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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 kcal

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

Instructions
 

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