Keto Pumpkin Coffee Cake

This delicious keto pumpkin coffee cake has creamy layers of cream cheese, pumpkin and topped with a crumble topping. Baked with coconut flour it is low carb and gluten free.

PREPRATION TIME:

  • PREP TIME  20 mins
  • COOK TIME  45 mins
  • TOTAL TIME  1 hr 5 mins

INGREDIENTS:

Cake:

  • 5 medium Eggs separated
  • ½ Cup Coconut flour
  • ½ Cup Erythritol or sweetener
  • ½ Cup Butter, unsalted softened
  • ¼ teaspoon Salt
  • ½ teaspoon Baking powder
  • 1 teaspoon Vanilla extract
  • 1 Cup Pumpkin puree
  • 1 teaspoon Pumpkin spices

Cream Cheese Filling

  • 8 oz Cream cheese softened
  • ¼ cup Erythritol Or Sweetener
  • 1 medium Egg
  • 1 teaspoon Vanilla extract

Crumble Toppng:

  •  Cup Coconut flour
  •  Cup Erythritol Or Sweetener
  • ¼ Cup Butter, unsalted softened
  • 1 teaspoon Cinnamon

INSTRUCTIONS:

CAKE LAYER

    • 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.

STREUSAL/CRUMBLE TOPPING:

  • 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.

NOTES:

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.

NUTRITION:

Serving: 1slice
Calories: 278kcal
Carbohydrates: 10g
Protein: 7gFat: 24g
Fiber: 5g

admin

Leave a Reply

Your email address will not be published.