Keto Pumpkin Streusel Coffee Cake, A Brunch Favorite!

Keto Pumpkin Streusel Coffee Cake
 

Keto pumpkin streusel coffee cake, the delicious result of combining a low carb streusel coffee cake with pumpkin puree. It’s the perfect keto brunch recipe.

Have I got a treat for you today! It’s a recipe for keto pumpkin streusel coffee cake. It’s the keto coffee cake you will be making all pumpkin season long. Are you looking for the perfect brunch treat to enjoy during the fall? Look no further, because this keto pumpkin streusel coffee cake is sure to be the star of your morning gatherings.

This keto pumpkin spiced coffee cake is moist, tender, rich and easy to make. A true keto coffee cake masterpiece.

Both the keto cake layer and streusel topping are jammed packed with the spices of fall. Making every bite a delectable treat.

Do checkout our Keto Pumpkin Coconut Flour Coffee Cake if you are needing a nut-free version.

Keto pumpkin streusel coffee cake

Keto Pumpkin Streusel Coffee Cake

This keto pumpkin streusel coffee cake features a hefty amount of streusel topping and a moist melt in your mouth pumpkin spice cake. If there ever was a way to showcase the deliciousness of keto foods, this keto coffee cake would be at the top of the list.

My recipe for keto pumpkin coffee cake was inspired by my favorite keto sour cream streusel coffee cake. A little tweaking of that recipe, allowed me to create what is sure to become a pumpkin season favorite.

Keto Pumpkin Coffee Cake For Brunch

Brunch has always been my favorite meal for a get-together. Something about guests showing up after they’ve had a restful night’s sleep to a gathering seems to set the tone beautifully.

And you know what else will make everyone smile? This recipe for keto pumpkin streusel coffee cake. Even your non-keto guests will gobble this coffee cake right up. Yup, that’s how confident I am that you too will fall in love with it.

When I tested this recipe on my family during an impromptu Saturday brunch, this pumpkin spiced coffee cake became the highlight of the day.

As good as the steak and eggs were, they didn’t hold a candle to the keto pumpkin coffee cake.

When I get an overwhelming response like this from my family, I know it’s a winning recipe and an answer to prayer.

Because this girl always prays for the download before attempting to create a recipe. I’ve said it numerous times and I will continue to say it, the Lord gets all the glory for these keto creations.

Holiday Keto Brunch Coffee Cake

Can you imagine greeting your guests during the holidays with a keto pumpkin coffee cake? I’m telling you, your brunch gathering will be the talk for years.

What a delight for your guests to be arrested by the aroma of pumpkin spice when they enter your home. And how neat to be able to tell them that it’s NOT a fall candle they are smelling.  But that it’s a keto pumpkin streusel coffee cake you’ve made just for them.

Keto Streusel Topping

In my book, a coffee cake is only as good as its streusel topping. If it doesn’t feature a hefty amount of streusel topping it’s just not a real coffee cake.

Is that snobbish of me? But I mean isn’t the streusel topping the best part of the coffee cake?

But what does streusel even mean? Well since you asked, let me explain. You see it refers to something just strewn together. Streusel topping just means something you can easily throw together on top of a cake.

Which is very fitting because this keto pumpkin coffee cake can be made easily and features a generous crumbly streusel “simple to make” topping. This, of course, is also the case with my other keto coffee cakes.

Keto Coffee Cakes

No Coffee In Coffee Cake

If you are wondering if I’ve added coffee to a keto pumpkin cake, fret not. There is NO coffee bean flavor in this recipe. In fact, there is no coffee in any of my keto coffee cakes.

Why? Because the name “coffee cake” just refers to the fact that it’s a cake that goes perfectly with a nice big cup of coffee. It’s not referring to the flavor of the cake.

The tradition of having a sweet cake that can be enjoyed with your morning coffee can be traced back to Germany in the 16thcentury. Looks like they came up with a brilliant idea that has lasted the test of time.

Not a coffee lover? No problem. This girl won’t take the slightest offense if you opt to have my keto pumpkin streusel coffee cake with your favorite cup of tea or All. By. Itself.

How To Make A Great Keto Pumpkin Streusel Coffee Cake

This easy keto brunch recipe uses a few staple ingredients found in low carb keto baking. And with my guidance, I  hope to help you execute it perfectly.

keto pumpkin streusel coffee cake
Keto pumpkin streusel coffee cake, the perfect brunch treat!

 Tips For Making The Perfect Keto Pumpkin Streusel Coffee Cake

  • Do make sure all your ingredients for the cake portion are at room temperature, this will allow for easy mixing.
  • Use only pumpkin puree NOT pumpkin pie filling. You want to use puree because it does not contain any added sugar or spices.
  • Make sure you melt the butter and allow it to cool completely before creating the wet mixture.  Then once cooled add the butter to the eggs, pumpkin puree, and sour cream.
  • Combine all your dry ingredients in a separate bowl before adding them to the wet ingredients. This way everything gets incorporated well.
keto streusel crumb topping
keto streusel topping

Making The Perfect Keto Streusel Topping

It only takes a few basic steps to create an amazing streusel topping that is low in carbs and keto-friendly. And the reason you want a great keto streusel is that you can add this to some of our other keto cakes to further enhance them.

Trust me, once you embrace this keto streusel topping, you’ll be wanting to add it to just about any treat. I recommend you try it on our keto cream cheese pound cake for a nice little twist. Do let me know if you do because I love getting your feedback.

Keto Streusel Topping Tips

  • Combine all the keto streusel dry ingredients in a medium-sized bowl and set aside.
  • To this mixture add small thin slices of cold butter. It’s important that the butter to very cold. Then cut into the mixture with a pastry blender or two forks. This creates the crumbly texture that is classic in the streusel.
  • Set the keto streusel aside and add it to the top of the coffee cake right before baking.

Once you have baked and allowed your keto pumpkin coffee cake to cool completely about 20 minutes. You can drizzle the top of the cake with the keto vanilla icing.

Store any leftovers in the fridge after 24 hours. Although I highly doubt you’ll end up with too many leftovers. This recipe also freezes well, making it perfect for holidays. Freeze the entire cake in the container and allow the cake to defrost in the fridge overnight or on the kitchen counter for several hours.

I can’t wait for you to add this keto pumpkin streusel coffee cake to your collection of healthy treats. If you decide to please remember to tag us on Instagram and Facebook with your pictures. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes for you.

Jesus and Keto Lifestyle

Jesus and keto lifestyle

Before you think we’ve gone too far with the keto lifestyle, let me explain why we think you should consider combining it with the Christian faith.

As Christians Randy and discovered that in order to find true transformation in all areas of our lives, we needed to align our walk with our talk.  And this included the foods we would use to nourish our bodies.

We could no longer believe God for healing but ignore our responsibility in taking care of the very place the Holy Spirit chooses to abide. To do so went against the integrity of our character.

In a bold and maybe even a bit controversial move in January of 2014, we decided to make our keto lifestyle a fast unto the Lord. What we learned has transformed our lives in ways we could have never imagined.

Today we are not only experiencing greater health, but our walk with Christ has also grown by leaps and bounds.

I encourage you to open your hearts and minds to the same possibility. Perhaps being in a state of ketosis isn’t just beneficial to your health goals, maybe when our bodies are running optimally we can hear his promptings more clearly.

You can read more here about our Jesus and Ketones lifestyle. Visit our about page to understand our personal journey and why we’ve made the decision to follow Jesus and combine it with the Keto lifestyle for greater transformation.

Feel free to reach out to us personally to answer any of your questions. Consider joining our Facebook page and private Facebook group for added support.

It has become our life mission to share what we have learned. It’s our prayer that our testimony will help others find victory in their spirit, mind, and body.

Pray for us as we believe for God to open the doors to be able to share this message with other churches.

Keto Pumpkin Streusel Coffee Cake, A Brunch Favorite!

Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
A recipe for keto pumpkin streusel coffee cake that features a generous streusel topping and icing.

Ingredients

Coffee Cake

Streusel Topping

  • 1 cup of almond flour (I used finely milled)
  • ½ cup of coconut flour
  • ½ cup of sugar substitute (I used Swerve)
  • ½ cup of your favorite low carb nuts (I used walnuts)
  • ½ cup (1 stick) cold butter sliced thinly
  • 2 teaspoons of ground cinnamon
  • ½ tsp of ground ginger
  • ¼ tsp of nutmeg
  • ¼ teaspoon of sea salt

Vanilla Icing

  • ½ cup swerve confectioners sugar substitute
  • 4-5 tablespoons of heavy whipping cream
  • 1/2 tsp of vanilla
  • dash of sea salt

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Butter a 9-inch square pan or 9 inch spring-form cake pan.

Streusel Topping

  1. In a small bowl, combine the sugar substitute, almond flour, coconut flour, walnuts, salt and cinnamon, ginger, nutmeg.
  2. To the dry ingredients add the cold thinly sliced butter and cut in the butter with a pastry cutter or two forks until the mixture resembles coarse crumbs. Set aside.

Cake Batter

  1. In a large mixing bowl, combine the almond flour, sugar substitute, spices, baking powder, baking soda, sea salt and set aside.
  2. In a medium sized bowl, stir the cooled melted butter, sour cream, and eggs until they are well combined.
  3. Add the pumpkin puree to the wet mixture and combine until well incorporated.
  4. Then fold the wet mixture into the dry ingredients. Mix until fully combined.
  5. Spread the batter into the pan.
  6. Add the streusel topping over the cake and pat gently into the batter.
  7. Bake the cake for for 30-35 minutes or until the crumbs are lightly browned and an inserted toothpick comes out clean.
  8. Cool the cake for 20 minutes before adding the icing and serving.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 315 Total Fat: 27.2g Saturated Fat: 9.6g Cholesterol: 61mg Sodium: 95mg Carbohydrates: 6.9g Fiber: 3.5g Sugar: 1.9g Protein: 7.2g

 

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12 Comments

  1. well, nice recipe, but it does not tell you how much to use of anything. So as you can see, I cannot make this. Ingredients but no amounts
     
    • Hi Mary, sorry for the confusion. The full recipe is at the bottom of the page and where everything about how to make the recipe is explained. What's in the post is just a list of ingredients. I've taken your frustration into consideration and I am going to update the post so that you can see the recipe in both places. Once again I apologize for not making it easier to read. Hilda
       
  2. Just put this amazing creation in the oven. However, as I was making it I was a little confused in two spots...In the coffee cake ingredients you list nutmeg twice...1/2 tsp and then again 1/4 tsp...is it a combined 3/4 tsp or ?? Lastly, it isn't super clear as to where to add the pumpkin puree. In the cake batter directions (step 3) it states to "fold the butter, pumpkin puree, sour cream mixture into dry ingredients" but in step 2 it doesn't tell you to add the pumpkin puree. I kind of assumed to add the puree to the butter, sour cream mix at the end so hopefully it is right?! Any help you could provide would be appreciated!!
     
    • Hi Karee, I hope the pumpkin coffee came out delicious for you. I have updated the recipe to make the instructions a little easier to understand. The spices are listed twice because both the cake batter and the streusel topping have spices added to them. Thanks for stopping by and bringing this to my attention.
       
  3. I'm making this right now, it's been in 45 minutes and the cake portion is still wet. I think it's being smothered by the streusel, which is about twice as much as normal. I think it's just going to go smoosh once I take it out. I don't dare unspring the form pan.
     
  4. Well, the cake is still wet, but it's tasty :) Next time I'll cut the streusel in half, and cut down all the way around on the Swerve. Too sweet for me, but a good starting point for adjustment.
     
  5. Followed the recipe exactly but after 35 minutes still very runny I have cooked it another 30 minutes and still not done, I am trying another 10 minutes. Will set up after the 20 minutes of cooling?
     
  6. How much pure monk fruit can I use instead of swerve?? looks amazing
     

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