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Gluten FreeNut FreeLow CarbVegetarianKeto
A keto pumpkin coffee cake that is made with layers of cake, cream cheese and a crumble topping. Baked with coconut flour this is a also a gluten free and low carb dessert.
Upon tasting the blueberry coffee cake that I previously made, I knew that I had to make another version with a different flavour. Since pumpkin season is upon us, it seemed rude not to try a version with pumpkin. The result is a delicious combination of pumpkin cake, cheesecake and crumble. The pumpkin cake is baked in two layers with a cheesecake filling. The cinnamon crumble topping is sheer delight.
The Chief Taster declared this pumpkin coffee cake sponge surprisingly light. He thought it looked heavy but upon tucking into a slice exclaimed that it was light. It’s almost his dream dessert with cake, cheesecake and crumble so I was confident he was going to enjoy it, but did not expect the light sponge compliment.
CAN I MAKE THIS WITH ALMOND FLOUR?
Although I made this low carb and gluten free coffee cake you could use almond flour. The quantity of almond flour would need to be increased and perhaps one less egg in the sponge. When I bake a delicious cake with coconut flour I should reach for a bag of almond flour to try the same recipe again.
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MAKING A KETO PUMPKIN COFFEE CAKE
The trick to the light sponge in this pumpkin coffee cake is separating the eggs and whisking the egg whites. This makes such a difference when baking with coconut flour and ensures a light sponge. I had worried that the pumpkin would make it too heavy but it just added a delicious flavour.
This is also a great cake to have with your morning cup of coffee as attested by the Chief Taster. So, the term coffee cake is well and truly deserved with this pumpkin coffee cake.
If you enjoy a layered pumpkin dessert, try our keto pumpkin cheesecake bars recipe.
OTHER LOW CARB DESSERTS TO ENJOY
Watch How To Make This
Keto Pumpkin Coffee Cake
Angela Coleby
This delicious keto pumpkin coffee cake has creamy layers of cream cheese, pumpkin and topped with a crumble topping. Baked with coconut flour it is low carb and gluten free.
4.29 from 7 votes
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Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Cake, Dessert
Cuisine American, Low Carb
Servings 10 Slices
Calories 278 kcal
Ingredients
Cake
- 5 medium Eggs separated
- ½ Cup Coconut flour
- ½ Cup Erythritol or sweetener
- ½ Cup Butter, unsalted softened
- ¼ teaspoon Salt
- ½ teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 Cup Pumpkin puree
- 1 teaspoon Pumpkin spices
Cream Cheese Filling
- 8 oz Cream cheese softened
- ¼ cup Erythritol Or Sweetener
- 1 medium Egg
- 1 teaspoon Vanilla extract
Crumble Toppng
- ⅓ Cup Coconut flour
- ⅓ Cup Erythritol Or Sweetener
- ¼ Cup Butter, unsalted softened
- 1 teaspoon Cinnamon
Instructions
CAKE LAYER
Preheat the oven to 180C/375F degrees.
Grease and line an 8 inch springform cake tin with parchment paper.
In a bowl, mix the erythritol and butter together until soft and blended.
Add the egg yolks and vanilla extract and stir thoroughly. Then add the pumpkin.
Add the coconut flour, pumpkin spices, salt, baking powder and beat until combined.
In another bowl, whisk the egg whites until stiff.
Gently fold the egg whites into the cake mixture.
Spoon half of the mixture into the baking tin and smooth evenly.
CREAM CHEESE LAYER
In a bowl, add the softened cream cheese and beat with the erythritol (or sugar substitute).
Add the egg and vanilla extract and beat until smooth.
Spoon this mixture over the cake mixture into the cake tin and smooth evenly.
Add the other half of the cake mixture over the cream cheese layer and smooth.
STREUSAL/CRUMBLE TOPPING
For the topping, place the coconut flour, cinnamon and erythritol in a bowl and mix until combined.
Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.
Scatter the topping over the cake mixture.
Bake for 40-45 minutes until firm and the top is cooked.
Remove from the oven, allow to cool, then place in the fridge to firm.
Notes
Serves 10 slices
Nutritional Info per slice: 278 Calories, 24g Fat, 7g Protein, 10g Total Carbs, 5g Fibre, 5g Net Carbs
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1sliceCalories: 278kcalCarbohydrates: 10gProtein: 7gFat: 24gFiber: 5g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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- Keto Cranberry Cheesecake
Reader Interactions
Comments
J Turner
There is coffee in the title of this cake but no coffee in the actual recipe
Reply
Angela Coleby
The name coffee cake is likely simply related to the fact that people took a liking to enjoying these cakes while chatting over a cup of coffee. As it became more and more of a tradition, stores started marketing more cakes specifically as coffee cakes
Reply
suzy
Can I use electric mixer for mixing everything rather than by hand?
Reply
Angela Coleby
Yes you can use an electric mixer. Enjoy!
Reply
bianca
Can I use a 9in circle cake pan? I dont have a Springform one yet.
Reply
Angela Coleby
Yes you can.
Reply
Judy
It is the powered sweetener that turns to charcoal on the topping. Any granulated would give a more crumble texture.
Reply
Yvonne Johnson
I made this today and I used quick dissolve fruit sugar from Bulk Barn and also didn't have any coconut flour on hand so I used the same amount of Almond flour. Turned out great. Thank you great recipe.
Reply
Angela Coleby
Thank you! Glad it worked out!
Reply
Wendy
I have made this twice and it is delicious. However, the top always burns before the 40 minutes are up and I have to scrap off the worst. Is there anything I can do to stop this
Reply
Angela Coleby
Cover it with foil half way through cooking?
Reply
Pam
Is this meant to be eaten cold? From the fridge? Or warm?
Reply
Angela Coleby
Cold from the fridge. You could try it warm though.
Reply
Ashley
Did you use powdered or granulated erythritol? I have powdered on hand... do you think the the measurement would be the same / work the same way?
Reply
Angela Coleby
I use granulated but powdered would work too. I'd try a little bit less of the powered though.
Reply
GAfromCA
Use more powdered sweetener than granulated. When it is powdered it becomes light and fluffy and takes up more space. The most accurate way would be to go by weight.
Reply
Barbara Minier
I was wondering if I used King Arthur Gluten Free Measure for Measure flour if I would use the same amount of flour as the recipe calls for. I'm new to the gluten free baking and when I recently made zucchini bread with the King Arthur Flour it came out beautifully.
Reply
Angela Coleby
I would add a bit more. That would work for an almond flour substitute but not so much for coconut flour. Try at least double the quantity.
Reply
Kat Rogers
BRILLIANT RECIPE, ANGELA! Beating the Egg Whites until stiff makes an incredible difference in the consistency of the cake made with coconut flour~ It comes out almost exactly like cake made with Wheat Flour!
I decided to add some Strawberry Fruit Spread (sweetened with fruit juice) to the cream cheese (neufchatel is what I actually use.) as I've been craving Strawberry Cheesecake. In tasting the finished product, I think I could have added a bit more. And to go with my other Constant Craving, I added some Lily's Stevia Sweetened Dark Chocolate Chips to the crumble topping, as well as using coconut sugar as the sweetener.
The Whole Dish Came Out PURRFECT!
Another Triumph For Divalicious (and Me!)!
Thank You?
Reply
Angela Coleby
Thanks Kat! I love your touch with the strawberry spread! Once you beat egg whites for coconut flour cake baking, you'll never go back!
Reply
Michelle
Angela can i use an electric beater to make the egg whites stiff?
Reply
Angela Coleby
Of course!
Reply
Barb
can you use honey or maple syrup as the sweetener and how much
Reply
Angela Coleby
I've never tried it but assume you could use it at the slight less quantities due to the liquid structure of the sweetener. I'd hazard a guess at 2/3 of the quantity.
Reply
Loraine Wilder
Hi! I made this today and it looks delicious, I tasted a few crumbs that fell off and it tasted delicious. But it doesn’t seem as cake-like as yours. Mine is very moist and I’m wondering if it’s underdone? The top was very browned, almost starting to get burnt. Did I do something wrong or is it supposed to be creamy all the way through like that?
Reply
Angela Coleby
The cheesecake layer should be a bit creamy, but as long as it tastes good, that's all that matters!
Reply
Lorinda Day
Hi, I want to use regular sugar for this recipe, do you know how much I would use? Thanks!
Reply
Angela Coleby
The measurements would be the same.
Reply
RMC
This was too "wet", seemed more like a cheesecake than a coffee cake. Looks very good but not what I had expected.
Reply
Kat Rogers
I don't think you cooked it long enough. When I removed the cake after about 30 minutes, it had the consistency you mentioned so I cooked it for an additional 15 minutes And It came PERFECT... the cake was cooked and it was light & soft, and the cheesecake was soft yet firm. Delicious!
Reply
Kami
What sugar could be used instead of the sweetener, coconut sugar?
Reply
Angela Coleby
That would work. The quantity would be the same.
Reply
Hannah
Hey there 🙂 i'd love to make these pie but here in germany i cant get the pumpkin purree in a can. So any ideas how i could make it myself? 🙂 do i have to cook the pumpkin before making the purree?
Thanks a lot 🙂 🙂
Reply
Angela Coleby
You could cook the pumpkin, then puree it. I'd recommend that you squeeze any excess water out of the pumpkin so the end result is not a soggy mess. Also, flavour the pumpkin puree with a dash of spices and sweetener before adding it to the mixture.
Reply
Monica
Excited to try these. Can I replace coconut flour with Almond flour? Would I use the same measurement?
Reply
Angela Coleby
Hi, the measurements for almond flour would be different as it needs less liquid but requires more of it. A good starting point is to substitute 1 cup of almond flour with 1/4 cup (1 ounce) of coconut flour. You will probably need to reduce the egg by one too. I'm going to work on another crumble cake with almond flour soon though, so will have a more definite measurement.
Reply
Angela Coleby
I've just made a similar recipe with almond flour. Bi used 3 eggs and 1 1/2 cups almond flour.
Reply
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