Keto Pumpkin Coffee Cake
Keto Pumpkin Coffee Cake
Dive into the warm embrace of autumn with the Keto Pumpkin Coffee Cake, a delectable creation that harmonizes the rich, comforting essence of pumpkin with the principles of a low-carb, ketogenic diet. Crafted to satisfy seasonal cravings without compromising on dietary goals, this coffee cake is a testament to the versatility of keto-friendly ingredients.
As you embark on the journey of baking, the aromatic blend of cinnamon, nutmeg, ginger, and cloves fills the kitchen, creating an ambiance of fall coziness. The combination of almond flour and coconut flour forms the base of this keto-friendly delight, ensuring a moist and flavorful cake that perfectly balances the spices with the sweetness of a keto-approved sweetener.
The streusel topping, a crunchy and buttery layer of almond and coconut flours, sweetener, and cinnamon, crowns the cake with an irresistible texture. This coffee cake, with its tender crumb and aromatic spices, beckons you to savor the flavors of the season without derailing your low-carb commitment.
Ideal for breakfast, brunch, or a delightful dessert, each slice of this Keto Pumpkin Coffee Cake delivers a guilt-free indulgence that captures the essence of autumn in every bite. Share it with friends, family, or simply savor it on your own—a delicious reminder that wholesome, keto-friendly treats can be a joyful part of seasonal celebrations.
Keto Pumpkin Coffee Cake
Ingredients:
For the Cake:
2 cups almond flour
1/2 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup pumpkin puree
1/2 cup Erythritol or any keto-friendly sweetener
3 large eggs
1 teaspoon vanilla extract
For the Streusel Topping:
1/4 cup almond flour
2 tablespoons coconut flour
2 tablespoons Erythritol
2 tablespoons unsalted butter, melted
1/2 teaspoon ground cinnamon
For the Glaze:
1/2 cup powdered Erythritol
2 tablespoons almond milk
1/2 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a square baking pan.
In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
In another large bowl, cream together softened butter and Erythritol until light and fluffy. Add pumpkin puree, eggs, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
Pour the batter into the prepared baking pan and spread it evenly.
