Imagine sinking your teeth into a moist, decadent coffee cake that's not just delicious, but actually supports your health goals! This Paleo and Keto-friendly Pumpkin Coffee Cake is the ultimate game-changer for anyone craving a sweet treat without compromising their dietary lifestyle. Packed with rich pumpkin flavor, warm spices, and a perfectly tender crumb, this recipe proves that healthy eating doesn't mean sacrificing taste or enjoyment.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Paleo, Keto
Serves: 8 servings
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup erythritol or sweetener of choice
- 3 eggs
- 1/4 cup coconut oil, melted
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, combine the coconut flour, almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt. Whisk these dry ingredients thoroughly to eliminate any lumps and ensure even distribution.
- In a separate bowl, beat the eggs until well combined. Add the pumpkin puree and melted coconut oil, mixing until the wet ingredients are smooth and fully integrated.
- Gradually pour the wet ingredients into the dry ingredients, stirring carefully to create a consistent batter. Mix until no dry streaks remain, but be careful not to overmix.
- Transfer the batter to the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Optional: Create a crumble topping by mixing additional almond flour, cinnamon, and erythritol, then sprinkle over the batter for extra texture.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the edges are slightly golden brown.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes. Then, using the parchment paper overhang, lift the cake out and transfer to a wire rack to cool completely.
- Once cooled, slice into 8 equal pieces. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more uniform batter.
- Don't Overmix: Stir the batter just until ingredients are combined to keep the cake light and fluffy.
- Crumble Topping Hack: For extra crunch, toast your almond flour briefly before making the crumble topping.
- Moisture Check: If the batter seems too thick, add a tablespoon of almond milk to achieve the perfect consistency.
- Storage Tip: Wrap individual slices in plastic wrap and freeze for up to a month for a quick grab-and-go breakfast or snack.
- Spice Variation: Experiment with adding a pinch of ground ginger or cloves for a more complex flavor profile.
- Serving Suggestion: Enjoy slightly warm with a dollop of whipped coconut cream for an extra indulgent experience.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 10g
Protein: 6g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 70mg
