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Cinnamon Keto Pumpkin Spice Coffee Cake

Cinnamon Keto Pumpkin Spice Coffee Cake for Cozy Mornings

This Cinnamon Keto Pumpkin Spice Coffee Cake is a delightful low-carb treat, perfect for cozy mornings and guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 6 large eggs Provides structure and moisture
  • 3/4 cup canned pumpkin puree Ensure it's plain, not pie filling
  • 1/2 cup butter, melted Can substitute with coconut oil for dairy-free
  • 3/4 cup coconut flour Main dry ingredient, do not swap directly for all-purpose flour
  • 1/2 cup brown sugar replacement (e.g., Swerve) Use other keto-friendly sweeteners if preferred
  • 3/4 tsp ground cinnamon Adjust based on preference
  • 1/2 tsp ground nutmeg Optional to omit or reduce
  • 1/8 tsp ground ginger Can be substituted with fresh ginger
  • 1 tsp vanilla extract Complements sweet flavors
  • 1 tsp baking powder Essential for lift
For the Crumble Topping
  • 1/3 cup coconut flour Adds texture to the topping
  • 1/4 cup brown sugar alternative Use the same sweetener as above
  • 1/4 cup cold butter Must be kept cold
  • 1/2 tsp ground cinnamon Enhances spice blend
  • 1/8 tsp ground nutmeg Adds warming spices
  • 1/8 tsp ground ginger
For the Creamy Drizzle
  • 2 tbsp soft cream cheese Dairy-free alternatives can be used
  • 1/4 cup heavy cream Can substitute with coconut cream
  • 2 tbsp powdered sweetener (e.g., Swerve) Use preferred keto sweetener if needed

Equipment

  • blender
  • Mixing bowls
  • Springform Pan
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease a springform pan.
  2. In a small bowl, mix together cold butter, coconut flour, brown sugar replacement, ground cinnamon, nutmeg, and ginger until having coarse crumbs. Set aside.
  3. Blend the eggs, pumpkin puree, and melted butter until smooth, then pour into a large bowl.
  4. Whisk together coconut flour, brown sugar replacement, vanilla extract, ground cinnamon, nutmeg, and baking powder in another bowl.
  5. Gently combine the blended wet ingredients with the dry mixture, stirring until just combined.
  6. Pour the batter into the greased springform pan, sprinkle the crumble topping over the batter, and bake for 32–35 minutes.
  7. Cool the cake for about 10 minutes, then mix the cream cheese, heavy cream, and powdered sweetener for the drizzle before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 8gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 100mgSodium: 200mgPotassium: 100mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Keep the butter for the crumble topping cold and ensure the pumpkin puree isn't watery. Cool the cake completely before drizzling.

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