Keto Pumpkin Coffee Cake Layer of Pumpkin Cake
Things you need
1 ¾ cups of almond flour
2 tablespoons of coconut flour
1 teaspoon of baking powder
½ teaspoon of baking soda
1 tsp of cinnamon
½ teaspoon of pumpkin pie spice
1/4 teaspoon of salt
½ cup of pumpkin puree (not pie filling)
½ cup of monk fruit or erythritol in granulated form
2 big eggs
⅓ cup of melted butter or avocado oil
¼ cup of sour cream
1 teaspoon of vanilla
Layer of Cream Cheese
8 oz of softened cream cheese
¼ cup of monk fruit powder
One egg
1/2 teaspoon of vanilla
Beat until it is smooth and fluffy.
Keto Crumb Topping
¾ cup of almond flour
2 tablespoons of coconut flour
¼ cup of brown monk fruit sweetener
½ tsp of cinnamon
Three tablespoons of cold, cubed butter
Mix the dry ingredients with the butter until they are crumbly.
Putting together
Set the oven to 350°F (175°C).
Put parchment paper on the bottom of an 8×8 pan.
Put half of the pumpkin batter in the pan.
Spread the cream cheese layer out evenly.
Carefully spoon the rest of the pumpkin batter on top.
Spread the crumble topping out evenly.
Bake for 35 to 40 minutes, or until the center is set.
Let it cool for at least an hour before cutting (this is important for clean layers).
Notes on Texture
If it’s too wet, add one more tablespoon of coconut flour next time.
If the crumble melts, chill the topping for 10 minutes before baking.
Estimated Macros (For Every 12 Squares)
About:
3–4g net carbs
8 grams of protein
18g of fat
(Depends on the brand of sweetener and pumpkin.)
