Keto Pumpkin Coffee Cake

There is nothing better than enjoying a warm slice of cake with a fresh cup of coffee in the morning.

Today I want to share my keto pumpkin coffee cake, which has quickly become a regular favorite in my kitchen.

Traditional bakery cakes are full of sugar and wheat flour, which can easily kick you out of ketosis.

This version is completely low carb and keto friendly, so you can enjoy all the warm autumn spices without feeling heavy or sluggish.

The cake stays super soft in the middle, while the buttery pecan topping adds the perfect crunchy bite.

Why You’ll Love This Recipe

Incredibly Moist Texture – The mix of pumpkin puree and sour cream keeps every single bite tender, soft, and never dry.

Crunchy Streusel Topping – Buttery pecans and cinnamon create a crisp crumble that makes this taste just like a bakery treat.

Authentic Fall Flavor – Warm pumpkin pie spice brings out the cozy flavors of autumn without packing on the extra carbs.

Keeps You in Ketosis – You can enjoy a generous square of real coffee cake while easily sticking to your keto goals.

Recipe Ingredients

For the Cake

• 1 1/2 cups Blanched Almond Flour
• 1/4 cup Coconut Flour
• 1/2 cup Granulated Erythritol Sweetener
• 2 tsp Baking Powder
• 2 tsp Pumpkin Pie Spice
• 1/4 tsp Salt
• 3 Large Eggs, Room Temperature
• 3/4 cup Pumpkin Puree
• 1/3 cup Butter, Melted
• 1/4 cup Sour Cream
• 1 tsp Vanilla Extract

For the Streusel

• 3/4 cup Blanched Almond Flour
• 1/3 cup Chopped Pecans
• 1/4 cup Brown Sugar Substitute
• 1 tsp Ground Cinnamon
• 1 pinch Salt
• 1/4 cup Cold Butter, Cubed

For the Drizzle

• 1/4 cup Powdered Erythritol Sweetener
• 1 tbsp Heavy Whipping Cream

How To Make

Step 1

Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.

Step 2

Make the streusel first. In a small bowl, combine the almond flour, pecans, brown sugar substitute, cinnamon and salt. Rub in the cold butter with your fingertips until clumpy crumbs form, then place the bowl in the fridge.

Step 3

In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, pumpkin pie spice and salt.

Step 4

In another bowl, whisk the eggs, pumpkin puree, melted butter, sour cream and vanilla until smooth. Pour into the dry ingredients and stir until a thick batter forms.

Step 5

Spread the batter evenly in the prepared pan. Scatter the cold streusel crumbs over the top, covering the whole surface.

Step 6

Bake for 38 to 45 minutes, until a toothpick inserted in the center comes out clean. If the streusel is browning too quickly after 25 minutes, tent the pan loosely with foil.

Step 7

Let the cake cool in the pan for at least 45 minutes so it sets properly. Whisk the powdered sweetener and heavy cream together, drizzle over the top, then lift out and slice into 12 squares.

Tips

Keep the Streusel Butter Cold

From my experience, almond flour absorbs warm fat very quickly. If your butter gets too soft, your streusel will turn into a wet paste instead of crumbly little chunks.

I recommend cutting the butter straight from the fridge and working quickly with your fingertips.

Pop the bowl of crumbs into the fridge while you make the cake batter. This keeps the butter firm so the streusel holds its crunchy texture while baking.

Blot Excess Moisture from the Pumpkin

Different cans of pumpkin puree can hold different amounts of liquid. Too much extra water will make your cake turn out dense and wet in the center.

You’ll get the best results if you spread the pumpkin on a plate and lightly press it with a paper towel before measuring it.

Taking out that excess water keeps the crumb tender and light.

Bring Wet Ingredients to Room Temperature

Make sure your eggs and sour cream are not straight from the fridge when you mix them with the melted butter.

Cold ingredients will quickly chill the warm butter, turning it into little solid bits throughout the batter.

I’ve found that room temperature liquids blend smoothly, which gives your cake an even rise and texture.

More Recipes

• Keto Cinnamon Swirl Coffee Cake
• Keto Pumpkin Bread
• Keto Pumpkin Muffins
• Keto Pumpkin Roll
• Keto Pumpkin Spice Blondies

Frequently Asked Questions

Can I use canned pumpkin pie mix instead of pure pumpkin puree?

No, you should stick strictly to pure canned pumpkin puree with no added ingredients.

Canned pumpkin pie mix is pre-sweetened with lots of real sugar, which will ruin the keto status of the cake.