Keto Pumpkin Coffee Cake is the perfect treat any time of day. It is soft, buttery, and made with just enough pumpkin spice to make you feel like it’s fall anytime of the year. The pumpkin is really the star of this cake, making it soft and delicious. Keto cakes are hard to make taste moist enough, but the pumpkin really helps! And as the holiday season starts devouring your days you can store leftover Keto Pumpkin Coffee Cake in the refrigerator for up to a week.
Ingredients for the Cake: For The Crumble:
Heavy Cream Lakanto Monkfruit Sweetener
Egg Pumpkin Pie Spice
Egg Yolks Salt
Vanilla Extract Butter
Lakanto Powdered Monkfruit Pecans
Pumpkin Pie Spice Honey Butter Topping:
Sweetleaf Stevia Butter, softened
Pumpkin Puree (canned Pumpkin) Lakanto Powdered Monkfruit
Almond Flour Sweetleaf Stevia
Coconut Flour
Baking Powder
Pinch of Salt
To Make: Preheat oven to 350. Grease a 9×9 pan with coconut oil cooking spray and set aside. In a large mixing bowl, whip the heavy cream and powdered monkfruit until it is the consistency of whipped cream.
Add the remaining ingredients to the bowl with the whipped cream, and slowly mix in (4-5 times around the bowl), then scrape the side of the bowl. Continue slowly mixing and scraping the edges, so as not to break the whipped cream.
When fully combined (may be slightly lumpy), spread the batter in the prepared pan. Make the crumble by combining all the crumble ingredients in a separate bowl, then sprinkle evenly across the pumpkin batter in the pan. Bake at 350 for 35-40 minutes until a toothpick inserted in the center comes out clean and the top of the crumble is slightly browned.
Top with the honey butter and serve warm (or warmed up!)
