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    Home » Nut Free

    Published: Oct 15, 2017 · Updated: Nov 2, 2021 by Keto Vegetarian Recipes · This post may contain affiliate links · This blog generates income via ads

    Pumpkin Coffee Cake

    Jump to Recipe Pin Recipe Print Recipe Add to CollectionGo to Collections
    Gluten FreeNut FreeLow CarbVegetarian

    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

    Pumpkin Bread

    pumpkin cream cheese coffee cake

    Keto Pumpkin Coffee Cake

    Keto Vegetarian Recipes
    A 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.
    4.67 from 3 votes
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 20 mins
    Cook Time 45 mins
    Total Time 1 hr 5 mins
    Course Cake, Dessert
    Cuisine American
    Servings 10 Slices
    Calories 278 kcal

    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.
      cake mixture layer

    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.
      cheesecake layer

    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.
      crumble cake layer
    • 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
    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

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1SliceCalories: 278kcalCarbohydrates: 10gProtein: 7gFat: 24gFiber: 5g
    Keyword easy low carb cake, Family favourites
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

    This post may contain affiliate links. Please read my disclosure policy for more information.

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      Recipe Rating




    1. Megan says

      July 31, 2020 at 8:07 am

      4 stars
      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.

      Reply
    2. Rosalyn says

      December 24, 2019 at 12:07 am

      5 stars
      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!

      Reply
    3. Lisa Milne says

      November 29, 2019 at 11:23 am

      5 stars
      This was delicious!!!

      Reply
      • angelacoleby says

        December 06, 2019 at 8:58 pm

        Glad you love it!

        Reply
    4. Terri says

      November 15, 2019 at 6:38 am

      Very good! Have you frozen this or would you not recommend?

      Reply
      • angelacoleby says

        November 18, 2019 at 3:43 pm

        I think it would be a bit soggy after defrosting

        Reply
        • Eileen Hall says

          December 23, 2019 at 2:44 am

          That's a shame. I might try it and freeze it then defrost in fridge and see what happens.

          Reply
    5. Debbie says

      October 27, 2019 at 9:37 pm

      Does it have an egg taste using 5 eggs?? Looks really yummy

      Reply
    6. Maria says

      November 02, 2018 at 10:16 am

      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.

      Reply

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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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