Cinnamon Spice Crumble Cake

🌟 It’s time to experience a super delicious, melt-in-your-mouth, perfectly sweet treat 🍰.

This healthy spin 🌀 on a classic dessert is the easiest way to feed your hungry family and guests.

👉🏼 Oh hey it’s low carb too, so absolutely ZERO GUILT🙅🏻‍♀️!






Serving Size: 1 cake
  • Protein - 4.1 g
  • Carbs - 10.9 g
  • Fat - 11.6 g


  • 1 cup almond flour, divided
  • 1/4 cup coconut flour
  • 1/2 cup + 1 tablespoon erythritol sweetener
  • 1 tablespoon flaxseed meal
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspooon nutmeg
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup grassfed butter + 2 tablespoons, divided
  • 1 teaspoon vanilla extract

Cooking Utensils

  • 3 mixing bowls
  • 12-ct. silicone baking muffin mold


  1. Preheat oven to 350°F. Spray a donut pan with non-stick spray.

Cake Mix:

  1. In a medium bowl, whisk together 1/2 cup almond flour, coconut flour, flax meal, 1/2 cup sweetener (I used Swerve) baking powder, cinnamon, nutmeg, ginger and salt. Set aside.
  2. In another bowl, whisk together the eggs, 1/4 cup melted butter, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
  3. Spoon the batter into the silicone muffin mold, filling 3 ∕ 4 of the way full. No need to spray the mold if you are using silicone. 

Crumb Topping:

  1. In a small bowl, stir together the remaining 1/2 cup almond meal, 1 tablespoon sweetener and a pinch of salt. Mix in 2 tablespoons softened butter. Stir until all of the flour is incorporated and the mixture is moistened throughout. I used my fingers to make sure the butter was evenly distributed.

Top the cake:

  1. Sprinkle the crumb topping on each cake, using your fingers to break up the mixture until it is evenly distributed.
  2. Bake for 12-15 minutes or until the edges are lightly browned. Allow cakes to cool down until you remove them from the molds.



Make ahead tip: You can freeze the baked cakes for up to 2 months.

Grassfed Butter substitute: grassfed ghee

Topping suggestions: add chopped pecans or walnuts for extra crunch


Additional Information

Approximately 130 calories (~ 8 grams net carbs)

~1/4 fist carbs, 2 thumbs fat

Calories may vary depending on brand of ingredients, substitutions and serving size.

Ketogenic, Vegetarian, Gluten Free, Grain Free

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