Aunt Carol's Homemade Cherry Coffee Cake - Plus - A low carb low sugar option!


This vintage recipe is one from my childhood, and one of the very few cakes my mother ever made - but she made it all the time so it is a huge part of my childhood 'food' memories.  It originally came from my Aunt Carol and I know my Mother made it all through the 1970's and 1980's.

Back then it was popular to serve "coffee cake" at any and every get together at your home.  Anytime you had your neighbor over for morning coffee, hosted any gathering, had relatives come to visit, had a Tupperware party or other sales party at your home, had after-church socials, etc.... there was coffee cake.

It's quick and easy - and you can use whatever filling you like in it.  You can even make your own filling-of-choice if you don't want to use store bought canned fillings.  My mom usually used an apple filling, second only to cherry but we also often had either blueberry or peach.  Pumpkin and chocolate also work but I don't recall her ever making a lemon version.  If I were to try lemon I'd leave out the cinnamon topping.


I hadn't thought of this cake in a few years since we usually eat keto low carb and sugar free.  But the cool Fall weather set in and I found myself reminiscing about this cake.  I have King Arthur Keto Flour in my freezer so I remade this recipe using the keto flour, avocado oil and a low sugar cherry pie filling I already had on hand. 

The can of pie filling says it has 4 g sugar per 1/3 cups of filling; which is FAR more filling that you have with a piece of this cake.  The can says 7 servings, so at 28 grams for the whole can, divided into a 9X13 pan of coffee cake, cut into approximately 18 pieces, that gives you 1.55 grams of sugar per serving.


1 c sugar
1 c oil
4 eggs
2 c flour
1t baking powder
1/4 t salt
1 t vanilla
1 t cinnamon
1 1/2 t sugar
1 can pie filling

Mix the sugar, oil and eggs.  Add the flour, baking powder, salt and vanilla.  Beat just until smooth.  Spread half into a prepared 9X13" pan.  Top with a can of pie filling.  Finish topping with the rest of the batter.  Mix the 1 1/2 t sugar and cinnamon, sprinkle over all.  Bake at 350 for 30 minutes.  Serve with Cool Whip or Dream Whip or whipped cream after its cooled.


1 c natural granular sweetener(s) - like Lakanto, etc. (erythritol, allulose, xylitol, Monk Fruit, Swerve)
1 c oil of choice
4 eggs
2 c King Arthur Keto Flour
1 t baking powder
1/4 t salt
1 t vanilla
1 t cinnamon
1 T natural sweetener of choice
Up to 1/3 c water if needed
1 large can low sugar/no sugar added pie filling (or make your own version)

Mix the sweetener(s) with the oil and eggs.  Add the keto flour, baking powder, salt and vanilla.  If the batter is really, really thick (too thick to stir/beat very well) add about 2 tablespoons water at a time until it's still a fairly stiff dough, but you can beat it.  You don't want it too runny or it won't bake up nicely, but the King Arthur Keto Flour does require a bit more moisture/liquid than wheat flour would.

Spread half the batter into a greased 9X13" pan.  Top with the no sugar pie filling, and spoon the last half of the batter over all.  Spread it a bit if you can.  Mix granular sweetener with a teaspoon of cinnamon and sprinkle over all.  Bake at 350 until just done in the center by testing.  This could be 35 minutes or may be up to 55 minutes depending on the oil you used, and the pan you used as well as your own personal oven.  Let it cool completely or almost completely before serving with real, whipped cream sweetened with a no-sugar option or plain, if you prefer.

Here it is going into the oven - not baked yet.

Print Friendly and PDF