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A slice of keto coffee cake drizzled with a vanilla glaze.
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Keto Pumpkin Coffee Cake

A delicious and moist pumpkin spiced coffee cake, made keto with almond and coconut flours, with the nutrition boosted by collagen powder. This healthy breakfast treat will satisfy your craving for fall flavors! NET CARBS PER SERVING
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Keyword: keto coffee cake, keto pumpkin coffee cake, low carb coffee cake, pumpkin coffee cake
Servings: 12 slices
Calories: 241kcal

Ingredients

  • 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

Instructions

  • Preheat oven to 350º F. Line an 8x8 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.

Video

Notes

**4 grams NET CARBS (8 grams total carbs minus 4 grams of fiber) PER SLICE**
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!

Nutrition

Calories: 241kcal | Carbohydrates: 8g | Protein: 10g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 231mg | Potassium: 88mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2486IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg