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Keto Pumpkin Coffee Cake

This Keto Pumpkin Coffee Cake is a great way to enjoy fall flavors without all the carbs. Made with almond flour, sweetened with low-carb alternatives, and packed with pumpkin spice, it’s a perfect breakfast or dessert for the keto lifestyle.
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Prep Time 35 minutes
Cook Time 50 minutes
Servings: 9
Calories: 250
Ingredients Method

Ingredients
  

  • For the Crumb Topping:
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/3 cup powdered erythritol or your preferred keto-friendly sweetener
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter melted
  • For the Cake:
  • 1 1/2 cups almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/3 cup powdered erythritol or your favorite keto sweetener
  • 2 large eggs
  • 1/2 cup pumpkin puree unsweetened
  • 1/4 cup unsalted butter melted
  • 1 tsp vanilla extract

Method
 

  1. Preheat the Oven:
  2. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper for easier removal.
  3. Make the Crumb Topping:
  4. In a medium bowl, combine the almond flour, coconut flour, powdered erythritol, and cinnamon.
  5. Add the melted butter and mix until a crumbly texture forms. Set aside.
  6. Mix the Dry Ingredients for the Cake:
  7. In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, cloves, salt, and erythritol.
  8. Mix the Wet Ingredients:
  9. In a separate bowl, whisk the eggs, pumpkin puree, melted butter, and vanilla extract until smooth.
  10. Combine Wet and Dry Ingredients:
  11. Add the wet ingredients to the dry ingredients and mix until fully combined. The batter will be thick but spreadable.
  12. Assemble the Cake:
  13. Pour the pumpkin cake batter into the prepared baking dish and spread it evenly with a spatula.
  14. Sprinkle the crumb topping evenly over the cake batter.
  15. Bake the Cake:
  16. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  17. If the topping starts to brown too quickly, cover the cake loosely with aluminum foil during the last 10 minutes of baking.
  18. Cool and Serve:
  19. Allow the cake to cool in the pan for about 15 minutes before slicing and serving. The cake will firm up as it cools.