This beautiful Keto Coffee Cake is loaded with fall flavors — pumpkin, cinnamon, and ginger. This protein packed pumpkin coffee cake has a crunchy pecan and pumpkin seed streusel that makes it an extra special breakfast or snack!
A Perfect Fall Keto Coffee Cake
If you’re missing cozy breakfasts, like coffee and pastries, know you don’t have to give them up just because you’re on a low carb diet.
A healthy low carb diet consists mostly of whole foods, so definitely enjoy your share of Keto Breakfast Salads on most days of the week.
But allow yourself some indulgences as well (healthified!). The one treat I was really missing on a keto diet was coffee cake. There’s something about those perfect squares covered in a crumbly topping that bring back memories of comforting fall days.
This Pumpkin Keto Coffee Cake is an adaptation of my Keto Pumpkin Muffins — so if you’d prefer enjoy your breakfast in muffin form (or need a portable snack option), check those out!
You’ll Love it Because:
- It has the satisfying denseness of a traditional coffee cake, and a crumbly pecan and pumpkin seed topping. Honestly, if you didn’t know, you’d probably think it was made from standard ingredients.
- It’s made from high-fiber and high-protein ingredients – almond flour, coconut flour, and collagen.
- Because PUMPKIN SPICE! Got to love those fall flavors.
The Ingredients Needed for a Low Carb Coffee Cake
If you bake low carb often, you will most likely have these ingredients on hand! Pick up a can of pumpkin, and get baking.
- Almond flour (blanched)
- Coconut flour
- Collagen Powder (unflavored)
- Cinnamon, ginger, and freshly grated nutmeg (or just use pumpkin spice!)
- Baking powder, baking soda, and sea salt
- Monk Fruit Sweetener (I adore this brand!)
- Pumpkin puree (not pie filling)
- Coconut oil
- Pecans & pumpkin seeds (for the topping!)
How to Make a Pumpkin Keto Coffee Cake
Step 1: Add the dry ingredients to a bowl, and mix to combine.
Step 2: Add the eggs to a bowl, and whisk. Add the rest of the wet ingredients, and whisk to combine.
Step 3: Add the dry ingredients into the wet ingredients, and stir until just combined.
Step 4: In a small bowl, mix together the topping ingredients.
Step 5: Add the pumpkin batter into a baking dish lined with parchment paper, and spread evenly. Top the batter with the crumble topping.
Step 6: Bake the cake for 45-50 minutes, until set in the center. Allow the keto coffee cake to cool for 10 minutes before slicing. This cake is also wonderful reheated or even served cold!
Tips & Variations for the Best Low Carb Coffee Cake
No Collagen Powder? This cake is fine without it! It adds no flavor, and while it does make the texture a little more moist, the cake will cook up fluffy without adding it in. Simple omit it.
Prefer Single Serve? This batter can be baked in muffin papers for single-serving mini pumpkin coffee cakes! Line a 12-cavity pan with parchment paper liners, fill each 3/4 of the way full with the batter, and top with about 1 tablespoon of the crumble topping. Bake the muffins at 350º F for 18-21 minutes.
Adore Chocolate? Me too! Go ahead and add some sugar free chocolate chips to the batter. Half a cup should do!
How about a Drizzle? I use ZenSweet Powdered Monk Fruit Sweetener thinned with some water to make the perfect sweet drizzle. I use about 1/4 cup sweetener with 1-2 teaspoons of water, stirred until smooth. Super easy!
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !
Keto Pumpkin Coffee Cake
- 1 1/2 cups almond flour
- 6 tablespoons coconut flour
- 6 tablespoons collagen powder
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ginger
- nutmeg to taste, freshly grated if possible
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 5 pastured eggs
- 3/4 cup pumpkin puree
- 1/2 cup monk fruit sweetener
- 1/4 cup coconut oil melted
- 2 teaspoons vanilla extract optional
Pecan Streusel Topping
- 1/2 cup pecans chopped
- 1/4 cup pumpkin seeds
- 2 tablespoons almond flour
- 2 tablespoons monk fruit sweetener
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut oil melted
- Preheat oven to 350º F. Line an 8×8 baking pan with parchment paper, or grease it well with coconut oil and dust it with almond flour. Set pan aside.
- In a medium sized mixing bowl, add the dry ingredients through sea salt, and whisk to combine.
- In a large mixing bowl, add eggs, and whisk. Add the pumpkin puree, monk fruit sweetener, and coconut oil. Whisk to mix ingredients well.
- Add the dry ingredients into the bowl with wet ingredients, and stir until just combined.
- Add the cake batter to the prepared baking dish, and then add the streusel topping.
- Bake the coffee cake for 40-50 minutes, until the center is set. Allow to cool for at least 10 minutes before slicing. See notes below for optional glaze!
- Store leftovers tightly wrapped in the refrigerator for up to a week, or frozen for up to 3 months.
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