Just imagine the warm, comforting flavor of cinnamon, baked into the buttery warmth of pumpkin, to make a comforting keto pumpkin coffee cake recipe. We find the dense crumb pairs perfectly with a rich cup of espresso.
But get this; you need to know a little about keto ingredients to understand why this recipe works. A little reading will save you hours of frustration in the kitchen. Over the past three years, I've spent thousands of dollars making the mistakes and learning from them for you so you can skip over this hassle.
Here's the deal, I realize blogs like mine are infamous for tons of writing and text. So much so that most won't ever read this invaluable advice I"m about to share.
But there are three essential secrets to making keto coffee cake that I don't want you to miss out on. I'm going to get right to the point and share these now so that when you make your keto pumpkin spice coffee cake, you'll get perfect results every time. Skip ahead at your own risk. But, don't come crying to us later because your cake flopped.
Almond flour provides the dense, savory crumb we crave in the perfect coffee cake. You cannot substitute any other flour for almond flour in this recipe and get good results. Almond flour, like many keto-friendly flours, has its unique chemistry, which I've accounted for specifically in this recipe.
Because almond flour is gluten-free, we must use a binding agent to mimic what gluten does in a traditional recipe with all-purpose flour. Think of gluten in regular flour as a magical elastic network that holds bread, cakes, and other baked goods together.
If you've ever made another recipe with almond flour that didn't have a binder like xanthan gum, guar gum, or acacia gum in it - you may remember it being very crumbly. In fact, the end result may have been more like a pile of crumbs than anything cohesive.
Sugar Substitutes Make A Difference
Over the years, I've found that using different sugar substitutes often got me completely different results. I would go to make one of my recipes and be out of a specific sugar substitute, so I'd use whatever I had on hand only to be disappointed with the results. Often, the results passed as "fine". But, I was looking for exceptional, not just 'okay'.
To get the perfect crunch on top of the coffee cake, you'll want to use erythritol. Our favorite option is Lakanto's Monk Fruit Sweetener Golden Blend, which contains a little monk fruit and a lot of erythritol. Monk fruit is 300 times sweeter than sugar, so a little goes a long way.
If you've been studying our recipes, you'll notice we love to blend different sugar substitutes together. We find this provides the very best match to the flavor of real sugar.
So, for the streusel topping, be sure you use erythritol or a blend that is primarily erythritol.
For the cake, you can use any sweetener except allulose. We find that allulose tends to make the cake burn. Almond flour browns quite quickly itself, and when you pair it with allulose, it accentuates the browning process yielding a cooked outside and a raw inside. Or, burnt edges and a cooked inside. Our favorite sweetener options for the cake is a half-n-half blend of Lakanto's Monk Fruit Sweetener Golden Blend and BochaSweet.
Now that you've got a solid understanding of the essential ingredients, here's what else you'll need:
- Almond Flour
- Xanthan Gum
- Baking Powder
- Pumpkin Pie Spice
- Lakanto's Monk Fruit Sweetener Golden Blend
- Pumpkin Puree
Tutorial Video: Keto Pumpkin Coffee Cake Recipe
If you want more from us just subscribe to our YouTube channel and click the "All Notifications" button so you never miss a new video or recipe!
Keto Pumpkin Coffee Cake Recipe
- 2 ½ cup Almond Flour 280 g
- ½ tsp Xanthan Gum
- 1 tbsp baking powder
- 2 tbsp pumpkin pie spice
- 1 cup sugar substitute (see blog post notes)
- 1 tsp salt
- ½ cup pumpkin puree
- 2 tbsp water
- 4 eggs large
- 1 tsp vanilla
- ¼ cup erythritol
- ½ tbsp ground cinnamon
- Preheat oven to 350 degrees.
- Mix together the streusel topping ingredients of erythritol and cinnamon. Set aside.
- Grease an 8x8 or 9x9 baking pan.
- In a medium-sized bowl, mix almond flour, xanthan gum, baking powder, pumpkin pie spice, sugar substitute, and salt.
- Then, make a well in the dry ingredients and add in pumpkin puree, water, eggs, and vanilla. Stir together until completely combined.
- Transfer the batter into the greased baking pan. Then, sprinkle the streusel topping evenly over the top.
- Bake at 350 degrees for 45-50 minutes or when a toothpick inserted in the center comes out clean.
This looks yummy!