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Low Carb Pumpkin Coffee Cake - Cozy, Spiced, and Satisfying

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely ground works best for a tender crumb.
  • Coconut flour: A little goes a long way to balance texture and moisture.
  • Granulated erythritol or allulose: A keto-friendly sweetener for the batter and streusel. Use a brown-style blend if you have it for deeper flavor.
  • Pumpkin puree: Just pumpkin, not pie filling.
  • Eggs: Room temperature for better mixing and rise.
  • Butter: Melted for the batter; cold and cubed for the crumb topping. Coconut oil works as a dairy-free option.
  • Sour cream or Greek yogurt: Adds moisture and tenderness without extra carbs.
  • Vanilla extract: Rounds out the flavor.
  • Baking powder: For lift.
  • Pumpkin pie spice: Or a blend of cinnamon, nutmeg, ginger, and cloves.
  • Cinnamon: Extra for the streusel.
  • Chopped pecans or walnuts: Optional, but highly recommended for crunch.
  • Salt: Just a pinch to balance sweetness.
  • Powdered sweetener: Optional, for a light glaze with a splash of cream or almond milk.

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving flaps for easy lifting. Lightly grease.
  2. Make the crumb topping: In a bowl, mix 1 cup almond flour, 1/3 cup granulated sweetener, 1 teaspoon cinnamon, a pinch of salt, and 1/2 cup chopped pecans. Cut in 4 tablespoons cold butter until crumbly. Chill while you make the batter.
  3. Whisk dry ingredients: In a large bowl, combine 2 cups almond flour, 2 tablespoons coconut flour, 1/2 cup granulated sweetener, 2 teaspoons baking powder, 1 tablespoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt.
  4. Mix wet ingredients: In another bowl, whisk 3 large eggs, 3/4 cup pumpkin puree, 1/3 cup sour cream (or Greek yogurt), 1/4 cup melted butter, and 2 teaspoons vanilla.
  5. Combine: Stir the wet mixture into the dry until fully incorporated. The batter will be thick but spreadable. If it’s too thick, add 1–2 tablespoons almond milk.
  6. Assemble: Spread the batter evenly in the prepared pan. Sprinkle the chilled crumb topping over the surface, pressing lightly so it adheres.
  7. Bake: Bake for 28–35 minutes, until the edges are set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Do not overbake.
  8. Cool: Let the cake cool in the pan for at least 20–30 minutes before lifting out. It sets as it cools, which improves the texture.
  9. Optional glaze: Stir 1/3 cup powdered sweetener with 1–2 tablespoons cream or almond milk and a splash of vanilla. Drizzle over the cooled cake.
  10. Slice and serve: Cut into 9 large or 12 small squares. Enjoy warm or at room temperature.