Keto "Pumpkin Spice" Coffee Cake

 Given that today is National Coffee Day, I figured I would step outside the box of your typical coffee mug shot (on instagram) and share a favorite of mine which I'm excited I can still enjoy given that there's a Keto way to make it.

Honestly, when I started this Keto lifestyle, I was disappointed that I wouldn't get to enjoy much of my baked favorites due to the limited options but thanks to grain free flour options these days, the sky is the limit when it comes to eating grain free and Keto friendly.

Starbucks coffee cake is my favorite and this recipe is up there on the list of very close to it! Just because we eat Keto or low carb Keto doesn't mean we have to miss out on the good stuff anymore, just can't have it all the time but over all, I'm glad there's a way.

Find the recipe below.


  • 2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 1/4 cup Purecane Baking Sweetener or sugar-free sweetener of your choice
  • 2 teaspoons baking powder 
  • 3 large eggs (room temperature, not cold)
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 cup melted butter or you can also choose coconut oil if you would like dairy free
  • 1/3 cup unsweetened almond milk (room temperature, not cold)


  • 1 cup Almond flour
  • 1/4 cup Purecane Baking Sweetener
  • 1/3 cup butter (melted) or melted coconut oil
  • 1 tablespoon ground cinnamon 
  • 1/2 teaspoon ground pumpkin spice 
  • 1/2 cup chopped walnuts – optional - I added them because I love walnuts and their health benefits


  • Preheat the oven to 350 degrees and prepare a loaf pan or square 9×9 baking pan by lining it with parchment paper.  
  • Start by preparing the streusel topping.  Combine all the streusel ingredients together until it forms a crumble. Set aside while you make the cake batter.
  • Next prepare the cake batter by gathering a large mixing bowl,  add in almond flour, coconut flour, baking powder, erythritol and salt. Stir dry ingredients until well combined.  
  • Add to the dry ingredients, eggs, melted butter (Not hot or it will cook the eggs) almond milk and vanilla. 
  • Combine until it forms a consistent batter with no lumps. 

Assemble the cake: 

Start by spreading evenly half of the coffee cake batter into the prepared pan.

Sprinkle half of the streusel on top of the cake batter then spread the remaining coffee cake batter on top of the streusel. The cake batter will mix some of the streusel and that’s just fine. 

Finish the top by sprinkling the rest of cinnamon streusel all over the top. 

Allow the coffee cake to cool for about 10 minutes in the cake pan then pull the pieces of parchment paper to easily lift out the cake from the pan and transfer onto a cooling rack until it reaches room temperature. 

Once it’s cool feel free to mix the glaze topping and drizzle over the top.  It’s delicious with or without the topping. 

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