Keto Pumpkin Streusel Coffee Cake, A Brunch Favorite! Recipes

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Have I got a treat for you today! It’s a recipe for keto pumpkin streusel coffee cake. It’s the keto coffee cake you will be making all pumpkin season long. Are you looking for the perfect brunch treat to enjoy during the fall? Look no further, because this keto pumpkin streusel coffee cake is sure to be the star of your morning gatherings.

This keto pumpkin spiced coffee cake is moist, tender, rich and easy to make. A true keto coffee cake masterpiece.

Coffee Cake

  • 2 cups of almond flour finely milled
  • 1 ¼ cup of sugar substitute (I used Swerve)
  • 2 teaspoons of baking powder
  • 3 teaspoons of ground cinnamon
  • 1 teaspoon of ground ginger
  • ½ tsp of nutmeg

Dash of clove

  • 1/2 teaspoon of sea salt
  • ¼ teaspoon of baking soda
  • ¼ teaspoon nutmeg
  • ½ cup melted unsalted butter cooled
  • 1 cup of pumpkin puree
  • 4 tablespoons of sour cream
  • 2 eggs

Streusel Topping

  • 1 cup of almond flour (I used finely milled)
  • ½ cup of coconut flour
  • ½ cup of sugar substitute (I used Swerve)
  • ½ cup of your favorite low carb nuts (I used walnuts)
  • ½ cup (1 stick) cold butter sliced thinly
  • 2 teaspoons of ground cinnamon
  • ½ tsp of ground ginger
  • ¼ tsp of nutmeg
  • ¼ teaspoon of sea salt

Vanilla Icing

  • ½ cup swerve confectioners sugar substitute
  • 4-5 tablespoons of heavy whipping cream
  • 1/2 tsp of vanilla
  • dash of sea salt


  1. Pre-heat oven to 350 degrees.
  2. Butter a 9-inch square pan or 9 inch spring-form cake pan.

For full instructions please see :

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