Oh my goodness, you guys—fall baking season is HERE, and I’ve been dreaming about this keto pumpkin coffee cake for weeks! Picture this: warm spices swirling through a moist pumpkin cake, topped with that irresistible crumbly streusel, and just a hint of sweetness that won’t kick you out of ketosis. It’s the kind of treat that makes my kitchen smell like autumn magic while still keeping things low-carb. As a mom who’s constantly balancing busy schedules and picky eaters (yes, even the grown-up ones), I can tell you this recipe is a lifesaver—easy enough for weekday baking but special enough for Sunday brunch with friends. Trust me, after one bite, no one will guess it’s keto!
Table of Contents
Table of Contents
Why You’ll Love This Keto Pumpkin Coffee Cake
Okay, let me gush for a second—this isn’t just any keto dessert. It’s the cozy, crumbly, pumpkin-spiced hug your taste buds deserve! Here’s why it’s become my go-to:
- Effortless magic: One bowl for the batter, one for the topping—no fancy techniques, just dump-and-stir simplicity. (Perfect for when my kids are “helping” and chaos reigns.)
- Moisture for days: Pumpkin puree keeps every bite tender, even without sugar. No sad, dry keto cakes here!
- That crumb topping: Buttery, cinnamon-kissed, and crisp—it’s the textural contrast dreams are made of.
- Fall in every bite: Warm pumpkin pie spice? Check. Nostalgic coffee cake vibes? Double check.
- Secret weapon: The optional drizzle makes it feel bakery-level fancy, but shhh—it takes 30 seconds to whisk together.
Seriously, this cake disappears faster than my kids’ Halloween candy. You’ve been warned!
Ingredients for Keto Pumpkin Coffee Cake
Alright, let’s dive into the good stuff! Here’s everything you’ll need to make this dreamy keto pumpkin coffee cake. I’ve broken it down into the crumb topping, cake, and drizzle (because, let’s be real, the drizzle is non-negotiable in my book). Pro tip: measure everything before you start—trust me, it saves so much mid-recipe panic!
Crumb Topping
- 1 cup (110 g) almond flour – packed, because we want maximum crumbliness!
- 1/4 cup (30 g) coconut flour – this helps absorb moisture for that perfect crunch.
- 1/2 cup (91 g) Swerve Brown – for that deep caramel-like sweetness.
- 1/2 tsp pumpkin pie spice – because fall isn’t optional.
- 1/2 cup (113.5 g) butter, melted – use the good stuff, cold butter won’t work here!
- 1/4 tsp salt – to balance all that sweetness.
Pumpkin Cake
- 1 cup (110 g) almond flour – again, pack it in there!
- 1/2 cup (91 g) Swerve Sweetener – granulated works best here.
- 1/3 cup (40 g) coconut flour – don’t skip this, it’s the secret to the perfect texture.
- 1/4 cup (30 g) unflavored whey protein powder – yes, really! It gives structure without carbs.
- 2 tsp baking powder – fresh is best—check the date!
- 3/4 tsp pumpkin pie spice – more spice, more life.
- 1/4 tsp salt – just a pinch to make flavors pop.
- 1/2 cup (122.5 g) pumpkin puree – NOT pie filling (we’ve all made that mistake once).
- 1/4 cup (59.15 ml) butter, melted – because butter makes everything better.
- 2 large eggs, room temperature – cold eggs = sad cake.
- 1/2 tsp vanilla extract – the real deal, please!
Drizzle (Optional, But Let’s Be Honest—Required)
- 1/4 cup (45.5 g) Swerve Confectioners – powdered for that smooth finish.
- 2 tbsp heavy cream – or almond milk if you’re dairy-free.
- 1/4 tsp vanilla extract – because vanilla belongs everywhere.
Ingredient Substitutions & Notes
Life happens, and sometimes you’re out of something—here’s how to pivot like a pro:
- Egg white protein powder can swap in for whey powder in the cake (same amount).
- Dairy-free? Use coconut oil or ghee instead of butter—just melt it first!
- No Swerve Brown? Mix granulated Swerve with a teaspoon of molasses (yes, keto-friendly molasses exists!).
- Pumpkin puree shortcut: Canned is totally fine (Libby’s is my fave), but squeeze it in a paper towel to remove excess water.
Now, let’s get baking—your future self (and probably your neighbors) will thank you!
How to Make Keto Pumpkin Coffee Cake
Alright, let’s get to the fun part—bringing this cozy keto pumpkin coffee cake to life! I promise, it’s easier than convincing my kids to eat their vegetables. Follow these steps, and you’ll have a showstopper that’ll make your house smell like a pumpkin spice candle (in the best way possible).
Making the Crumb Topping
First, let’s tackle that glorious crumb topping—the crown jewel of any good coffee cake. Grab a medium bowl and toss in the almond flour, coconut flour, Swerve Brown, pumpkin pie spice, and salt. Give it a good whisk to banish any lumps. Now, pour in that melted butter (hello, rich flavor!) and stir until it looks like wet sand with pebble-sized clumps. You want it to hold together when you pinch it—that’s how you know it’s perfect. Set this aside while you work on the cake batter. (Pro tip: If the mixture feels too dry, add another tablespoon of melted butter. Too wet? A sprinkle more almond flour.)
Preparing the Pumpkin Cake Batter
Preheat your oven to 325°F (163°C) and grease a 9×9-inch baking pan—I use butter or coconut oil for extra flavor. Now, in a large bowl, whisk together the almond flour, Swerve Sweetener, coconut flour, whey protein powder, baking powder, pumpkin pie spice, and salt. No one wants a pocket of baking powder in their bite, so really get in there! In another bowl (or just a measuring cup to save dishes), mix the pumpkin puree, melted butter, eggs, and vanilla until smooth. Pour the wet ingredients into the dry and stir until just combined. A few tiny lumps are fine, but no flour streaks! The batter will be thick—like scoopable muffin batter—which is exactly what we want. If you are looking for more pumpkin inspiration, check out my pumpkin pecan cobbler recipe!
Baking & Finishing Touches
Spread the batter evenly in your prepared pan (a spatula lightly sprayed with oil helps smooth stubborn spots). Now, take that crumb topping and sprinkle it over the batter in generous clusters—don’t press it down! Pop it in the oven and bake for 35-40 minutes, until the topping is golden and a toothpick inserted in the center comes out clean. Resist the urge to open the oven door too early—patience is key here. Once baked, let the cake cool completely in the pan (about 30 minutes) before adding the drizzle. For the drizzle, simply whisk the Swerve Confectioners, heavy cream, and vanilla until smooth, then zigzag it over the cooled cake with a spoon or piping bag. Slice, serve, and watch those happy faces light up! You can see more of my baking adventures on Facebook.
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Irresistible Keto Pumpkin Coffee Cake with 6g Net Carbs
A delicious keto-friendly pumpkin coffee cake with a crumb topping and optional drizzle, perfect for fall.
- Total Time: 55 minutes
- Yield: 9 servings 1x
Ingredients
- Crumb Topping:
- 1 cup (110 g) almond flour
- 1/4 cup (30 g) coconut flour
- 1/2 cup (91 g) Swerve Brown
- 1/2 tsp pumpkin pie spice
- 1/2 cup (113.5 g) butter, melted
- 1/4 tsp salt
- Pumpkin Cake:
- 1 cup (110 g) almond flour
- 1/2 cup (91 g) Swerve Sweetener
- 1/3 cup (40 g) coconut flour
- 1/4 cup (30 g) unflavored whey protein powder
- 2 tsp baking powder
- 3/4 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup (122.5 g) pumpkin puree
- 1/4 cup (59.15 ml) butter, melted
- 2 large eggs
- 1/2 tsp vanilla extract
- Drizzle (optional):
- 1/4 cup (45.5 g) Swerve Confectioners
- 2 tbsp heavy cream
- 1/4 tsp vanilla extract
Instructions
- Crumb Topping:
- In a medium bowl, combine almond flour, coconut flour, sweetener, pumpkin pie spice, and salt.
- Stir in melted butter until well combined. Set aside.
- Pumpkin Cake:
- Preheat oven to 325°F and grease a 9×9-inch baking pan.
- In a large bowl, whisk almond flour, sweetener, coconut flour, whey protein, baking powder, pumpkin pie spice, and salt.
- Stir in pumpkin puree, melted butter, eggs, and vanilla extract until combined.
- Spread batter in the pan and smooth the top.
- Crumble topping mixture over the batter.
- Bake 35-40 minutes until golden and a tester comes out clean.
- Let cool completely.
- Drizzle (optional):
- Whisk sweetener, cream, and vanilla until smooth.
- Drizzle over cooled cake.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Egg white protein powder can substitute whey protein.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
Tips for Perfect Keto Pumpkin Coffee Cake
After making this more times than I can count (and taste-testing every single one), here are my foolproof secrets for keto pumpkin coffee cake perfection:
- Pumpkin power: Always use plain pumpkin puree—pie filling has added sugars and spices that’ll throw off your ratios (ask me how I know!).
- Room temp rules: Cold eggs and butter make dense cakes. Take them out at least 30 minutes before baking.
- Clump check: Your crumb topping should form pea-sized lumps—if it’s sandy, add more butter by the tablespoon.
- Patience pays: Let the cake cool completely before slicing or drizzling—it firms up beautifully!
- Spice it up: Add extra cinnamon or a pinch of cardamom to the batter for a flavor boost. If you love spice, you might also enjoy my recipe for pumpkin spice gooey cake.
Follow these, and you’ll get rave reviews—even from non-keto eaters!
Serving & Storing Keto Pumpkin Coffee Cake
Here’s the best part—this keto pumpkin coffee cake actually gets better as it sits! Let it cool completely before slicing (I know, torture) so those crumbly layers stay intact. Leftovers? Ha! But if you miraculously have some, store them in an airtight container at room temp for up to 2 days—any longer and I pop slices in the fridge for 3-4 days. To reheat, 15 seconds in the microwave brings back that fresh-from-the-oven magic. Pro tip: The drizzle firms up when chilled, so let refrigerated slices come to room temp first!
Keto Pumpkin Coffee Cake Nutrition Facts
Okay, let’s talk numbers—because yes, this keto pumpkin coffee cake actually fits your macros while tasting like pure indulgence! Here’s the breakdown per generous slice (because who wants skimpy portions?):
- 220 calories – perfect for that mid-morning treat with coffee
- 18g fat – mostly from almond flour and butter (the good kind!)
- 6g net carbs – subtract that fiber, baby!
- 7g protein – thanks to those eggs and whey powder
- 3g fiber – keeping everything moving smoothly
Now, here’s my favorite part: compared to traditional coffee cake that can pack 40g+ carbs per slice, this version lets you enjoy every crumb without the guilt. The pumpkin adds nutrients like vitamin A, and almond flour brings healthy fats to keep you full. Pro tip: Pair it with a dollop of whipped cream for extra fat bombs—my kids call it “cake for breakfast” and I don’t correct them! For another great low-carb pumpkin treat, check out my crustless pumpkin pie recipe.
Frequently Asked Questions
I get so many questions about this keto pumpkin coffee cake—here are the ones that pop up most often in my kitchen (and inbox!):
Can I freeze this cake?
Absolutely! Freeze slices individually wrapped in parchment, then foil—they’ll keep for 2 months. Thaw overnight in the fridge or zap for 20 seconds in the microwave. The crumb topping stays crisp, but add fresh drizzle after thawing.
Is coconut flour necessary?
Yes, don’t skip it! Coconut flour absorbs moisture differently than almond flour—without it, your cake might turn out gummy. If you must substitute, use 1/4 cup more almond flour plus 1 tbsp psyllium husk powder.
Can I make this dairy-free?
Easy swap! Use coconut oil instead of butter (measure when melted), and almond milk in the drizzle. Just know the flavor will be slightly more coconutty—which I actually love with the pumpkin!
Why whey protein powder?
It gives structure without carbs—like a flour booster! Egg white protein powder works too, but skip vanilla-flavored kinds unless you want a flavor twist.
My topping sank—what went wrong?
Two culprits: batter was too thin (did you drain excess liquid from pumpkin puree?) or oven temp too low. Next time, chill the topping for 10 minutes before sprinkling—it helps it stay put!
Try This Keto Pumpkin Coffee Cake and Share Your Results!
Alright, my fellow pumpkin spice lovers—it’s your turn! Whip up this keto pumpkin coffee cake and let me know how it turns out. Did you add extra cinnamon? Maybe sneak in some chopped pecans? I want to hear all your delicious twists (and see those crumb-topped masterpieces!). Drop a comment below or tag me on Instagram—nothing makes me happier than seeing your kitchen wins. Now go grab that can of pumpkin puree and get baking… your taste buds (and your keto goals) will thank you!
