The keto pumpkin coffee cake is a delightful fall dessert that combines the comforting flavors of pumpkin spice with a satisfyingly crumbly topping, all while staying true to ketogenic principles. This recipe is perfect for those seeking a guilt-free treat that doesn't compromise on taste or texture. It’s ideal for brunch, dessert, or any time you crave a sweet and spiced indulgence.
Why Pumpkin and Keto Work Well Together
Pumpkin is a relatively low-carb vegetable that can be enjoyed in moderation on a ketogenic diet. A quarter cup of pumpkin puree contains approximately 5 grams of carbohydrates and 1.5 grams of fiber, making it a suitable ingredient for keto-friendly recipes. When used sparingly in recipes like this coffee cake, pumpkin adds flavor and moisture without significantly impacting the overall carb count.
Ingredients and Their Keto-Friendly Substitutions
Traditional coffee cake recipes are often loaded with sugar and wheat flour, making them unsuitable for a ketogenic diet. This recipe utilizes clever substitutions to maintain a low carb count without sacrificing taste or texture.
- Almond and Coconut Flour: This recipe uses a combination of almond flour and coconut flour in both the cake and the crumb topping. This blend provides the best consistency. While you might be able to use all almond flour, it would require a larger quantity and increase the carb count.
- Sweeteners: The recipe relies on sugar substitutes like Swerve Sweetener for sweetness. A brown sugar replacement is ideal for the crumb topping, while a confectioner's-style powdered sweetener works best for the vanilla drizzle.
- Protein Powder: Protein powder helps the cake rise, mimicking the effect of gluten. Whey protein or egg white protein powder are recommended, while collagen is not a great option as it can make the cake gummy.
- Pumpkin Puree: The thickness of the pumpkin puree can vary between brands. Thicker purees are preferable for this recipe.
- Pumpkin Pie Spice: You can use pre-made pumpkin pie spice or create your own blend using ginger, cinnamon, nutmeg, and cloves.
- Butter: Butter is used in both the cake and the crumb topping for richness and flavor.
- Heavy Cream: Heavy cream forms the base of the sweet drizzle that tops the cake.
- Oat Fiber: Using a mix of both Almond Flour and Oat Fiber will give you that authentic coffee cake texture that you’re looking for. Oat Fiber is made from grinding the outer husks of oats. It’s pure insoluble fiber, which doesn’t dissolve in water and isn’t broken down in the digestive tract, so it has zero net carbs and is perfect for a Keto Diet. It helps give a more traditional texture and that’s why it use so often. To get the best results, it’s best to use oat fiber if you can. If you’re unable to find it, try a combination of psyllium husk powder and coconut flour.
Step-by-Step Guide to Baking Keto Pumpkin Coffee Cake
Here's a detailed guide to help you create this delectable keto pumpkin coffee cake:
Concentrated Pumpkin Spice Coffee (Optional)
- This recipe is shared with permission from Patrick Maese at patrickmaese.com, where you’ll find lots of delicious low-carb recipe ideas. Please Note: This recipe calls for an Aeropress to make the concentrated Pumpkin Spice Coffee. If you have an Aeropress, use it to make a concentrated pumpkin spice coffee to incorporate into the cream cheese layer.
- Place 30 grams of ground coffee into an AeroPress.
- Starting your timer, pour 100 grams of hot water (200º Fahrenheit) over coffee, stir rapidly until the timer reaches 20 seconds
- At 1:00, flip and plunge for 20 seconds into your clean cup.
1. Prepare the Crumb Topping
- In a medium bowl, combine 1 cup almond flour, ½ cup chopped pecans, ⅓ cup brown erythritol, 1 tsp cinnamon, and 1 pinch salt.
- Stir in ⅓ cup melted unsalted butter until well combined. The mixture will resemble a thick batter or a soft cookie dough. Set aside.
2. Make the Cake Batter
- Preheat the oven to 325ºF (160ºC). Grease a 9×9 inch square metal baking pan.
- In a large bowl, whisk together 2 cups super fine almond flour, ¼ cup coconut flour, ¼ cup Swerve sweetener, 2 tsp baking powder, 1 tsp pumpkin pie spice, and 1 pinch salt.
- In a separate bowl, mix the eggs, pumpkin puree, heavy cream, erythritol and vanilla extract.
- Combine with the dry ingredients and mix.
3. Prepare the Coffee Cheesecake Layer
- In a bowl, add the softened cream cheese and beat with the erythritol.
- Add the egg, concentrated coffee & vanilla extract and beat until smooth.
4. Assemble the Cake
- Pour half the pumpkin batter into a 9"x 9" glass or ceramic baking dish that's been lined with parchment paper (for easy removal) and spread out evenly. The batter will be thick, so you'll want to use a spatula, offset if you have one.
- Next, pour the cream cheese mixture over the bottom cake layer and spread evenly.
- Add the remaining pumpkin cake batter and smooth over the top. Because the pumpkin batter is thick, it may mix in a little with the cheesecake filling and that’s perfectly fine.
- Crumble the topping mixture with your fingers into pea size pieces and sprinkle evenly overtop the cake batter.
- Sprinkle the streusel crumb topping over the cake and press into the batter gently.
5. Bake the Cake
- Place the cake pan on the center rack of your oven and bake for 45 minutes or until the topping is golden and a tester inserted in the center comes out mostly clean. It won’t be firm to the touch because the topping is so tender. There should be a small amount of the cheesecake filling on the toothpick.
- Let cool completely in the pan.
6. Make the Drizzle (Optional)
- Whisk the sweetener, cream, and vanilla extract together until smooth.
- Drizzle over the cooled cake.
Tips for the Perfect Keto Pumpkin Coffee Cake
- Don't overbake: Keep a close eye on the cake while it's baking to prevent it from drying out. The topping should be golden brown, and a toothpick inserted into the center should come out mostly clean.
- Cool completely: Allow the cake to cool completely in the pan before cutting and serving. This will help the cake to set and prevent it from crumbling.
- Use room temperature ingredients: Using room temperature ingredients, especially cream cheese, will help to create a smooth and creamy batter.
- Adjust sweetness to taste: Adjust the amount of sweetener to suit your personal preferences.
Serving and Storage Suggestions
This keto pumpkin coffee cake can be stored in a covered container on the counter for up to 3 days or in the refrigerator for up to a week. It can also be frozen for several months.
Read also: Easy Low-Carb Cheese Crackers
To serve, cut the cake into squares and enjoy as is, or with a dollop of whipped cream or a scoop of keto-friendly ice cream. It's also delicious when served slightly warmed.
Nutritional Information
This Keto Pumpkin Crumb Cake has 6.6g of carbs and 3.3g of fiber per serving, resulting in 3.3g net carbs per slice.
Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice.
Variations and Additions
- Add nuts: Incorporate chopped pecans, walnuts, or almonds into the cake batter or crumb topping for added texture and flavor.
- Spice it up: Experiment with different spices, such as cardamom, ginger, or cloves, to customize the flavor profile.
- Add chocolate chips: Fold sugar-free chocolate chips into the cake batter for a chocolatey twist.
Read also: Keto Calorie Counting: A Detailed Guide
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