Cinnamon Keto Pumpkin Spice Coffee Cake

Cinnamon keto pumpkin spice coffee cake is the ultimate fall treat for those living the low-carb life. The blend of warm spices, rich pumpkin puree, and a soft, crumbly texture brings all the cozy vibes without kicking you out of ketosis. Whether you’re sipping your first cup of morning coffee or hosting a crisp autumn brunch, this cake satisfies those seasonal cravings with zero guilt. Made with wholesome ingredients like coconut flour and erythritol, it’s a perfect balance of indulgence and nutrition. Best of all? It’s so good, even non-keto friends won’t know the difference. Welcome to your new favorite fall bake!

Table of Contents

Why You’ll Love This Recipe

• Cozy Fall Flavors Without the Carbs
  The classic pumpkin spice combo—cinnamon, nutmeg, and ginger—shines in this recipe, all while staying keto-approved.
• Three Delicious Layers
  Moist cake, buttery cinnamon crumble, and a smooth cream cheese drizzle combine for bakery-level indulgence.
• Pantry-Friendly Ingredients
  No fancy ingredients here. You likely already have most of what you need in your keto pantry.
• Quick to Make
  You’ll have this coffee cake ready in about an hour, making it perfect for weekend mornings or unexpected guests.
• Crowd-Pleaser
  It’s so flavorful and satisfying that even carb-lovers won’t notice it’s low-carb.

Ingredients

Here’s what you’ll need to make this flavorful cinnamon keto pumpkin spice coffee cake:

For the Cake Base

• 6 large eggs
• ¾ cup canned pumpkin puree (unsweetened)
• ½ cup unsalted butter, melted
• ¾ cup coconut flour
• ½ cup brown sugar substitute (like Swerve or Lakanto)
• ¾ tsp ground cinnamon
• ½ tsp ground nutmeg
• ⅛ tsp ground ginger
• 1 tsp vanilla extract
• 1 tsp baking powder

For the Crumble Topping

• ⅓ cup coconut flour
• ¼ cup brown sugar alternative
• ¼ cup cold unsalted butter
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ⅛ tsp ground ginger

For the Cream Cheese Drizzle

• 2 tbsp softened cream cheese
• ¼ cup heavy cream
• 2 tbsp powdered sweetener

Pro Tip: Make sure your pumpkin puree is well-stirred and not watery. Drain if needed!

Instructions

Follow these simple steps to make your cinnamon keto pumpkin spice coffee cake from scratch:

1. Make the Crumble Topping

1. In a small bowl, combine:
   • ⅓ cup coconut flour
   • ¼ cup brown sugar alternative
   • ¼ cup cold butter, cubed
   • ½ tsp cinnamon
   • ⅛ tsp nutmeg
   • ⅛ tsp ginger
2. Use your fingers or a pastry cutter to mix until crumbly. Set aside.

2. Blend Wet Cake Ingredients

3. In a blender, combine:
   • 6 eggs
   • ¾ cup pumpkin puree
   • ½ cup melted butter
4. Blend until smooth and creamy.

3. Mix Dry Ingredients & Combine

5. In a large bowl, whisk together:
   • ¾ cup coconut flour
   • ½ cup brown sugar substitute
   • ¾ tsp cinnamon
   • ½ tsp nutmeg
   • ⅛ tsp ginger
   • 1 tsp baking powder
   • 1 tsp vanilla extract
6. Pour the blended wet mixture into the dry. Mix until thick and fully combined (don’t overmix).

4. Assemble & Bake

7. Preheat oven to 325°F (163°C).
8. Grease a springform or 9-inch round cake pan.
9. Spread the batter evenly into the pan.
10. Top evenly with crumble mixture.
11. Bake for 32–35 minutes, or until a toothpick inserted comes out clean.
12. Let cool in the pan for 10 minutes, then transfer to a rack.

5. Make the Cream Cheese Drizzle

13. In a small bowl, use a hand mixer to combine:

• 2 tbsp soft cream cheese
• ¼ cup heavy cream
• 2 tbsp powdered sweetener

14. Whip until smooth.
15. Once the cake is completely cooled, drizzle over the top and serve.

Recipe Details & Nutrition

🕒 Prep Time:

20–30 minutes

🔥 Cook Time:

32–35 minutes

⏱ Total Time:

52–65 minutes

🍰 Servings:

4 generous slices

⚖️ Nutrition Facts (Per Serving, Approximate):

• Calories: 320–350 kcal
• Protein: 9–10 g
• Fat: 25–28 g
• Net Carbs: 5–7 g
• Fiber: 6–8 g

Note: Based on standard ingredients and may vary slightly by brand.

Tips & Variations

👩‍🍳 Expert Tips for Perfect Results

• Don’t Overmix the Batter
  Once you add coconut flour, gently mix. Overmixing can lead to a dense, dry cake.
• Drain Watery Pumpkin
  If your pumpkin puree is too watery, strain it for 10 minutes using a mesh strainer or paper towels.
• Cold Butter = Best Crumble
  Keep your crumble butter cold. Warm butter will melt into the flour and ruin the texture.
• Cool Before Drizzling
  Let the cake cool fully before adding the cream cheese drizzle, or it will melt off.

🍽️ Variations to Try

• Dairy-Free?
  Swap the butter for coconut oil and the cream cheese for coconut cream.
• Nut-Free Version
  This recipe already uses coconut flour—perfect for avoiding almond flour!
• Extra Spice?
  Add a pinch of clove or allspice for a deeper fall flavor profile.
• No Pumpkin?
  Try canned butternut squash puree in a pinch—it’s a mild, sweet swap.

FAQs

Can I use almond flour instead of coconut flour?

It’s not recommended. Coconut flour absorbs much more liquid than almond flour, so substituting it will alter the texture. If you must, use 3x more almond flour and expect a denser result.

Is canned pumpkin okay for keto?

Yes — as long as it’s 100% pure pumpkin puree with no added sugars. Always double-check the label.

Can I make this ahead of time?

Absolutely! This cake stores well in the fridge for up to 5 days and even freezes beautifully (just freeze without the frosting and add fresh drizzle before serving).

How do I know when it’s fully baked?

Insert a toothpick in the center. It should come out clean. Keto baked goods can look done on top but still be wet in the middle—always check!

What’s the best way to serve this?

Serve it with hot coffee, tea, or a spiced chai latte. Add a few fresh raspberries or a dollop of whipped cream if you’re feeling fancy.

Conclusion

This cinnamon keto pumpkin spice coffee cake is everything you love about fall—warm, cozy, and comforting—without the carb overload. It’s a recipe you’ll turn to all season long, whether you’re hosting brunch, meal-prepping breakfast, or simply craving something sweet with your coffee. With its moist crumb, spiced crumble topping, and velvety cream cheese drizzle, each bite delivers flavor and satisfaction. Even better? It’s keto-approved and family-approved. Now that’s a win-win in any kitchen.