Skip to Content

Keto Pumpkin Streusel Coffee Cake, A Brunch Favorite!

 

Keto pumpkin streusel coffee cake is the delicious result of combining a low-carb streusel coffee cake with pumpkin puree. Enjoy all the fall flavors in a moist pumpkin cake.

It features a delicious streusel topping that will make your taste buds think you’ve cheated on keto.

Thankfully, it’s a pumpkin keto coffee cake that is not only low in carbs, but it’s gluten-free too!

With only 3.4 net carbs per serving, it can fit into your keto macros easily.

This keto-friendly pumpkin streusel coffee cake is the perfect keto brunch recipe.

Everyone who loves pumpkin spice recipes will enjoy this coffee cake, even if they are not doing a low carb diet.

It’s sure to be the star of your morning gatherings.

Honestly, it will be the keto pumpkin crumb cake you will want to make all pumpkin season.

Do check out our Keto Pumpkin Coconut Flour Coffee Cake if you are needing a nut-free version. You can also check out my complete list of Keto Cakes that any cake lover doing keto would enjoy exploring.

Bravenly premium supplements

And as a pumpkin spice lover don’t forget to also visit our Keto Pumpkin Recipes

Keto Pumpkin Streusel Coffee Cake

Keto Pumpkin Streusel Coffee Cake
Keto Pumpkin Streusel Coffee Cake

This keto pumpkin spiced coffee cake is moist, tender, rich, and easy to make. A true keto coffee cake masterpiece. For the ultimate keto fall dessert recipe

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

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

fittoservegroup app ad
keto pumpkin streusel coffee cake recipe
keto pumpkin streusel coffee cake baked and ready to serve

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 seems to set the tone beautifully.

And you know what else will make everyone smile? This low carb cake.

Even your non-keto guests will gobble this coffee cake right up with their first, morning cup of coffee.

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 cake became the highlight of the day.

Almond Flour Low Carb Pumpkin 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.

Made with almond flour and a little coconut flour, it’s the perfect low-carb coffee cake when pumpkin season rolls around. It’s one I hope you will make it during the holidays.

What a delight for your guests to be greeted by the aroma of pumpkin pie 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 healthy, sugar-free pumpkin streusel coffee cake you’ve made just for them.

Ingredients Needed For Keto Pumpkin Streusel Coffee Cake

keto pumpkin streusel coffee cake ingredients
keto pumpkin streusel coffee cake ingredients

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

Keto Gluten-Free Pumpkin Coffee Cake

Streusel Topping

Vanilla Icing

How To Make A Great Keto Pumpkin Streusel Coffee Cake

keto pumpkin streusel coffee cake process pictures
keto pumpkin streusel coffee cake process pictures

Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.

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.

The following are the ingredients you’ll need. Note that the full printable recipe card as well as the nutritional data are at the bottom of the post. 

keto pumpkin streusel coffee cake featured image
keto pumpkin streusel coffee cake featured image

Tips For Making The Perfect Keto Pumpkin Streusel Coffee Cake

  • Make sure all your ingredients for the cake batter 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.
  • Be sure you melt the butter and allow it to cool entirely 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 well incorporated.
  • I love being generous with my spices, and this pumpkin coffee cake is no exception. Feel free to substitute the spices listed for pumpkin pie spice

Making The Perfect Keto Streusel Topping

Keto-friendly walnut streusel topping being made in a white bowl
Keto-friendly walnut streusel topping being made in a white bowl

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.

keto streusel topping made from almond flour and coconut flour
keto streusel topping

Do let me know if you do because I love getting your feedback.

I then topped the pumpkin streusel coffee cake recipe with a little sweet glaze made with a little confectioner’s sugar substitute for a great way to finish the cake.

You can substitute the coconut flour in the streusel topping for 1 cup of almond flour for a coffee cake made entirely of almond flour.

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 a 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 leftovers in the refrigerator for up to five days or freeze them for up to three weeks.

By the way, this keto coffee cake recipe also freezes well, making it perfect for the 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.

Tag Us

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.

Be sure to also check our collection of keto coffee cakes for more delicious options!

Join Our Jesus And Keto Movement 

Looking for an online support system to help you stay the course on keto? As a family, we came to the keto diet looking at it from a Christian perspective. As believers, we live our lives supported by God’s grace.

So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.

‘When we followed the Holy Spirit’s prompting we got on the path to real transformation. 

Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives. 

We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.

Be sure to request our FREE Jesus and Keto E-Book (First 7 Days) We hope it blesses you.

Fittoservegroup Keto App

fit-to-serve-app-pin
Fit To Serve Group App

Looking for a fast way to access our keto recipes? We got you covered. There’s an app for that. Yup, there’s a Fit To Serve Group App and it’s going to make your keto diet a delicious breeze!

Access hundreds of recipes that are all sugar-free, gluten-free, and keto-friendly.

Enjoy early access to recipes before they go live on the website. Plus, bonus recipes that are exclusive to the app. Make your own personal cookbooks that you can use to organize your favorite recipes.

Search recipes by title, ingredients, keywords, and categories, and of course every recipe shows complete nutritional facts.  Get the Fit to Serve Group App for easy-to-follow keto recipes made with easy-to-source ingredients. 

The app is loaded with hundreds of yummy recipes for breakfast, lunch, dinner, snacks, and even desserts!

Learn more by visiting our Fit To Serve Group App Page.

keto pumpkin streusel coffee cake recipe

Keto Pumpkin Streusel Coffee Cake

Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This recipe for keto pumpkin streusel coffee cake is the delicious result of combining a low-carb streusel coffee cake made with almond flour with pumpkin puree and the spices of fall. It's the perfect pumpkin treat to have all pumpkin season long!

Ingredients

Keto Pumpkin Coffee Cake

Streusel Topping

Vanilla Icing

Instructions

  1. Preheat 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, and 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, and 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 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.
  9. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Notes

You can substitute the coconut flour in the streusel topping for 1 cup of almond flour for a coffee cake made entirely of almond flour.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 27.2gSaturated Fat: 9.6gCholesterol: 61mgSodium: 95mgCarbohydrates: 6.9gNet Carbohydrates: 3.4gFiber: 3.5gSugar: 1.9gProtein: 7.2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Terry

Sunday 27th of October 2019

This was delicious! Based on other comments, I only used half of the streusel mix and I did not have a 9 inch pan and only have an 8 inch pan which I thought would make it too thick and based on other comments about it not baking very well, I put it in a 7 x 11 pan. I baked it for about 35-45 minutes until brown on top and toothpick came out clean. I lost track of the exact time but it was a little over 30 minutes. It is a little crumbly but most coffee cakes are. Cuts clean and comes out in nice pieces. This is very moist. I will definitely be making this again.

Hilda Solares

Monday 28th of October 2019

Glad you enjoyed it Terry.

Britney

Saturday 17th of August 2019

This recipe is AWESOME! I did take suggestions to cut the streusel topping by half and it was perfect. The cake is very moist but not liquidy - I made mine the night before and warmed up for breakfast. Even my non-keto husband loved it! Thanks for the great recipe!!!

Hilda Solares

Saturday 17th of August 2019

Wonderful Britney. So glad to hear you enjoyed the recipe. Thanks for stopping by to comment and rate the recipe.

Kristina

Monday 25th of March 2019

Hi, how many cups of streusel does this recipe make? Does this work okay if you don't have a springform pan? I know you say in the instruction that you can use just a normal 9" pan, I'm just curious on how well that works. Also you say to do a dash of clove but the only cloves I have are the whole ones that you can stick in a ham so can I make that powdered or something (I also don't have a spice grinder)?

Hilda Solares

Wednesday 27th of March 2019

Hi Kristina, In the picture you can see I used a square pan. Both a springform pan or regular pan will work. If you do not have clove just leave it out. DO NOT use the whole cloves. You might want to read my post of keto baking to help assist you with this type of baking since it can be a bit challenging at times. Here is the link:https://www.fittoservegroup.com/favorite-low-carb-keto-baking-tips/

Sue Miller

Friday 23rd of November 2018

How much pure monk fruit can I use instead of swerve?? looks amazing

Hilda Solares

Friday 23rd of November 2018

Hi Sue, you use the same amount. It's cup for cup the same. Personally, I am using it more lately because the flavor texture is spot on.

Beth Drake

Sunday 18th of November 2018

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?

Hilda Solares

Monday 19th of November 2018

Hi Beth, Not sure what may have happened. It's a moist coffee cake but certainly shouldn't be runny. I would have let it cook until an inserted toothpick comes out clean in the center.

Skip to Recipe