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Keto Pumpkin Spice Coffee Cake

A keto friendly coffee cake with all the flavors of fall. A spiced coffee cheesecake layered between pumpkin puree cake and topped with cinnamon streusel.
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 2 hours
Total Time 3 hours 5 minutes
Servings 16 servings


Cake Layer

  • 2 cups super fine almond flour
  • ¼ cup Coconut Flour
  • 2 tsp baking powder
  • 1 tsp Pumpkin Pie Spice
  • 1 pinch salt
  • 3 whole eggs
  • ¾ cup pumpkin puree
  • ¼ cup heavy cream
  • cup Erythritol
  • 1 ½ tsp vanilla extract

Coffee Cheesecake

  • 12 oz cream cheese room temperature
  • cup Confectioners Erythritol
  • 1 whole egg
  • ½ tsp vanilla extract
  • 3 ½ oz Sprouts Pumpkin Spice Coffee concentrated (see note below)

Cinnamon Streusel Topping

  • 1 cup Almond Flour
  • ½ cup Pecans chopped
  • cup Brown Erythritol
  • 1 tsp cinnamon
  • cup Unsalted Butter melted


Cake Layer

  • Preheat oven to 350. Line a 9-inch square cake pan with parchment paper. Set Aside
  • Add the almond flour, coconut flour, baking powder, pumpkin pie spice and salt to a bowl and whisk to combine.
  • In a separate bowl, mix the eggs, pumpkin puree, heavy cream, erythritol and vanilla extract. Combine with the dry ingredients and mix.

Coffee Cheesecake Layer

  • In a bowl, add the softened cream cheese and beat with the erythritol.
  • Add the egg, concentrated coffee & vanilla extract and beat until smooth.

Cinnamon Streusel Topping

  • Add almond flour, pecans, cinnamon, and Brown Erythritol into a mixing bowl and mix. Pour the melted butter over the top and mix until well combined.

Assemble the Cake

  • Using a spatula, spread half the pumpkin batter into your parchment lined cake pan.
  • Next, pour the cream cheese mixture over the bottom cake layer and spread evenly.
  • Add the remaining pumpkin cake batter and gently smooth over.
  • Sprinkle the streusel crumb topping over the cake and press into the batter gently.
  • Place the cake pan on the center rack of your oven and bake for 45 minutes. Test for doneness by inserting a toothpick, it should come out mostly clean of batter. Let cool for at least 2 hours before serving. Store in refrigerator.


I used an Aeropress to make my concentrated Pumpkin Spice Coffee. Instructions below: 
  • 30 g Sprouts Pumpkin Spice ground coffee
  • 100 ml hot water (200º Fahrenheit)
  1. Place 30 grams of ground coffee into an AeroPress
  2. Starting your timer, pour 100 grams of hot water over coffee, stir rapidly until the timer reaches 20 seconds
  3. At 1:00, flip and plunge for 20 seconds into your clean cup. Let cool completely.