Keto Pumpkin Coffee Cake features a moist pumpkin cake loaded with brown “sugar” cinnamon streusel and topped with a vanilla glaze. Such a family favorite!
This Keto coffee cake recipe is sugar-free, gluten-free, and perfect for breakfast or dessert.
Pumpkin Crumb Cake is the ultimate keto fall dessert recipe. This is my first keto pumpkin spice recipe of the season! It’s October already and that means I’m allowed to post all the pumpkin recipes that I love!
I took this Keto Pumpkin Coffee Cake to a new place in the heavenly world of fall baking. The cake is of course made with pumpkin puree and lots of warm spices.
Then there’s the streusel. Low carb and grain-free, of course. What’s better than a keto streusel?! Here we have a buttery brown “sugar” streusel loaded up with more cinnamon. Really my goal here was to satisfy your cravings for fall flavors while also making your house smell amazing.
Last but not least there’s the icing on top… literally. Just a simple powdered sweetener icing does the trick. All of these flavors together are an autumn dream.
Usually, I don’t eat cakes for breakfast. But when it comes to special occasions, like holidays or birthdays or a fun brunch with friends….someone please tell me there will be coffee cake.
Ingredients to make Keto Pumpkin Coffee Cake
Crumb Topping:
- Almond flour
- Coconut flour
- Swerve Brown sweetener
- Pumpkin pie spice
- Butter, melted
- Salt
- Cinnamon
Pumpkin Cake:
- Almond flour
- Coconut flour
- Swerve Sweetener
- Baking powder
- Pumpkin pie spice
- Salt
- Pumpkin puree
- Butter, melted
- Eggs
- Vanilla extract
Drizzle:
- Swerve Sweetener
- Heavy cream
- Vanilla extract
How to make Keto Pumpkin Coffee Cake
- Crumb Topping:
In a medium bowl, combine the almond flour, coconut flour, sweetener, pumpkin pie spices, cinnamon, and salt. - Stir in the butter until well combined. It will be like a thick batter. Set aside
Pumpkin Cake:
- Preheat the oven to 325F and grease a 9×9 inch square baking pan.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, pumpkin pie spice, and salt. Stir in the pumpkin puree, butter, eggs, and vanilla extract until well combined.
- Spread the batter in the prepared pan and smooth the top.
- Crumble the topping mixture with your fingers into pea size pieces and sprinkle evenly overtop the cake batter.
- Bake 35 to 40 minutes, until the topping is golden and a tester inserted in the center comes out clean. It won’t be firm to the touch because the topping is so tender.
- Remove and let cool completely in the pan.
Drizzle:
- Whisk the sweetener, cream, and vanilla extract together until smooth. Drizzle over the cooled cake.
Luckily, this Keto Pumpkin Coffee Cake is not only delicious, it’s also super easy to make. And…just because it’s coffee cake doesn’t mean it’s just for breakfast. It would make a great dessert, too. Which means it really is the perfect addition to any meal!
Pumpkin. Cinnamon. Streusel. Cake for breakfast. It’s time to invite your friends over for brunch – because this pumpkin coffee cake needs to be on your baking list. It combines my favorite coffee cake recipe with the best pumpkin cake. It’s filled with vanilla, brown sugar, and lots of cinnamon for the perfect pumpkin spice flavor.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Passive Time | 1 hour |
| Servings |
slices
|
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup brown sweetener as Swerve
- 1/2 cup melted butter
- 1/2 tsp pumpkin spice
- 1/4 tsp cinnamom
- 1/4 tsp Salt
- 1 cup almond flour
- 2 tbsp coconut flour
- 3/4 cup sweetener use Swerve
- 2 large eggs
- 2 tbsp butter melted
- 2 tsp baking powder
- 1 tsp pumpkin pie spices
- 1/4 tsp Salt
- 1/4 cup pumpkin puree
- 1/2 tsp pure vanilla extract
- 1/4 cup powdered sweetener
- 2 tbsp Heavy Cream
- 1/4 tsp Vanilla Extract
Ingredients
For the Topping
For the Pumpkin Cake
For the Drizzle
|
|
- In a medium bowl, combine the almond flour, coconut flour, sweetener, cinnamon, pumpkin spices, and salt.
- Stir in the butter until well combined. It will be like a thick batter. Set aside
- Preheat the oven to 325F and grease a 9x9 inch square baking pan.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, pumpkin pie spice, and salt. Stir in the pumpkin puree, butter, eggs, and vanilla extract until well combined.
- Spread the batter in the prepared pan and smooth the top.
- Crumble the topping mixture with your fingers into pea size pieces and sprinkle evenly overtop the cake batter.
- Bake 35 to 40 minutes, until the topping is golden and a tester inserted in the center comes out clean. It won’t be firm to the touch because the topping is so tender.
- Remove and let cool completely in the pan.
- Whisk the sweetener, cream, and vanilla extract together until smooth. Drizzle over the cooled cake.
NUTRITION FACTS
Amount Per Serving
Calories 203 Calories | Fat 17g26% | Carbohydrates 6.6g2% | Fiber 3.3g13% | Protein 5.7g11%
Doesn’t say how much butter or protein powder to use in cake recipe
Hi, I have already mentioned the quantities. Check it on the post, please.
Hi, in the instructions you mention coconut flour in the topping and in the cake, but in the ingredients there is no coconut flour. And you also mention coconut cream in the ingredients for the topping, but again not in the instructions. Could you please explain which it’s supposed to be? Thanks.
Hi, I’ve already fixed the errors. I’m sorry for that. Now you can check the recipe again.