I finally cracked the formula for a Keto Pumpkin Crumb Cake that recreates the classic brown-sugar crumb using almond flour and erythritol, keeping the traditional cake-and-crumb structure while staying low carb.

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I never expected a coffee cake to make me second guess all my dessert rules, but this Keto Pumpkin Crumb Cake did. It’s strangely sneaky: pumpkin pie spice shows up, warm and assertive, and blanched almond flour gives it that oddly tender crumb you want with coffee.

I kept thinking there had to be some trade off but there wasn’t, only that guilty feeling of eating another slice. If you like fall flavors but not the usual crash, you’ll be curious what I mean when I say it holds together in a weirdly perfect way.

Seriously, try to resist, I dare you.

Ingredients

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Almond flour: Low carb, higher protein and fiber than regular flour, give moist texture.
Coconut flour: Very absorbent so you need less, adds gentle coconut flavour, fiber.
Erythritol: Zero net carbs for many, sweetens without raising blood sugar.
Brown erythritol: Gives caramel like flavor, adds a crunchy sweet crumb.
Pumpkin puree: Adds moisture, vitamin A and fiber, gives autumny spiced pumpkin taste.
Eggs: Bind ingredients, add structure and protein, keep cake tender.
Butter: Rich fat for flavor and mouthfeel, helps make a golden crumb.
Sour cream: Tangy and smooth, adds fat and moisture so crumb stays soft.
Pecans: Optional crunch and healthy fats, bring toasty nutty contrast.
Pumpkin pie spice: Warm spice mix that gives signature flavor without extra sugar.

Ingredient Quantities

2 cups blanched almond flour, lightly packed

1/4 cup coconut flour

1/2 cup granular erythritol or preferred granular keto sweetener

1/2 cup brown erythritol or Swerve Brown

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

3/4 teaspoon fine sea salt

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 cup canned pumpkin puree, not pumpkin pie filling

4 large eggs, room temperature

1/2 cup sour cream (full fat) or full fat Greek yogurt

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

1/2 cup almond flour for crumb topping

1/4 cup brown erythritol or Swerve Brown for crumb topping

3 tablespoons cold unsalted butter, cut into small pieces for crumb

1 teaspoon ground cinnamon for crumb

1/3 cup chopped pecans or walnuts, optional

How to Make this

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1. Preheat oven to 350°F and line an 8×8 or 9 inch square pan with parchment, letting some hang over the sides for easy removal, then lightly grease the parchment.

2. In a large bowl whisk together 2 cups blanched almond flour (measure by spooning and leveling), 1/4 cup coconut flour, 1/2 cup granular erythritol, 1/2 cup brown erythritol, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon xanthan gum, 3/4 teaspoon fine sea salt, 2 teaspoons pumpkin pie spice and 1 teaspoon ground cinnamon until uniform.

3. In a separate bowl whisk 4 large room temperature eggs, 1 cup pumpkin puree, 1/2 cup full fat sour cream or Greek yogurt, 1/2 cup melted unsalted butter (cooled slightly so it wont cook the eggs) and 1 teaspoon vanilla until smooth and homogenous.

4. Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, scraping the bowl. Don’t overmix or the cake can get dense.

5. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.

6. Make the crumb topping: in a medium bowl combine 1/2 cup almond flour, 1/4 cup brown erythritol and 1 teaspoon ground cinnamon. Toss in 3 tablespoons cold unsalted butter cut into small pieces and work it with a pastry cutter, two forks or your fingertips until pea sized crumbs form. Stir in 1/3 cup chopped pecans or walnuts if using.

7. Chill the crumb topping in the fridge for 5 to 10 minutes if your kitchen is warm so the butter firms up and the crumbs stay distinct, then sprinkle the crumb evenly over the batter.

8. Bake at 350°F for about 28 to 38 minutes or until the top is set, the crumbs are golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Oven times vary so start checking at 25 minutes.

9. Cool the cake in the pan on a wire rack for at least 20 minutes, then lift out with the parchment and let cool further before slicing. Store leftovers covered in the fridge for up to 5 days or freeze slices for longer.

Equipment Needed

1. 8×8 or 9 inch square baking pan lined with parchment and lightly greased
2. Large mixing bowl
3. Medium mixing bowl
4. Whisk
5. Rubber spatula (for folding and smoothing)
6. Measuring cups and spoons
7. Pastry cutter or two forks (or your fingertips) for the crumb topping
8. Wire rack for cooling
9. Toothpick or cake tester to check doneness

FAQ

Can I use fresh pumpkin or pumpkin pie filling instead of canned pumpkin puree?

Use fresh pumpkin puree if you like, but cook and drain it well so it isnt watery. Do not use pumpkin pie filling, it has sugar and spices that will ruin the keto balance.

What sweetener can I swap for the granular erythritol or Swerve Brown?

Use any granular keto blend like monk fruit + erythritol 1 to 1 and you should be fine. Liquid sweeteners are not recommended because they change the batter texture. If you try allulose, it behaves a bit differently and browns faster so watch the bake time.

Can I make this nut free since it uses a lot of almond flour?

Nut free is tricky. Sunflower seed flour can work as a 1 to 1 sub but may tint the cake slightly green and tastes different. Coconut flour is NOT a straight swap, youd need much less and more eggs. Expect texture and flavor changes.

Do I have to use xanthan gum? Whats a substitute?

Xanthan helps keep the crumb from falling apart, so its recommended. You can swap 1 to 1 with psyllium husk powder or use 1 tablespoon gelatin dissolved in warm liquid, but results will vary and might be a bit denser.

How should I store, freeze, and reheat the cake?

Store wrapped at room temp for up to 2 days or in the fridge up to 5 days. Freeze slices up to 3 months. To reheat, microwave 20 to 30 seconds or warm in a 300 F oven for 8 to 12 minutes to crisp the crumb.

What pan size and bake time should I use and how do I know when its done?

This batch fits an 8×8 inch pan for a thicker cake, or a 9×9 for a slightly thinner one. Bake at 350 F about 35 to 45 minutes for 8×8, 30 to 40 for 9×9. Its done when a toothpick in the center comes out mostly clean and the edges pull away a little. If the top browns too fast, tent with foil.

Keto Pumpkin Coffee Cake Recipe Substitutions and Variations

Almond flour (2 cups): try blanched hazelnut or pecan flour 1:1 for a nuttier flavor, or use sunflower seed flour 1:1 if you need nut free (note it can sometimes turn a pale green when it meets baking soda, still safe to eat), or mix 1 cup almond flour + 1/2 cup finely ground pecans for a slightly lighter crumb.
Coconut flour (1/4 cup): swap with 3/4 to 1 cup extra almond flour plus 1 extra egg or 2 tbsp more sour cream because coconut flour soaks up liquid, or use oat fiber 1:1 but add 1 to 2 tbsp extra moisture, or omit and add 2 tbsp ground flax plus 2 tbsp water to keep structure.
Granular erythritol (1/2 cup): replace with allulose 1:1 for better browning and no cooling effect, or a monk fruit + erythritol blend 1:1 for similar sweetness, or use a granular sucralose blend (like some Splenda varieties) 1:1 if you want no cooling but keep an eye on aftertaste.
Unsalted butter (1/2 cup): use coconut oil 1:1 (keep it solid or slightly cooled so crumb holds), or ghee 1:1 for a pure butter flavor without milk solids, or sub in 1/2 cup melted avocado oil plus 2 tbsp additional almond flour if you need a neutral oil and less moisture.

Pro Tips

– If the erythritol tastes a little gritty to you, blitz the granulated and brown erythritol in a spice grinder or food processor for a few seconds so it’s finer. Use the powdered version for the crumb if you can, it melts into the butter better and gives a smoother bite.

– Pumpkin can add extra water sometimes, especially if it’s homemade. If your puree seems loose, drain it in a fine sieve or squeeze it in cheesecloth for a few minutes so the batter doesn’t turn out gummy. A thicker puree = a lighter cake.

– Keep the crumb butter cold and don’t overwork it. Cut it into the flour with a pastry cutter or your fingertips until pea sized bits form, then pop the bowl in the fridge for 5 to 10 minutes before sprinkling. That way the crumbs stay distinct and you get that lovely crunchy topping. Toast the nuts first for extra flavor.

– Oven times vary a lot so start checking early, at about 25 minutes. If the crumbs are browning too fast but the center is still jiggly, lower the temp by 25 degrees and finish baking until a toothpick comes out with a few moist crumbs. Let the cake cool completely in the pan before slicing so it firms up and the pieces cut clean.

Keto Pumpkin Coffee Cake Recipe

Recipe by Louise Nightin

0.0 from 0 votes

Servings

servings

Calories

266

kcal

Equipment: 1. 8×8 or 9 inch square baking pan lined with parchment and lightly greased
2. Large mixing bowl
3. Medium mixing bowl
4. Whisk
5. Rubber spatula (for folding and smoothing)
6. Measuring cups and spoons
7. Pastry cutter or two forks (or your fingertips) for the crumb topping
8. Wire rack for cooling
9. Toothpick or cake tester to check doneness

Ingredients

2 cups blanched almond flour, lightly packed
1/4 cup coconut flour
1/2 cup granular erythritol or preferred granular keto sweetener
1/2 cup brown erythritol or Swerve Brown
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
3/4 teaspoon fine sea salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 cup canned pumpkin puree, not pumpkin pie filling
4 large eggs, room temperature
1/2 cup sour cream (full fat) or full fat Greek yogurt
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup almond flour for crumb topping
1/4 cup brown erythritol or Swerve Brown for crumb topping
3 tablespoons cold unsalted butter, cut into small pieces for crumb
1 teaspoon ground cinnamon for crumb
1/3 cup chopped pecans or walnuts, optional

Directions

Preheat oven to 350°F and line an 8×8 or 9 inch square pan with parchment, letting some hang over the sides for easy removal, then lightly grease the parchment.
In a large bowl whisk together 2 cups blanched almond flour (measure by spooning and leveling), 1/4 cup coconut flour, 1/2 cup granular erythritol, 1/2 cup brown erythritol, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon xanthan gum, 3/4 teaspoon fine sea salt, 2 teaspoons pumpkin pie spice and 1 teaspoon ground cinnamon until uniform.
In a separate bowl whisk 4 large room temperature eggs, 1 cup pumpkin puree, 1/2 cup full fat sour cream or Greek yogurt, 1/2 cup melted unsalted butter (cooled slightly so it wont cook the eggs) and 1 teaspoon vanilla until smooth and homogenous.
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, scraping the bowl. Don't overmix or the cake can get dense.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Make the crumb topping: in a medium bowl combine 1/2 cup almond flour, 1/4 cup brown erythritol and 1 teaspoon ground cinnamon. Toss in 3 tablespoons cold unsalted butter cut into small pieces and work it with a pastry cutter, two forks or your fingertips until pea sized crumbs form. Stir in 1/3 cup chopped pecans or walnuts if using.
Chill the crumb topping in the fridge for 5 to 10 minutes if your kitchen is warm so the butter firms up and the crumbs stay distinct, then sprinkle the crumb evenly over the batter.
Bake at 350°F for about 28 to 38 minutes or until the top is set, the crumbs are golden and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. Oven times vary so start checking at 25 minutes.
Cool the cake in the pan on a wire rack for at least 20 minutes, then lift out with the parchment and let cool further before slicing. Store leftovers covered in the fridge for up to 5 days or freeze slices for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.