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Cozy Keto Pumpkin Coffee Cake 🎃

Indulge in this delightful low-carb pumpkin coffee cake, featuring a creamy cheesecake layer and a crunchy crumb topping. Perfect for fall and keto-friendly!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 slices
Calories 285 kcal

Equipment

  • 8x8 inch baking pan
  • Parchment Paper
  • Electric Mixer

Ingredients
  

FOR THE CAKE

  • 2 cups almond flour
  • 1/4 cup oat fiber
  • 3 whole eggs
  • 3/4 cup pumpkin puree
  • 1/4 cup heavy cream
  • 1/2 cup Swerve (or preferred keto sweetener)
  • 1/4 cup avocado oil (or melted coconut oil)
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons vanilla extract
  • Pinch of salt

FOR THE CHEESECAKE LAYER

  • 8 ounces cream cheese at room temperature
  • 1/3 cup Swerve (or preferred keto sweetener)
  • 1 whole egg
  • 1/2 teaspoon vanilla extract

FOR THE CRUMB TOPPING

  • 1 1/4 cups almond flour
  • 1/3 cup pecans chopped
  • 1/3 cup grass-fed butter melted
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup Swerve (or preferred keto sweetener)
  • 1/4 teaspoon ground nutmeg

Instructions
 

  • Get Ready: Preheat your oven to a gentle 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving a little overhang on the sides for easy lifting later.
  • Mix Dry Cake Goodness: In a medium bowl, simply whisk together the almond flour, oat fiber, baking powder, pumpkin pie spice, and that tiny pinch of salt until they're nicely combined.
  • Whip Up Wet Cake Wonders: In a separate, larger bowl, whisk the eggs, pumpkin puree, heavy cream, Swerve, avocado oil, and vanilla extract until everything looks smooth and inviting.
  • Combine for Cake Batter: Now, gently add your dry ingredient mix into the wet ingredients. Stir just until everything is combined and you have a thick, luxurious batter. Remember, no need to overmix!
  • Craft the Creamy Cheesecake Layer: Grab another bowl and toss in the softened cream cheese, Swerve, egg, and vanilla. Use an electric mixer to whip these together until they're wonderfully light, creamy, and totally smooth.
  • Prepare the Perfect Crumb Topping: In a small bowl, combine the almond flour, chopped pecans, cinnamon, nutmeg, and Swerve. Pour the melted butter over this mix and stir until you've got lovely, buttery crumbs.
  • Build Your Masterpiece:
    • Pour half of your pumpkin cake batter into the prepared baking pan and spread it out evenly with a spatula. It's thick, so be patient!
    • Carefully spoon the creamy cheesecake mixture over this first cake layer and spread it gently.
    • Add the remaining pumpkin cake batter on top, smoothing it out. Don't worry if it mixes a little with the cheesecake; it creates a beautiful marbling effect!
    • Finally, sprinkle that delicious crumb topping evenly over the entire cake. Gently press the crumbs down just a little.
  • Bake to Golden Perfection: Place your cake in the center of the preheated oven and bake for 50-55 minutes. You'll know it's ready when a toothpick inserted into the pumpkin cake comes out mostly clean (a little cheesecake on it is A-OK!), and the topping is golden brown.
  • Cool & Enjoy: Let your gorgeous coffee cake cool completely at room temperature before slicing into it. This helps it set beautifully. Store any leftovers in the fridge for a few days, or pop them in the freezer for a treat later!

Notes

For oat fiber, if needed, you can substitute with more almond flour, but the texture might be slightly different.
Nutrition per serving: Calories: 285kcal, Total Carbs: 8g, Net Carbs: 4g, Fats: 24g, Protein: 8g.
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