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.
Servings 16 servings
Calories 127kcal
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.
Video
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