Best Keto Pumpkin Coffee Cake with Cinnamon Streusel Topping
Pumpkin Spice Coffee Cake features a moist pumpkin cake loaded with brown “sugar” cinnamon streusel and topped with a vanilla glaze. Such a family favorite!
Servings Prep Time
16slices 20minutes
Cook Time Passive Time
40minutes 1hour
Servings Prep Time
16slices 20minutes
Cook Time Passive Time
40minutes 1hour
Ingredients
For the Topping
  • 1cup almond flour
  • 1/4cup coconut flour
  • 1/2cup brown sweeteneras Swerve
  • 1/2cup melted butter
  • 1/2tsp pumpkin spice
  • 1/4tsp cinnamom
  • 1/4tsp Salt
For the Pumpkin Cake
  • 1cup almond flour
  • 2tbsp coconut flour
  • 3/4cup sweeteneruse Swerve
  • 2 large eggs
  • 2tbsp buttermelted
  • 2tsp baking powder
  • 1tsp pumpkin pie spices
  • 1/4tsp Salt
  • 1/4cup pumpkin puree
  • 1/2tsp pure vanilla extract
For the Drizzle
  • 1/4cup powdered sweetener
  • 2tbsp Heavy Cream
  • 1/4tsp Vanilla Extract
Instructions
Topping
  1. In a medium bowl, combine the almond flour, coconut flour, sweetener, cinnamon, pumpkin spices, and salt.
  2. Stir in the butter until well combined. It will be like a thick batter. Set aside
Pumpkin Cake
  1. Preheat the oven to 325F and grease a 9×9 inch square baking pan.
  2. 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.
  3. Spread the batter in the prepared pan and smooth the top.
  4. Crumble the topping mixture with your fingers into pea size pieces and sprinkle evenly overtop the cake batter.
  5. 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.
  6. Remove and let cool completely in the pan.
Drizzle
  1. Whisk the sweetener, cream, and vanilla extract together until smooth. Drizzle over the cooled cake.

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