Keto Pumpkin Coffee Cake
Preheat the oven to 180C/375F degrees.
Grease and line an 8 inch springform cake tin with parchment paper.
In a bowl, mix the erythritol and butter together until soft and blended.
Add the egg yolks and vanilla extract and stir thoroughly. Then add the pumpkin.
Add the coconut flour, pumpkin spices, salt, baking powder and beat until combined.
In another bowl, whisk the egg whites until stiff.
Gently fold the egg whites into the cake mixture.
Spoon half of the mixture into the baking tin and smooth evenly.
CREAM CHEESE LAYER:
In a bowl, add the softened cream cheese and beat with the erythritol (or sugar substitute).
Add the egg and vanilla extract and beat until smooth.
Spoon this mixture over the cake mixture into the cake tin and smooth evenly.
Add the other half of the cake mixture over the cream cheese layer and smooth.
For the topping, place the coconut flour, cinnamon and erythritol in a bowl and mix until combined.
Add the butter and mix with your hands, gently, so that the mixture looks like breadcrumbs.
Scatter the topping over the cake mixture.
Bake for 40-45 minutes until firm and the top is cooked.
Remove from the oven, allow to cool, then place in the fridge to firm.
Serves 10 slices
Nutritional Info per slice: 278 Calories, 24g Fat, 7g Protein, 10g Total Carbs, 5g Fiber, 5g Net Carbs
The net carbs will be the total carb count minus the fiber count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Protein: 7gFat: 24g