Keto Pumpkin Coffee Cake
This delicious coffee cake is low carb and keto friendly. It offers wonderful bakery flavor that makes any morning feel special.
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
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides.
- 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.
- In a large bowl, whisk together the almond flour, coconut flour, granulated sweetener, baking powder, pumpkin pie spice and salt.
- 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.
- Spread the batter evenly in the prepared pan. Scatter the cold streusel crumbs over the top, covering the whole surface.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 285kcalCarbohydrates: 8gProtein: 7gFat: 25g
Tried this recipe?Let us know how it was!