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.
Keto Pumpkin Coffee Cake
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.
- 5 Eggs Separated
- 1/2 cup Coconut flour
- 1/2 cup Erythritol or sweetener
- 1/2 cup Butter, unsalted softener
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon Vanilla extract
- 1 cup Pumpkin puree
- 1 teaspoon Pumpkin spices
Cream Cheese Fillin
- 8 oz Cream cheese softened
- 1/4 cup Erythritol or sweetener
- 1 Egg medium
- 1 teaspoon Vanilla extract
- 1/3 cup Coconut flour
- 1/3 cup Erythritol or sweetener
- 1/4 cup Butter, unsalted softened
- 1 teaspoon Cinnamon
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.
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.
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