Keto Pumpkin Coffee Cake with Cheesecake Layer
A perfect autumn treat! This Keto Pumpkin Coffee Cake features a luscious cheesecake layer and a crunchy pecan crumb topping, perfect for your holiday table. #KetoThanksgiving #PumpkinCoffeeCake #HealthyDessert #GlutenFreeThanksgiving
Equipment
- 9x9-inch Baking Dish
- Hand Mixer
- Mixing Bowls
Ingredients
Cake Batter
- 3 large eggs
- 3/4 cup pumpkin puree
- 1/4 cup heavy cream
- 1/2 cup Swerve Confectioners
- 1/4 cup Brown Swerve
- 2 cups super fine almond flour
- 1/4 cup oat fiber
- 1 1/2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1 pinch salt
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/3 cup Swerve Confectioners
- 1 large egg
- 1/2 tsp vanilla extract
Crumb Topping
- 1 1/2 cups super fine almond flour
- 1/3 cup chopped pecans
- 1/3 cup grass-fed butter, melted
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/3 cup Brown Swerve
Instructions
- Preheat oven to 325°F (163°C). Line a 9×9-inch glass or ceramic baking dish with parchment paper.
- Make the cake batter: In a bowl, whisk almond flour, oat fiber, baking powder, pumpkin pie spice, and salt. In another bowl, beat eggs, pumpkin puree, heavy cream, both Swerves, and vanilla until smooth. Add dry ingredients and mix just until combined.
- Make the cheesecake layer: In a large bowl, beat cream cheese, Swerve, egg, and vanilla with a hand mixer until creamy and smooth.
- Make the crumb topping: In a bowl, stir almond flour, pecans, cinnamon, nutmeg, and Brown Swerve. Pour in melted butter and mix until crumbly.
- Assemble: Spread half the pumpkin batter evenly in the prepared dish. Spoon the cheesecake mixture over it and spread gently. Top with remaining pumpkin batter. Sprinkle crumb topping evenly over the top, pressing lightly into the batter.
- Bake 50–55 minutes, until a toothpick inserted in the center comes out mostly clean. Cool completely at room temperature before slicing. Store leftovers in the fridge.
Notes
Nutrition per serving: Calories: 285 | Total Carbs: 8g | Net Carbs: 4g | Fat: 24g | Protein: 8g
