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Low-Carb Pumpkin Coffee Cake

Updated: Nov 4, 2020

The Perfect Treat to Give You All the Fall Feels...P.S. It's Good For You!


Ahhh, Fall is in the air. My favorite of the seasons, it brings to the forefront all of the comfy, warm spices and flavors I personally long for with anticipation all year long. Pumpkin pie has always been a favorite of mine since childhood, maybe my number one dessert of all time. I just love how spicy it is with the cinnamon, cloves, ginger, and nutmeg. Just the thought of it makes me want to take a stroll through the pumpkin patch, sipping on a pumpkin spice latte, of course. I've transformed the traditional pumpkin pie into a scrumptious moist coffee cake, complete with the perfect crumb topping, and drizzled with a gorgeous vanilla bean glaze. I created this recipe several years ago as a special breakfast treat for Thanksgiving, and it's become my holiday tradition ever since. My children can't wait to dive into this perfectly sweet spiced cake, and I think your family will feel the same way too. This very special recipe is near and dear to my heart. So from my heart to your table, I sincerely hope you enjoy this festive cake.

Note: This recipe is Keto, Paleo, Vegetarian, low-carb, gluten-free, sugar-free, and dairy-free!



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Pumpkin Coffee Cake


For the Cake:


1/4 cup melted coconut oil

1 15 oz. can pumpkin

3 large eggs

1 teaspoon vanilla extract or Nielsen-Massey pure vanilla bean paste

1/2 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons pumpkin pie spice

2 teaspoons cinnamon

1/2 teaspoon salt


For the Crumb Topping:


2 tablespoons Swerve granulated

2 teaspoons cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon salt

2 tablespoons Swerve brown sugar

2 tablespoons coconut oil

2 tablespoons water


For the Vanilla Bean Glaze:


1/2 C plus 3 Tbsp unsweetened almond milk

1 tsp vanilla bean paste (my favorite is Nielsen-Massey pure vanilla bean paste)

pinch of salt


In a medium mixing bowl, whisk together the Swerve confectioners and a pinch of salt. Add the 1/2 cup plus 3 tablespoons unsweetened almond milk and whisk until completely smooth. Add the vanilla bean paste and whisk to incorporate. That's it! Easy Peasy! If you don't use all of the glaze, you can store the remainder in the refrigerator for up to 2 weeks.


Directions:


Preheat the oven to 325 degrees and spray a 8x8 inch square cake pan with coconut oil.


Make the crumb topping first. In a small bowl, combine coconut flour, almond flour, swerve granulated, cinnamon, nutmeg, swerve brown sugar, coconut oil, and water. Mix well until it resembles the consistency of wet sand. Set aside.


In a large bowl, combine coconut oil, swerve brown sugar, swerve granulated, and pumpkin. Mix well. Add in the eggs and vanilla extract and mix until well incorporated. Add in the almond flour, coconut flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Mix until no dry spots of flour remain. Pour into the prepared pan and top evenly with the crumb topping—Bake for 50 minutes to an hour, or until the top is golden brown and a toothpick or knife inserted into the center comes out clean. Remove from the oven and allow to cool completely in the pan on top of a wire rack. Eat as is, or if you like it a little sweeter like I do, drizzle on some of my zero calorie vanilla bean glaze! Store in the refrigerator. This cake also freezes beautifully. Just cut into individual portions and freeze in freezer bags. Enjoy!

This is what the crumb topping should look like.


Coffee cake batter evenly spread into the pan.


Topped with the crumb topping and ready for the oven!


Fresh out of the oven, perfectly golden brown on top!


So moist and delicious. Here is the cake without the glaze. If you are a fan of not-too-sweet desserts, I recommend eating it this way without the glaze.


Drizzled with just the right amount of glaze, this is how I like to eat it!


Comment below if you give this recipe a try! I hope you do, you will LOVE it!

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