Keto Pumpkin Coffee Cake
With Honey Butter
{THM:S, Low Carb, Ketogenic, Sugar Free, Grain Free}
Keto Pumpkin Coffee Cake is the perfectly soft, seasonal treat with a deliciously sweet crumb topping and a keto honey butter. Make this cake for breakfast or for dessert!
Easy Keto Pumpkin Coffee Cake
Keto Pumpkin Coffee Cake is the perfect treat any time of day. It is soft, buttery, and made with just enough pumpkin spice to make you feel like it's fall anytime of the year.
Enjoy it with your morning coffee or as an after-dinner treat!
The pumpkin is really the star of this cake, making it soft and delicious. Keto cakes are hard to make taste moist enough, but the pumpkin really helps!
Pumpkin spice takes a starring role in many of my recipes because a) I LOVE fall, and b) it's just sooo delicious! Try some of my other pumpkin recipes like Keto Pumpkin Roll, Keto Pumpkin Cookies with Maple Cream Cheese Frosting, Keto Pumpkin Chocolate Chip Cookies, Keto Pumpkin Donuts, and Keto Pumpkin Bars.
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- Keto Pumpkin Coffee Cake with Honey butter
You can store leftover Keto Pumpkin Coffee Cake in the refrigerator for up to a week. I packed it all up in individual portion of my husband to take to work every day, and he was thrilled with how well it reheated each morning during his break.
Ingredients for Keto Pumpkin Coffee Cake:
For The Cake:
Heavy Cream
Egg
Egg Yolks
Vanilla Extract
Lakanto Powdered Monkfruit
Pumpkin Pie Spice
Sweetleaf Stevia
Pumpkin Puree (canned Pumpkin)
Almond Flour
Coconut Flour
Baking Powder
Pinch of Salt
For The Crumble:
Almond Flour
Lakanto Monkfruit Sweetener
Pumpkin Pie Spice
Salt
Butter
Pecans
For The Honey Butter:
Butter, softened
Lakanto Powdered Monkfruit
Sweetleaf Stevia
How To Make Keto Pumpkin Coffee Cake
Preheat oven to 350. Grease a 9×9 pan with with coconut oil cooking spray and set aside.
In a large mixing bowl, whip the heavy cream and powdered monkfruit until it is the consistency of whipped cream.
Add the remaining ingredients to the bowl with the whipped cream, and slowly mix in (4-5 times around the bowl), then scrape the side of the bowl. Continue slowly mixing and scraping the edges, so as not to break the whipped cream.
When fully combined (may be slightly lumpy), spread the batter in the prepared pan.
Make the crumble by combining all the crumble ingredients in a separate bowl, then sprinkle evenly across the pumpkin batter in the pan.
Bake at 350 for 35-40 minutes until a toothpick inserted in the center comes out clean and the top of the crumble is slightly browned.
Top with the honey butter and serve warm (or warmed up!)
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Keto Pumpkin Coffee Cake with Honey Butter
Keto Pumpkin Coffee Cake is the perfectly soft, seasonal treat with a deliciously sweet crumb topping and a keto honey butter. Make this cake for breakfast or for dessert!
Ingredients
- For The Cake
- 1/2 cup heavy cream
- 1 egg
- 2 egg yolks
- 1/2 tsp. Vanilla Extract
- 1/4 cup Lakanto Powdered Monkfruit
- 2 tsp. Pumpkin Pie Spice
- 1 dropper Sweetleaf Stevia
- 1/2 cup Pumpkin Puree
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1 tsp. Baking Powder
- Pinch of Salt
- For The Crumble
- 2 cups Almond Flour
- 1/4 cup Lakanto Granulated Monkfruit
- 2 tsp. Pumpkin Pie Spice
- 1/2 tsp. Celtic Sea Salt
- 1/2 cup Butter, melted
- 1/2 cup Chopped Pecans
- For The Honey Butter
- 1/2 cup Butter, softened
- 1/4 cup Lakanto Powdered Monkfruti
- 1/2 dropper Sweetleaf Stevia
Instructions
Preheat oven to 350. Grease a 9x9 pan with with coconut oil cooking spray and set aside.
In a large mixing bowl, whip the heavy cream and powdered monkfruit until it is the consistency of whipped cream.
Add the remaining ingredients to the bowl with the whipped cream, and slowly mix in (4-5 times around the bowl), then scrape the side of the bowl. Continue slowly mixing and scraping the edges, so as not to break the whipped cream.
When fully combined (may be slightly lumpy), spread the batter in the prepared pan.
Make the crumble by combining all the crumble ingredients in a separate bowl, then sprinkle evenly across the pumpkin batter in the pan.
Bake at 350 for 35-40 minutes until a toothpick inserted in the center comes out clean and the top of the crumble is slightly browned.
Top with the honey butter and serve warm (or warmed up!)
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Celtic Sea Salt Flower of the Ocean Glass Shaker, 3 Ounce -
NOW Foods, Organic Coconut Flour, Unsweetened, Excelent Source of Fiber, No Added Sulfites, Certified Non-GMO, 16-Ounce -
Sweet Drops Sweetleaf Liquid Stevia Sweetener, Steviaclear, 4 Oz -
Primal Palate Organic Spices Pumpkin Pie Spice, Certified Organic, 1.2 oz Bottle -
Monk Fruit: Best Sugar Substitute for Keto -
Simply Organic Non-Alcoholic Vanilla Flavoring, Madagascar | Certified Organic | Gluten Free | Kosher Certified | 4-Ounce Glass Bottle
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 570Total Fat: 53gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 139mgSodium: 406mgCarbohydrates: 9gNet Carbohydrates: 3gFiber: 6gSugar: 7gProtein: 11g
xoxo,
Gretchen
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I don’t have Sweetleaf Liquid Stevia at the moment. Could I use Liquid Pyure instead or another sweetener? I really want to make this asap! Thank you!