A low carb pumpkin coffee cake that is made with layers of cake, cream cheese and a crumble topping. Baked with coconut flour this is a healthy alternative.
The pumpkin cake is baked in two layers with a cheesecake filling. The cinnamon crumble topping is sheer delight.
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.
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.
More pumpkin recipes
Keto Pumpkin Coffee Cake
Ingredients
Cake
- 5 Eggs Separated
- ½ cup Coconut flour
- ½ cup Erythritol or sweetener
- ½ cup Butter, unsalted softener
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon Vanilla extract
- 1 cup Pumpkin puree
- 1 teaspoon Pumpkin spices
Cream Cheese Fillin
- 8 oz Cream cheese softened
- ¼ cup Erythritol or sweetener
- 1 Egg medium
- 1 teaspoon Vanilla extract
Crumble Topping
- 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
YOUR OWN NOTES
Nutrition
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Megan says
This is very tasty but it’s not what I would consider a coffee cake. It’s more of an upside-down pumpkin cheesecake or a deconstructed pumpkin cheesecake with streusel on top. It does not have the crumb like properties of a cake, the texture is more smooth and akin to a custard or a tart.
Rosalyn says
Made this yesterday, and it is really delicious. i used coconut sugar. and you can't even tell, has a nice flavor and not too sweet. the 5 eggs were perfect too. it's moist and not dry, and doesn't taste eggy at all. thank you for a great recipe!
Lisa Milne says
This was delicious!!!
angelacoleby says
Glad you love it!
Terri says
Very good! Have you frozen this or would you not recommend?
angelacoleby says
I think it would be a bit soggy after defrosting
Eileen Hall says
That's a shame. I might try it and freeze it then defrost in fridge and see what happens.
Debbie says
Does it have an egg taste using 5 eggs?? Looks really yummy
Maria says
Can I use Almond flour in place of the coconut flour in the pumpkin coffee cake? Or a mixture if the 2 flours? Im not a big fan of coconut.