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Low-Carb Apricot Crumble Coffee Cake

4.6 stars, average of 45 ratings

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This low-carb apricot cake is a remake of my mum's recipe. She made this cake every summer using apricots we had (and still do) in our garden. It's a simple low-carb and gluten-free cake to enjoy with a cup of coffee. Make sure to tag me on Instagram when you make it — Enjoy!

Are Apricots Keto?

Let me start by saying that there is no such thing as a "keto" ingredient.

If your goal is to achieve ketosis (which is by no means necessary for weight loss), you simply need to restrict your carbohydrate intake to a low level. Achieving ketosis has nothing to do with eating "keto" foods. For some people the level that allows them to enter and maintain ketosis is at 20 to 30 grams of net carbs, for others it's less than 20 grams of total carbs.

Having said that, some ingredients are more suitable for a keto diet than other foods. A great example is avocado which contains 1.8 g net carbs per 100 grams (3.5 oz). The same amount of wild blueberries is 9.7 g net carbs and the same amount of apricots is 9.1 g net carbs. This means that you can still enjoy eating whole foods such as fruits as long as you keep the serving size small.

In this cake you will only have half of an apricot per serving. This will satisfy your fruit cravings without spiking your blood sugar. If you can't get apricots, try peaches or nectarines instead.

Hands-on Overall

Serving size 1 slice

Allergy information for Low-Carb Apricot Crumble Coffee Cake

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 slice)

Net carbs6.4 grams
Protein10.9 grams
Fat25.9 grams
Calories306 kcal
Calories from carbs 8%, protein 14%, fat 78%
Total carbs10.1 gramsFiber3.7 gramsSugars4.9 gramsSaturated fat8.5 gramsSodium165 mg(7% RDA)Magnesium75 mg(19% RDA)Potassium316 mg(16% EMR)

Ingredients (makes 10 servings)

Cake base:
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)


  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.) Low-Carb Apricot Crumble Coffee Cake
  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. Low-Carb Apricot Crumble Coffee Cake
  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. Low-Carb Apricot Crumble Coffee Cake
  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.) Low-Carb Apricot Crumble Coffee Cake
  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. Low-Carb Apricot Crumble Coffee Cake
  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. Low-Carb Apricot Crumble Coffee Cake
  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. Low-Carb Apricot Crumble Coffee Cake
  12. Remove from the oven and let the cake cool down before removing it from the pan. Low-Carb Apricot Crumble Coffee Cake
  13. Slice and serve! Low-Carb Apricot Crumble Coffee Cake
  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. Low-Carb Apricot Crumble Coffee Cake

Ingredient nutritional breakdown (per serving, 1 slice)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.8 g4.3 g10.5 g118 kcal
Coconut flour, organic
0.3 g0.5 g0.5 g11 kcal
Whey protein powder (protein isolate, Jay Robb)
0.1 g2 g0 g8 kcal
Baking powder, gluten-free
0.2 g0 g0 g1 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0.1 g9.2 g81 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g2 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.5 g1.9 g29 kcal
Apricots, fresh
2.7 g0.4 g0.1 g14 kcal
Almond flour (blanched ground almonds, almond meal)
0.4 g1.1 g2.6 g30 kcal
Butter, unsalted, grass-fed
0 g0 g1.2 g10 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Total per serving, 1 slice
6.4 g10.9 g25.9 g306 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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