This Keto Pumpkin Spice Coffee Cake is a Super Moist Pumpkin Cake that’s topped with a Delicious Pumpkin Spice Streusel Topping. It's the Perfect Homemade Low Carb Sweet Treat to have with your Morning Coffee or to Serve as Dessert!
For the Coffee Cake:
¾ Cup Pumpkin Puree
½ Cup Melted Butter
¾ Cup Coconut Flour
½ Cup Brown Sugar Substitute (swerve)
¾ Tsp Cinnamon
½ Tsp Nutmeg
⅛ Tsp Ginger
1 Tsp Vanilla
1 Tsp Baking Powder
For the Topping:
⅓ Cup Coconut Flour
¼ Cup Brown Sugar Substitute (swerve)
¼ Cup Butter (cold)
½ Tsp Cinnamon
⅛ Tsp Nutmeg
⅛ Tsp Ginger
2 Tbsp Cream Cheese
¼ Cup Heavy Cream
2 Tbsp Powdered Sweetener (Swerve)
Preheat oven to 325 F. In a small mixing bowl, mix the cold butter with the coconut flour, brown sugar swerve, cinnamon, nutmeg and ginger. (I found squishing the butter between my fingers worked best) Once mixed though, set aside until later.
In a blender, mix the eggs, pumpkin puree and melted butter until very well blended. Then, use a large mixing bowl to mix the coconut flour, sweetener, vanilla, cinnamon, nutmeg, ginger and baking powder. Add in the egg and pumpkin mixture and mix until fully combined.
Grease the bottom and sides of a springform pan with butter, then pour the cake batter into the pan. Use a spoon to spread the batter evenly. Sprinkle the crumble mixture on top of the cake batter. Then bake for 32 - 35 minutes or until a tooth pic comes out of the centre clean.
Use a mixer to mix the cream cheese, heavy cream and sweetener. Mix until smooth, then drizzle over the cooled coffee cake.
This recipe for Keto Pumpkin Spice Coffee Cake makes 12 servings.
Recipe by Officially Gluten Free at https://www.officiallyglutenfree.com/keto-pumpkin-spice-coffee-cake/