted it to be keto-friendly and gluten-free, making it a perfect dessert or coffee companion without all the carbs.

Whether you're following a low-carb lifestyle or just looking for a healthier treat, this apricot cake hits the spot with its buttery almond flour base, fresh apricots, and a crumbly, sugar-free topping. It's easy to make and full of flavor!

Are Apricots Keto?

You might be wondering if apricots fit into a keto diet. While there isn't a specific "keto" ingredient, the key to maintaining ketosis is keeping your daily carb intake low. For some, that means staying under 20 grams of total carbs, while others aim for 20 to 30 grams of net carbs per day.

Apricots, like most fruits, do contain natural sugars. However, with 9.1 grams of net carbs per 100 grams (about 2-3 apricots), they can still be enjoyed in moderation, just like blueberries. In this cake, you'll only have half an apricot per slice, which keeps the carbs low enough to fit within most keto guidelines while still satisfying any fruit cravings.

If apricots are out of season or hard to find, you can easily swap them with peaches or nectarines. Just be mindful of the portion sizes to keep the carb count low!

Recipe Tips & Swaps

When making this low-carb apricot crumble cake, there are a few tips to keep in mind to ensure it turns out just right. Whether you're baking this for the first time or looking to tweak it for personal preferences, these tips will help.

• Apricot Alternatives: If apricots aren't available, peaches or nectarines work well as substitutes. Just make sure to adjust the serving size to keep the carbs low. Both fruits provide a similar juicy sweetness without spiking blood sugar.
• Egg Whites: Whipping the egg whites to soft peaks is essential for a light and fluffy texture. Gently fold them into the batter to keep the airiness intact.
• Crumble Texture: For the crumble topping, make sure the butter is cold to get that perfect "crumbly" texture. You can even prepare the crumble ahead of time and refrigerate it until needed.
• Pan Size: A 9-inch (23 cm) springform pan works best, but if you use a smaller, deeper pan, just be mindful that larger apricot pieces may sink during baking.

Storage Tips

Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.

Freezing: You can also freeze individual slices in a sealed container for up to 3 months. Just thaw in the fridge or microwave before enjoying!

Step-by-step

1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). (Note: If you are viewing this recipe from the KetoDiet App, make sure to check the blog post for all tips and detailed instructions.)

2. Prepare the cake base. In a mixing bowl, or a bowl of your stand mixer, combine the almond flour, coconut flour, whey protein powder, sweetener, baking powder, lemon zest and vanilla. (If you're using liquid vanilla extract, you will need to add it to the liquid ingredients in step 3.)

   

3. Separate the egg whites from the egg yolks. In another bowl, use a stand mixer or a hand mixer to cream the butter with sweetener. Add the egg yolks and process until well combined.

4. In a third bowl, whip the egg whites until soft peaks form.

   

5. Add about a third of the dry mixture into the bowl with the egg mixture and process until combined. Add the remaining dry mix in two parts and process more.

6. Finally, add about a third of the fluffy egg whites and slowly mix in. Add the remaining egg whites and gently fold in.

   

7. Transfer the batter into a round spring form pan lined with parchment paper. It's better if you line the sides too as the cake won't stick to it. (I used a large 9-inch (23 cm) pan but you can use a deeper 8-inch (20 cm) pan although you won't be able to fit as many apricots on top.)

   

8. Top with the apricots, cut side down. You could cut the apricots in half or in smaller wedges. Larger pieces tend to sink down once baked so you may want to use smaller pieces.

   

9. Transfer into the oven and bake for 40 to 50 minutes or until the top is golden and the cake is set inside. You can use a wooden stick to test for doneness.

   

10. Meanwhile, prepare the crumble topping. In a small bowl combine the remaining almond flour, butter and sweetener until you get a cookie like dough.

11. Remove from the oven (keep the heat on) and add the crumble topping. Place back and bake for another 5 to 8 minutes.

    

12. Remove from the oven and let the cake cool down before removing it from the pan.

    

13. Slice and serve!

    

14. To store, cover and refrigerate for up to 5 days. You can freeze any leftover slices in a sealed container for up to 3 months.

    

Recipe

Low-Carb Apricot Crumble Coffee Cake

★★★★★4.6 (48 ratings)

Easy low-carb apricot crumble cake topped with fresh apricots and sugar-free crumble for a healthy ...

Hands on

15m

Overall

1h 15m

Servings

10

6.4 g

Net carbs

10.9 g

Protein

25.9 g

Fat

306

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings20 servings30 servings40 servings

US + metricMetricUS

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Ingredients makes 10 servings

• Cake base:
• 2 cups almond flour (200 g/ 7.1 oz)
• ¹/₄ cup coconut flour (30 g/ 1.1 oz)
• ¹/₄ cup whey protein powder or egg white protein powder (25 g/ 0.9 oz)
• 2 tsp gluten-free baking powder
• zest of 1 organic lemon
• ¹/₂ tsp vanilla bean powder or 2 tsp sugar-free vanilla extract
• 1 stick unsalted butter, softened (113 g/ 4 oz)
• ³/₄ cup granulated low-carb sweetener such as Erythritol or Swerve (150 g/ 5.3 oz)
• 4 large eggs, separated
• 5-6 apricots, stones removed (300 g/ 10.6 oz)
• Crumble topping:
• ¹/₂ cup almond flour (50 g/ 1.8 oz)
• 1 tbsp unsalted butter (15 g/ 0.5 oz)
• 1 tbsp granulated low-carb sweetener such as Erythritol or Swerve (10 g/ 0.4 oz)

Instructions

1. Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). (Note: If you are viewing this recipe from the KetoDiet App, make sure to check the blog post for all tips and detailed instructions.)

2. Prepare the cake base. In a mixing bowl, or a bowl of your stand mixer, combine the almond flour, coconut flour, whey protein powder, sweetener, baking powder, lemon zest and vanilla. (If you're using liquid vanilla extract, you will need to add it to the liquid ingredients in step 3.)

3. Separate the egg whites from the egg yolks. In another bowl, use a stand mixer or a hand mixer to cream the butter with sweetener. Add the egg yolks and process until well combined.

4. In a third bowl, whip the egg whites until soft peaks form.

5. Add about a third of the dry mixture into the bowl with the egg mixture and process until combined. Add the remaining dry mix in two parts and process more.

6. Finally, add about a third of the fluffy egg whites and slowly mix in. Add the remaining egg whites and gently fold in.

7. Transfer the batter into a round spring form pan lined with parchment paper. It's better if you line the sides too as the cake won't stick to it. (I used a large 9-inch (23 cm) pan but you can use a deeper 8-inch (20 cm) pan although you won't be able to fit as many apricots on top.)

8. Top with the apricots, cut side down. You could cut the apricots in half or in smaller wedges. Larger pieces tend to sink down once baked so you may want to use smaller pieces.

9. Transfer into the oven and bake for 40 to 50 minutes or until the top is golden and the cake is set inside. You can use a wooden stick to test for doneness.

10. Meanwhile, prepare the crumble topping. In a small bowl combine the remaining almond flour, butter and sweetener until you get a cookie like dough.

11. Remove from the oven (keep the heat on) and add the crumble topping. Place back and bake for another 5 to 8 minutes.

12. Remove from the oven and let the cake cool down before removing it from the pan.

13. Slice and serve!

14. To store, cover and refrigerate for up to 5 days. You can freeze any leftover slices in a sealed container for up to 3 months.

Nutrition per serving, 1 slice

Carbs 8%Protein 14%Fat 78% of calories

Net carbs

6.4 g

Total carbs

22.4 g

Fiber

3.7 g

Sugars

4.9 g

Protein

10.9 g

Fat

25.9 g

Saturated fat

8.5 g

Calories

306 kcal

Sodium

165 mg · 7.18% RDA

Magnesium

75 mg · 18.7% RDA

Potassium

316 mg · 15.8% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	1.8 g	4.3 g	10.5 g	118
Coconut flour, organic	0.3 g	0.5 g	0.5 g	11
Whey protein powder (protein isolate, Jay Robb)	0.1 g	2 g	0 g	8
Baking powder, gluten-free	0.2 g	0 g	0 g	1
Lemon zest (peel), fresh	0 g	0 g	0 g	0
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	1
Butter, unsalted, grass-fed	0 g	0.1 g	9.2 g	81
Erythritol (natural low-carb sweetener)	0.6 g	0 g	0 g	2
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.5 g	1.9 g	29
Apricots, fresh	2.7 g	0.4 g	0.1 g	14
Almond flour (blanched ground almonds, almond meal)	0.4 g	1.1 g	2.6 g	30
Butter, unsalted, grass-fed	0 g	0 g	1.2 g	10
Erythritol (natural low-carb sweetener)	0.1 g	0 g	0 g	0
Total	6.4 g	10.9 g	25.9 g	306

Serving size 1 slice

• Gluten free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian