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Enjoy this moist, delicious pumpkin coffee cake that combines savory pumpkin and sweet cheesecake with delicious streusel topping. This Keto coffee cake recipe is sugar free, gluten free, and perfect for breakfast or dessert.
Are you looking for a low carb cake or cheesecake recipe to make? Everyone loves fall flavored desserts and this pumpkin coffee cake is the best of both worlds! In fact, it’s quite possibly the yummiest Keto dessert you’ve ever had.
With a cheesecake layer in the center and a sugar-free streusel crumb topping, this amazing dessert is so decadent you won’t even realize that it’s healthy!
If you love pumpkin fall desserts, this one is a MUST make! It’s similar to the popular Keto Coffee Cake recipe, but has pumpkin puree, Homemade Pumpkin Pie Spice and a luscious Low Carb cheesecake layer in the center.
When you prepare this keto pumpkin coffee cake, your house will smell just like a bakery! You simply can’t buy gluten free, sugar free, low carb desserts that taste like this in the store. Even if baking is hard for you, the simple step by step instructions will walk you through the process.
Do you have friends or family that aren’t on a Low Carb diet that you’ll be serving? No problem, they will love this recipe and will never know it’s sugar free! My husband isn’t on Keto, so I have him taste test all my recipes and let me tell you… HE LOVED IT!!
What Ingredients Do I Need To Make Keto Pumpkin Coffee Cake with Cheesecake Layers?
- Super fine almond flour
- Oat Fiber (see tips)
- Whole eggs
- Pumpkin puree
- Heavy cream
- Swerve Confectioners
- Brown Swerve
- Baking powder
- Pumpkin Pie Spice
- Vanilla extract
- Cream cheese
- Grass fed butter
- Ground cinnamon
- Ground nutmeg
How to Bake a Low Carb Pumpkin Cake
It’s really not as hard as you think to make a delicious low carb coffee cake. There are three parts to this recipe: the gluten free pumpkin cake layers, the creamy sugar free cheesecake layer, and the perfectly crumbly streusel topping.
How to Make the Gluten-Free Pumpkin Cake Layers
To make your cake layers, it’s pretty simple. Preheat oven to 325F. Next, combine all your dry ingredients (except your low carb sweetener) in a bowl.
In a separate bowl, mix together the eggs, pumpkin puree, heavy cream, Swerve and vanilla. Once they are combined, add in the dry ingredients and mix just until they are combined.
To Make the Sugar-Free Creamy Cheesecake for Layering
It doesn’t get any easier than this! Just add all the ingredients to a large mixing bowl and whip the together using your favorite hand mixer. Make sure its all well combined.
To Make the Best Low Carb Crumb Streusel Topping
Add almond flour, pecans, cinnamon, nutmeg and Swerve into a mixing bowl and mix them together. Then, pour the melted butter over the top and mix until well combined. Once you add the butter, you’ll see the crumbles will start to form.
This is going to make the best Low Carb streusel topping that you’ll want to use again and again! I use a similar topping in my Coffee Crumb Cake, Blueberry Crumb Loaf and Mixed Berry Crumble and it’s incredible!
To Assemble the Cake
Now it’s time to build your pumpkin coffee cake! Pour half the pumpkin batter into a 9″x 9″ glass or ceramic baking dish that’s been lined with parchment paper (for easy removal) and spread out evenly. The batter will be thick, so you’ll want to use an offset spatula, if you have one.
Next, pour the cream cheese mixture over the bottom cake layer and spread it out evenly.
Lastly, add the remaining pumpkin cake batter and smooth over the top. Because the pumpkin batter is thick, it may mix in a little with the cheesecake filling and that’s perfectly fine.
Sprinkle the crumb topping evenly over the cake. Gently press the crumbs into the batter slightly.
Place on the center rack of your oven and bake for 50-55 minutes or until a toothpick, when inserted, comes out mostly clean and the crumb topping is golden.
There should be a small amount of the cheesecake filling on the toothpick. Allow your amazing pumpkin coffee cake to cool at room temperature before cutting into it. I know it smells again, but I promise it’s worth the wait!
Also be sure to try these Keto Pumpkin Cheesecake Bars made with a grain-free pecan shortbread crust!
Tips for Making this Pumpkin Dessert
How to Make the Best Keto Coffee Cake
Texture is very important in making a Low Carb cake recipe. Too many come out dry or with a “diet food texture.” But not your recipes! You are about to know the secret.
Using a mix of both Almond Flour and Oat Fiber will give you that authentic coffee cake texture that you’re looking for. Super fine almond flour works best in any kind of Low Carb or Gluten-Free desserts that don’t use all purpose flour in.
If you don’t have a super fine almond flour, you can certainly use what you have, just be sure to whisk the dry ingredients to break up any lumps.
What is Oat Fiber? Is Oat Fiber Keto Friendly?
Oat Fiber is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outer husks of oats and is pure insoluble fiber. Insoluble fiber does not dissolve in water and is not broken down in the digestive tract, so it’s Low Carb and Keto friendly.
The Oat Fiber is really important in this recipe! I use it in so many Keto dessert recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with.
I use Lifesource Foods Oat Fiber 500, because they grind it to a very fine powder and has a mild flavor. The bag lasts a while, because you don’t need to use very much in your recipes.
What Keto Desserts Can You Make with Oat Fiber?
So many, you wouldn’t believe it! But I also use it in savory baking too. These are just a handful of the recipes that I use oat fiber in:
What Sweetener is Best for Keto Baking?
Brown Swerve tastes, smells and feels EXACTLY like brown sugar, it’s absolutely amazing! The folks over at Swerve, really nailed it with their sugar-free sweeteners!
If you cannot get Swerve confectioners or Brown Swerve where you are, you can certainly substitute with another brand that you do have access to. If you can’t get confectioners, no worries, you can grind the granular to a fine powder using a coffee grinder and voila, there you have it! It really is the best sweetener to use in sugar free cake recipes.
Is Pumpkin Low Carb?
Yes, it most certainly is! On a Keto or Low Carb diet, you can enjoy so many pumpkin desserts made with either fresh or pumpkin puree. Some of my favorites are my Pumpkin Cupcakes, Pumpkin Cheesecake Mousse and Pumpkin Donuts with a Maple Cream Cheese Glaze. Sounds pretty amazing right? They really are!!
How Many Carbs are in Pumpkin?
There are about 8 net carbs in a whole cup of pumpkin puree. Now that might sound like a lot, but you will likely never eat an entire cup in one sitting. This recipe that serves 12, only uses 3/4 cup, so the impact is only about .5 carb per serving!
How to Store the Pumpkin Coffee Cake
You will need to store it in the fridge, preferably in an airtight food storage container. It will keep perfectly for several days and beyond that you can freeze the leftovers. When you’re ready to serve it again, thaw completely, then reheat for a few seconds in the microwave (or oven) and serve it slightly warm.
If you warm it too much, the cheesecake layer will loosen up, which you don’t want. Reheating any Keto cake or cupcake recipes makes such a difference and really gives them a “fresh from the oven” taste! Kick things up a notch and have it with a piping hot cup of Pumpkin Spiced Bulletproof Coffee! YUM!
More Keto and Low Carb pumpkin recipes…
Pumpkin Coffee Cake – Keto/Low Carb/Gluten-Free
FOR THE CAKE
FOR THE CHEESECAKE LAYER
TO MAKE THE CAKE
- Preheat oven to 325Add the almond flour, oat fiber, baking powder, pumpkin pie spice and salt to a bowl and whisk to combine.
- In a separate bowl, mix together the eggs, pumpkin puree, heavy cream, Swerve and vanilla. Add in the dry ingredients and mix just until combined.
TO MAKE THE CHEESECAKE LAYER
- Add all the ingredients to a large mixing bowl and whip using a hand mixer, until well combined.
TO MAKE THE CRUMB TOPPING
- Add almond flour, pecans, cinnamon, nutmeg and Swerve into a mixing bowl and mix. Pour the melted butter over the top and mix until well combined.
TO ASSEMBLE THE CAKE
- Pour half the pumpkin batter into a 9"x 9" glass or ceramic baking dish that's been lined with parchment paper (for easy removal) and spread out evenly. The batter will be thick, so you'll want to use a spatula, offset if you have one.
- Next, pour the cream cheese mixture over the bottom cake layer and spread evenly.
- Add the remaining pumpkin cake batter and smooth over the top. Because the pumpkin batter is thick, it may mix in a little with the cheesecake filling and that’s perfectly fine.
- Sprinkle the crumb topping evenly over the cake. Gently press the crumbs into the batter slightly.
- Place on the center rack of your own and bake for 50-55 minutes or until a toothpick, when inserted, comes out mostly clean and the crumb topping is golden. There should be a small amount of the cheesecake filling on the toothpick. Allow to cool at room temperature before cutting into. Store leftovers in the fridge for several days or freeze.