pumpkin coffee cake slices stacked closeup
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5 from 5 votes

Pumpkin Coffee Cake – Keto/Low Carb/Gluten-Free

This moist and delicious Keto coffee cake is loaded with pumpkin flavor! It has a sweet cheesecake layer in the center and is topped with a streusel crumb topping.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Servings: 12
Calories: 285kcal
Author: Keto Cooking Christian

Ingredients

FOR THE CAKE

FOR THE CHEESECAKE LAYER

FOR THE CRUMB TOPPING

Instructions

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.

Notes

The Oat Fiber is important in this recipe, as it gives a great bread-like texture. I use Lifesource Foods Oat Fiber 500, because it’s ground to a fine powder and has a very mild flavor.
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.

Nutrition

Calories: 285kcal | Carbohydrates: 8g | Protein: 8g | Fat: 24g | Saturated Fat: 10g | Fiber: 4g | Sugar: 2g