Pumpkin Coffee Cake - Keto & Low Carb Vegetarian Recipes (2024)

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Gluten Free

Nut Free

Low Carb

Vegetarian

A low carb pumpkin coffee cake that is made with layers of cake, cream cheese and a crumble topping. Baked with coconut flour this is a healthy alternative.

The pumpkin cake is baked in two layers with a cheesecake filling. The cinnamon crumble topping is sheer delight.

Pumpkin Coffee Cake - Keto & Low Carb Vegetarian Recipes (1)


Although I made this low carb and gluten free coffee cake you could use almond flour. The quantity of almond flour would need to be increased and perhaps one less egg in the sponge. When I bake a delicious cake with coconut flour I should reach for a bag of almond flour to try the same recipe again.

Pumpkin Coffee Cake - Keto & Low Carb Vegetarian Recipes (2)

The trick to the light sponge in this pumpkin coffee cake is separating the eggs and whisking the egg whites. This makes such a difference when baking with coconut flour and ensures a light sponge. I had worried that the pumpkin would make it too heavy but it just added a delicious flavour.

Pumpkin Coffee Cake - Keto & Low Carb Vegetarian Recipes (3)

More pumpkin recipes

Pumpkin Bread

Pumpkin Coffee Cake - Keto & Low Carb Vegetarian Recipes (4)

Keto Pumpkin Coffee Cake

Keto Vegetarian Recipes

A pumpkin coffee cake that is made with layers of cake, cream cheese and a crumble topping. Baked with coconut flour this is a healthy alternative.

4.67 from 3 votes

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

Cake

  • 5 Eggs Separated
  • ½ cup Coconut flour
  • ½ cup Erythritol or sweetener
  • ½ cup Butter, unsalted softener
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon Vanilla extract
  • 1 cup Pumpkin puree
  • 1 teaspoon Pumpkin spices

Cream Cheese Fillin

  • 8 oz Cream cheese softened
  • ¼ cup Erythritol or sweetener
  • 1 Egg medium
  • 1 teaspoon Vanilla extract

Crumble Topping

  • cup Coconut flour
  • cup Erythritol or sweetener
  • ¼ cup Butter, unsalted softened
  • 1 teaspoon Cinnamon

Instructions

CAKE LAYER

  • Preheat the oven to 180C/375F degrees.

  • Grease and line an 8 inch springform cake tin with parchment paper.

  • In a bowl, mix the erythritol and butter together until soft and blended.

  • Add the egg yolks and vanilla extract and stir thoroughly. Then add the pumpkin

  • Add the coconut flour, pumpkin spices, salt, baking powder and beat until combined.

  • In another bowl, whisk the egg whites until stiff.

  • Gently fold the egg whites into the cake mixture

  • Spoon half of the mixture into the baking tin and smooth evenly.

    Pumpkin Coffee Cake - Keto & Low Carb Vegetarian Recipes (5)

CREAM CHEESE LAYER

  • In a bowl, add the softened cream cheese and beat with the erythritol (or sugar substitute).

  • Add the egg and vanilla extract and beat until smooth.

  • Spoon this mixture over the cake mixture into the cake tin and smooth evenly.

  • Add the other half of the cake mixture over the cream cheese layer and smooth.

    Pumpkin Coffee Cake - Keto & Low Carb Vegetarian Recipes (6)

STREUSAL/CRUMBLE TOPPING

  • For the topping, place the coconut flour, cinnamon and erythritol in a bowl and mix until combined.

  • Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.

  • Scatter the topping over the cake mixture.

    Pumpkin Coffee Cake - Keto & Low Carb Vegetarian Recipes (7)

  • Bake for 40-45 minutes until firm and the top is cooked.

  • Remove from the oven, allow to cool, then place in the fridge to firm.

Notes

Serves 10 slices

Nutritional Info per slice: 278 Calories, 24g Fat, 7g Protein, 10g Total Carbs, 5g Fibre, 5g Net Carbs

Any nutritional analysis on the website is based on an estimate, calculated byhttp://nutritiondata.self.comfrom the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

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Nutrition

Serving: 1SliceCalories: 278kcalCarbohydrates: 10gProtein: 7gFat: 24gFiber: 5g

The information shown is an estimate provided by an online nutrition calculator.

Keyword easy low carb cake, Family favourites

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Pumpkin Coffee Cake - Keto & Low Carb Vegetarian Recipes (8)

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Comments

    Leave a Reply

  1. Megan says

    Pumpkin Coffee Cake - Keto & Low Carb Vegetarian Recipes (14)
    This is very tasty but it’s not what I would consider a coffee cake. It’s more of an upside-down pumpkin cheesecake or a deconstructed pumpkin cheesecake with streusel on top. It does not have the crumb like properties of a cake, the texture is more smooth and akin to a custard or a tart.

    Reply

  2. Rosalyn says

    Pumpkin Coffee Cake - Keto & Low Carb Vegetarian Recipes (15)
    Made this yesterday, and it is really delicious. i used coconut sugar. and you can't even tell, has a nice flavor and not too sweet. the 5 eggs were perfect too. it's moist and not dry, and doesn't taste eggy at all. thank you for a great recipe!

    Reply

  3. Lisa Milne says

    Pumpkin Coffee Cake - Keto & Low Carb Vegetarian Recipes (16)
    This was delicious!!!

    Reply

    • angelacoleby says

      Glad you love it!

      Reply

  4. Terri says

    Very good! Have you frozen this or would you not recommend?

    Reply

    • angelacoleby says

      I think it would be a bit soggy after defrosting

      Reply

      • Eileen Hall says

        That's a shame. I might try it and freeze it then defrost in fridge and see what happens.

        Reply

  5. Debbie says

    Does it have an egg taste using 5 eggs?? Looks really yummy

    Reply

  6. Maria says

    Can I use Almond flour in place of the coconut flour in the pumpkin coffee cake? Or a mixture if the 2 flours? Im not a big fan of coconut.

    Reply

Pumpkin Coffee Cake - Keto & Low Carb Vegetarian Recipes (2024)
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