• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Whole Body Living and Tara's Keto Kitchen logo

  • About
    • Contact Us
    • Coupons & Discounts
    • Disclaimers & Disclosures
    • Privacy Policy
  • Keto Recipes
  • Keto Resources
    • Coupons & Discounts
    • Keto Grocery Store Tour (Fan Favorite!)
    • How To Overcome A Weight Loss Plateau
    • What Should I Track On The Keto Diet?
    • How Long Does It Take To Get Into Ketosis
    • The Best Books For The Keto Diet
    • Keto Food List
    • Coconut Flour Baking Guide
    • Keto Recipes
    • Keto Kitchen Tools Guide
    • Sugar Substitutes Guide
    • Homemade Electrolyte Drink
  • SHOP
  • Motivation
  • Testimonials
    • Provider Referrals
  • Login

Keto Pumpkin Coffee Cake Recipe

Oct 29, 2020 · 1 Comment

Jump to Recipe Jump to Video Print Recipe
keto pumpkin coffee cake shown with a bite on a fork. the pan of cake is shown beside the plate.

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.

Secret #1
Almond Flour

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.

a bite being taken out of keto pumpkin coffee cake with a shiny fork. pumpkins and fall leaves are in the background.

Secret #2
Xanthan Gum

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.

Secret #3
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:

Ingredient list:

  • Almond Flour
  • Xanthan Gum
  • Baking Powder
  • Pumpkin Pie Spice
  • Lakanto's Monk Fruit Sweetener Golden Blend
  • Salt
  • Pumpkin Puree
  • Eggs
  • Vanilla
  • Cinnamon
keto pumpkin coffee cake pinterest image with a piece on a white plate and a fork beside it

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!

📖 Recipe

keto pumpkin coffee cake with a bite taken out of it on a white plate

Keto Pumpkin Coffee Cake Recipe

Just imagine the warm, comforting flavor of cinnamon, baked into the buttery warmth of pumpkin, to make a comforting keto pumpkin coffee cake recipe.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: coffee cake, pumpkin spice
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 16 servings
Author: Tara Wright

Ingredients

  • 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

Streusel topping

  • ¼ cup erythritol
  • ½ tbsp ground cinnamon

Instructions

  • 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.

Notes

Net Carbs = 2.7 g
Sugar Alcohols = 17.7 g (We use erythritol for sugar alcohol numbers for consistency)
Tip: For the best taste, we like to blend different sugar substitutes together. For example, in the cake you could use a half teaspoon each of liquid stevia and monk fruit extracts.

Nutrition

Calories: 127kcal | Carbohydrates: 22.8g | Protein: 5.3g | Fat: 10.3g | Fiber: 2.4g
keto pumpkin coffee cake with a bite taken out of it on a white plate

Other Keto Recipes To Explore

Dairy Free Pumpkin Spice Keto Coffee Creamer
Keto Pumpkin Spice Donuts (4 Net Carbs)
These keto pumpkin spice donuts greet you with their warm, cinnamon scent as they bake in the oven. As you turn them out onto a cooling rack...you can't help but break off a small piece and pop it in your mouth. Your eyes close and you think 'Ahhhhh... now that's the stuff of a good life'. The texture is just perfect for a pumpkin spice cake donut and the flavors so uplifting and reminiscent of fall.
If 4 net carbs is too many, consider only eating one half a donut 😉 They are immensely satisfying!
Check out this recipe
close up image of Keto Pumpkin Spice Donuts
Keto Pumpkin Spice Muffin Recipe
Dairy Free Pumpkin Spice Keto Coffee Creamer
This Dairy Free Pumpkin Spice Coffee Creamer is perfect for those on a Keto, Paleo or Low Carb High Fat diet or for people wanting to avoid the added sugars found in traditional creamers
Check out this recipe
Dairy Free Pumpkin Spice Keto Coffee Creamer
Keto Pumpkin Spice Ice Cream
This keto pumpkin ice cream is a great fall indulgence. Serving sizes should be kept small as pumpkin does contain natural sugars. One small serving contains 4 net carbs.
Mix this up and store it in your freezer to get the hard-ice-cream consistency. Or, eat it right out of the ice cream maker for a soft-serve treat! I dare ya to make it just once!!
Check out this recipe
Keto Pumpkin Spice Ice Cream on a bowl
« KetoBM Giveaway!
Sustainable Keto Podcast blog, Episode 17 »

Sharing is caring!

21 shares
  • Share
  • Tweet

Reader Interactions

Comments

  1. Bruce says

    October 29, 2020 at 1:20 pm

    This looks yummy!

    Reply
5 from 2 votes (1 rating without comment)

Please Leave A Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

free keto meal plans for the keto diet designed by health coach tara
Keto Shopping List Tear Off Pad Shop Now
The Keto Cupcake Cookbook Save $5 With Coupon Code LOVECUPCAKES
Health Coach Tara

Bestselling Author Tara Wright (Health Coach Tara) is a Certified International Health Coach trained by The Institute For Integrative Nutrition. She specializes in ketogenic and low carb diets.

She's helped hundreds of thousands of people get started with the keto diet. She's author of the popular "30 Day Keto Planner" and has created online video courses and a group membership program.

Explore the products at our sister website sustainableketo.com

Keto Planners click to shop now
lakanto coupon code
free keto meal plans for the keto diet
coconut flour baking guide pinterest header graphic
the keto cupcake cookbook
Keto Shopping List Tear Off Pad 2 Shop Now
The Keto Cupcake Cookbook Save $5 With Coupon Code LOVECUPCAKES
Inspirational Journals Shop Now
Keto Planners click to shop now

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services

As an Amazon Associate I earn from qualifying purchases.

Disclosure of Material Connection:

Some of the links on this website are “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Please know, I only recommend products or services I use or have used personally. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR,Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising”.

21 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.