I created a Keto Pumpkin Crumb Cake featuring low carb pumpkin and spice topped with a brown “sugar” crumb, and I share the clever ingredient swaps that let the crumb mimic the classic coffee cake without the carbs.

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I didn’t expect a keto cake could taste like this. I made a tender low carb coffee cake that somehow manages to be moist and a little crumbly, loaded with pumpkin and pumpkin pie spice and crowned with that brown “sugar” crumb that makes you do a double take.

Using almond flour gives it a nutty heft but it still melts in your mouth, so you actually reach for a second slice without thinking. It’s not perfect, there are crumbs everywhere, but honestly that’s the point.

This Keto Pumpkin Crumb Cake will make you curious, trust me.

Ingredients

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Almond flour: Low carb, high in healthy fats and vitamin E, adds moist, crumbly texture.
Coconut flour: Very absorbent fiber, helps structure, makes cake denser if overused.
Granular erythritol: Zero net carbs sweetener, sweetens without blood sugar spikes but can cool taste.
Pumpkin puree: Adds fiber, vitamin A, natural moisture and cozy pumpkin flavor, not to sweet.
Eggs: Provide protein and lift bind ingredients and give a tender crumb.
Unsalted butter: Adds richness and moisture gives classic buttery flavor and better browning.
Pecans: Provide crunch, healthy fats and some protein, make the crumb topping more interesting.
Cinnamon: Warm spice, boosts sweetness perception, pairs perfectly with pumpkin season flavors.

Ingredient Quantities

2 cups almond flour, finely ground

1/4 cup coconut flour

2/3 cup granular erythritol or other granular keto sweetener

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp xanthan gum

1 1/2 tsp pumpkin pie spice

1/4 tsp fine salt

4 large eggs

1 cup canned pumpkin puree, unsweetened

1/2 cup unsalted butter, melted and cooled

1/2 cup sour cream (or full fat Greek yogurt)

1 tsp vanilla extract

For the crumb topping 3/4 cup almond flour

1/3 cup brown keto sweetener (eg brown erythritol or monkfruit blend)

1/2 cup chopped pecans or walnuts

3 tbsp unsalted butter, melted

1 tsp ground cinnamon

pinch of salt

How to Make this

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1. Preheat oven to 350°F and line an 8 by 8 inch baking pan with parchment paper, grease the sides lightly so the cake releases easy.

2. In a large bowl whisk together 2 cups finely ground almond flour, 1/4 cup coconut flour, 2/3 cup granular erythritol, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon xanthan gum, 1 1/2 teaspoons pumpkin pie spice and 1/4 teaspoon fine salt; try to break up any lumps, almond flour likes to clump.

3. In another bowl beat 4 large eggs, then stir in 1 cup canned pumpkin puree, 1/2 cup melted and cooled unsalted butter, 1/2 cup sour cream (or full fat Greek yogurt) and 1 teaspoon vanilla extract until smooth and uniform; room temp eggs help everything mix better.

4. Pour the wet mixture into the dry ingredients and fold with a spatula until just combined, dont overmix — the batter will be fairly thick and a few small streaks are ok.

5. For the crumb topping mix 3/4 cup almond flour, 1/3 cup brown keto sweetener, 1/2 cup chopped pecans or walnuts, 1 teaspoon ground cinnamon and a pinch of salt in a small bowl, then stir in 3 tablespoons melted unsalted butter until you have coarse crumbs; pulse nuts a few times if you want finer crumbs.

6. Spread the batter evenly in the prepared pan, smooth the top with an offset spatula or the back of a spoon, then sprinkle the crumb topping evenly over the batter and press very lightly so it adheres.

7. Bake in the center of the oven for about 30 to 35 minutes, rotate the pan halfway if your oven has hot spots, and check doneness by inserting a toothpick in the center it should come out with moist crumbs not wet batter.

8. Let the cake cool in the pan for 15 to 20 minutes, then use the parchment to lift it out onto a wire rack to cool further so it firms up and slices cleaner.

9. Slice once mostly cooled, store leftovers covered in the fridge for up to 5 days, and warm individual slices briefly before serving if you like with a dollop of whipped cream or cream cheese.

Equipment Needed

1. Oven (preheat to 350°F)
2. 8 by 8 inch baking pan
3. Parchment paper and a little butter or oil to grease the sides, dont skip it
4. Large mixing bowl
5. Small mixing bowl
6. Whisk or electric hand mixer
7. Rubber spatula for folding
8. Measuring cups and spoons
9. Food processor or sharp knife and cutting board to pulse chop the nuts
10. Wire cooling rack and a few toothpicks for doneness checks

FAQ

Q: Can I swap the granular erythritol for another sweetener? A: Yes, use another granular keto sweetener like brown erythritol or a monkfruit-erythritol blend for similar texture. Allulose works too and browns better, but it can make the cake a bit softer. If you use a concentrated liquid sweetener like stevia or liquid monkfruit, reduce other liquids and expect texture changes.

Q: Do I have to use xanthan gum? A: Not strictly, but xanthan helps bind the almond and coconut flours so the cake holds together. If you skip it the cake will be more crumbly. Guar gum is a 1:1 substitute. Psyllium powder can work but use a little less and expect a different crumb.

Q: Can I make this dairy free or egg free? A: For dairy free swap butter with melted coconut oil or vegan butter and use full fat coconut yogurt instead of sour cream. Egg free is harder because eggs give structure and lift; flax or chia "eggs" may work but the cake will be denser and moister, so don't expect the same texture.

Q: How do I know when it's done baking? A: Insert a toothpick in the center it should come out mostly clean with a few moist crumbs. The top will spring back lightly and edges will pull away from the pan. Typical bake time is about 30 to 40 minutes at 350 F in a 9 inch pan, adjust if your pan size differs.

Q: How should I store or freeze the cake? A: Cool completely then store covered in the fridge for up to 4 to 5 days. For longer storage slice and wrap pieces tightly and freeze up to 3 months. Thaw in the fridge overnight or at room temp for a couple hours.

Q: Can I make this nut free? A: You can try blanched sunflower seed flour but heads up it can react with pumpkin and baking soda and turn the crumb slightly green. To avoid that, reduce baking soda a little or add a splash of lemon juice, and know the texture may differ from almond flour.

Keto Pumpkin Coffee Cake Recipe Substitutions and Variations

Almond flour: swap with sunflower seed flour (use same volume) for a nut free option, or try hazelnut flour 1:1 for a nuttier flavor. Heads up, sunflower flour can sometimes turn a little green with baking soda, it’s harmless though.
Coconut flour: replace the 1/4 cup coconut flour with about 3/4 cup almond flour and add 1 extra egg or 2 tablespoons more sour cream to keep the cake moist, coconut flour soaks up lots of liquid.
Granular erythritol: use allulose 1:1 for a softer, less cooling texture, or a monk fruit sweetener blend 1:1. If you go with pure stevia, use tiny amounts and taste as you go.
Butter: swap the 1/2 cup melted butter for 1/2 cup melted coconut oil or for ghee. Coconut oil brings a mild coconut taste, ghee keeps that buttery note without milk solids.

Pro Tips

– Weigh the almond flour if you can, dont pack the cup. Two cups is about 192 grams and using a scale keeps the cake from turning too dense or too greasy.

– Let eggs come to room temp and beat them a little till slightly frothy before adding the pumpkin and butter, it adds lift. Just make sure the melted butter is cooled so it doesnt scramble the eggs.

– Toast the nuts and even a little of the almond flour in a dry pan till fragrant then cool before making the crumb, it gives way more depth and crunch. If you like finer crumbs pulse the nuts a few times but dont overdo it or youll end up nut butter.

– Use an oven thermometer and a light colored metal pan when possible, ovens vary a lot. If the center is just slightly moist on a toothpick let it rest in the pan 20 minutes then chill briefly for cleaner slices, reheating slices for a few seconds makes them taste freshly baked.

Keto Pumpkin Coffee Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I created a Keto Pumpkin Crumb Cake featuring low carb pumpkin and spice topped with a brown "sugar" crumb, and I share the clever ingredient swaps that let the crumb mimic the classic coffee cake without the carbs.

Servings

servings

Calories

317

kcal

Equipment: 1. Oven (preheat to 350°F)
2. 8 by 8 inch baking pan
3. Parchment paper and a little butter or oil to grease the sides, dont skip it
4. Large mixing bowl
5. Small mixing bowl
6. Whisk or electric hand mixer
7. Rubber spatula for folding
8. Measuring cups and spoons
9. Food processor or sharp knife and cutting board to pulse chop the nuts
10. Wire cooling rack and a few toothpicks for doneness checks

Ingredients

2 cups almond flour, finely ground
1/4 cup coconut flour
2/3 cup granular erythritol or other granular keto sweetener
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp xanthan gum
1 1/2 tsp pumpkin pie spice
1/4 tsp fine salt
4 large eggs
1 cup canned pumpkin puree, unsweetened
1/2 cup unsalted butter, melted and cooled
1/2 cup sour cream (or full fat Greek yogurt)
1 tsp vanilla extract
For the crumb topping 3/4 cup almond flour
1/3 cup brown keto sweetener (eg brown erythritol or monkfruit blend)
1/2 cup chopped pecans or walnuts
3 tbsp unsalted butter, melted
1 tsp ground cinnamon
pinch of salt

Directions

Preheat oven to 350°F and line an 8 by 8 inch baking pan with parchment paper, grease the sides lightly so the cake releases easy.
In a large bowl whisk together 2 cups finely ground almond flour, 1/4 cup coconut flour, 2/3 cup granular erythritol, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon xanthan gum, 1 1/2 teaspoons pumpkin pie spice and 1/4 teaspoon fine salt; try to break up any lumps, almond flour likes to clump.
In another bowl beat 4 large eggs, then stir in 1 cup canned pumpkin puree, 1/2 cup melted and cooled unsalted butter, 1/2 cup sour cream (or full fat Greek yogurt) and 1 teaspoon vanilla extract until smooth and uniform; room temp eggs help everything mix better.
Pour the wet mixture into the dry ingredients and fold with a spatula until just combined, dont overmix — the batter will be fairly thick and a few small streaks are ok.
For the crumb topping mix 3/4 cup almond flour, 1/3 cup brown keto sweetener, 1/2 cup chopped pecans or walnuts, 1 teaspoon ground cinnamon and a pinch of salt in a small bowl, then stir in 3 tablespoons melted unsalted butter until you have coarse crumbs; pulse nuts a few times if you want finer crumbs.
Spread the batter evenly in the prepared pan, smooth the top with an offset spatula or the back of a spoon, then sprinkle the crumb topping evenly over the batter and press very lightly so it adheres.
Bake in the center of the oven for about 30 to 35 minutes, rotate the pan halfway if your oven has hot spots, and check doneness by inserting a toothpick in the center it should come out with moist crumbs not wet batter.
Let the cake cool in the pan for 15 to 20 minutes, then use the parchment to lift it out onto a wire rack to cool further so it firms up and slices cleaner.
Slice once mostly cooled, store leftovers covered in the fridge for up to 5 days, and warm individual slices briefly before serving if you like with a dollop of whipped cream or cream cheese.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.