Keto Pumpkin Coffee Cake (Gluten-Free)
User Reviews
5
Keto Pumpkin Coffee Cake (Gluten-Free)
Description
The Keto Pumpkin Coffee Cake features three components: a spiced almond flour-based cake combining pumpkin puree, pumpkin pie spice, baking powder, and sugar alternatives; a smooth cheesecake layer made with cream cheese, egg, and sweetener; and a crumb topping blending almond flour, pecans, cinnamon, nutmeg, and melted butter. The cake is baked in a single pan with the layers spread to create distinct textures and flavors.
The pumpkin batter offers moistness from puree and gentle spice, while the cheesecake layer provides a creamy, slightly tangy contrast. The crunchy crumb topping adds a nutty texture and cinnamon spice to balance the dessert. The use of almond flour and oat fiber keeps the cake gluten-free and low in net carbs, aligning with keto guidelines.
This coffee cake is suitable for a breakfast treat or dessert for keto followers. Using sugar substitutes like Swerve maintains sweetness without raising blood sugar. The oat fiber contributes a traditional crumb texture otherwise difficult to achieve in gluten-free keto baking.
Notes recommend oat fiber over other alternatives for best texture, but psyllium husk powder and coconut flour can be substituted with liquid adjustment. The recipe emphasizes mixing batter just until combined to avoid overworking the gluten-free flours.
Ingredients
FOR THE CAKE
- 2 cups almond flour Super Fine
- ¼ cup oat fiber see notes
- 3 egg whole
- ¾ cup pumpkin puree
- ¼ cup heavy cream
- ½ cup Swerve Confectioners Sugar
- ¼ cup swerve (erythritol sweetener brown
- 2 teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons vanilla extract
- Pinch salt
FOR THE CHEESECAKE LAYER
- 8 ounces cream cheese at room temperature
- ⅓ cup Swerve Confectioners Sugar
- 1 egg whole
- ½ teaspoon vanilla extract
FOR THE CRUMB TOPPING
- 1 ¼ cups almond flour Super Fine
- ⅓ cup pecans chopped
- ⅓ cup butter melted, grass fed
- ½ teaspoon ground cinnamon
- ⅓ cup swerve (erythritol sweetener brown
- ¼ teaspoon ground nutmeg
Instructions
TO MAKE THE CAKE
- Preheat oven to 325. Add the almond flour, oat fiber, baking powder, pumpkin pie spice and salt to a bowl and whisk to combine.
- In a separate bowl, mix together the eggs, pumpkin puree, heavy cream, Swerve and vanilla. Add in the dry ingredients and mix just until combined.
TO MAKE THE CHEESECAKE LAYER
- Add all the ingredients to a large mixing bowl and whip using a hand mixer, until well combined.
TO MAKE THE CRUMB TOPPING
- Add almond flour, pecans, cinnamon, nutmeg and Swerve into a mixing bowl and mix. Pour the melted butter over the top and mix until well combined.
TO ASSEMBLE THE CAKE
- Pour half the pumpkin batter into a 9"x 9" glass or ceramic baking dish that's been lined with parchment paper (for easy removal) and spread out evenly. The batter will be thick, so you'll want to use a spatula, offset if you have one.
- Next, pour the cream cheese mixture over the bottom cake layer and spread evenly.
- Add the remaining pumpkin cake batter and smooth over the top. Because the pumpkin batter is thick, it may mix in a little with the cheesecake filling and that’s perfectly fine.
- Sprinkle the crumb topping evenly over the cake. Gently press the crumbs into the batter slightly.
- Place on the center rack of your own and bake for 50-55 minutes or until a toothpick, when inserted, comes out mostly clean and the crumb topping is golden. There should be a small amount of the cheesecake filling on the toothpick. Allow to cool at room temperature before cutting into. Store leftovers in the fridge for several days or freeze.
Notes
- Oat fiber is preferred for texture; if unavailable, combine psyllium husk powder and coconut flour but add extra liquid as needed.
- Use sugar alternatives like Swerve to keep it keto-friendly while maintaining sweetness.
- Mix wet and dry ingredients just until combined to prevent dense texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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