Cinnamon Keto Pumpkin Coffee Cake
A moist, spiced cinnamon keto pumpkin coffee cake with a crumbly topping and creamy drizzle—perfect for low-carb fall mornings or guilt-free treats.
Equipment
- Blender or food processor
- Mixing bowls
- Springform or round cake pan
- Electric mixer (for drizzle)
Ingredients
- For the Cake Base:
- 6 large eggs
- ¾ cup canned pumpkin puree unsweetened
- ½ cup 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 butter cubed
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- For the Cream Cheese Drizzle:
- 2 tbsp cream cheese softened
- ¼ cup heavy cream
- 2 tbsp powdered sweetener
Instructions
- Preheat oven to 325°F (163°C) and grease a springform or 9-inch cake pan.
- Make the Crumble: In a bowl, mix coconut flour, brown sugar alternative, cold butter, and spices. Rub together until crumbly. Set aside.
- Blend Wet Ingredients: Blend eggs, pumpkin puree, and melted butter until smooth.
- Mix Dry Ingredients: In a large bowl, combine coconut flour, brown sugar substitute, cinnamon, nutmeg, ginger, vanilla, and baking powder.
- Combine Batter: Mix the wet ingredients into the dry until thick and well combined.
- Assemble: Spread the batter into the prepared pan. Top with crumble.
- Bake: Bake for 32–35 minutes, until a toothpick inserted comes out clean.
- Cool: Let cool 10 minutes in the pan, then transfer to a wire rack.
- Make the Drizzle: Beat cream cheese, heavy cream, and powdered sweetener until smooth. Drizzle over cooled cake.
- Serve and enjoy with your favorite keto-friendly coffee or tea!
Notes
Drain pumpkin puree if watery.
Freeze without drizzle for up to 3 months.
Best enjoyed fresh, but great reheated in the microwave for 20 seconds.