Keto Pumpkin Coffee Cake
This Keto Pumpkin Coffee Cake is moist, warmly spiced, and low in carbs—perfect for cozy mornings or a guilt-free dessert. Packed with fall flavor and completely grain-free!
Ingredients
Main Ingredients
- 1 cup almond flour
- 1/2 cup pumpkin purée
- 1/3 cup erythritol or keto sweetener of choice
- 2 eggs
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
Instructions
- Preheat oven to 350°F (175°C) and grease a small baking dish.
- In a bowl, whisk together eggs, pumpkin purée, and sweetener.
- Add almond flour, pumpkin pie spice, and baking powder; mix until smooth.
- Pour batter into the prepared dish and spread evenly.
- Bake for 25–30 minutes until golden and set.
- Let cool slightly before slicing and serving.
Notes
Calories: 280 kcal
Protein: 8g
Fat: 22g
Carbohydrates: 7g
Fiber: 3g
Sugar: 1g