Cinnamon Keto Pumpkin Spice Coffee Cake

Cinnamon Keto Pumpkin coffee cake is the ultimate cozy breakfast treat for fall mornings. The comforting aroma of cinnamon and pumpkin spice wafting through your kitchen is enough to make anyone feel warm inside—even before the first bite. But if you’re following a keto lifestyle, you might think indulgent pastries are off-limits. That’s where this recipe changes everything. With a soft, spiced crumb and buttery topping, this low-carb version tastes like the real deal—minus the sugar crash. Whether you’re sipping a hot cup of coffee or hosting a brunch, this cake will be the highlight of your table and your season.

Why You’ll Love This Cinnamon Keto Pumpkin Coffee Cake

• Keto-Friendly Without Compromise
  All the cozy flavor, none of the carb overload. This cake is made with coconut flour, keto-approved sweeteners, and real pumpkin puree—so you can enjoy a slice without kicking yourself out of ketosis.
• Perfectly Balanced Fall Spice
  The warming blend of cinnamon, nutmeg, and ginger gives every bite that classic autumn flavor you crave—just sweet enough, with a gentle spice that pairs beautifully with coffee or tea.
• Quick to Make, Even Quicker to Disappear
  You can have this on the table in about an hour from start to finish. Whether it’s a lazy Sunday or a spur-of-the-moment craving, it’s simple enough to whip up on the fly.
• Three Delicious Layers
  Moist spiced cake, crumbly cinnamon topping, and a creamy, tangy drizzle—this isn’t just a keto version of coffee cake, it’s a serious upgrade.
• Great for Meal Prep
  Make it ahead, slice it up, and enjoy all week. It stores well and tastes even better the next day, making it a smart choice for busy mornings.

Ingredients

This recipe is divided into three simple parts: the cake base, a crumbly cinnamon topping, and a creamy drizzle. Each layer adds depth, texture, and flavor—without adding carbs.

For the Cake Base:

• 6 large eggs
• ¾ cup canned pumpkin puree (unsweetened)
• ½ cup butter, melted
• ¾ cup coconut flour
• ½ cup brown sugar substitute (like Swerve or Lakanto)
• ¾ tsp ground cinnamon
• ½ tsp ground nutmeg
• ⅛ tsp ground ginger
• 1 tsp vanilla extract
• 1 tsp baking powder

For the Crumble Topping:

• ⅓ cup coconut flour
• ¼ cup brown sugar substitute
• ¼ cup cold butter
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ⅛ tsp ground ginger

For the Creamy Drizzle:

• 2 tbsp cream cheese, softened
• ¼ cup heavy cream
• 2 tbsp powdered keto sweetener

Instructions

Follow these step-by-step instructions to create a perfectly spiced, low-carb coffee cake with a rich crumb topping and creamy drizzle.

1. Preheat the Oven

• Set your oven to 325°F (163°C).
• Lightly grease a springform pan with butter and set aside.

2. Make the Crumb Topping

• In a small bowl, mix:
  • ⅓ cup coconut flour
  • ¼ cup brown sugar substitute
  • ½ tsp cinnamon
  • ⅛ tsp nutmeg
  • ⅛ tsp ginger
• Add ¼ cup cold butter (cut into chunks).
• Use your fingers or a pastry cutter to work the butter into the flour mix until it resembles coarse crumbs.
• Refrigerate the mixture while you prepare the cake batter.

3. Blend the Wet Ingredients

• In a blender or large bowl, combine:
  • 6 large eggs
  • ¾ cup pumpkin puree
  • ½ cup melted butter
• Blend until smooth and fully combined.

4. Mix the Dry Ingredients

• In a large mixing bowl, whisk together:
  • ¾ cup coconut flour
  • ½ cup brown sugar substitute
  • ¾ tsp cinnamon
  • ½ tsp nutmeg
  • ⅛ tsp ginger
  • 1 tsp vanilla extract
  • 1 tsp baking powder

5. Combine Wet and Dry Ingredients

• Pour the blended wet mixture into the bowl of dry ingredients.
• Gently fold together until fully combined—do not overmix.
• The batter will be thick, which is expected with coconut flour.

6. Assemble the Cake

• Pour the batter into the greased springform pan and smooth the top.
• Evenly sprinkle the crumb topping over the batter.

7. Bake

• Bake for 32–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10–15 minutes before removing.

8. Make the Creamy Drizzle

• In a small bowl, combine:
  • 2 tbsp softened cream cheese
  • ¼ cup heavy cream
  • 2 tbsp powdered sweetener
• Use an electric mixer or whisk to blend until smooth and pourable.

9. Finish and Serve

• Once the cake has cooled completely, drizzle the cream cheese mixture over the top.
• Slice and serve with your favorite cup of coffee or tea.

Recipe Details

this recipe

Prep Time:

• 20–30 minutes

Cook Time:

• 32–35 minutes

Total Time:

• 52–65 minutes

Servings:

• 4 generous slices (can serve 6 smaller portions if preferred)

Nutrition Facts (Estimated per serving — based on 4 servings)

• Calories: 325–350
• Fat: 24–28g
• Protein: 9–11g
• Net Carbs: 6–8g
• Total Carbs: 16–18g
• Fiber: 8–10g
• Sugar: <1g

Note: Exact values may vary depending on brands of ingredients used.

Cinnamon Keto Pumpkin Coffee Cake

A moist, spiced cinnamon keto pumpkin coffee cake with a crumbly topping and creamy drizzle—perfect for low-carb fall mornings or guilt-free treats.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

• For the Cake Base:
• 6 large eggs
• ¾ cup canned pumpkin puree unsweetened
• ½ cup butter melted
• ¾ cup coconut flour
• ½ cup brown sugar substitute like Swerve or Lakanto
• ¾ tsp ground cinnamon
• ½ tsp ground nutmeg
• ⅛ tsp ground ginger
• 1 tsp vanilla extract
• 1 tsp baking powder
• For the Crumble Topping:
• ⅓ cup coconut flour
• ¼ cup brown sugar alternative
• ¼ cup cold butter cubed
• ½ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ⅛ tsp ground ginger
• For the Cream Cheese Drizzle:
• 2 tbsp cream cheese softened
• ¼ cup heavy cream
• 2 tbsp powdered sweetener

Equipment

• Blender or food processor
• Mixing bowls
• Springform or round cake pan
• Electric mixer (for drizzle)

Method

 

1. Preheat oven to 325°F (163°C) and grease a springform or 9-inch cake pan.
2. Make the Crumble: In a bowl, mix coconut flour, brown sugar alternative, cold butter, and spices. Rub together until crumbly. Set aside.
3. Blend Wet Ingredients: Blend eggs, pumpkin puree, and melted butter until smooth.
4. Mix Dry Ingredients: In a large bowl, combine coconut flour, brown sugar substitute, cinnamon, nutmeg, ginger, vanilla, and baking powder.
5. Combine Batter: Mix the wet ingredients into the dry until thick and well combined.
6. Assemble: Spread the batter into the prepared pan. Top with crumble.
7. Bake: Bake for 32–35 minutes, until a toothpick inserted comes out clean.
8. Cool: Let cool 10 minutes in the pan, then transfer to a wire rack.
9. Make the Drizzle: Beat cream cheese, heavy cream, and powdered sweetener until smooth. Drizzle over cooled cake.
10. Serve and enjoy with your favorite keto-friendly coffee or tea!

Notes

Drain pumpkin puree if watery.

Freeze without drizzle for up to 3 months.

Best enjoyed fresh, but great reheated in the microwave for 20 seconds.

Tips & Variations

✅ Pro Tips for Perfect Results:

• Don’t overmix the batter.
  Once the coconut flour is added, mix just until combined to avoid a dense texture.
• Drain watery pumpkin puree.
  If your puree seems too thin, let it sit in a fine mesh strainer or on paper towels for 10 minutes to reduce moisture.
• Use cold butter for the crumble.
  This keeps the topping crumbly and prevents it from melting into the cake during baking.
• Let it cool fully before frosting.
  Adding the drizzle too soon will cause it to melt off—patience pays off here.

🔄 Easy Variations:

• Make it dairy-free
  Swap butter with coconut oil and use full-fat coconut cream instead of heavy cream and cream cheese.
• Switch up the spices
  Don’t have all the spices? Use 1¼ teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, and ginger.
• Want more crunch?
  Add ¼ cup chopped pecans or walnuts to the crumble topping for texture and flavor.

🔁 Make-Ahead & Storage:

• Fridge: Store slices in an airtight container for up to 5 days.
• Freezer: Freeze unfrosted slices for up to 3 months. Add drizzle after thawing.
• Reheat: Microwave for 15–20 seconds or enjoy cold—the flavor deepens overnight.

FAQs

❓ Can I use almond flour instead of coconut flour?

Coconut flour and almond flour behave very differently in baking. If you must substitute, use about 3x the amount of almond flour (roughly 2¼ cups), and adjust the eggs slightly. However, the texture will be softer and less structured.

❓ Is canned pumpkin keto?

Yes! Plain canned pumpkin puree is low in net carbs and totally keto-friendly. Just make sure you’re not using pumpkin pie filling, which contains added sugar and spices.

❓ How can I make this dairy-free?

Use coconut oil in place of butter and full-fat coconut cream for the frosting. Just note that it will add a slight coconut flavor.

❓ Can I make this ahead of time?

Absolutely. This cake keeps well and actually tastes better the next day. Store it in the fridge and drizzle with cream cheese frosting right before serving.

❓ What’s the best way to reheat it?

Microwave slices for 15–20 seconds to warm. Or enjoy cold—many say it tastes even better chilled!

Conclusion

If you’re craving something warm, cozy, and keto-approved, this Cinnamon Keto Pumpkin coffee cake is a must-bake. It brings together the sweet spices of fall, a tender crumb, and a creamy drizzle—all with low-carb ingredients that won’t derail your goals. Whether it’s for a quiet morning treat or a festive fall brunch, this cake delivers comfort without compromise.